FOOD & BEVERAGE MANAGER - HILTON GARDEN INN MIAMI BRICKELL SOUTH

Hilton Garden Inn Miami Brickell South; Brickell Hammock (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Hilton Garden Inn Miami Brickell South is seeking a Food and Beverage Manager to lead restaurant operations and ensure superior guest experiences. You will recruit, train, and supervise staff while maintaining profitability and brand standards across dining and banquet services.

You will manage payroll, inventory, and cost controls, coordinate with culinary and engineering teams, and uphold health, safety, and brand requirements in a fast-paced hotel environment.

Qualifications

• Some college and/or advanced training in food and beverage management.
• High School Graduate or Equivalent preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.
• 2 years’ related supervisory experience, or an equivalent combination of education and experience.
• Bilingual (Spanish & English) preferred, depending on market.

Responsibilities

• Recruit, train, supervise, and develop restaurant staff.
• Train associates to meet Brand standards.
• Manage profitability, payroll and inventory controls.
• Oversee banquet spaces and event setups.
• Handle guest complaints and maintain high guest satisfaction.
• Ensure compliance with health, safety and Brand standards.

Skills

Multitasking

Communication

Bilingual Spanish-English

Education

Some college in F&B management

High School Diploma or equivalent

Tools

POS system

Job description

This job description reflects management’s assignment of essential functions; and nothing in this hereinrestricts management’s right to assign or reassign duties and responsibilities to this job at any time.SUMMARYFood and Beverage Manager responsibilities include maintaining the restaurant's revenue, profitabilityand quality goals. You will ensure efficient restaurant operation, as well as maintain high production,productivity, quality, and customer-service standards. You are responsible for ensuring compliance withall health, safety, brand and or other requirementsESSENTIAL JOB DUTIESPeople:Recruit, train, supervise, and develop restaurant staff, including hosts, servers, cooks,bartenders, and dishwashers.Train associates to make sure they deliver in compliance to the Brand standards that areexpected.Develop your team and improve their performance through coaching and feedback, and createperformance and development goals that exceed the guest experience.Manage everyday activities, plan and assign work ensuring you have proper staff based on youroccupancy forecast.Organize and conduct pre-shift and departmental meetings communicating pertinent informationto the staff, such as house count and menu changes.Handle complaints, conflicts, questions, and suggestions from restaurant employees.Recommend or initiate any HR related actions where needed.Guest Experience:Responsible for establishing and achieving quality and guest satisfaction goals. Assist guestswith their requests and concerns - making sure you maintain a high level of guest satisfactionMeet and greet customers, organize table reservations and offer advice about menu and winechoices.Solicit feedback from guests concerning food, beverages, service and improvement ideas.Responsible for all food and beverage facilities including banquet spaces.Responsible for ensuring that banquet spaces are clean and properly stocked to anticipatedbusiness volume. Notify engineering immediately of any maintenance and repair needs.Responsible Business:Move throughout the facility and kitchen areas to visually monitor and take action to ensure foodquality and service standards are met. Verify temperatures, judge appearance and taste ofproducts and check preparation methods to determine quality. Give guidance towardimprovement and make necessary adjustments for consistency.Maintain profitability of outlet to support overall hotel operation. Control payroll and equipmentcosts (minimizing loss and misuse). Ensure par stock levels are maintained by calculatinginventory, ordering and retrieving supplies and stocking shelves by stooping, bending, liftingheavy articles and reaching overhead.Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving andprofit-enhancing measures.Ensure that all standards and hotel cash handling procedures are met.Due to the cyclical nature of the hospitality industry, employees may be required to work varyingschedules to reflect the business needs of the hotel.Responsible for all food and beverage facilities including banquet spaces.Responsible for ensuring that banquet spaces are clean and properly stocked to anticipatedbusiness volume. Notify engineering immediately of any maintenance and repair needs.Assist and promote the hotel food and beverage marketing programmes.Make sure food and drinks are secure and stored safely - always keep stock replenished tominimize waste.Other ad-hoc duties - unexpected moments when we have to pull together to get a task done.Ensure compliance with local, state and federal laws.SKILLS/QUALIFICATIONSEducation:Some college and/or advanced training in food and beverage managementHigh School Graduate or Equivalent preferred.Certifications / Licenses:Alcohol awareness certification and/or food service permit or valid health/food handler card, asrequired by local lawExperience:2 years’ related experience, including supervisory experience, or an equivalent combination ofeducation and experienceAdditional Skills:Ability to multitaskAbility to communicateBilingual (Spanish & English) preferred, depending on marketAbility to work the shifts required for the positionAbility to learn and adhere to Brand & Baywood Hotels’ standardsAbility to take information from various sources and determine a responsible course of actionAbility to understand Food and Beverage department relationshipsAbility to operate POS systemAbility to remain calm during stressful situationsAbility to motivate and lead a teamAbility to read, interpret and analyze financial reportsPHYSICAL DEMANDSWalking and Standing: 90%, (Must be able to stand for the entire shift, usually 8 hours)Sitting: up to 10%Bending, Stooping, Reaching: RegularlyMust be able to carry 40 lbs. Up to 25 ft.Must be able to bend knees with up to 40 lbs. Standing in an upright positionMust be able to lift 40 lbs. To waist, chest,and above head.Lifting, Push/Pull: 40 lbs infrequentlyDriving: RarelyTraveling: Never