F&B Manager

M Social Times Square Hotel•New York, NY

29d•$70,000 - $75,000

About The Position

The F&B Manager coordinates, supervises, and directs all aspects of one food and beverage outlet’s operations. The role is responsible for maintaining a profitable outlet while delivering high-quality products and service. The manager promotes business, works to reduce employee turnover, maintains revenue and payroll budgets, and meets productivity targets while keeping quality consistently high. The position oversees the outlet’s daily operations and personnel, responds to guest concerns, monitors service quality, and ensures compliance with operating procedures, liquor laws, health and sanitation regulations, and requisition processes. It also involves staff training and performance reviews, front-of-house hiring, menu planning support, reporting, and coordination with other F&B managers and hotel leadership.

Requirements

At least 3 years of progressive experience in a hotel or related field; alternatively, a 4-year college degree and at least 1 year of related experience; or a 2-year college degree and at least 2 years of related experience.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate verbally and in writing with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask, prioritize departmental functions, and meet deadlines.
Ability to handle problems, anticipate and prevent issues, identify and solve problems, and evaluate complex information from various sources.
Ability to maintain confidentiality.

Responsibilities

Oversee all aspects of the outlet’s daily operation and supervise outlet personnel.
Respond to guest complaints in a timely manner and monitor overall guest satisfaction and service quality.
Coordinate with other F&B managers and keep them informed of issues; keep the immediate supervisor informed of matters requiring attention.
Assist in coordinating and monitoring loss prevention in the outlet.
Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Assist with menu planning and preparation.
Ensure compliance with local liquor laws, health and sanitation regulations, outlet SOPs, and requisition procedures.
Remain visible on the floor and assist staff during each meal period.
Conduct staff performance reviews according to company standards.
Understand, implement, and monitor applicable corporate promotions and buffet and three-meal concept standards.
Train employees on SOPs and technical job tasks, and participate in or conduct departmental and hotel training.
Interview candidates for front-of-house F&B positions and follow hiring approval standards.
Complete tip reporting.
Attend required hotel meetings and trainings, participate in Manager on Duty coverage as required, and perform other duties requested by management.
Maintain regular attendance, personal appearance and grooming standards, confidentiality, and a safe and efficient operation.
Communicate effectively with employees and guests, listen to and clarify concerns, prioritize work, handle problems, and contribute to productivity and solutions.
Market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet productivity targets while sustaining quality.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program (EAP)
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law