Assistant restaurant manager jobs in Coral Gables, FL

Full Time Onsite General Manager for 5 Star Luxury Residential . Must be a people first driven professional and Highly experienced in Hospitality. The position is fundamental to all functions of the Luxury Property and includes working closely with the Association Board of Directors to manage and operate the association and facilitate solutions to problems within the community. Knowledge of Project Management/Construction is a plus. MUST HAVE JOB REQUIREMENTS: 5 Star Hospitality pedigree Combination of experience in Hotel and Residential Management Commitment and Longevity A strong Flexible demeanor Verbally Eloquent (Spanish is not a must but preferred) Capability to work directly with and under direct order of the Board Highly detailed oriented Extremely hands-on Must be a Licensed Community Association Manager DUTIES INCLUDE BUT NOT LIMITED TO: Acquires and maintains current knowledge of state regulatory agency statutes and each client's community's documents, policies and procedures. Analyzes advantages and disadvantages of alternative solutions to problems and makes recommendations to the Board of Directors. Provides leadership and direction to effectively manage relationships with other business groups, to ensure a high level of tenant service and achievement of company and property goals and objectives. Supervises hiring and management of direct employees and supervises selection and management of outside vendor staffing to assure personnel capable of meeting the community's goals and high standards in a hospitable, sensitive and courteous manner. Demonstrate a positive, professional and client-oriented attitude about the company with coworkers, residents, owners, clients and the public; whether contact is by mail, telephone or in person. Perform regular inspections of resident lots and common areas to ensure the association's governing documents and rules and regulations are being upheld Prepare and distribute board packets including management reports and meeting agendas, attend all business meetings of the Board, prepare minutes and action items, work with all committees of the Board. Oversee expenditures, budget management, reserve studies, reserve investments/funding. Collect and organize all documentation related to Association operations including records/books, documents, correspondence. Documents, interviews and assists residents regarding complaints about direct employees and vendor staff conduct.. Promptly investigates and makes a full written report of all accidents or claims for property damage and personal injury relating to the ownership and maintenance of the common elements and operation of the Association, including damage or destruction to common elements. Plans, directs and oversees implementation of comprehensive systems for protection of the community assets and records of the Association in a professional manner. Constantly strive for improvements in work process and results to better meet client's expectations. Prepare annual budget for the association. Analyze and distribute monthly financial statements including operating variances from budget, cash management and strategies for collection of receivables. Maintain complete and accurate property files and records, according to department systems, with an emphasis on documentation for future reference. Develop specifications and continually evaluate service needs and performance in all areas of maintenance and management. Establish and maintain collaborative working relationships between departments, with coworkers and other members the team. Prepare for team meetings, in advance, and act as chairperson for the meeting. Acquires and maintains current knowledge of state and regulatory agency statutes and each clients community documents, policies, and procedures. Initiates contact with new resident representatives to coordinate the move-in process, provides an introduction and orientation to the staff and building, reviews available services, and reviews the building rules and regulations. Sets and adheres to the highest standards of performance and instills them in the staff by personal follow-up to insure that the service is being delivered. Respond to phone calls and correspondence in a timely and professional manner. Maintain a professional relationship with the BOD, Unit Owners, and vendors. Ability to run a BOD meeting when necessary, according to Roberts Rules of Order. Ability to prepare professional presentations of reports, action plans, budgets, bid analysis, etc.. Organizes time effectively and successfully balances the competing demands of multiple projects. Maintain accurate records, files and communication pertinent to the Association office. Update Association communication regularly to include menu boards, prepare Association newsletter and update Association web-site. Process violations, work orders, architectural control applications, lease applications, and sale applications regularly on a monthly-basis as required. Possess all knowledge of assets cash balances and availability of funds for projects. Monitors aging report, timely legal action, and updated collection module on a timely basis. Keep up to date equipment maintenance logs, inventory, and update preventive maintenance manual quarterly. Previous On-Site experience (5+ years) Must possess strong managerial background. Minimum Five (5) years of experience as an on-site Community Association Manager for a Luxury Property or 5 Star Hotel / Resort Strong working knowledge of customer service principles and practices accepted management practices and procedures, building and grounds maintenance requirements, personnel development and administration, and budget and finance. Computer Literacy- Proficiency in Microsoft Office: Outlook, Word, Excel and other Programs: