Food and Beverage Manager

Compass Group•New York, NY

10d•$70,000 - $80,000•Onsite

About The Position

The Food & Beverage Manager is responsible for leading the daily operations of Westmoreland restaurant and The Coffee Bar at The Frick Collection, ensuring exceptional guest experiences while developing and inspiring a high-performing front-of-house team. This role combines hands-on floor leadership with operational excellence, partnering closely with culinary, beverage, and museum teams to deliver refined hospitality in one of New York City's premier cultural institutions. The ideal candidate is a confident and visible leader who thrives in a fast-paced, upscale dining environment. They are passionate about hospitality, committed to developing others, and driven to create memorable guest experiences while maintaining the highest standards of service.

Requirements

At least four years of experience working in hospitality, preferably in upscale or fine-dining environments.
At least one year of management experience in hospitality, preferable in upscale or fine-dining environments.
Understanding of how to develop and coach team members in different departments.
Experience with POS systems such as Toast or Micros, Microsoft Office Suite (Excel, Word, Outlook), and reservation platforms such as Resy, Opentable, or Sevenrooms.
Excellent communication, organizational, and problem-solving skills with the ability to remain calm and decisive under pressure.
Strong emotional intelligence with the ability to build relationships with guests, colleagues, and cross-functional partners.
Working knowledge of wine and spirits is preferred.
Professional appearance, sound judgment, and an unwavering commitment to hospitality.

Nice To Haves

Degree in Hospitality or Culinary Management, or a related field, is a plus.

Responsibilities

Lead all front-of-house operations, ensuring seamless execution of service and an exceptional guest experience.
Hire, onboard, train, coach, and develop front-of-house team members in accordance with fine dining service standards.
Foster a culture of hospitality, accountability, teamwork, and continuous improvement through ongoing coaching and performance feedback.
Serve as the primary floor leader during service, maintaining an active presence in the dining room and supporting both guests and team members.
Partner closely with the chef team, beverage team, and museum stakeholders to ensure seamless daily operations and successful execution of special events and member programming.
Organize and lead daily pre-shift meetings, communicating service priorities, menu updates, reservations, VIP guests, and operational expectations.
Oversee reservations, seating strategy, floor plans, station assignments, and side work to maximize operational efficiency and guest satisfaction.
Assist with creation and monitoring of staff schedules to support financial goals while maintaining appropriate staffing levels.
Maintain inventory controls, pars, and beverage cost standards while supporting broader food and beverage cost management initiatives.
Analyze restaurant performance guest feedback to identify operational improvements and enhance service.
Maintain the highest standards of cleanliness, organization, safety, and presentation throughout the dining room.
Anticipate guest needs and resolve concerns with the utmost professionalism and hospitality.
Ensure compliance with company policies, health and safety regulations, and Standards of Excellence established by Union Square Events and The Frick Collection.