Culinary Agents is working with the team at The Standard East Village to connect them with talented hospitality professionals.
The Standard East Village - Now Hiring: Food and Beverage Manager
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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 Toast (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)
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