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 Beverage
Reporting to: 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.
Guest Experience & Service
- Oversee guest needs and service standards across all hotel venues and related areas.
- Effectively prioritize and multi-task to address guest requirements promptly.
Staff Recruitment & Training
- Recruit 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 & Communication
- Work collaboratively with other F&B managers to ensure seamless operations.
- Maintain effective communication with team members and management.
Operational Excellence
- Ensure 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 & Conduct
- Monitor 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 Responsibilities
- Input 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 Management
- Collaborate with the Property Chef to ensure menu descriptions, plating standards, and training materials are accurate.
- Print and update menus as needed.
- Conduct monthly/bi-monthly inventory across venues, storage areas, and mini-bars.
- Manage beverage costs and develop beverage menus aligned with budget and quality standards.
Training & Compliance
- Train staff in areas including Sequence of Service, hygiene practices, DOH compliance, and hospitality best practices.
- Ensure staff uniforms meet maintenance and appearance standards.
Additional Responsibilities
- Manage 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 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)
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!!!