Food & Beverage Manager

HEI Hotels & Resorts•Miami, FL

7d•$60,000 - $65,000

About The Position

Plan and manage the Restaurant, Room Service, bar operations, and other food and beverage outlets as appropriate to achieve customer satisfaction, quality service, compliance with corporate and franchise policies and procedures, and compliance with federal, state, and local regulations while meeting or exceeding financial goals. The role oversees outlet operations, staffing and associate development, budgets and costs, guest feedback, promotions, and the maintenance and sanitation of outlet areas and equipment.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
Ability to make decisions generally guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, with the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner, as well as bar operations.
Manage associates across the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communications, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety regulations, and applicable federal, state, and local regulations while providing quality service and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and related costs, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining appropriate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase the local market share.
Monitor and control the maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.