Food and Beverage Manager





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.






Front of House Team and Back of House Team when no BOH Manager is present




·         Executive Team and all Managers, All F&B employees, All Culinary, Event Sales Team, Front Office Team, Reservations, GR Team, Finance Team, HR, Design, Housekeeping Team and all other relevant departments


·         Restaurant customers, hotel guests/visitors, vendors, events guests, entertainers



Kitchens, BOH Spaces, Employee Dining Room, Café Standard, Garden, No Bar, Dining Room, In-Room Dining, Event Spaces: The Penthouse, The Overlook, The Perch




·         Physical:

o   Able to traverse spaces throughout building as necessary

o   Able to work standing for a minimum of 10 hours a day

o   Periodical bending, kneeling and stretching

o   Able to pull, push, carry and lift at least 50 pounds

o   Must be able to seize, grasp, turn and hold objects with hands

·         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), 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



·         Previous work experience in restaurant/bar management

·         Multi-lingual

·         ServSafe / Food Handler Certificate

·         Basic knowledge of Birchstreet (Ordering System) and Opera (Hotel Ops Platform)



·         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 processes 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 area of responsibility

·         Responsible for 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 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 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 position

·         Responsible for completing all paperwork requirements at end of 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 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 cost 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

Apply Now
Book Now