Food and Beverage Manager

Job Summary

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.

Key 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.

Preferred Qualifications:

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