F&B Manager ID-5372

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a Food and Beverage Manager. Under the direct supervision of the Director of Outlets, the Manager is responsible maintaining responsibility for every aspect of the restaurant; ensuring that all associates work effectively together as a team, and that the business continues to operate within budgetary limits and parameters. Ensuring that the outlet is managed efficiently according to the established concept statement, providing warm and genuine service delivered with passion and dedication, exceeding our guests’ expectations at all times. Ensuring the smooth running of the department, managing the restaurant during service and taking complete ownership of the business.

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Essential Duties and Responsibilities:

  • Provide exceptional service and ensure guest satisfaction with dining experiences.
  • Exercise responsible supervisory behavior at all times and positively represent the restaurant management team.
  • Assists management of a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Ensure discretion and confidentiality with VIP/SAG guests.
  • To assist in preparation of budgets, analysis of P&L’s, sales projections and revenue control.
  • Assists in interviews, hires, training, performance manage and termination restaurant associates.
  • Schedule associates and prepare payroll documents to ensure associates are properly compensated.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Manage guest relations and ensure guest satisfaction.
  • Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
  • All other duties as required.

Confidentiality:

While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills:

Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

  • Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the Oulet.
  • Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
  • Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
  • Ability to lead a team; flexibility with work schedule.
  • Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
  • Ability to direct performance of Outlet associates and follow up with corrections where needed; ability to motivate Outlet associates and maintain a cohesive team.
  • Ability to promote positive work relationships with service personnel and other departments.
  • Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
  • Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
  • Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

  • Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
  • Restaurant Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

  • Diploma/Some College or an equivalent combination of education and work-related experience.
  • Must have a current and valid ServSafe Food Protection Manager Certification.
  • Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.

Experience:

  • Minimum of three years’ experience as a Restaurant Assistant Manager.
  • Hotel operational exposure (i.e. F&B) is preferred.
  • Experience with a luxury or ultra-luxury property or brand is preferred.

F&B Manager ID-5372

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