The Role...At Soho House a
Food & Beverage Manager is responsible for managing service, quality control and consistent F&B experience is executed under the direction of the General Manager. The F&B Manager owns daily / weekly / monthly delivery on special projects and ensuring optimal member, guest and staff experience is executed. As a Food and Beverage Manager you will develop as a leader in the hospitality industry through exceptional leadership, P&L review, forecasting, interviewing / hiring specific areas of the business, inventory, purchasing, vendor relationships and ensuring the business is optimized to its highest standards. staff and finance.
A successful Food and Beverage Manager will maximize sales and revenue through building relationships with customer understanding and implementing opportunities that drive efficiency and effective process. The F&B Manager will be largely responsible for service standards, elevating member/guest experience, hiring, training and oversight of F&B staff scheduling.
Main Duties...- Influential leader who proactively manages the operations in conjunction with General Manager to ensure service, staffing and member/guest experience is above par and profit meets targeted budgets
- Passionate about guest service and articulate in communicating with and interacting with members, guests, staff to preserve excellent levels of internal and external customer service
- Partner with internal and external stake holders to create, design, train and implement exceptional menus, purchase goods and continuously make necessary improvements
- Proactive in identifying customers' needs and responsive in developing action plan that enhances experience and mitigates risk
- Engage and comply to HR (People & Development) guidelines and support recruitment efforts to ensure we are attracting, retaining and training all new hires to be high performers with high potential
- Establish targets, KPI's, schedules, policies and procedures
- Drive transparency and open channel of communication that fosters team awareness, ownership and accountability with emphasis in motivation and teamwork
- Comply with all allergy procedures and maintaining a clean, sanitary, healthy and safe work environment for staff, members, guests and safety regulations
- Responsible for weekly/daily recaps that entail various aspects of the shift including but not limited to; service standards, allergy procedure, staffing, sales, profit and proactive solutions to mitigate future risk
Required Skills/Qualifications:- Minimum of 5+ years' experience in a similar capacity
- Detail oriented, process driven and ability to problem solve in high-volume and demanding fast-paced environments
- POS (or alternative), Open Table, Opera or other Hospitality driven technologies experience
- Passionate and influential leader who positively communicates cross-functionally and leads a team to drive efficient and effective best practices through service
- Passionate about food and beverages trends and best practices and local health & safety compliancy regulations
- Ability to manage personnel and meet / exceed financial targets
- Guest-oriented and service-minded as well as flexible and pro-active
Physical Requirements- Must be able to seize, grasp, turn and hold objects with hands.
- Must be able to make periodical fast paced movements are required to go from one part of the property to others.
- Must be able to move, pull, push, carry or lift at least 30 pounds.
- Must be able to occasionally kneel, bend, crouch and climb is required.
- Must be able to perform physical activities such as lifting, cleaning, and stooping.
- Must be able to stand, walk, lift, and bend for long periods of time.
In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.
Pay Range
$80,000-$85,000 USD
