FOOD AND BEVERAGE MANAGER- Breakfast Manager

DEPARTMENT

FOOD AND BEVERAGE

JOB OVERVIEW

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.

REPORTS TO

DIRECTOR OF FOOD AND BEVERAGE

SUPERVISES

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

KEY RELATIONSHIPS

Internal:

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

External:

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

WORK AREA

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

QUALIFICATIONS AND REQUIREMENTS

Essential:

Physical:
- 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
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

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)

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

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 the 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 the 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 the 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

F & B Manager