F & B Manager

Tideline Palm Beach Ocean Resort & Spa; Florida; On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a dynamic Food and Beverage Manager to elevate the guest experience at a luxurious beachfront resort. This role involves overseeing diverse culinary operations, leading a talented team, and ensuring exceptional service across all dining venues. With a focus on catering and event planning, you will develop innovative menus and drive guest satisfaction. Join a vibrant team dedicated to providing unparalleled hospitality in a stunning oceanfront setting, where your leadership will make a significant impact on the overall guest experience.

Benefits

Competitive salary

Performance-based incentives

Health and dental insurance

Paid time off

Employee discounts

Professional development opportunities

Qualifications

• 5+ years of food and beverage management experience with a focus on front-of-house operations.
• Strong knowledge of menu development and food trends.

Responsibilities

• Lead and mentor front-of-house staff to enhance service standards.
• Manage daily operations and ensure compliance with health regulations.
• Oversee event planning and execution for various occasions.

Skills

Leadership

Team Management

Customer Service

Event Planning

Catering Management

Menu Development

Cost Control

Communication Skills

Education

Bachelor’s degree in Hospitality Management

Culinary Arts

Job description

Welcome to our luxurious beachfront resort, where we blend serene ocean views with unparalleled hospitality. Our resort features a sushi restaurant, a vibrant poolside bar, a beachside dining experience, and exceptional in-room service. We’re seeking a dynamic and experienced Food and Beverage Manager to lead our diverse culinary operations and enhance the guest experience across all dining venues.

Position Summary:

The Food and Beverage Manager will oversee all food and beverage operations within the resort, including our sushi restaurant, pool and beachside service, and room service. This role requires a strong background in front-of-house management, catering, and event planning to ensure that our guests receive top-notch service in every aspect of their dining experience.

Key Responsibilities:

1. Leadership and Team Management:
   Lead, motivate, and mentor a diverse team of front-of-house staff, including servers, bartenders, and hosts.
   Conduct regular training and development programs to enhance team skills and service standards.
   Develop and implement staffing schedules to ensure optimal coverage and efficiency.
2. Operational Oversight:
   Manage daily operations of the sushi restaurant, poolside bar, beachside dining, and room service.
   Ensure all areas adhere to health and safety regulations, as well as resort policies and procedures.
   Monitor inventory levels, order supplies, and control costs to maintain budgetary goals.
3. Guest Experience:
   Enhance the guest experience by ensuring exceptional service and addressing any issues promptly and professionally.
   Develop and implement strategies to increase guest satisfaction and loyalty.
   Solicit feedback from guests and use it to drive continuous improvement in service and offerings.
4. Catering and Events:
   Oversee the planning and execution of resort events, including weddings, corporate functions, and special occasions.
   Work with clients to customize catering menus and event arrangements to meet their needs.
   Coordinate with the culinary team and other departments to ensure seamless event execution.
5. Menu Development and Quality Control:
   Collaborate with chefs to design and update menus that reflect current trends and guest preferences.
   Conduct regular quality checks to ensure food and beverage standards are consistently met.
   Implement and maintain a system for tracking and responding to guest feedback related to food and beverage quality.

Qualifications:

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
Minimum of 5 years of experience in food and beverage management, with a strong emphasis on front-of-house operations, catering, and event planning.
Proven track record of managing diverse teams and delivering exceptional guest experiences.
Strong knowledge of food and beverage trends, menu development, and cost control.
Excellent communication, organizational, and leadership skills.
Ability to thrive in a fast-paced, high-pressure environment.
Flexibility to work evenings, weekends, and holidays as required.

Benefits:

Competitive salary and performance-based incentives.
Comprehensive health and dental insurance.
Paid time off and holidays.
Employee discounts on resort services and dining.
Opportunities for professional development and career growth.