Department: Food and Beverage

Reporting to: Director of Food and Beverage

Regular check ins with: Hotel General Manager & Corporate F & B Team

Job Purpose

The F & B Manager (Bar) is responsible for delivering exceptional guest service, maximizing profits within the hotel's venues, and managing all F&B operations under the F&B Director. Including comprehensive on shift management: scheduling employee shifts, training staff, assisting guests, and maintaining consistently high levels of standards of beverage in all venues. Working closely with the executive chef, F&B Director and head office to develop ideas, beverage menus and drive consistently excellent standards across operations, events & activations. Comprehensive back of house duties such as payroll, inventory, orders & management reporting. An effective leader and must be a true ambassador to the Standard brand.

PERSONAL COMPETENCIES & REQUIREMENTS

• Leader: You inspire colleagues by giving clear instruction & leading by example prioritizing key roles
• Ready for a Challenge: You jump into new projects with ideas, initiative and drive
• Team Player: You're able to listen, communicate, and work positively with lots of different people
• Awareness: knowledge of the hospitality industry & its key trends and happenings!
• Flexible: Working hours of a hospitality professional
• Solutions: You can bring solutions to the table when you spot a problem
• Expert: You speak the language of hospitality & can build a team of passionate professionals around you

Duties & Responsibilities

• Directly responsible for guest needs and service in all venues and related areas of the hotel
• Initiates on-site training of said staff, using supplied brand materials, 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
• Oversees seasonal beverage program changes, by outlet
• Responsible for all beverage ordering & monthly beverage inventory
• Attends monthly 1 on 1 meetings with the Corporate Director of F & B
• Responsible for ensuring pars & rec sheets are being properly filled out and recorded
• Ensures SOPs are in place for loss prevention.
• Responsible for keeping beverage costs in line with support from managers & Director, F&B
• Responsible for appearance and upkeep in all F&B outlets and shared spaces
• Responsible for the requisition and stocking to par of all products sold/used in the area of responsibility, while managing deadstock
• Ensures there is sufficient coverage of each scheduled shift that is being led
• Ensures that staff schedules are inputted correctly into the payroll system 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 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, team breaks and switches in payroll systems as necessary and in a timely fashion
• Responsible that payroll information is accurately received by Finance, including daily tip distribution logs
• Executes progressive discipline in a timely fashion
• 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, Hotel and/or F&B Director

Requirements

• Passionate about guest experience
• 3-5 years bartending experience
• 1+ years managing within boutique hotels/ concept restaurants/ multi venue operations
• 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
• knowledge of Squirrel (POS System), Avero (Reporting Tool), Resy (Reservations System), Unifocus (Payroll)
• Must be available to work closing and late night shifts with special attention to bar service & nightlife
• 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

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

• beverage and wine education (Bar Smarts, American Sommelier Association)
• Multi-lingual
• ServSafe / Food Handler Certificate
• Tips Training
• Knowledgeable of basic DJ equipment & A/V operation
• Basic knowledge of Birchstreet (Ordering System) and Opera (Hotel Ops Platform)