A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
F&B and Banquets Manager the goodtime hotel - 2.7 Miami Beach, FL Job Details Full-time $60,000 - $65,000 a year 13 hours ago Benefits Flexible schedule Qualifications Confidential information handling Team leadership Improving operational efficiency Supervising experience Guest rapport building Managing food service teams
Full Job Description Compensation Type:
Yearly Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location:
the goodtime hotel is a newly developed mixed-use project designed Morris Adjmi and Ken Fulk offering over 45,000 SF of ground floor and retail opportunities in the heart of Miami Beach. The modern, expansive storefronts can accommodate configurations ranging from 500 to 5,000+ SF of purpose-built retail space with frontages along Washington Ave., 6th St. and 7th St. - providing unparalleled branding exposure to the millions of tourists who visit Miami each year.
Overview:
The F&B amd Banquets Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet's operations, while maintaining a profitable F&B outlet and high quality products and service levels. They will also oversee all aspects of event planning and execution, including coordinating setup, food service, and cleanup for weddings, conferences, and meetings to ensure high customer satisfaction They are expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Monitor quality of service in F&B outlet. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews in accordance with Highgate Hotel standards. Ensure the training of employees on SOP's and technical job tasks. Be involved in and/or conduct departmental and hotel training (CARE, One to One ), etc. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Complete tip reporting. Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards. Ensure overall guest satisfaction. Coordinate details of contracts, including layout, decor, and timelines for events. Train, schedule, and supervise F&B outlets and banquet staff, bartenders, and supervisors. Meet with Catering Sales Manager to understand needs, provide proposals, and ensure expectations are met. Collaborate with Kitchen Leadership to fulfill Banquet Event Orders (BEOs) Supervise the layout of tables, decorations, and equipment for events to ensure they meet, or exceed, company standards. Act as a manager on duty to ensure high-quality service during events and handle guest complaints or issues effectively. Manage event budgets, monitor inventory of supplies and equipment, and process billing for events.
Qualifications:
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Maintain a warm and friendly demeanor at all times. Proven experience as a banquet or F&B manager, supervisor, or similar role in hospitality. Ability to work flexible hours, including weekends, nights, and holidays.
