Assistant Food & Beverage Manager

Fiddlers Creek Management Co; Marco Island (FL); On-site; USD 75,000 - 110,000; Full time

Job summary

Fiddler’s Creek Management Co. on Marco Island, FL seeks a Pool/Beach Management professional to oversee front-of-house food and beverage operations, ensuring hospitality, appearance, and service standards across dining areas at a luxury resort.

The ideal candidate holds a hospitality or culinary management degree, has 3+ years of F&B leadership experience, and demonstrates strong team training, guest relations, and safety knowledge; Sommelier certification is a plus.

Qualifications

• Hospitality/culinary management degree preferred.
• 3+ years as a Manager in Food & Beverage/Hospitality, preferably at a resort or hotel.
• Sommelier Certificate is a plus.
• Profound knowledge of food & beverage items, methods of preparation and service.
• Strong ability to lead and motivate the team.

Responsibilities

• Oversee service in dining areas during breakfast, lunch or dinner.
• Great customers and ensure they are enjoying their experience.
• Coordinate staff scheduling and training.
• Attend weekly BEO meetings.
• Ensure compliance with SOPs and health/sanitation regulations.
• Prepare reports on hours, schedules and pay changes.

Skills

Restaurant management

F&B leadership

Staff training

Customer service

Education

Hospitality management or Culinary management degree

Job description

Pool/beach Management Full Time-36 Marco Island, FL, US

Welcome to the 4,000± acre luxury master-planned community of Fiddler’s Creek, a Gulf Bay Development. The vibrant community represents an evolution of the private club experience, a welcoming, relaxed and comfortable lifestyle that is reflected in the warm and graceful attentiveness of the staff and the sense of genuine community among members. Fiddler’s Creek and Gulf Bay employees have a strong sense of responsibility, loyalty, confidentiality, and ethics. Each individual possesses great initiative with a deep understanding of their individual role and a passion for the luxury club and service market.

BASIC SUMMARY:

Directly supervise all front of the house food and beverage team members, assuring a high standard of appearance, hospitality and service amongst all staff. Meet financial objectives. Demonstrate ability to raise service standards through training and accountability.

POSITION RESPONSIBILITIES:

• Oversee service in dining areas during breakfast, lunch or dinner.
• Great customers and check that they are enjoying their experience.
• Check food & beverage orders to verify they are prepared and served within company standards.
• Coordinate all food and beverage staff scheduling and training.
• Conduct quality daily line-up and staff meeting to communicate pertinent information and VIP information.
• Communicate all service concerns with Corporate Chef.
• Assist with implementing policies and procedures for the food and beverage department.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Communicate monthly safety topics to ensure employee safety awareness.
• Assure that all accident and emergency policies and procedures are in place and consistently followed.
• Manage physical inventory of all beverage, glass and silverware, linen and other food and beverage supplies. Manage wine inventory when necessary.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Provide appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pool, etc. to the accounting department.
• Perform employee performance reviews.
• Attend weekly BEO meetings.

EDUCATION/EXPERIENCE/OTHER REQUIREMENTS:

• Any combination of education, training or experience that provides the required knowledge, skills, and abilities. A college degree in Hospitality management and/or Culinary Management is preferred.
• At least 3 years of experience as a Manager in the field of Food & Beverage and Hospitality, preferably at a resort/hotel.
• Sommelier Certificate is a plus.
• Profound knowledge of food and beverage items, methods of preparation and types of service.
• Strong ability to lead and motivate the team.
• Ability to effectively present information in one-on-one and small group situations to guests, clients and other associates of the organization.
• Ability to effectively and professionally deal with customers, some of whom may require high levels of patience, tact and diplomacy to defuse anger.
• Ability to listen effectively and to speak English clearly over the telephone and in person.
• Ability to achieve positive guest relations and maximize guest satisfaction.

PHYSICAL DEMANDS – ABILITY TO:

• Grasp, lift, carry or transport up to 50 pounds.
• Push/pull wheeled carts weighing up to 100 lbs.
• Stand and walk for length of scheduled shift.
• Reach with hands and arms; stoop, kneel, crouch or crawl.
• Perform the duties of this job while exposed to outside weather conditions as necessary.
• Express and exchange ideas by means of the spoken word accurately, loudly, and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.
• Withstand a moderate noise level in the work environment.