Assistant Food and Beverage Manager

POSITION TITLE : Food & Beverage Assistant Manager

REPORTS TO : Food & Beverage Director

DEPARTMENT : Food & Beverage

DESIGNATION : Exempt, Management

The National Arts Club seeks a team-oriented leader to serve as its next Food & Beverage Assistant Manager. The Club, a 501c3 nonprofit, has approximately 1950 members and counts many of today’s most influential artistic and creative minds among its membership. The historic Tilden Mansion creates the quintessential New York backdrop for our community with a beautiful oak paneled dining room and bar, art galleries, and a varied and dynamic events calendar featuring lectures, panel discussions, literary and art events, and more.

This position supports member dining and oversees the execution of private and Club events. The successful candidate will provide visible, hands-on leadership focused on exceptional service, staff development, and the continued growth of the Club’s food and beverage program. They liaise between food and beverage staff including, but not limited to, servers, bartenders, bussers, expeditors, culinary kitchen staff, and other managers while being responsible for setting and maintaining high service standards. Maximization of guest satisfaction in a fast-paced, high-touch setting is the goal. This position works in the member dining and event spaces to oversee and execute services. The ideal candidate is highly self-motivated, professional, and capable of managing their workload and prioritizing tasks in a fast-paced hospitality-orientated environment. 

The ideal candidate is an energetic, empathetic, and polished hospitality professional who practices servant leadership, remains composed under pressure, and is committed to creating an exceptional experience for members, guests, clients, and employees.

QUALIFICATIONS:

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate he/she can perform the essential functions of the position.

Education OR Equivalent Experience

• High school diploma or equivalent
• Four-year college degree in a hospitality related field preferred
• Minimum three (3) years of experience in the hospitality industry in a client-facing food service position

Specific Job Knowledge, Skill & Ability

• Ability to read, write, and speak English to comprehend and communicate job functions and interact with membership, guests, and colleagues.
• Experience in catering, special events, and fine dining. 
• Fine-dining experience is required.
• Club experience is preferred but not required.
• Ability to work with various technology and software including the Microsoft Office Suite and POS programs (Club Essential program experience preferred)

License & Certifications (Preferred, but not required. May be required to obtain during employment tenure at the discretion of the supervisor with costs covered by the employer.)

• NYC Department of Health & Mental Hygiene Food Protection Certificate
• Training in Intervention Procedures (TIPS)

ESSENTIAL JOB FUNCTIONS:

Catering and Events Responsibilities

• Lead the operational execution of private and Club events.
• Coordinate event details with the Catering and Events Sales team and Executive Chef.
• Conduct client walk-throughs and operational handoffs.
• Serve as the primary onsite contact for event clients.
• Ensure food stations, buffets, and event spaces are properly set and executed.
• Participate in service meetings and reinforce Club standards.
• Complete event profit-and-loss reports within one week following each event.
• Maintain a visible and accessible presence for members, guests, clients, and employees.

Dining Room and Beverage Responsibilities

• Partner with the Director of Food & Beverage on dining room operations.
• Share responsibility for à la carte supervision, particularly when the Director is unavailable. o Assist with dining room staff assignments and daily service decisions.
• Support beverage inventory, wine stocking, and point-of-sale accuracy.
• Assist with POS setup and daily counts.
• Attend industry and vendor tastings and provide feedback.
• Develop and improve standard operating procedures and departmental processes.
• Hold employees accountable for assignments and established service standards.

Staff Leadership and Development

• Recruit, hire, train, supervise, and motivate food and beverage employees.
• Co-manage the departmental training program, including new-hire orientation.
• Develop private-event employees as potential candidates for full-time dining room positions.
• Foster a positive, respectful, and collaborative workplace culture.
• Encourage creativity, professional growth, and continuous improvement.
• Maintain staffing levels and labor expenses within approved budgets.
• Provide consistent coaching, feedback, and accountability.

Sanitation & Safety

• Assures that local and state laws and the Club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Uses good judgement to assess alcoholic consumption by patrons, prohibiting it when necessary and reporting issues to the Director of F&B.
• Oversees the organization and cleanliness in assigned areas and frequently checks F&B areas for compliance with sanitation, hygiene, and cleanliness standards including front- and back-of-house areas.
• Practices accident prevention measures and follows safe working practices by handling all equipment in the proper manner and ensuring equipment is in proper working order prior to and during use.
• Is knowledgeable of emergency procedures and attends scheduled employee training and periodic reviews on departmental responsibilities.

PHYSICAL DEMANDS:

While performing the duties of this position, the employee is regularly required to stand, walk, and talk or hear. The employee is frequently required to handle or feel and reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move or push up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus and navigate places of public assembly with large groups of people.

IMPORTANT NOTES:

• Due to the cyclical nature of the Club (and Hospitality) industry, employees may be required to work varying schedules to reflect the business needs of the Club. This may include weekdays, weekends, holidays, late nights, and/or early mornings. This position requires flexibility in scheduling.
• Seasonal Operating Schedule: The Food & Beverage Department operates on a seasonal schedule from September through June. During months when the department is not fully operational, management team members, including the Food & Beverage Assistant Manager, are expected to continue working on departmental projects, planning, training, and other assigned responsibilities. Vacation time may be used and scheduled in accordance with the Club’s vacation policy.
• Floor Presence and Administrative Responsibilities: While all management positions include administrative, departmental, and hands-on responsibilities, the operational duties of the Food & Beverage Manager require a consistent and visible presence on the floor during dining room service and events. Administrative and management work should generally be completed outside active service periods and coordinated with the F&B Director to ensure appropriate operational coverage.
• All employees are required to fully comply with the Club’s Employee Handbook and any future updates (furnished upon employment acceptance). All employees must comply with Club rules and regulations for the safe and efficient operation of Club facilities. Employees who violate Club rules and regulations will be subject to disciplinary action, up to and including termination. 
• The above key areas, essential job functions, responsibilities, and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
• The individual understands that the National Arts Club is a high-end, private, social Club that values the core tenets of hospitality in its employees’ operation of the Club: promptness, attentiveness, friendliness, and service.

EQUAL OPPORTUNITY EMPLOYMENT:

The National Arts Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, and compensation.

Research shows that women and people from underrepresented groups often apply to jobs only if they meet 100% of the qualifications. We recognize that it is highly unlikely that someone meets 100% of the qualifications for a role. If much of this job description describes you, then please apply for this role. The National Arts Club is committed to the full inclusion of all qualified individuals.

COMPENSATION AND BENEFITS

The Club offers a competitive compensation and benefits package that includes:

• Base salary range of $72,000 to $82,000.
• Paid Sick & Safe Time, Personal Time, Vacation Time
• Eligibility for the Annual Discretionary Employee Holiday Fund bonus program.
• Medical, dental, and vision insurance.
• 403(b) retirement plan participation.

TO APPLY:

Please submit resumes and a strong cover letter in PDF format via email to: 

Justin Herbinet, Director of Food and Beverage, View email address on culinaryagents.com 

Please indicate “NAC – F&B Assistant Manager” in the subject.

NO PHONE CALLS PLEASE.