Restaurant Manager - Hospitality

The Club at Renaissance; Fort Myers (FL); Vor Ort; USD 52.000 - 78.000; Vollzeit

Zusammenfassung

The Club at Renaissance is seeking an F&B Manager to lead our dining outlets, events business, and pool service. This hands-on role focuses on daily operations, staff supervision, and delivering exceptional member and guest experiences.

You will manage setup, service, and cleanup, train and coach staff, and ensure compliance with club policies, health and safety rules, and liquor laws. A strong emphasis on quality, presentation, and teamwork is essential.

Qualifikationen

• High school diploma or GED is required.
• 2–5 years of relevant F&B management experience.
• Experience with both restaurants and banquets preferred.
• Ability to train and supervise staff.
• Must be of legal age to serve alcoholic beverages.

Aufgaben

• Oversee dining outlets and catering operations, including setup, service, and cleanup.
• Supervise staff including training, coaching, and performance reviews.
• Ensure guest satisfaction and uphold service standards.
• Coordinate staffing and manage events/banquets per client specifications.
• Process billing information using a POS system with accuracy.
• Comply with safety, health regulations and liquor laws.

Kenntnisse

Leadership

Staff training

Communication

Time management

Guest service

Ausbildung

High school diploma or GED

Tools

POS system

Jobbeschreibung

Job Description The F&B Manager will primarily be responsible for managing the Club’s dining, event business, and pool outlet. This includes supervising staff to ensure proper execution of events, ensuring members' and guests’ satisfaction, and ensuring presentation and service standards are consistently met or exceeded. This is a hands-on position that will be actively engaged with daily operations while assisting the rest of the management team with charting the operation forward. Experience required includes 2-5 years of relevant experience with the preferred experience of 2 years as a manager/supervisor in a high volume upscale food & beverage operation. Experience with both restaurants and banquets is preferred but we will train the right candidate. BA/BS in a related field is preferred but not required.

The F&B Manager oversees all aspects of dining outlets and catering outlets, including set-up, food & drink service, and cleanup, while focusing on quality presentation and customer service. F&B Managers are also responsible for all aspects of supervision of staff including training, coaching, disciplining, and reviewing staff.

Greet all members, guests, and employees in a warm, friendly, service-oriented manner.

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.

Assist Management with the hiring of qualified staff.

Be knowledgeable of and comply, at all times with the Club’s standards, policies, and regulations to encourage safe and efficient operations.

Attend weekly meetings, and partner with Management Team to communicate pertinent information and coordinate staffing requirements for events.

Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO).

Supervise the set-up of rooms to include placement of linens, silver, china, and glassware according to event order specifications, catering function sheets, and Club standards.

Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area.

Hold pre-shift lineup with staff to ensure smooth, efficient service. Interpret function diagrams as distributed by Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards.

Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed.

Train and supervise the staff and monitor performance during events.

Supervise clean-up of daily operations, proper breakdown, and storage of equipment.

Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law.

Process billing information using a POS system with accuracy and attention to detail.

Consistently follow all food and safety-related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards.

Manage daily operations of the restaurant, snack bar, and pool service.

A high school diploma or GED is required.

Minimum of 2 years' experience in a restaurant, hotel, or related field.

Food safety and alcohol beverage certification.

Must be of legal age to serve alcoholic beverages.

Knowledge of kitchen and banquet equipment, health department rules and regulations, liquor laws and regulations.

Ability to communicate effectively with food & beverage staff of diverse backgrounds, cultures, and education levels.

Demonstrated ability to be a team leader, manage staff, and handle members/guests in a diplomatic, constructive and professional manner.

Excellent organizational, time management, and follow-through skills.

Strong knowledge of service and quality standards.