Job Description

Our Story

The simple premise behind The Standard is that it is anything but. Founded in 1999, the goals of every Standard are to up the aesthetic stakes and defy convention while attending to every detail, embracing our local communities, providing a welcoming and inclusive environment for our teams, and, of course, delivering a smashing good time for our guests.

The Standard’s unique sensibility and voice combine with careful consideration of design and service to deliver experiences that define neighborhoods and create destinations renowned globally.

We believe in hospitality fueled by culture. As we take The Standard to new markets around the world, we retain and enhance our mission of creating hotels layered with personalities, collaborators, and amusements from culinary and nightlife to retail and wellness that surprise and delight our guests.

THE STANDARD, EAST VILLAGE

Located off Cooper Square in one of New York’s most vibrant, artistic neighborhoods, The Standard, East Village is cozy, charming, and eccentric in equal measure—very much in the spirit of its surroundings. You enter the 21-story tower through an original tenement-style building before ascending to unparalleled views of Manhattan. 

With options as unique as our neighborhood, The Standard, East Village has venues to suit every taste.

Our bustling street-side, all day Café Standard serves guests and neighbors from breakfast to late night.

Tucked away off the Bowery, our Garden offers al fresco drinking in the summer months and a heated

yurt village in the winter months. Inside, NO BAR offers a dash of camp, a strong beat and stronger cocktails.

MISSION STATEMENT

Our mission is to create experiences by embracing and empowering a diverse collective of team members, collaborators, and guests, who chose to call The Standard home.

#StandardFamily

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.

Duties & Responsibilities

• Directly responsible for guest needs and service in all venues and related areas of the hotel
• Able to multi-task in all the various areas prioritizing guests’ needs
• Recruits and process staff for venues where and when necessary
• Initiates a complete training of said staff, including all required documentation and tests
• Assures all new front-of-house employees have received training materials and are properly tested before receiving scheduled non-training shifts
• Works closely as a team and communicates effectively with all other F&B managers
• Responsible for appearance and upkeep in area of responsibility
• Responsible for the requisition and stocking to par of all products sold/used in the area of responsibility
• Responsible for the quality of food, beverage, and service presented to the customer
• Ensures there is sufficient coverage of each scheduled shift that is being led
• Ensures that staff schedules are inputted correctly into Kronos by appropriate deadlines
• Ensures all floor staff side work is satisfactorily completed pre- and post-shift
• Ensures floor staff are performing to standard during the shift, if not above and beyond
• Continues to train staff on product knowledge, protocol, and any policy/procedure changes
• Oversees floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs
• Delegates duties to floor staff to facilitate the day-to-day operation of the restaurant/bar and be able to fulfill other duties assigned by management
• Ensures line employees are in properly maintained and appropriate uniforms dictated by the position
• Responsible for completing all paperwork requirements at end of the shift, including cash drops, check drops, and night auditor drops
• Completes daily logs
• Responsible for correctly programming/updating Squirrel
• Responsible for correcting and printing menu updates as necessary
• Communicates with Property Chef on menu descriptions, proper plating, and verbiage in order to train the team
• Updates time sheets and switches in UKG as necessary and in a timely fashion
• Responsible that payroll information is accurately received by Finance, including daily tip distribution logs
• Responsible for ordering and keeping beverage costs in line
• Conduct monthly/bi-monthly inventory in all venues including storage and mini-bar
• Responsible for labor (labor costs and scheduling)
• Responsible for beverage menu development
• Responsible for training across all areas: Sequence of Service, Hygiene practices, DOH compliance, and other best practices
• Perform other duties as per requested by GM 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 Toast (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)

This job description outlines the main duties and responsibilities that an employee holding this position may be asked to perform. It is not intended to provide an exclusive or exhaustive list of all the job tasks and activities you may be required to undertake, and you may be asked to perform other duties from time to time as we may reasonably require and assigned by your line manager.

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