F&B Service Manager - Crane Club New York

Tao Group Hospitality; United States; On-site; USD 65,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401(k) Retirement Program with Employer Match

Life and Disability Insurance Plans

Employee Discounts

Job summary

A leading hospitality company in the United States is seeking a Management Associate to oversee front-of-house operations. The candidate will supervise staff, ensure a high level of guest satisfaction, and manage daily operational tasks. Essential qualifications include a minimum of three years of supervisory experience in a high-volume setting and strong communication skills. This full-time role offers a salary range of $65,000 - $80,000, catering to a dynamic hospitality environment.

Qualifications

• Minimum of 3 years in a supervisory role within a high-volume setting.
• Strong leadership skills necessary for team building and coaching.
• Attention to detail and ability to work under pressure required.

Responsibilities

• Supervise daily operations and front-of-house team.
• Ensure restaurant runs efficiently and profitably.
• Address and resolve guest and team member concerns.

Skills

Strong problem-solving skills

Excellent written and verbal communication skills

Guest service foundation

Organized and self-motivated

Proficient with Microsoft Products and POS systems

Education

Two-year associate degree in Hospitality or Business

3 years of previous hospitality supervisory/management experience

Tools

POS systems

Microsoft Office

Job description

Base pay range

$65,000.00/yr - $80,000.00/yr

Benefits

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

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

• 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 3 years of previous hospitality supervisory/management experience within a high‑volume 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

• 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 40 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

Seniority level

Associate

Employment type

Full‑time

Job function

Management

Industries

Hospitality and Food and Beverage Services