Senior F&B Manager - Soho House New York
Job description
About the role
In this role, you will own the end-to-end management of food and beverage operations at Soho House New York, ensuring that service standards reflect the club's elevated expectations. You will lead and develop a high-performing team, translating operational goals into daily actions that drive consistency and guest satisfaction. Your focus will be on fostering a culture where hospitality, efficiency, and financial discipline work together seamlessly. You will act as a key liaison between the club's member experience, culinary operations, and cross-functional partners. Success in this position will be measured by your ability to elevate service delivery while maintaining a sharp focus on profitability. You will use data and guest insights to inform decisions that enhance both the product and the team environment. Ultimately, you will be responsible for creating a resilient and motivated department that supports the long-term reputation of the venue.
Key facts
What you'll do
Elevate service standards by overseeing daily F&B operations and aligning staff performance with club expectations.
Develop menus, purchasing strategies, and vendor relationships to support efficient operations and continuous improvement.
Translate member and guest feedback into actionable plans that enhance experience and reduce operational risk.
Apply HR guidelines to guide recruitment, retention, and training initiatives that build a high-performing team.
Implement targets, KPIs, schedules, policies, and procedures to provide clear structure and accountability for the team.
Drive communication and motivation within the team to foster ownership, awareness, and accountability.
Leverage POS, OpenTable, Opera, and other hospitality technologies to coordinate service and guest data effectively.
Monitor food and beverage trends while ensuring strict adherence to local health and safety compliance standards.
Manage personnel in a way that balances team well-being with the need to meet or exceed financial targets.
Approach the role with a guest-oriented, service-minded, flexible, and proactive mindset in all operational decisions.
Support the broader organization by collaborating with cross-functional partners to align F&B activities with club objectives.
Maintain high standards of cleanliness, safety, and presentation in all service areas and operational zones.
Identify opportunities to streamline processes, reduce waste, and improve the efficiency of service delivery.
Prepare regular reports and insights that highlight performance trends and areas for operational refinement.
Act as a role model for leadership, demonstrating integrity, clarity, and consistency in all interactions.
Requirements
A minimum of 5+ years' experience in a similar capacity within the food and beverage or hospitality industry.
Detail-oriented problem solving skills demonstrated in high-volume, fast-paced environments.
Hands-on experience with POS, OpenTable, Opera, or other hospitality-driven technologies.
Proven leadership capability to guide teams and implement best practices across service and finance functions.
Solid knowledge of current food and beverage trends as well as local health and safety compliance requirements.
Ability to manage personnel effectively while meeting or exceeding financial targets and operational benchmarks.
A guest-oriented, service-minded, flexible, and proactive approach to daily challenges and long-term planning.
Strong written and verbal communication skills to coordinate with cross-functional stakeholders and team members.
Willingness to stand, walk, lift up to 30 pounds, and occasionally bend, kneel, grasp, and climb as required by the operational environment.
Ability to thrive in a setting that demands adaptability, resilience, and attention to detail.
Commitment to maintaining the confidentiality and professionalism expected within a high-profile hospitality setting.
Understanding of team development principles and the importance of structured training and mentoring.
Capacity to work collaboratively with colleagues at all levels to achieve shared operational goals.
Compliance with company policies, health regulations, and safety standards as part of regular job responsibilities.
Nice to have
Experience in managing F&B operations within a members-only club or boutique hospitality environment.
Familiarity with Soho House standards, culture, and guest expectations.
Background in using data and guest feedback to inform operational improvements.
Exposure to menu engineering, cost control, and profitability analysis in a hospitality setting.
Knowledge of sustainable sourcing practices and trends in responsible food and beverage service.
Experience with staff training frameworks and hospitality technology integrations.
Practical notes
The role requires standing, walking, lifting up to 30 pounds, and occasional bending, kneeling, grasping, and climbing.
New York state law sets the pay range for this position at $90,000 to $95,000.
Typical interview steps
Hiring processes usually combine a screening conversation with one or more interview rounds. Candidates can expect questions about their experience, a scenario or case, and a chance to ask their own questions. Preparation and specific examples from past work carry the most weight. Whatever the role, preparation is visible. Reviewing the company's product, the job description, and your own past work before the conversation is the strongest step.
Good to know
Food and beverage professionals use hospitality technology platforms to coordinate service and guest data.
Industry roles often develop through structured training, mentoring, and cross-department projects.
Health, safety, and cleanliness standards are central to daily operations in hospitality venues.
Questions to ask
Useful questions for the interview: what a typical week looks like, how work is assigned, what tools the team uses, and how feedback works. Asking how the role has changed recently and what the team wishes it had known when joining is also reasonable. Questions about the manager's priorities are especially valued.
Career growth
Careers in this field grow through a mix of experience, responsibility, and demonstrated results. Early years build skills; later years build ownership. Many professionals switch focus areas or companies to keep growing. Growth in any career comes from scope, results, and reputation. Take on work that is slightly uncomfortable, and make sure others can see the outcomes.
About the company
is hiring for Senior F&B Manager
Soho House New York. Soho House New York, 29-35 9th Ave, New York, NY 10014.
About the company
Soho House & Co. is hiring for Senior F&B Manager
Soho House New York. Soho House New York, 29-35 9th Ave, New York, NY 10014.