Ability to read, analyze, and interpret technical procedures, leases, regulations or documents with a similar degree of complexity. Must have the ability to maintain a professional demeanor and appearance at all times. Strong organizational skills and the ability to work in a fast-paced environment are critical. Knowledge of Jenark, Strongroom and Building-Link Job Type: Full-time Benefits: 401(k) Dental insurance Employee assistance program Employee discount Flexible spending account Health insurance Paid time off Referral program Vision insurance Application Question(s): Are you within 10-15 miles from the Miami Beach area? Did you read the Must Have Job requirements in the job description? Education: Bachelor's (Preferred) Experience: Hotel / Residential Management: 5 years (Required) Hospitality: 5 years (Required) Finance /Budget: 3 years (Required) Language: English (Required) Spanish (Preferred) License/Certification: Licensed Community Association Manager (Required) Ability to Relocate: Miami, FL: Relocate before starting work (Required) Work Location: In person

Job Description The Director of Food and Nutrition is responsible for overseeing the operational, financial, and client service aspects of food and nutrition services within a healthcare and multi-retail environment. This role requires a focus on standardization, patient satisfaction, financial management, and leadership. Key Responsibilities: Standardize operating procedures related to expense management and operations for patient foodservice. Manage large-scale food operations in both a healthcare setting and multi-retail environment. Drive client engagement and patient satisfaction through effective service delivery. Demonstrate strong financial acumen with success in handling the contract. Participate in department budget reviews with the SR VP of Operations to identify areas for improvement. Keep the SR VP informed of issues impacting program costs, service capabilities, effectiveness, and efficiencies, including issues identified during Performance Improvement audits. Present findings and recommendations for improvement. Meet with direct reports and support staff to review goals/objectives, address issues, and encourage open dialogue for process improvements. Review goals/objectives for the subsequent fiscal year. Coach, counsel, interview, hire, train, appraise, and supervise staff, handling disciplinary actions as needed. Conduct meetings, huddles, and unit meetings to keep staff informed on key issues. Ensure all HR processes and client requests are completed by deadlines. Hold direct reports accountable for following Lemontree Healthcare and GRMC policies and procedures. Maintain positive relationships with C-suite personnel, medical professionals, and vendors. Ensure ongoing, effective quality improvement programs within the department, including food safety, sanitation, infection control, and foodborne illness management. Oversee patient foodservice operations, ensuring tray assembly, delivery, and patient services are compliant, optimal, and efficient for high patient satisfaction. Partner with dieticians and clinical managers to assess patient acuity and adapt foodservice plans. Manage cafeteria operations and create events to promote sales and growth in the retail area. Attend hospital meetings as required. Demonstrate knowledge of HACCP guidelines and enforce compliance. Maintain a safe working environment and minimize/eliminate workers' compensation claims by following safe working procedures. Perform additional duties and responsibilities as assigned by the SR VP or client. Qualifications & Requirements: Education: Bachelor's degree or Associate's degree with equivalent work experience. Management Experience: 7+ years in management roles. Functional Experience: Knowledgeable in regulatory and sanitation practices within the foodservice industry. Certifications/Licenses: ServSafe certification and OSHA General Industry Training required. Benefits Dental insurance Vision insurance Health Insurance 401k Paid time-off Paid holidays Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

Direct Supervision Executive Chef Director of Banquets Fontana Restaurant Manager Plame d'Or Restaurant Manager 19th Hole Restaurant Manager Cascade Restaurant Manager Food & Beverage Events Manager Room Service Manager Cellar Club/Biltmore Bar Supervisors Position Summary Responsible for overall operation of Food and Beverage in partnership with the Executive Chef while maintaining luxury standards and maximizing profitability. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Responsibilities Observe the performance of all direct reports and their operations with sufficient frequency to enable qualitative evaluation and control. Maintain complete knowledge of and comply with all departmental and policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Oversee all food and beverage outlets, banquet operations, pool service operations, room service and Afternoon Tea service. Design and develop division policies and operating budget including, but not limited to staffing, forecasts and payroll costs. Prepare, implement and maintain division standards and control objectives. Participate in establishment of a marketing and public relations plan for F&B. Monitor productivity guidelines for all F&B outlets. Work closely with the Executive Chef and Purchasing Manager to maximize profits in F&B as well as establish and implement annual objectives for F&B department. Select and supervise F&B department heads. Ensure that required operating licenses and permits are displayed as required by law. Serve as member of Executive Committee. Work closely with the Managing Director and all Executive Committee members in supporting and achieving the hotel's goals and objectives. Support and uphold hotel philosophy concerning hiring, employee relations, supervision, and disciplinary action. Participate in quality control activities. Implement and maintain spirit of hotel's mission. Interact in courteous and professional manner with all guests, members, staff, vendors and community members. Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties. Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks. Attend divisional and general meetings. Supervise, direct, coordinate, influence and persuade staff in order to maintain service standards of hotel. Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints. Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form. Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure. Maintain clean and safe work area. Overall responsible for meeting all county and state sanitation requirements and passing inspections. All other duties as required. Requirements Technical Skills: Prior experience is areas such as banquets, room service, purchasing, kitchen operation, bar and restaurant operations; Ability to: Maintain knowledge of first class food and beverage operations, imported and domestic wines, and of budgeting plan, implement and design operating standards and procedures effectuate quality and quantity control standards; ability to understand a financial statement and react to it establish annual objectives for the division and each management member of the team; be resourceful, creative and maintain flexibility train, motivate, evaluate, mentor and direct employees and managers to meet desired ends add and subtract three digit numbers; ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces access, input, analyze and retrieve information from computers; maintain excellent relations with staff; ability to maintain staff and guest confidentiality at all times accept responsibility for actions of others; manage by example; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions memorize, recollect and quickly retrieve dates, names, times and other data work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions participate in (and lead when necessary) all departmental and hotel-wide meetings Experience and Education Required Education College Degree desired. Experience Minimum three years' experience in a similar capacity for an independent luxury hotel or resort property. Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests' needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications N/A Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

This needs relocation to the Caribbean. Job Title: Assistant Director of Food & Beverage Location: Confidential Reports To: Director of F&B / General Manager / Resort Manager The Assistant Director of Food & Beverage leads and supports all culinary and beverage operations across multiple outlets to ensure exceptional guest experiences, operational excellence, and strong financial performance. This position requires a strategic, service-driven leader with a creative culinary vision and a hands-on management approach. The ideal candidate brings extensive luxury resort experience, specifically within Caribbean island environments, and strong proficiency in PMS systems, including Opera and Micros. Key Responsibilities Provide leadership, coaching, and development to culinary and service teams to deliver world-class F&B experiences. Oversee daily operations across all restaurants, bars, lounges, and banquet venues, ensuring excellence in service, quality, and presentation. Develop and enhance menus, seasonal offerings, and beverage programs aligned with brand standards and guest expectations. Manage budgets, cost controls, labor planning, and financial performance to ensure profitability without compromising quality. Ensure full compliance with health, safety, and sanitation regulations. Partner with marketing and sales teams to design and execute promotions, activations, and special events. Monitor guest feedback and implement continuous improvements to meet and exceed service benchmarks. Utilize PMS systems, including Opera and Micros, for reservations, billing, reporting, and overall operational efficiency. Build a culture of teamwork, accountability, and ongoing professional development. Allocate approximately 65-70% of time to operational oversight and 30-35% to administrative duties. Qualifications & Requirements A strong, positive attitude and leadership presence are essential. Minimum 2 years of experience as Assistant Director of Food & Beverage or at least 5 years of experience as Restaurant Manager overseeing multiple outlets. Proven multi-venue management experience. Experience managing large teams of 100+ staff. International 5-star hotel background (U.S. or Middle East markets preferred). Caribbean island luxury resort experience is required. U.S. or European luxury hotel experience is strongly preferred. Excellent command of English; additional languages are an advantage. Exceptional communication, presentation, and interpersonal skills. Passion for personalized guest experiences; highly motivated, adaptable, and proactive. Strong organizational skills with the ability to solve problems effectively. Flexible schedule with availability to work evenings, weekends, and holidays as needed. Proficiency in Microsoft Office, guest reservation systems, POS platforms, and PMS Opera and Micros. Food Handler and Alcohol Awareness certifications (where applicable). Preferred Qualifications Experience within Forbes-rated or comparable luxury properties. Familiarity with Caribbean culinary preferences and ability to integrate local flavors into menus. Compensation & Benefits Salary: USD $65,000-$70,000 annually Bonus: Annual performance bonus Additional Benefits: Housing and full relocation package Open to first-time Assistant Director-level candidates with a minimum of 5 years of Restaurant Manager experience.

