Company Background

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that memory means making friends and having stories to tell. To understand why it exists is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, hideaway, make-believe, and do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE! 
#StandardFamily

Job Title: Food and Beverage Manager Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Director, Food and Beverage, Outlet General Managers

Responsible for: Food and Beverage- The Standard Grill 
                                             
Job Purpose: 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 paid time off (PTO), business volumes, and events.

Main Duties & Responsibilities
 Directly responsible for guest needs and service in the restaurant and related areas of the hotel.
 Recruit and process staff for an outlet where and when necessary.
 Initiate a complete training of said staff, including all required documentation and tests.
 Assure all new front-of-house employees have received training materials and are properly tested before receiving scheduled non-training shifts.
 Work closely as a team and communicate effectively with all other F&B managers.
 Responsible for appearance and upkeep of areas of responsibility.
 Responsible for the requisition and stocking of all products sold/used in the area of responsibility.
 Responsible for the quality of food, beverage, and service presented to the customer.
 Ensure there is sufficient coverage of each scheduled shift that you are leading.
 Ensure all floor staff work is satisfactorily completed pre and post-shift.
 Ensure floor staff are performing up to standards during shift, if not above and beyond.
 Continue to train staff on product knowledge, protocol, and any policy/procedure changes.
 Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs.
 Delegate duties to floor staff to facilitate the day-to-day operation of the restaurant and be able to fulfill other duties assigned by management.
 Ensure line employees are in properly maintained and appropriate uniforms dictated by position.
 Responsible for completing all paperwork requirements at the end of the shift, including cash drops, RS check drops, and night auditor drops.
 Complete tip sheets and daily logs.
 Perform other duties as requested by GM, AGM, and F&B Director.
 Welcome guests, seat tables, and maximize the selling potential of the restaurant area.

Specific Requirements
 Full availability required including but not exclusive of late nights and weekends.
 Able to cover different schedules based on business needs, PTO, and events.
 Ability to read, comprehend, and carry out instructions according to established procedures.
 Fluent in the English language.
 Work efficiently, utilize multi-tasking, prioritize tasks
 Adherence to uniform, grooming, and personal hygiene standards and expectations per standard of operating procedures.
 Adherence to posted schedule and arrival time and attendance at mandatory meetings.
 Personal comportment in line with Standard, New York policies, standards, and expectations.
 Extensive knowledge of Squirrel POS.
 Have an outgoing, upbeat personality, positive attitude, and flair.
 Can handle the pressure of a high-volume, high-energy outlet.
 Be an inspiring and motivational leader.
 Can maintain a high level of confidentiality.
 Strong communication and management skills.
 Guest service oriented.
 Previous work experience in restaurant management.
 Multi-lingual, desirable.

Physical Requirements
 Able to work standing for a minimum period of 8 hours a day.
 Periodical bending, kneeling, and stretching.
 Able to pull, push, carry, and lift at least 40 pounds of force.
 Must be able to seize, grasp, turn, and hold objects with hands.