Department: Food and Beverage

Reporting to: Food and Beverage Managers and Director of Food and Beverage

Job Purpose

The Food & Beverage Manager is responsible for maximizing profits of the F&B venues, scheduling employee shifts, training staff, assisting guests, and maintaining consistently high levels of standards of service. He or she will also be an effective leader and must be a true ambassador to the Standard brand.

Duties & Responsibilities

• Directly responsible for guest needs and service in all venues and related areas of the hotel
• Able to multi-task in all the various areas prioritizing guests’ needs
• Recruits and process staff for venues where and when necessary
• Initiates a complete training of said staff, including all required documentation and tests
• Assures all new front-of-house employees have received training materials and are properly tested before receiving scheduled non-training shifts
• Works closely as a team and communicates effectively with all other F&B managers
• Responsible for appearance and upkeep in area of responsibility
• Responsible for the requisition and stocking to par of all products sold/used in the area of responsibility
• Responsible for the quality of food, beverage, and service presented to the customer
• Ensures there is sufficient coverage of each scheduled shift that is being led
• Ensures that staff schedules are inputted correctly into Kronos by appropriate deadlines
• Ensures all floor staff side work is satisfactorily completed pre- and post-shift
• Ensures floor staff are performing to standard during the shift, if not above and beyond
• Continues to train staff on product knowledge, protocol, and any policy/procedure changes
• Oversees floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs
• Delegates duties to floor staff to facilitate the day-to-day operation of the restaurant/bar and be able to fulfill other duties assigned by management
• Ensures line employees are in properly maintained and appropriate uniforms dictated by the position
• Responsible for completing all paperwork requirements at end of the shift, including cash drops, check drops, and night auditor drops
• Completes daily logs
• Responsible for correctly programming/updating Squirrel
• Responsible for correcting and printing menu updates as necessary
• Communicates with Property Chef on menu descriptions, proper plating, and verbiage in order to train the team
• Updates time sheets and switches in Kronos as necessary and in a timely fashion
• Responsible that payroll information is accurately received by Finance, including daily tip distribution logs
• Responsible for ordering and keeping beverage costs in line
• Conduct monthly/bi-monthly inventory in all venues including storage and mini-bar
• Responsible for labor (labor costs and scheduling)
• Responsible for beverage menu development
• Responsible for training across all areas: Sequence of Service, Hygiene practices, DOH compliance, and other best practices
• Perform other duties as per requested by GM and/or F&B Director

Qualifications & Requirements

• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on property
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Squirrel (POS System), Avero (Reporting Tool), SevenRooms (Reservations System), and Kronos (Payroll)
• Able to maintain a high level of confidentiality
• Can handle the pressure of a high-volume, high-energy venue
• Strong communication (both written and oral) and management skills
• Guest service oriented

Physical Requirements

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

Desirable

• Previous work experience in restaurant/bar management
• Multi-lingual
• ServSafe / Food Handler Certificate
• Basic knowledge of Birchstreet (Ordering System) and Opera (Hotel Ops Platform)