Luxury Resort Dining Leader (Assistant Manager)

CoralTree Hospitality Group; Fort Lauderdale (FL); On-site; USD 52,000 - 67,000; Full time

Benefits offered by this job

Medical, dental, vision, life, and dis

Disability benefits

401(k) with company match

Complimentary team meals

Complimentary room nights at CoralTree

Job summary

Pier Sixty-Six Resort in Fort Lauderdale seeks a seasoned Assistant Restaurant Manager to elevate the guest dining experience with leadership, passion, and a commitment to five-star service.

Reporting to the General Manager, you will oversee daily dinner operations, train a diverse team, manage labor costs, and collaborate with culinary on menus and promotions. A proven track record in hospitality, strong communication, and flexibility are essential.

Qualifications

• Excellent communication skills and a strong, innovative mindset.
• Ability to motivate and lead a team of professionals.
• Applicants are required to have at least 2 to 3 years' experience.
• Must possess a valid Food Handler’s card.
• Must possess valid TIPs certification.
• Knowledge of Forbes service standards
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.
• Wine and spirit knowledge and service training knowledge.

Responsibilities

• Manage daily dinner service operations with focus on excellence.
• Lead, train, and motivate the dinner team; schedule shifts; control labor costs.
• Ensure food safety and sanitation adherence.
• Coordinate with culinary team on menu items and promotions.
• Assist budgeting, forecasting, and financial reporting.
• Collect guest feedback to improve dining experience.

Skills

Leadership

Communication

Team motivation

Experience 2-3 years

Job description

Pier Sixty-Six Resort in Fort Lauderdale seeks a seasoned Assistant Restaurant Manager to elevate the guest dining experience with leadership, passion, and a commitment to five-star service.

Reporting to the General Manager, you will oversee daily dinner operations, train a diverse team, manage labor costs, and collaborate with culinary on menus and promotions. A proven track record in hospitality, strong communication, and flexibility are essential.