Job Title: F&B Manager
Reports To: General Manager
Job Summary: Responsible for the management of F&B related areas, including the Canteen, room service, cart service. In addition, responsible for overseeing the F&B related aspects of events, both NH-programmed and private events (beverage orders; staffing; overseeing service).
Finally, must represent Neuehouse as an ambassador of hospitality, warmth and grace in all interaction with our members and their guests.
Canteen Management, responsible for:
Training of new hourly Canteen team members. Responsible for instilling (and maintaining) our brand of hospitality in all new hires, as well as ensuring that new staff gains a complete and accurate understanding of our food & beverage knowledge.
Daily supervision of Canteen team, with emphasis on achieving gracious and efficient service at all times. Our service must be on par with the best programs in the city.
Must maintain quality control on all beverages, to ensure the highest level of member/guest satisfaction.
Cost control on beverages: our beverage costs must aim to be at or below those set as industry standard for their categories (coffee/tea/non-alcoholic/beer/wine).
Order all coffee, non-alcoholic beverages for NH.
Order wine/beer for Canteen, and maintain par levels.
May be responsible for design input for Canteen, menu boards and related areas.
Responsible for proper F&B mise-en-scene for all conference rooms. Responsible for set-up of all scheduled conferences, as well as maintenance and clean up of the same.
Responsible for the general organization and tidiness of all F&B related work/lounge/service areas. These include, but are not limited to: the Canteen, all ‘library tables’ and soft seating, and the cellar space.
Work closely with the Executive Chef to ensure that the Canteen food service areas/storage are maintained for orderliness, safety and health standards.
Develop all F&B cleaning and maintenance programs.
Liaison with daily contract cleaning team to check their work in Canteen and kitchen (with Chef)
Events Related Responsibilities:
Communicate with client re beverage order, specifically: assist with wine selections. Must have solid working understanding of wine list, varietals, etc.
Order wine/beer/beverage for events, coordinating with Events Department Assistant Managers.
Assist caterer (or Chef) in set up of catering equipment/rentals.
May be responsible for ‘day of’ event management: organize and direct F&B staff, lead service meeting, supervise flow of service.
May be responsible for closing parties on occasion.
May be responsible for organizing rentals for pick up.
Responsible for weekly/monthly inventory of all beverage, including the timely and accurate entering into Excel.
Ensuring that POS sales are accurately entered and accounted for, and to ensure that any requested reports are entered and/or run daily. Ensuring that all credit card batches from Canteen are run daily, and that any payment issues are handled quickly and accurately.
Responsible for daily/weekly cash deposits (Canteen).
Responsible for batching and coding all service-related beverage invoices and ensuring that they are entered into system. Responsible for transport of all AP invoices to accounting on weekly basis.
Responsible for entering invoices into F&B cost sheets to track COGS.
Being comfortable in conversing with members, guests and potential members regarding neuehouse and our various programs, pricing structure and amenities. Must always be a positive and articulate ambassador of the Neuehouse project/brand.
May be responsible for opening and/or closing the facilities when deemed necessary.
Able to flourish while working against deadlines
Ability to coordinate and oversee multiple tasks simultaneously.
Excellent interpersonal skills
MS Office Suite including PPT and Excel
Efficient with Google Calendar/Docs/Gmail/Chrome
Meet Some of NeueHouse's Employees
Naz prepares NeueHouse’s workspaces and services—from setting up conference rooms to fulfilling technical requests. As the main point of contact for every guest, she always remains available and accessible.
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