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Sister City hiring Food and Beverage Floor Manager in New York, NY

Sister CityMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 9, 2019

Sorry, this job expired on Dec 9, 2019. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details

The Floor Manager is responsible for the management of all aspects of the day to day operation of the restaurant at Sister City Hotel.   Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Maintaining the highest service standards while following fiscal guidelines and budgets. Develop relationship with internal and external guests to ensure quality service. The floor manager will work closely with the Restaurant General Manager and Food and Beverage management to monitor the effectiveness of the services and products offered in the outlet and adjust accordingly to ensure maximum profitability. Responsible for providing lateral service to other Food and Beverage operations as needed.


JOB RESPONSIBILITIES
  • Attend staff, Food & Beverage meetings, and any other meetings regarding F&B business.
  • Acts as Manager on Duty for designated shifts.
  • Assists in monitoring and controlling labor costs in accordance with budgetary restrictions.
  • Assists in maintaining control on all other expenses.
  • Assists in maintaining monthly inventories in relationship to revenues and business demands.
  • Maintain complete knowledge of P.O.S. system.
  • Update POS menu changes.
  • Ensure that specified amounts of menus and wine lists are available and in good condition for each meal period.
  • Know menu items, preparation and service requirements for designated areas and assigned function.
  • Inspect dining room, bar, restrooms, and other public  areas for cleanliness, safety hazards, correct furniture & equipment set up.
  • Be informed of group’s names and background, and VIPs
  • Maintain constant communication with guest, staff, and kitchen. 
  • Checking to make sure that proper equipment and necessary working stock is available to staff prior to start of their shift. 
  • Check attendance of staff and fill out late absent report if needed. 
  • Conduct daily pre-shift meeting with staff and review all information pertinent to the day’s business.
  • Ensure that all staff adheres to the grooming standards of Sister City.
  • Walk the property and check for any equipment, supplies, props or anything left by any department or guest and make sure it is stored properly.
  • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
  • Supervise set up service, tables, and stations according to standards set. Rectify all deficiencies.
  • Ensure all employees are correctly performing their job functions.Rectify all deficiencies.
  • Ensure the proper and sufficient supply of linen, silverware, china, glassware, heat lamps and any other service related items such as votive candles salt and pepper shakers, trays, and utensils.
  • Be aware of timing for all drinks, services and any other organized event.
  • Monitor and maintain proper pours for different drink specials, as well as cold food cold and hot food hot.
  • Greet contacts and guests (by name as much as possible).
  • Control the opening of wine/champagne bottles in accordance with proper amounts needed.
  • Assist staff with their job functions which may include but not limited to replenishing liquor, taking orders, making drinks and any special requests by guests.
  • Anticipate guests' needs, respond promptly with the request or answer before a guest repeats the original request.
  • Expedite on the floor and in the kitchen as business demands.
  • Maintain positive guest and interdepartmental relations at all times. 
  • Be familiar with all hotel services / features and local attractions/activities to respond to guest inquiries accurately.
  • Handle all guest complaints by following the SOP and ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Rectify all deficiencies.
  • Makes sure staff maintains service supplies and equipment in a clean and orderly fashion.
  • Make sure staff is keeping all storage areas secured at all times, during and after shift ends.
  • Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
  • Assign and supervise closing duties and assignments. Ensure that all staff closing duties are complete before staff sign out.
  • Must work cohesively with all associates as part of a team.
  • Complete work orders for maintenance repairs and submit to Engineering.  Contact engineering for urgent repairs.
  • Protect and guard against abuse of company and guest’s property.
  • Keep Management informed of any accidents or problems involving guests or employees.
  • Perform special projects or assignments based on guest’s needs or market demands.
  • Any other task written or verbal, that is assigned by a supervisor or management.
  • Coordinate set-up of any special events
  • Complete daily service reports.

SUPERVISORY RESPONSIBILITIES:  

  • Assists in interviewing, hiring, training, appraise performance, and coaching and counseling all restaurant staff, leading and motivating.
  • Check and maintain proper staffing levels on a daily basis. 
  • Check and maintain uniform standards on a daily basis.

REQUIRED QUALIFICATIONS:

  • Minimum of 21 years of age to serve alcoholic beverages.
  • Food handling certificate.
  • Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
  • Ability to provide legible communication.
  • Prioritize and organize work assignments.
  • Ability to compute basic mathematical calculations.

EDUCATION and/or EXPERIENCE
  • High School Graduate/College Degree.
  • Food Handling Certificate.
  • TiPS Certification or equivalent alcohol awareness training.
  • Experience 2 year minimum in Management Roll. 
  • Experience with inventory taking procedures.
  • Ability to compute basic mathematical calculations.
  • Experience and understanding of Microsoft Office. 

LANGUAGE SKILLS
  • Ability to understand guests’ service needs and requests.
  • Ability to acknowledge the guests’ request with a polite answer.
  • Must be able to satisfactorily communicate English with guests, management, and other associates to their understanding.  
  • Ability to provide legible communication.
  • Additional foreign language preferred.

REASONING ABILITY       

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving customers and operational issues maintaining a positive attitude.
  • Direct performance of assigned staff and follow up with corrections where needed.
  • Ability to perform job functions with minimal supervision.
  • Computer training preferred.
EOE

Required Skills

Basic Floor Service

Craft Cocktail knowledge

Food & Wine Pairings

POS Maintenance

Profit & Loss Management

Business Management

Conflict Resolution

Customer Service

Food Safety Knowledge

Payroll

Profit And Loss

Recruiting / hiring

Read more

View Job Description

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