Food & Beverage Manager

Trump National Doral, Miami; Doral (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Food & Beverage Manager to oversee operations at their premier resort. The role involves managing various food and beverage outlets, ensuring high standards of service, and maximizing profitability. Candidates should have strong communication skills, a background in restaurant management, and the ability to thrive in a fast-paced environment.

Qualifications

• At least five years in a related field preferred.
• Resort restaurant management experience is a plus.
• Food Service Sanitation certification required.

Responsibilities

• Organize and manage Food & Beverage departments.
• Plan and direct functions to meet operational needs.
• Ensure compliance with food and beverage policies.

Skills

Communication skills

Interpersonal skills

Ability to work under pressure

Education

High School diploma or equivalent

College degree preferred

Job description

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Position Purpose
Organize and manage the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service, and Bars (if applicable), to maintain high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service.

Examples Of Duties

• Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation.
• Prepare, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments.
• Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result.
• Participate in the creation and marketing of menu designs to attract a predetermined customer market.
• Implement effective controls of food, beverage, and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.
• Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
• Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to the policies and procedures.

Supportive Functions

In addition to performing the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function determined by the supervisor based on company requirements.

• Participate in the development of the annual budget for the restaurant; develop short and long-term financial operating plans.
• Attend mandatory meetings including divisional, departmental, associate meetings, etc.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

Physical Requirements

Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours

Physical Activity

• Sitting: Occasional
• Walking: Frequent
• Climbing stairs: Occasional
• Standing: Frequent
• Crouching/Bending/Stooping: Occasional
• Reaching: Frequent
• Grasping: Frequent
• Pushing/Pulling: Occasional
• Near Vision: Constant
• Far Vision: Constant
• Hearing: Constant
• Talking: Constant
• Smell: Frequent
• Taste: Frequent
• Lifting/Carrying (up to 50 lbs.): Occasional
• Travel: Occasional

Other Duties

Participate in the development of the company’s culture, support service standards, and maintain regular attendance as per company policies.

Safety Requirements

Use of PPE may be required; report defective or improper PPE or equipment to your leader.

Knowledge, Skills & Abilities

• Thorough knowledge of restaurant operations, foods, beverages, supervision, service techniques, and guest interaction.
• Effective communication skills in English, both oral and written.
• Ability to work under pressure and handle stressful situations during busy periods.
• Proficiency in computer systems for information input.
• Strong interpersonal skills to ensure guest satisfaction.

Qualifications

Education: High School diploma or equivalent required; college degree preferred.

Experience: At least five years in a related field preferred; resort restaurant management experience is a plus.

Licenses/Certificates: Food Service Sanitation certification; Alcohol Service permit (if required); CPR certification preferred.

Grooming/Uniforms: Maintain a neat, clean appearance; specific uniform guidelines provided during orientation.

Participate in E-Verify process as required.