F&B Manager - New Venue Opening New York

Tao Group Hospitality•New York, NY

1d•$75,000 - $85,000•Onsite

About The Position

The F&B Manager supervises the daily operations and activities of front-of-house team members in accordance with department policies and procedures, and manages all front-of-house operations for a new Tao Group Hospitality concept opening in a five-star hotel on Park Avenue in Manhattan’s NoMad district in early 2027. The role interacts with dining room guests, team members, and supervisors in a polite, courteous, and hospitable manner to ensure gracious hospitality. The manager coordinates and supports the front-of-house team, oversees scheduling, training, development, service standards, operational supplies, inventory, end-of-shift financial reconciliation, and approved POS functions. The role addresses guest and team member concerns; ensures compliance with applicable laws, regulations, company policies, and sanitation standards; and supports smooth service through clear communication with heart-of-house colleagues. The manager is expected to know the venue and its food and beverage menus, model a positive and professional attitude, and provide help to fellow team members. The position is based in a small-to-medium office environment and may also involve office, casino, nightclub, bar, lounge, and/or restaurant environments. Work may involve varying noise levels, crowds, and smoke, depending on guest volume. Local travel within the United States may be 5–30%. Regular, evening, weekend, and holiday shifts may be required, and extended hours may be worked. The role involves sitting and/or standing for extended periods, moving quickly, and pushing or lifting up to 75 pounds. A professional, neat, and well-groomed appearance is required.

Requirements

Minimum 2–3 years of hospitality supervisory or management experience in a high-volume and fine-dining setting.
Strong guest service foundation.
Ability to coach, build a team, and solve problems; leadership skills.
Organized, self-motivated, and proactive, with strong attention to detail.
Proficiency with computers, Microsoft products, POS, and technology.
Strong problem-solving skills.
Excellent written and verbal communication skills.
Ability to work under pressure and meet deadlines.
Ability to read computer monitors and print legibly.
Ability to sit and/or stand for extended periods and move quickly through work.
Ability to push and lift up to 75 pounds.
Ability to interact professionally and courteously with internal and external customers, managers, and coworkers.
Ability to maintain a high level of confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.
Maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Two-year associate degree (60 credit hours) in Hospitality, Business, or a related field, or equivalent work experience.

Responsibilities

Anticipate and accommodate guests’ needs.
Supervise and coordinate team member responsibilities to help ensure the restaurant operates efficiently and profitably.
Participate in interviewing, hiring, training, and developing team members and subordinates.
Schedule assigned departments.
Support growth opportunities and development for front-of-house team members.
Regulate POS functions requiring manager approval.
Assist with job performance reviews.
Address and resolve guest and team member concerns.
Reconcile end-of-shift financials.
Inventory and order operational supplies.
Be able to perform the job duties of supervised team members.
Maintain in-depth knowledge of food and beverage menus.
Ensure venue compliance with federal, state, and local laws and regulations, as well as company policies.
Ensure Department of Health and company sanitation standards are met.
Communicate clearly and concisely with heart-of-house team members during service.
Ensure front-of-house team members complete company-prescribed opening and closing procedures.
Ensure broken or damaged equipment and furniture are replaced or repaired.
Attend, lead, and participate in training sessions, departmental meetings, and pre-service meetings.
Learn by listening to and observing team members, share knowledge, and lead by example.
Maintain a positive and professional attitude.
Demonstrate knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Work as part of a team and provide help and support to fellow team members.
Assist with or complete additional assigned tasks.