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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $130,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Life insurance
Disability insurance
Pet insurance
401k
Paid Time Off
Employee Discounts
Job Description
The Standard is a globally recognized hotel brand known for its culturally vibrant atmosphere and commitment to fostering creativity and inclusivity. As one of the most culturally engaged hotels worldwide, The Standard offers more than just accommodation; it’s a destination filled with events, amusements, and unique experiences that energize and inspire guests. The brand is celebrated for its irreverent and playful style, meticulous attention to design and service details, and its pioneering influence across hospitality, travel, dining, and nightlife sectors. Guests from all over the world flock to The Standard for its innovative approach to hotel experiences and its welcoming... Show More
Job 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
- 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 Micros
- able to handle the pressure of a high-volume, high-energy outlet
- guest service oriented
Job Qualifications
- Previous work experience in similar restaurant establishment
- multi-lingual
- basic knowledge of accounting and finance principles and practices
- basic knowledge of relevant computer applications
- experience in analyzing financial data
- strong communication and management skills
- guest service oriented
- in-depth knowledge of food preparation and presentation and both alcoholic and non-alcoholic beverages
- have an outgoing, upbeat personality, positive attitude, flair
- be an inspiring and motivational leader
- can maintain a high level of confidentiality
Job Duties
- Directly responsible for guest needs and service in restaurant and related areas of hotel
- set operating goals and objectives
- prepare and implement standard operating procedures
- recruit and process staff for outlet where and when necessary
- initiate and complete training of said staff, including all required documentation and tests
- ensure 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 your area of responsibility
- responsible for the requisition and stocking to par of all products sold/used in area of responsibility
- responsible for 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 side work is satisfactorily completed pre and post shift
- ensure floor staff are performing to standard during shift, if not above and beyond
- continue training staff in 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 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 uniform dictated by position
- responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops
- complete tip sheets and daily logs
- observe food proportions and quantities to minimize waste
- plan and coordinate menus
- set and monitor budgets
- establish and implement financial controls
- maintain all business, financial, and employee records
- negotiate purchase prices and develop preferred suppliers
- identify and evaluate competitors
- keep up with new and emerging trends in the restaurant industry
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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