Food & Beverage Manager | Playa Largo Resort & Spa

Shaner Group; Key Largo (FL); On-site; USD 42,000 - 65,000; Full time

Job summary

Shaner Group is seeking a Restaurant Manager in Key Largo, FL to lead all restaurant operations and staff. You will implement a service and management philosophy that emphasizes quality customer service and consistent guest satisfaction.

The role requires coordinating training, scheduling, and performance evaluations, while maintaining food safety standards and cost controls. Strong communication with GM, department managers, and staff is essential.

Qualifications

• Two years of supervisory experience in Restaurant/Food & Beverage.
• Ability to read and interpret safety rules, operating and maintenance manuals.
• Effective communication with guests, management and co-workers.

Responsibilities

• Oversee all aspects of restaurant operations and staff management.
• Train staff, plan, assign, direct work and evaluate performance.
• Address guest complaints and resolve problems while ensuring quality service.

Skills

Supervisory experience

Guest service

Communication

Education

High school diploma or equivalent

Some college preferred

Tools

ServSafe

TIPS

Food cost controls

Job description

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.
• Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Responsible for responding and handling guest related issues pertaining to the department.
• Ensures communication with General Manager, all other Department Managers, Supervisors and Staff.
• Manages all aspects of employee performance to ensure productivity and a quality work environment.
• Other duties as assigned.

Responsibilities

The Restaurant Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

• Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, some college preferred.
• ServSafe and/or food safety training.
• Alcohol awareness training (such as TIPS)
• Familiarity with food and beverage cost controls.
• Ability to write routine reports and correspondence.
• Ability to accurately compute mathematical calculations and use required measurement tools.
• Ability to prepare budgets and ensure cost controls.
• Bilingual English/Spanish a plus.
• Knowledge of local activities and attractions appropriate for clientele.