The Standard Hotel | Food and Beverage Manager

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling.The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.Department: Food and BeverageReporting to: Director of Food and BeverageJob PurposeThe 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.Guest Experience & ServiceOversee guest needs and service standards across all hotel venues and related areas.Effectively prioritize and multi-task to address guest requirements promptly.Staff Recruitment & TrainingRecruit and process staff for venues as needed, ensuring timely hiring procedures.Design and deliver comprehensive training programs for all new hires, including required documentation and tests.Ensure front-of-house employees receive training materials and pass all required assessments before assuming non-training shifts.Team Collaboration & CommunicationWork collaboratively with other F&B managers to ensure seamless operations.Maintain effective communication with team members and management.Operational ExcellenceEnsure the appearance and upkeep of designated areas meet brand standards.Oversee requisitioning and stocking of products to maintain par levels.Monitor food, beverage, and service quality to ensure guest satisfaction.Ensure adequate staffing for all scheduled shifts and adjust coverage as needed.Employee Performance & ConductMonitor and evaluate staff performance during shifts, addressing gaps to meet or exceed standards.Train staff on product knowledge, protocols, and updates to policies and procedures.Enforce adherence to conduct requirements outlined in the Employee Handbook and SOPs.Ensure staff complete all pre- and post-shift side work to satisfaction.Administrative ResponsibilitiesInput and manage staff schedules in Kronos, meeting all deadlines.Update time sheets, schedule changes, and payroll information accurately and on time.Oversee end-of-shift paperwork, including cash drops, check reconciliation, and night auditor submissions.Maintain accurate and timely daily logs and tip distribution records.Menu & Inventory ManagementCollaborate with the Property Chef to ensure menu descriptions, plating standards, and training materials are accurate.Print and update menus as needed.Conduct monthlybi-monthly inventory across venues, storage areas, and mini-bars.Manage beverage costs and develop beverage menus aligned with budget and quality standards.Training & ComplianceTrain staff in areas including Sequence of Service, hygiene practices, DOH compliance, and hospitality best practices.Ensure staff uniforms meet maintenance and appearance standards.Additional ResponsibilitiesManage labor costs and ensure optimal scheduling.Support venue operations by delegating tasks and fulfilling management-assigned duties.Perform other duties as requested by the General Manager andor F&B Director.Qualifications & RequirementsUnderstanding: Ability to read, comprehend and carry out instructions according to established proceduresComprehension: Fluent in the English languageOrganizational Skills: Work efficiently, utilize multi-tasking, prioritize tasksHygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating ProceduresFull awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on propertyPunctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetingsResponsibility: Personal comportment in line with Standard, New York policies, standards, and expectationsExtensive knowledge of Squirrel (POS System), Avero (Reporting Tool), SevenRooms (Reservations System), and Kronos (Payroll)Able to maintain a high level of confidentialityCan handle the pressure of a high-volume, high-energy venueStrong communication (both written and oral) and management skillsGuest service orientedPhysical RequirementsAble to traverse spaces throughout the building as necessaryAble to work standing for a minimum of 10 hours a dayPeriodical bending, kneeling, and stretchingAble to pull, push, carry, and lift at least 50 poundsMust be able to seize, grasp, turn, and hold objects with handsDesirablePrevious work experience in restaurantbar managementMulti-lingualServSafe Food Handler CertificateBasic knowledge of Birchstreet (Ordering System) and Opera (Hotel Ops Platform)Compensation and Benefits· Salary Range $70k - $75k year.· Excellent and Affordable Health care coverage.· Life Insurance, Disability Insurance, Pet Insurance.· 401k with Company match.· 160 hours of PTO year and Company recognized holidays.· Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace.· Employee Meals, Employee Referral Program, Commuter Discounts.· Regular fun staff events and celebrations!!!

Created: 2025-01-01