Los Fuegos Manager

Faena-Hotels-and-Residences-LL; Miami Beach (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Faena Hotels & Residences in Miami Beach seeks a Restaurant Manager to lead restaurant operations, ensuring exceptional service, compliance with company policies, and achievement of financial goals in a high-volume, fine-dining setting.

You will recruit and develop staff, plan menus with the culinary team, manage costs, and elevate guest experiences while maintaining standards of excellence.

Qualifications

• Minimum 4–5 years as a Restaurant Manager in fine dining.
• Knowledge of diverse service styles and beverage operations.
• Experience with cost controls and budgeting.
• Ability to plan and manage budgets effectively.

Responsibilities

• Direct and oversee recruitment, training, coaching, and performance reviews.
• Develop and manage the restaurant’s annual budget and marketing plans.
• Lead daily briefings and represent the outlet in department meetings.
• Work with culinary and beverage teams on menu planning and wine pairings.
• Coordinate with Marketing/PR agencies for outlet promotion.
• Ensure top quality across food and beverage service and audits.
• Maintain compliance with liquor regulations and safety standards.
• Monitor scheduling, inventory, and cost controls.
• Guide and motivate staff, foster teamwork and training.
• Drive guest satisfaction and handle guest relations and complaints.
• Input data into POS and manage daily occupancy and events.

Skills

People management

Budgeting

F&B knowledge

Training

Job description

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Plan and manage the Restaurant in order to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the restaurant budget.

DUTIES AND RESPONSIBILITIES

• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the restaurant's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Conduct daily departmental briefings.
• Represent Outlet in Head of Department meetings.
• Lead and inspire the team.
• Oversee the development of the team through training, coaching and mentoring.
• Work with Beverage Director and Chef’s team in the planning of menus.
• Work with internal Sales & Marketing team and external PR and Marketing agencies to manage PR and marketing for the Outlet.
• Ensure product delivery meets the highest quality expectations across the food & beverage departments.
• Oversee all required month-end inventories and reports.
• Ensure 100% accuracy in all audits and internal controls.
• Maintain and improve service standards in accordance with Forbes Travel Guide, Leading Hotels of the World and others.
• Lead on guest correspondence and complaint handling.
• Monitor scheduling, ordering, hygiene and cost control.
• Maintain complete knowledge of:
• All liquor brands, beers and non-alcoholic selections available in the Restaurant.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• Daily menu specials.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• Point of Sale system and manual system procedures.
• Daily occupancy (arrivals/departures).
• Scheduled in-house group activities, locations and times.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Work closely with the Quality and Training Director assuring staff is properly and thoroughly trained.
• Conduct a 1 week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Manages difficult or emotional customer situations; Responds promptly to guest and resident needs; Solicits their feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Generate maximum financial performance for the hotel. This includes responsibility for generation of revenue, and effective cost controls.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.
• Enforce Faena standards, policies and procedures with restaurant staff.
• Prioritize and organize work assignments, delegate work.
• Direct performance of Restaurant staff and follow up with corrections where needed.
• Motivate restaurant staff and maintain a cohesive team.
• Ascertain restaurant training needs and provide such training.
• Suggestively sell menu items, beverages and wines.
• Input and access information into the Point of Sale system.
• Work without direct supervision.
• Passion for hospitality and an engaging personality.
• Excellent drinks knowledge, including the working of a bar, cocktails, wines, spirits and beers.
• Experience managing multiple teams in high volume operations.
• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.

REQUIREMENTS

• Minimum of 4 to 5 years of experience as a Restaurant Manager in a fine dining style restaurant.
• Knowledge of various food service styles.
• Familiarity with food and beverage cost controls.
• Ability to prepare budgets and ensure cost control.

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond dangerous to situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Some of the work will occur in different locations of the hotel.