Food & Beverage Manager (One World Observatory)

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global , the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

Positioned at the top of One World Trade Center, the tallest building in the Western Hemisphere, on levels 100, 101, and 102 – One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views - which evoke feelings of the City’s signature pride, hope and determination - including special interactive experiences and dining options, plus a sit-down restaurant.

The Food and Beverage Manager is responsible for the execution of strategy within the F&B department. They will manage associates, inventory, registers, and customer service in a high-end Café/Lounge to maximize profitability, control sales, margins and inventory turns.

ESSENTIAL DUTES AND RESPONSIBILITIES

• Conduct consistent pre-shift and monthly meetings
• Maintain professional restaurant image, to include cleanliness, proper uniforms, and appearance standards
• Maintain positive client relations and anticipate guest needs and ensure guest service in accordance with Legends standards
• Maintain contact with kitchen, serving staff, host team, and guests to ensure that dining details are handled efficiently, and customers' concerns are addressed in a timely manner
• Act as a sommelier by using wine and cocktail knowledge to make informed wine and beverage pairing recommendations; proactively dealing with guest queries, advising guests on menus and beverage selections, ensuring satisfaction with food and service; responding to complaints in an expeditious manner, and investigating food quality service complaints
• Ensure all “special occasion” arrangements (e.g., birthdays; anniversaries; honeymoons) are handled flawlessly
• Ensure financial (invoices, reporting, payroll) and administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Inspect dining and serving areas to ensure cleanliness and proper setup while adhering to the strictest health standards
• Perform other duties as assigned by leadership

SUPERVISORY RESPONSIBILITIES

• Oversee the day-to-day restaurant and bar operations, to include proper scheduling, staff assignments, side-work supervision, inventory management (incl. optimal PAR levels), and closing procedures
• Maintain a favorable working relationship with all company associates to foster and promote a cooperative and harmonious work-climate—conducive to maximum employee morale, productivity, and efficiency
• Work with home department as well as other department leads on training/learning and development (L&D) initiatives
• Evaluate performance, coordinate schedules of personnel to maintain adequate staffing
• Instruct team members on policies, procedures, duties and activities, and providing beneficial coaching and counseling
• Ensure a safe associate and guest environment by mitigating risk of accident and/or injury
• In the event of an injury, complete accident reports promptly and accurately

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE

• A professional degree, or certification, with a minimum of 3-5 years of hands-on culinary experience—bilingual preferred
• Possession of food handler’s certification from Department of Health & Mental Hygiene (DOHMH)
• ServSafe or Food Handler’s certification

SKILLS AND ABILITIES

• Personable, friendly and welcoming
• Ability to read, speak and write in English fluently
  • Excellent verbal and written communication skills
  • Ability to effectively listen and take direction/instruction
  • Ability to effectively communicate with team members and guests
• Excellent knowledge of food and beverage preparation and service standards
• Excellent customer service skills
• Strong attention to detail
• Elevated time management, organizational, and prioritizing skills
• Excellent knowledge of beverage preparations, service standards, guest relations and etiquette
• Ability to work independently with limited supervision
• Sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
• Ability to occasionally lift, carry, push, pull up to 50 lbs.
• Ability to stand and walk for long periods of time
• Ability to practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and additional job specific safety training
• A people- and product-focused, servant leadership-style
• Ability to align with culinary leadership team on clients’ expectations
• Ability to troubleshoot situations as they arise and provide satisfactory resolutions
• Experience working in both union and non-union environments preferred
• Experience working in high-volume food service venues (e.g., high-end restaurant, catering venue, or hotel) with experience overseeing the sale of alcohol preferred
• Ability to receive and inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items
• Ability to lead and motivate teams and promote an inclusive work environment
• Excellent verbal and written communication skills, and the ability to balance priorities and tasks in a deadline-oriented environment
• Proficiency in Microsoft Office Suite of programs (i.e., Word, Excel, PowerPoint), and POS Systems required
• A strong commitment to delivering the highest level of guest and client service with demonstrated initiative, and leadership
• Flexibility to work extended hours based on business needs (late nights, weekends, and holidays)

COMPENSATION

Competitive base salary of $65,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site (One World Observatory, New York City)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.