Food and Beverage Manager

Hyatt; New York (NY); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Health care coverage

Life Insurance

Disability Insurance

Pet Insurance

401k match

PTO & paid time off

Employee discounts

Job summary

The Standard High Line in New York is seeking an experienced Food and Beverage Manager to lead guest service across restaurant and hotel outlets. You will direct daily operations, supervise front-of-house staff, and partner with the General Manager to optimize guest satisfaction, safety, and efficiency.

Qualifications include luxury-hospitality experience, fluent English, strong leadership, and the ability to train teams while maintaining SOPs in a high-volume setting.

Qualifications

• Experience in luxury/hospitality environments.
• Fluent English required.
• Strong leadership and communication skills.
• Ability to train and develop front-of-house staff.
• Knowledge of SOPs and safety procedures.

Responsibilities

• Direct guest service in the restaurant and related hotel areas.
• Recruit and train outlet staff as needed.
• Ensure proper shift coverage and staff performance.
• Oversee adherence to SOPs and quality standards.
• Coordinate with management to optimize operations and guest experience.

Skills

Guest service

Leadership

English fluency

Training

Communication

Tools

Squirrel

Job description

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has 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.

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

Job Title:

Food and Beverage Manager

Department:

Food and Beverage

Location:

The Standard, High Line

Reporting to

General Manager, Standard Grill and Plaza/Living Room

Responsible for:

All hourly restaurant personnel

Job Purpose

The F&B manager is responsible for assisting with coverage during service for all needed meal periods. This position requires full availability as it does not guarantee a consistent schedule and it’s based on coverage needs due to PTO, business volumes and events. crucial role in optimizing efficiency, sustainability, and guest comfort while adhering to safety and regulatory standards.

Main Duties & Responsibilities

• Directly responsible for guest needs and service in the restaurant and related areas of the hotel.
• Recruit and process staff for an outlet where and when necessary.
• Initiate a complete training of said staff, including all required documentation and tests.
• Assure all new front-of-house employees have received training materials and are properly tested before receiving scheduled non-training shifts.
• Work closely as a team and communicate effectively with all other F&B managers.
• Responsible for appearance and upkeep of areas of responsibility.
• Responsible for the requisition and stocking of all products sold/used in the area of responsibility.
• Responsible for the quality of food, beverage, and service presented to the customer.
• Ensure there is sufficient coverage of each scheduled shift that you are leading.
• Ensure all floor staff work is satisfactorily completed pre and post-shift.
• Ensure floor staff are performing up to standards during shift, if not above and beyond.
• Continue to train staff on product knowledge, protocol, and any policy/procedure changes.
• Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs.
• Delegate duties to floor staff to facilitate the day-to-day operation of the restaurant and be able to fulfill other duties assigned by management.
• Ensure line employees are in properly maintained and appropriate uniforms dictated by position
• Responsible for completing all paperwork requirements at the end of the shift, including cash drops, RS check drops, and night auditor drops
• Complete tip sheets and daily logs
• Perform other duties as requested by GM, AGM, and F&B Director
• Welcome guests, seat tables, and maximize the selling potential of the restaurant area
• Physical:
• Able to work standing for at least 8 hours a day.
• Periodical bending, kneeling, and stretching.
• Able to pull, push, carry, and lift at least 40 pounds of force.
• Must be able to seize, grasp, turn, and hold objects with hands
• Availability:
• Full availability required including but not exclusive of late nights, weekends, and holidays
• Able to cover different schedules based on business needs, PTO and events
• 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
• Extensive knowledge of Squirrel
• Can handle the pressure of a high-volume, high-energy outlet
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• 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
• Have a positive attitude; Be an inspiring and motivational leader
• Can maintain a high level of confidentiality
• Strong communication and management skills
• Guest service oriented
• Prior work experience in a luxury, lifestyle boutique hotel or restaurant
• Understand the technologies required in the work you are doing directly
• Plan and direct the work of others, either directly or through lower-level supervisors
• Work with a variety of situations
• Solve problems using facts and personal judgment

Compensation and Benefits

• Pay Rate $65,000 - $75,000 per year
• Excellent and Affordable Health care coverage
• Life Insurance, Disability Insurance, Pet Insurance
• 401k match up to 2% after 1 year
• Up to 104 hours of PTO/56 hours of Paid Sick Time/32 hours of Unpaid Sick Time a 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!!!