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)
More detail about The Standard East Village