F&B General Manager

The Standard Spa, Miami Beach•Miami Beach, FL

1d•Onsite

About The Position

This position is focused on managing the F&B operations of all venues of The Standard Spa Miami - with a primary focus on Lido Bayside Grill, Monterrey Bar, and Banquets - as a successful department ensuring maximum guest satisfaction and financial viability, all within accordance with hotel established standards. This is executed through planning, organizing, communication, training and controlling of the outlets’ operations and costs.

Requirements

Previous work experience in a related position.
Ability to read, comprehend and carry out instructions according to established procedures.
Excellent command of the English language.
Work efficiently, utilize multi-tasking and task prioritization skills.
Level of service consistent and uniform in accordance with established standard’s per SOP’s.
Adherence to uniform, grooming and personal hygiene standards and expectations per SOP’s. Ongoing cleaning and maintenance of workstation according to established procedure.
Adherence to posted schedule and arrival time. Attendance at mandatory meetings when scheduled.
Personal comportment in line with Standard, Miami policies, standards and expectations. While on the floor identify and report real or potential problem situations to Management immediately.

Nice To Haves

Multi-lingual is helpful but not required.

Responsibilities

Direct, manage, motivate and provide strategic leadership and direction for all Food & Beverage outlets.
Maximize revenues, profitability and control costs of the operations.
Supervise the planning and scheduling of management work assignments and performance development.
Scheduling of all staff and management for ALL Venues. Includes approvals and coordination of PTO requests.
Ensure effective operations of applicable food and beverage venues at all times.
First point of contact for all recruiting of food & beverage personnel in primary venues. Is available to perform a thorough first interview for all candidates.
Develop, implement, maintain and enforce all company & departmental policies and procedures as well as standards of quality and performance.
Complete all CAF and 90 Day Reviews for staff in primary venues. Submit drafts to F&B Director for final approval.
Develop a standardized training program for primary venues. Enforce standardized training program in all venues.
Work with F&B Director to review monthly performance vs. budget and other goals as applicable.
Ensures that adequate training procedures are developed and upheld in all venues, with a primary focus on the venues listed above. These training standards encompass education, testing, and continued demonstration of desired skill, technique and knowledge. These training materials are aligned with COYLE standards.
Provide complete inventories of IN USE OS&E to F&B Director and Shipping & Receiving Department on the first of each month.
Monitor cleanliness and organization of ALL F&B venues and department storage areas.
Facilitate and Coordinate all Lido Bayside Grill Reservation inquiries.
Facilitate and Coordinate scheduling and operating supplies for all Banquets. Personally oversee all banquets in excess of 30 guests.
Ensure all FOH management and employees within primary venues are current with licensing/certification of food and beverage handlers.
Explore solutions for any and all technical, IT, staffing, and personal issues pertaining to daily operations and present solutions to F&B Director, or any other relevant parties with urgency and accountability.
Maintain Safety and Health regulations as detailed by Florida Department of Health.
Knowledgeable and communicative of Property wide venue information and programming.
Available to fulfill the duties of F&B Manager in the event of low or emergency staffing.
Attends all relevant departmental and interdepartmental meetings in which presence is requested. Takes initiative to coordinate departmental meetings when necessary.
Displays complete knowledge of all duties and responsibilities of each job position reporting to them.
Ensures all management reporting to them is effectively communicating and disseminating information to employees, and upholding standards set forth by them.
Maintains consistent communication with departmental management (including BOH) regarding all relevant news and feedback. Also maintains consistent interdepartmental communication when necessary.
Assigns operational responsibilities to subordinates and ensures successful completion.
Displays exemplary conduct, and holds an expectation of similar exemplary behavior from all staff and management reporting to them.
Develops ideas and reports to Director of Food & Beverage for final approvals.