The Standard Hotel | Food and Beverage Manager

4 days ago

new york city, United States The Standard Hotel Full time

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

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