Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.
Formerly known as the Ritz-Carlton Battery Park, this 298-room hotel has been rebranded as The Wagner, an independent lifestyle hotel located in the Battery Park neighborhood of Manhattan. The hotel boasts guestrooms with Statue of Liberty views and is within steps of One World Observatory, the 9/11 Museum, and South Street Seaport.
The Assistant Food & Beverage Manager is responsible for overseeing the operation of the restaurant. He/she is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions. He/she is expected to check guest satisfaction at all points of their meals by touching tables, being present on the floor and address any issues that are needed. The Assistant Food & Beverage Manager will also be handling problems or any guest complaints while on duty. He/she will be expected to be the duty manager for Food and Beverage and oversee the whole operation including In Room Dining, Bar and The Caf. The Assistant Food & Beverage Manager will be the go to person for employees and guests while on duty. He/she will be required to ensure all the operation is running smoothly and deal with any situations that may arise during the shift. He/she is to report any incidents, follow up and be the point person for other departments in the hotel while on duty. The Assistant Food & Beverage Manager will also be in charge of overseeing banquet functions when necessary. He/she will be the point of contact for the guests and captains in order to run the events. The Assistant Food & Beverage Manager will be the right hand of the food and beverage managers, it is expected that the assistant manager will help the operation in any needs that may arise.
Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and other employees.
Greet and seat guests at appropriate tables in a timely manner.
Be attentive of guests' needs assist in providing a pleasant dining experience.
Assist cashier in collection of money or credit cards from guests and servers as needed.
Know how to prepare cashier report at the end of the shift.
Know how to properly take reservations for outlets.
Ensure quality control of menus with regard to cleanliness and appearance.
Perform opening and closing duties according to established sidework checklist.
Ability to answer the telephone according to standards.
Have a complete knowledge of standards of service for receiving a room service order.
Have a thorough knowledge of menus and current specials in all applicable departments.
Assist servers and cashiers in the servicing of guests as needed.
Know and understand the state liquor laws.
Ensure overall guest satisfaction.
Be present on the floor throughout the operation, ensuring guest satisfaction.
Oversee the flow of the restaurant.
Handle guest complaints and special needs.
Be the manager on duty for all outlets when running a shift.
Oversee performance of employees and ensure the basic tasks are being followed: sidework, timeliness of service, etc.
Oversee banquet functions when necessary being the point person for the captains and guests.
Oversee the overall maintenance of the department while on duty, report defects to the required departments.
Report any misconduct to the F&B managers and follow up accordingly.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to cross-train in other hotel related areas.
Must be able to maintain confidentiality of information.
Must be able to show initiative, including anticipating guest or operational needs.
Perform other duties as requested by management.
Maintain a friendly and warm demeanor at all times.