Food and Beverage Manager - The Standard Hotel

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!!!