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Director of Food & Beverage. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high. RESPONSIBILITIES AND AUTHORITIES: Approach all encounters with guests and team members in a friendly, service-oriented manner. Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes proper dress and when working. Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations. Be visible and interact with guests and team members to provide consistently high levels of quality service. SPECIFIC DUTIES Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel. Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling. Ensure F&B Operations adheres to all standards as determined by brand. Conduct daily pre-shift meetings to inform staff of events, reviews daily specials. Review performance evaluations, recognize team members for outstanding services. Coach, counsel, and discipline team members when necessary. Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary. Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed. Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass, and Silverware. Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction. Maintain open lines of communication with all team members and departments. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers. Aggressively recruit and staff department using company hiring standards (i.e., screening forms, evaluations, and team interviews). Conduct training classes regarding safety, security, department procedures and service guidelines. Fulfill Manager-On-Duty shifts. Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws. Encourage openness, problem solving and positive communications between team members by conducting productive monthly meetings. Ensure all new team members attend new hire orientation. Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training. Understand, implement, and monitor all sales promotions and encourage feedback from team members. Prepare and submit all required reports in a timely manner. Know and maintain safety and sanitation standards to provide team members and guests with a safe environment. Ensure compliance of all local liquor laws and sanitation/safety regulations. Assist in menu planning and preparation. Ensure daily and weekly cleaning schedule and side work is maintained. Assist with administrative duties such as budget process, P&L critique, forecast and payroll. Provide responsible service of alcoholic beverages. Ensure all team members review and successfully complete alcohol awareness certification program and Food handler safety training, as required by state. Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store, and maintain security of liquor inventories. Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately. Assist Beverage Manager in control of beverage cost and adhere to brand specific standards. Perform other duties as requested by management. Attend meetings/training as required by management. REQUIREMENTS: High School diploma or GED certificate required, and equivalent work experience. Minimum five (5) years of experience as Director of Food & Beverage or similar role. Previous department managerial experience in a hotel environment preferred. Must be able to stay on your feet for 8 hours plus Must work well in stressful, high-pressure situations and environments. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. Must be able to prioritize departmental functions to meet due dates and deadlines. Must be able to work with and understand financial information and data, and basic arithmetic function Must be able to convey information and ideas clearly with strong oral and written communication skills. Must maintain complete confidentiality in regards to team member relations and any access to sensitive information or data. Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines. Must be able to work with and understand financial information and data, and basic mathematical functions. Knowledge: Must have strong computer skills and financial knowledge required. Certifications: Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency. Other certification as required by hotel. ABOUT ARLO WYNWOOD Known for its colorful murals, art deco, hip vibe, and Miami's best nightlife scene, Wynwood is the city's most vibrant district and will be home to Arlo Hotels' next property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world's best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior facade which will feature graffiti and artwork by local Miami-based artists. BENEFITS Complimentary Parking 401k Match Paid Holidays Paid Time Off Medical, Dental, Vision insurance Free Meals Tuition Reimbursement Training & Development Great opportunities for career growth. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Description Director of Food & Beverage - PS MIA Who We Are PS is a luxury hospitality company that builds and operates private terminals for commercial flights. PS currently operates at Los Angeles International Airport and Hartsfield-Jackson Atlanta International Airport and is developing new terminals at Dallas Fort Worth International Airport and Miami International Airport. Far removed from the chaos of the surrounding airport and just steps away from the airfield, PS offers the ease, privacy, and security of the private flight experience for commercial travel. With unprecedented access, PS has the only private partnership with both TSA and Customs and Border Protection, our guests move seamlessly through arrivals and departures. A team of expert Agents works behind the scenes to choreograph every step of the pre- or post-flight experience. Sail through our private, line-free TSA screening, access dedicated customs and immigration services on arrival, and relax as our trained drivers escort you across the airfield directly to/from your aircraft. All without stepping