Food and Beverage Manager | Westlight | Now Hiring

Culinary Agents is working with the team at Westlight to connect them with talented hospitality professionals.

Westlight - Now Hiring: Food and Beverage Manager

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ChefANDREW CARMELLINIand the front-of-house management team are seeking aFOOD & BEVERAGE MANAGERto join them atWESTLIGHT at The William Vale Hotel! Westlight is a 22nd floor rooftop bar from Chef Andrew Carmellini’s NoHo Hospitality Group featuring sweeping views of New York City from atop The William Vale in Williamsburg. The bar program presents a dynamic menu of original and classic cocktails alongside rare spirits, craft beer and wine, while Carmellini’s menu of small plates reflects inspiration from global street food.Since opening in 2016, The William Vale has become a buzzing hub forBrooklynvisitors and locals to connect and recharge, whether that’s over a drink at the pool, a rooftop film screening, or dinner at Leuca. The William Vale is the ideal home base for visitors looking to experience the creative energy that makes our neighborhood so vibrant. Interactive events like a skating rink on the rooftop, balconies in every one of our 183 rooms, and fresh, inventive food from James Beard award-winning chef Andrew Carmellini are just a few of the reasons to come stay with us. Ideal candidates possess: High school graduate or equivalent vocational training certificate, some college. 2 years experience as a Restaurant Manager, preferably in a fine dining or same style restaurant. Highly developed knowledge of various food service styles. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset. Strong leadership skills highly developed organizational and multi-tasking abilities and sound administrative skills. Ascertain departmental training needs and provide such training. NYC Department of Health Certification. Ability to input and access information in the property management system/computers. Ability to: Perform job functions with attention to detail, speed and accuracy. Be a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly. Understand guest’s service needs. Work cohesively with co-workers as part of a Hotel and F&B team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent company data. Direct performance of staff and follow up with corrections when needed Benefits: We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, Flexible Spending Account (FSA) benefits and a Referral Reward Program. Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visitnhgnyc.comor AndrewCarmellini.com.Salary range for the position is $62,500 to $75,000 per year.

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