Hakkasan | Restaurant Manager

FONTAINEBLEAU; Miami Beach (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

A prestigious hotel in Miami Beach is seeking a Restaurant Manager to oversee food and beverage operations, ensuring quality standards and guest satisfaction. The ideal candidate will possess strong communication skills and have at least two years of relevant management experience, contributing to the overall success of this high-volume establishment.

Qualifications

• Minimum of two years relevant food & beverage management experience.
• Effective supervisory and communication skills.
• Familiarity with food service practices and procedures.

Responsibilities

• Oversee daily food and beverage service operations.
• Monitor inventory levels, equipment, and supplies.
• Schedule labor and assign work efficiently.

Skills

Supervisory skills

Communication skills

Organizational skills

Problem-solving skills

Education

High school diploma or equivalent

College degree preferred

Job description

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART."- Morris Lapidus

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion, and technology merge into a vibrant new guest experience. Guests are invited to enter a world where they can play, shop, dine, spa, meet, or relax—however they define a perfect day.

Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach and is considered the most significant building of Lapidus' career.

Responsibilities

The Restaurant Manager will assist the General Manager in directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards, service excellence, and guest satisfaction.

Examples of Duties include, but are not limited to:

1. Oversee daily food and beverage service operations and ensure quality standards for foods.
2. Monitor inventory levels, bar equipment, and other supplies as needed.
3. Ensure the cleanliness of the establishments in accordance with state and local regulations.
4. Recommend and implement food and beverage service procedures and standards.
5. Resolve guest concerns and implement solutions to ensure satisfaction.
6. Schedule labor and assign work efficiently for optimal use of equipment and personnel.
7. Ensure all food service staff comply with company and departmental policies and procedures.
8. Plan, manage, and monitor work, including hiring, communicating, coaching staff, and building relationships.
9. Assist the General Manager in managing departmental profit and loss (P&L).
10. Perform other related duties as assigned.

Qualifications

• Familiarity with the style of cuisine and service established for the concept; knowledge of food service practices and procedures.
• Effective supervisory and communication skills.
• Strong organizational and problem-solving skills.
• Ability to communicate effectively and maintain working relationships with staff.
• Minimum of two years relevant food & beverage management experience in high-quality, high-volume establishments.
• High school diploma or equivalent; college degree preferred.