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