F&B Manager - TAO Uptown Restaurant New York

Tao Group Hospitality•New York, NY

1d•Onsite

About The Position

Responsible for supervising the daily operations and activities of the front-of-house team members in accordance with department policies and procedures, and the management of all front-of-house operations. Interacts with the dining room guests, fellow team members, and supervisors in a polite, courteous and hospitable manner to ensure gracious hospitality.

Requirements

Minimum 2-3 years of previous hospitality supervisory/management experience within a high-volume setting is essential.
Two-year associate degree (60 credit hours) in Hospitality, Business, etc. or equivalent work experience preferred.
Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
Must be organized, self-motivated, and proactive with strong attention to detail.
Proficient with computers (Microsoft Products), POS, and technology.
Must have strong problem-solving skills
Excellent written and verbal communication skills required
Ability to work under pressure and meet deadlines
Must have good positive energy throughout the day
Must be able to read the computer monitors and print legibly
Must be able to sit and/or stand for extended periods of time
Must be able to move quickly through work and set the pace in the office
Must be able to push and lift up to 40 lbs.
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain a high level of confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Responsibilities

Anticipate and accommodate the needs of the guests.
Supervises and coordinates team member responsibilities to ensure that the restaurant is running efficiently and profitably.
Participates in interviewing, hiring, and training new applicants and team member development of all subordinates.
Responsible for the scheduling of assigned departments.
Participates in growth opportunities and team member development of all front-of-house team members.
Regulates all POS functions requiring a manager’s approval.
Assists with job performance reviews.
Addresses and resolves guest and team member concerns.
Responsible for reconciling end-of-shift financials.
Responsible for inventorying and ordering operational supplies.
Ability to perform the job duties of all supervised team members.
Possesses in-depth knowledge of all food and beverage menus.
Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
Ensures Department of Health and company sanitation standards.
Practical knowledge of the job duties of all supervised team members.
Communicates clearly and concisely with heart-of-house team members during service.
Ensures the completion of all opening and closing procedures by FOH team members, as prescribed by the company.
Ensures the replacement or repair of all breakage and damage of equipment or furniture.
Attends, leads, and participates in any training sessions, departmental meetings, or pre-service meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned.