F&B Manager - New Venue Opening New York

Tao Group Hospitality; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

Tao Group Hospitality is hiring a Food & Beverage Manager for a forthcoming fine-dining concept in a five-star hotel on Park Avenue, NoMad, Manhattan. The role leads the front-of-house team to deliver gracious hospitality and smooth daily operations.

You will oversee hiring, scheduling, training, inventory, and financial reconciliations, ensuring top service, compliance with health and safety standards, and strong guest relations in a fast-paced environment.

Qualifications

• 2–3 years hospitality supervisory/management experience in high-volume, fine-dining setting.
• Two-year associate degree in Hospitality, Business, or equivalent.
• Strong guest service, leadership, and problem-solving skills.

Responsibilities

• Supervise front-of-house operations and team members.
• Hire, train, and develop staff.
• Schedule departments and manage daily activities.
• Ensure compliance with health, safety, and company policies.
• Reconcile end-of-shift financials and inventory.

Skills

Guest service

Leadership

Team building

Problem solving

Communication

Guest interaction

Education

Two-year associate degree in Hospitality/Business

Tools

POS systems

Microsoft Office

Job description

New York, NY, United States

Job Description

Now hiring for a new Tao Group Hospitality concept coming to a five-star hotel on Park Avenue in Manhattan's NoMad district, early 2027.

The F&B Manager is responsible for supervising the daily operations and activities of the front-of-house team members in accordance with department policies and procedures, and the management of all front-of-house operations. Interacts with the dining room guests, fellow team members, and supervisors in a polite, courteous and hospitable manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Anticipate and accommodate the needs of the guests.

Supervises and coordinates team member responsibilities to ensure that the restaurant is running efficiently and profitably.

Participates in interviewing, hiring, and training new applicants and team member development of all subordinates.

Responsible for the scheduling of assigned departments.

Participates in growth opportunities and team member development of all front-of-house team members.

Regulates all POS functions requiring a manager’s approval.

Assists with job performance reviews.

Addresses and resolves guest and team member concerns.

Responsible for reconciling end-of-shift financials.

Responsible for inventorying and ordering operational supplies.

Ability to perform the job duties of all supervised team members.

Possesses in-depth knowledge of all food and beverage menus.

Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.

Ensures Department of Health and company sanitation standards.

Practical knowledge of the job duties of all supervised team members.

Communicates clearly and concisely with heart-of-house team members during service.

Ensures the completion of all opening and closing procedures by FOH team members, as prescribed by the company.

Ensures the replacement or repair of all breakage and damage of equipment or furniture.

Attends, leads, and participates in any training sessions, departmental meetings, or pre-service meetings.

Learn by listening, observing other team members, and sharing knowledge while leading by example.

Portrays a positive and professional attitude.

Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.

Works as part of a team and provides help and support to all fellow team members.

Assist and/ or complete additional tasks as assigned.

EDUCATION/WORKING KNOWLEDGE:

Minimum 2-3 years of previous hospitality supervisory/management experience within a high-volume and fine-dining setting is essential.

Two-year associate degree (60 credit hours) in Hospitality, Business, etc. or equivalent work experience preferred.

Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.

Must be organized, self-motivated, and proactive with strong attention to detail.

Proficient with computers (Microsoft Products), POS, and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

Must have strong problem-solving skills

Excellent written and verbal communication skills required

Ability to work under pressure and meet deadlines

Must have good positive energy throughout the day

Must be able to read the computer monitors and print legibly

Must be able to sit and/or stand for extended periods of time

Must be able to move quickly through work and set the pace in the office

Must be able to push and lift up to 75 lbs.

Small to Medium office environment

Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment

5-30% Local Travel (United States)

Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume

May work extended hours

regular shifts, evening and/or weekend shifts, and holiday work may be required

Maintain a professional, neat, and well-groomed appearance adhering to Company standards

Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Ability to maintain a high level of confidentiality

Ability to handle a fast-paced, busy, and somewhat stressful environment