Food and Beverage Manager

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, combines with careful consideration of design and service to deliver experiences that define neighborhoods and create destinations renown 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, High Line

Rising above a former elevated train line that has become downtown’s favorite public park, The Standard High Line is located in New York City’s Meatpacking District. Every one of the 338 hotel rooms features a full wall of floor-to-ceiling windows with sweeping views of Manhattan and/or the mighty Hudson River. The hotel’s inviting and scintillating public spaces include a bustling German beer garden at ground level, the rooftop discothèque Le Bain, the legendary Top of The Standard, and an outdoor public plaza with rotating art installations and activations. A neighborhood staple, The Standard Grill is classic New York blending traditional steakhouse with New American cuisine.

Position Department:Food and Beverage- The Biergarten, The Standard Grill, Living Room

Job Overview

The F&B outlets manager is responsible for assisting all ground floor outlets 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.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES: Directly responsible for guest needs and service in restaurant and related areas of hotelRecruit and process staff for outlet where and when necessaryInitiate a complete training of said staff, including all required documentation and testsAssure all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shiftWork closely as a team and communicate effectively with all other F&B managersResponsible for appearance and upkeep of areas of responsibilityResponsible for the requisition and stocking of all products sold/used in area of responsibilityResponsible for quality of food, beverage, and service presented to the customerEnsure there is sufficient coverage of each scheduled shift that you are leadingEnsure all floor staff work is satisfactorily completed pre and post shiftEnsure floor staff are performing up to standards during shift, if not above and beyondContinue to train staff on product knowledge, protocol and any policy/procedure changesOversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPsDelegate duties to floor staff to facilitate day to day operation of the restaurant and be able to fulfill other duties assigned by managementEnsure line employees are in properly maintained and appropriate uniform dictated by positionResponsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops Complete tip sheets and daily logsPerform other duties as per requested by GM, AGM, and F&B DirectorWelcome guests, seat tables, and maximize selling potential of the restaurant area

The Qualifications, Knowledge and Skills Needed

Previous work experience in restaurant management at least 2 yearsAble to work standing for a minimum period of 8 hours a day.Periodical bending, kneeling, and stretching.Full availability required including but not exclusive of late nights and weekends.Able to cover different schedules based on business needs, PTO and events.Comprehension: Fluent in the English languageOrganizational Skills: Work efficiently, utilize multi-tasking, prioritize tasksExtensive knowledge of SquirrelHave an outgoing, upbeat personality, positive attitude, flairCan handle the pressure of a high volume, high energy outletBe an inspiring and motivational leaderCan maintain a high level of confidentialityGuest service oriented

Compensation and BenefitsSalary Range $130k – 140k / year.Excellent and Affordable Health care coverage.Life Insurance, Disability Insurance, Pet Insurance.401k with Company match.10 days paid vacation, 10 sick/personal days and Company recognized holidays.Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace.Employee Meals, Employee Referral Program, Commuter Discounts.Fun staff events and celebrations!!!