Seasonal Food & Beverage Manager

Proper Hospitality Careers•Miami Beach, FL

About The Position

The Seasonal Food & Beverage Manager oversees daily food and beverage operations at The Shelborne by Proper, including restaurants, bars, banquets, and room service. The role ensures service aligns with hotel standards and guest expectations while maintaining efficient workflows and appropriate staffing. The manager resolves guest concerns and leads the team in delivering an exceptional, guest-centric experience. The position leads, trains, schedules, evaluates, and coaches food and beverage staff. In collaboration with the culinary team, it supports menu development and oversees costs, inventory, purchasing, supplier coordination, and equipment maintenance. The manager assists with budgeting and forecasting, monitors financial performance, manages expenses, and develops pricing strategies to support revenue and profitability. The manager also plans events and promotions, uses guest feedback to improve services, and works with marketing to promote outlets and offerings. The role ensures compliance with health, safety, food-handling, sanitation, and hygiene requirements through staff training and regular inspections. It requires flexible hours, including evenings, weekends, and holidays, based on operational needs.

Requirements

At least 5 years of food and beverage management experience, preferably in the hospitality or hotel industry.
Previous leadership experience managing large teams in high-volume food and beverage operations.
Proven experience with budgeting, cost control, and financial analysis.
Knowledge of food and beverage trends, industry best practices, and health and safety regulations.
Strong leadership and team management skills, including the ability to motivate and inspire staff.
Excellent customer service skills and a focus on exceptional guest experiences.
In-depth knowledge of food and beverage operations, including menu development, inventory management, and cost control.
Strong organizational and time-management skills, including the ability to handle multiple tasks simultaneously.
Excellent communication and interpersonal skills for building relationships with guests, staff, and vendors.
Ability to analyze financial data, track performance metrics, and make data-driven decisions.
Proficiency in Microsoft Office Suite (Excel, Word, and PowerPoint) and point-of-sale (POS) systems.
Ability to stand or walk for extended periods during shifts.
Ability to lift up to 25 pounds.
Ability to bend, stoop, and reach occasionally to perform tasks or manage inventory.
Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
ServSafe, RBS, and/or TIPS certification.

Responsibilities

Oversee daily operations of restaurants, bars, banquets, room service, and other food and beverage outlets.
Ensure food and beverage services meet hotel standards and guest expectations; monitor workflows, processes, and staffing for efficiency and service quality.
Handle guest inquiries and resolve complaints or issues professionally and promptly.
Lead, train, schedule, evaluate, and coach food and beverage staff, ensuring appropriate staffing coverage for peak hours, events, and holidays.
Develop and implement staff training on menus, service standards, and safety protocols.
Collaborate with the culinary team on menus that meet guest preferences and hotel standards while supporting profitability and sustainability.
Monitor food, beverage, labor, and overhead costs; manage inventory and implement cost-control measures to reduce waste and meet budget targets.
Oversee ordering of supplies, ingredients, and beverages and maintain appropriate stock levels.
Assist with annual budgeting and financial forecasting; analyze reports and take corrective action as needed.
Develop pricing strategies to support revenue while remaining competitive.
Maintain high service standards and a guest-centric culture; use feedback, reviews, and surveys to improve offerings and service.
Plan and execute special events, promotions, and themed dinners to enhance guest experience and drive revenue.
Ensure compliance with health, food safety, sanitation, hygiene, and other applicable regulations.
Ensure proper storage, handling, and labeling of food and beverage items; train staff on safety procedures and food handling.
Inspect food preparation areas, equipment, and storage facilities for compliance.
Coordinate with suppliers and vendors on timely deliveries and competitive pricing; conduct inventory audits and address discrepancies.
Ensure kitchen and bar equipment is maintained and serviced regularly.
Collaborate with marketing on outlet promotions, special offers, events, seasonal menus, signature cocktails, and other campaigns.