F&B Operations Leader: Rooftop & Banquets

Stout NYC @ MC Hotel; Montclair (NJ); On-site; USD 70,000 - 95,000; Full time

Job summary

Stout NYC Hospitality Group, operator of the MC Hotel, seeks an experienced Food & Beverage Manager to oversee daily operations across the property’s restaurant, rooftop, and banquet programs. The ideal candidate will be proficient in front-of-house roles, guest relations, and back-office duties such as scheduling and payroll.

The role requires overseeing service standards, staff development, and strict adherence to health, safety, and regulatory requirements.

Qualifications

• Minimum 2 years’ experience in restaurant and/or hotel operations.
• Strong written and verbal communication skills.
• Experience with staff scheduling, payroll, and back-office tasks.
• Knowledge of DOH requirements for establishments.
• Ability to supervise shifts and manage guest-facing teams.

Responsibilities

• Manage daily operations including cleanliness, organization, revenue opportunities and staffing.
• Provide exceptional guest service, thereby setting the standard for all employees.
• Train, coach and develop front-of-house employees through ongoing feedback and performance expectations.
• Ensure restaurant and bar is in complete compliance with all local, state, and federal regulations.
• Meeting and greeting customers and organizing table reservations.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Is knowledgeable on all DOH requirements pertaining to establishment.

Skills

Front-of-house operations

Staff training

Customer service

Hospitality software

Scheduling & payroll

DOH compliance

Tools

Toast

Harri

Craftable

OpenTable

MS Office

Job description

Stout NYC Hospitality Group, operator of the MC Hotel, seeks an experienced Food & Beverage Manager to oversee daily operations across the property’s restaurant, rooftop, and banquet programs. The ideal candidate will be proficient in front-of-house roles, guest relations, and back-office duties such as scheduling and payroll.

The role requires overseeing service standards, staff development, and strict adherence to health, safety, and regulatory requirements.