Outlets Supervisor - F&B Operations & Guest Experience

Bridgeton Holdings Group; Miami (FL); On-site; USD 50,000 - 52,000; Full time

Job summary

Sheraton Miami Airport Hotel & Executive Meeting Center in Miami, FL is seeking an Entry-level Manager to lead daily F&B operations, ensuring exceptional guest service and operational efficiency. The role requires overseeing front-of-house teams and collaborating with culinary and hotel departments.

The position emphasizes staffing, training, and maintaining service standards in a fast-paced hotel environment.

Qualifications

• 2+ years of food and beverage supervisory experience in a full-service hotel.
• Food Manager Certification is required.
• Demonstrated leadership, coaching, and staff development abilities.
• Excellent organizational and communication skills.
• Knowledge of food safety and hospitality standards.

Responsibilities

• Assist in leading daily operations of assigned food and beverage outlets with focus on guest service and efficiency.
• Supervise, schedule, train, coach, and develop front-of-house associates with ongoing feedback.
• Assist with recruiting, hiring, onboarding, and employee engagement initiatives.
• Supervise daily shift operations and cover Outlet Manager/Director when needed.
• Maintain staffing levels to meet guest service, operational and financial goals.
• Respond to guest concerns and promote service recovery while maintaining a positive experience.
• Participate in departmental meetings and communicate priorities and goals.
• Open/close restaurant operations and perform duties with the team as needed.
• Collaborate with Culinary and hotel departments to ensure seamless service.
• Monitor guest satisfaction and drive continual service improvement.

Skills

F&B supervision

Education

Food Manager Certification

Job description

Sheraton Miami Airport Hotel & Executive Meeting Center in Miami, FL is seeking an Entry-level Manager to lead daily F&B operations, ensuring exceptional guest service and operational efficiency. The role requires overseeing front-of-house teams and collaborating with culinary and hotel departments.

The position emphasizes staffing, training, and maintaining service standards in a fast-paced hotel environment.