Food and Beverage Manager - Julene Restaurant

The Sunny•Sunny Isles Beach, FL

23d•Onsite

About The Position

The Food and Beverage Manager is the strategic and operational leader of Julene, the signature restaurant at The Sunny Hotel in Sunny Isles Beach. Reporting to the Restaurant General Manager, this role oversees front-of-house operations, delivers exceptional guest experiences, drives financial performance, and upholds the restaurant’s service and brand standards. The manager leads and develops the service team, collaborates with culinary leadership to support seamless dining room and kitchen operations, and fosters professionalism, accountability, and genuine hospitality. The role helps establish Julene as a destination for hotel guests and the local community. The manager helps oversee food and beverage department activities, ensures compliance with health, safety, sanitation, and alcohol-awareness standards, and helps maintain high standards of food and beverage quality, service, and marketing to maximize profits and customer satisfaction. Responsibilities also include interviewing, training, supervising, coaching, scheduling, and conducting performance reviews of team members.

Requirements

Bachelor’s degree or a minimum of 3 years of experience in food and beverage management.
Strong business communication and associate-relations skills.
Professional appearance and a confident attitude.
Excellent problem-solving skills.
Experience with scheduling, payroll, and labor management.
Experience with the TOAST POS system.
TIPS or CARE certification.
Availability to work both AM and PM shifts.
Fluent in reading, writing, and speaking English.
Ability to communicate effectively with the public and other employees.

Nice To Haves

Current Serve Safe Certification preferred.
CPR Certification preferred.

Responsibilities

Oversee front-of-house operations and food and beverage department activities.
Deliver exceptional guest experiences and uphold restaurant service and brand standards.
Drive financial performance and support marketing efforts to maximize profits and customer satisfaction.
Lead and develop the service team; interview, train, supervise, coach, schedule, and conduct performance reviews.
Work with culinary leadership to ensure seamless dining room and kitchen operations.
Ensure compliance with health, safety, sanitation, and alcohol-awareness standards.
Train employees in alcohol intervention, food handling, and sanitation.