Lounge Manager

MISSION STATEMENT:

To create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.

Position Department:

Food and Beverage

Job Overview:

The Lounge manager is responsible for maximizing profits of the restaurant, scheduling employee shifts, training staff, and maintaining consistently high levels of standards of service.

Reports To:

Director of F&B, General and Assistant Manager

Supervises:

All FOH and BOH staff

Key Relationships:

Internal:

·         F&B Staff, Reservations, Accounting, Payroll, HR, Design, Events

External:

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

Work Area:

All Food and Beverage Outlets including Events

Qualifications and Requirements:

Brand Ambassador:
Throughout the hotel we actively seek to employ a unique, diverse and thoughtful group of people that are committed to delivering our unconventional brand of hospitality while also growing with us:

·         They are committed to and fully comprehend the idea of being of service;

·         They do not just delight guests, but excite them–by creating unique, unexpected & memorable experiences;

·         They are ambitious, vibrant and social/friendly individuals;

·         They genuinely embrace diversity in all forms, interested to have people from all race and gender to be their friend;

·         They encourage genuine relationships with guests that enable them to not only preempt needs but foresee desires;

·         They have personality and depth;

·         They have a desire and unyielding appetite for learning & knowledge—being in-the-know with what is happening in the city and around the world;

·         They are creative in areas like music, cinema, art, performance, fashion, design, tech and business;

·         They are engaging, socially adept and solution-based individuals able to navigate the scene with confidence and ease;

·         They are able to entertain guests in a compassionate, respectful and meaningful manner;

·         They are authentically themselves;

·         They want to play a role in constructing a kinder and better world.

 

Essential:

 

·         Physical

o   Able to work standing for a minimum period of 8 hours a day

o   Periodical bending, kneeling, and stretching

o   Able to pull, push, carry and lift at least 40 pounds of force

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

·         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

·         Have an outgoing, upbeat personality, positive attitude, flair

·         Can handle the pressure of a high volume, high energy outlet

 

·         Be an inspiring and motivational leader

·         Can maintain a high level of confidentiality

·         Strong communication and management skills

·         Guest service oriented

Desirable:

·         Previous work experience in restaurant management

·         Multi-lingual

Essential Job Functions and Responsibilities:

·         Directly responsible for guest needs and service in restaurant and related areas of hotel

·         Recruit and process staff for outlet where and when necessary

·         Initiate a complete training of said staff, including all required documentation and tests

·         Assure all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts

·         Work closely as a team and communicate effectively with all other F&B managers

·         Responsible for appearance and upkeep of areas of responsibility

·         Responsible for the requisition and stocking of all products sold/used in area of responsibility

·         Responsible for quality of food, beverage, and service presented to the customer

·         Ensure there is sufficient coverage of each scheduled shift that you are leading

·         Ensure all floor staff work is satisfactorily completed pre and post shift

·         Ensure floor staff are performing up to standards during shift, if not above and beyond

·         Continue to train staff on product knowledge, protocol and any policy/procedure changes

·         Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs

·         Delegate duties to floor staff to facilitate day to day operation of the restaurant and be able to fulfill other duties assigned by management

·         Ensure line employees are in properly maintained and appropriate uniform dictated by position

·         Responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops

·         Complete tip sheets and daily logs

·         Perform other duties as per requested by GM, ASM, and F&B Director

·         Welcome guests, seat tables, and maximize selling potential of the restaurant area.

 

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