Authentic Hospitality

Position:   Floor/Beverage Manager

Reports To:   Director of Operations - Jeff DeCanio, General Manager

             & Principals- Carlos Quirarte, Matt Kliegman and Matt Charles

Job Overview

This is a hands-on role that entails a high energy personality, with a strong capacity for multitasking, organization and professionalism. This role requires the ability to think outside the box, solve problems in real time, be extremely task/detail oriented, while having experience and a strong understanding of ordering/controlling costs, managing labor, scheduling and event execution. Candidates should have a strong capacity for team building, employee development, with a major focus on culture and positivity. The Food and Beverage Manager will be accountable for ensuring exceptional customer service, maintaining a high level of quality in food and beverage offerings, and driving sales and revenue growth.

Primary Duties include but are not limited to:

• Oversee & schedule front/back of house team of up to 25, in addition to managing performance of outside service contractors (Security Team, Cleaning Company, Maintenance Contractors), holding all parties accountable and consistently documenting without prejudice as needed.
• Must execute administrative responsibilities such as hiring, employee counseling, weekly invoice submissions, monthly inventory, ordering, food & beverage costing and loss prevention.
• Must set the tone for a positive work environment, ensuring a culture of positivity and mutual respect at all times.
• Have the ability to build out departmental systems, policies, service procedures and standards. Ensure all venue employees maintain a complete knowledge of and comply with these standards.
• Address and support all scheduling challenges (Sick, last-minute call outs) and substitutions, issuing corrective action as necessary. Coordinating with other venue managers to aid with staffing coverage as needed.
• Must have the ability to monitor weekly timecards, to ensuring zero to minimal OT, in line with business demand and overall budgets.
• Ensure weekly/monthly COGs are in line or beat budget, while maintaining across the board consistency on all cocktail batches and production levels.
• Review GL and weekly AP flash reports to aid accounting in keeping accurate P&L statements.
• Must maintain overall responsibility for financial performance of the venue.
• Strong focus on creating/implementing SOP’s, training/performance oversight.
• Train and lead the team to provide the highest quality service to guests at all times.
• Ensure the entire facility is maintained properly, including cleanliness of furniture and fixtures, and equipment is regularly serviced based on its specific needs. Reaching out to maintenance contractors in real time, scheduling repairs immediately as issues arise. Venue should be lookbook ready (as designer/owners intended) at all times.
• Lead by example, carrying yourself in a professional and respectful manner at all times.
• Closely manage a team currently in place, while being creative in making necessary changes to improve guest interactions and streamline the flow of service and operations.
• Have the ability to create and execute positive improvement plans, with approvals from the DO, and Ownership.
• Must display the highest levels of organization at all times, including establishing systems for accountability.
• Instill and maintain integrity of service, constantly moving throughout the venue while on floor to solicit feedback and proactively enhance the guests experience. Maintain and promote positive guest/employee at all times, adhering to best practices as listed in our Handbook, and in compliance with NYC regulations.
• Work with the DO & HR to address all HR related staffing issues within compliance, executing both verbal and written documentation as needed.
• Closely monitor all venue programs including Toast POS, Craftable, Tripleseat, menu updates and event menus.
• Ability to stand for a 10-12 hour shift and may be required to lift up to 30lbs occasionally
• All Candidates must possess both NYC Food Handlers and TIPS safe alcohol service certifications. Must monitor/maintain daily DOH Prevention walkthroughs for cleanliness, sanitation and organization of the venue at all times.