inside the Airport. Guests also enjoy private suites, chef-prepared food, spa services, and more, all while our Control Room coordinates with government, security, and airline officials to ensure the utmost efficiency, safety, and privacy. Waiting in lines, maneuvering through crowds, and handling unwieldy luggage are things of the past at PS. So is the airport experience you've come to know. PS is a new alternative to commercial air travel, with unwavering service, seamless access, and inspired experience. Are you ready to be a part of something truly extraordinary? We're defining a new category in luxury hospitality and are excited to introduce the PS experience at MIA in 2026. We're building a team of passionate, driven hospitality professionals who're excited to shape the future of luxury travel. The Role: Director of Food & Beverage - PS MIA This is a role for a leadership position at PS MIA. The Director of Food & Beverage will lead the Food & Beverage department to ensure flawless execution of all PS service and brand standards. This position reports to the Managing Director PS MIA. Responsibilities & Expectations Provide strategic leadership and direction to the F&B Manager, Bar Supervisors, and kitchen team, ensuring the consistent implementation of food and beverage standards, service excellence, cleanliness, and alignment with PS brand standards across all F&B operations. Provide strategic leadership with full P&L ownership, driving business growth, operational excellence, and long-term value creation. Develop, coach, and empower a team of hospitality professionals to challenge the status quo. Interview, select, train, supervise, coach, and discipline the staff for efficient operation. Interacting with guests to get feedback on product quality and service levels. Handle guest requests/complaints. Lead the team in the development and creation of signature handcrafted cocktails, ensuring innovation, consistency, and alignment with brand standards. Maintain the POS system and update product pricing. Work together with the Managing Director and the Corporate Food and Beverage Director to organize special events. Maintain communication with all employees to ensure customer service needs are met. Move throughout PS; Salon and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Proactively identify areas of opportunity to set and maintain consistent property and company standards. Clearly describe, assign, and delegate responsibility for the operation. Develop, implement, and monitor schedules. Effectively manage payroll to meet the needs of the business. Ensure par stock levels are maintained. Champion training and learning and development programs in partnership with Training and HR departments. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws. Lead and support the development of Standard Operating Procedures (SOPs) for all F&B activities. Be a champion of our company values. Requirements At least 5 years of senior management experience with multiple ancillary departments. Strong understanding of operational and financial aspects of F&B service. Excellent communication and interpersonal skills. Ability to lead and develop high-performing teams. Passion for guest service and innovation in food and beverage offerings. Demonstrates a friendly and outgoing personality with a positive attitude. Ability to effectively manage multiple tasks in a fast-paced environment. Strong organizational skills with the ability to prioritize and manage time efficiently. Willingness to maintain a flexible work schedule, including weekends. Full-Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability. 401K retirement plan with company matching. Health and Dependent care FSA and HSA with company matching. Merit-based raises and bonuses. Unlimited PTO. Monthly health & wellness and cell phone reimbursement. Paid training. Parental benefits 100% paid for up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities. This is a full-time, exempt position. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Title: Director of Food and Beverage Department: Food & Beverage Reports To: General Manager FLSA Status: Exempt The Food & Beverage Director is responsible for leading our food & beverage offerings including banqueting. Developing and implementing programs and offerings that are attractive, inviting, cost-effective, efficient, and meet the needs of our guests and staff. Develops and monitors the budget, forecasts, payroll, and legal aspects of the food and beverage department. Directly supervises the Executive Chef, Banquet Manager, and managers of all other outlets such as the snack bar. RESPONSIBILITIES: Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized. Develop and manage budgets, forecast revenues and expenses, and generate financial reports. Manage outside contractors and vendors. Responsible for negotiating all contracts. Monitor, analyze, and control food and beverage costs and expenditures. Implement strategies to optimize profitability while maintaining quality. Develop and implement policies and procedures for food and beverage departments. Help develop an exciting beverage program including wine lists and bottle/beverage sales promotions. Work closely with kitchen management to create innovative menus for all outlets and banquets. Ensure excellent food and beverage experience for our guests. Regularly gather feedback to refine offerings. Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Ensure all operations adhere to health and safety, and legal standards including sanitation, energy management, preventive maintenance, etc. Maintain records of all inspections. Conducts meetings with management team to ensure continuous improvement to quality and consistency. Ensure all related permits, testing, employee training, certificates and legal documents are kept up to date. Ensure the F&B POS system is implemented and fully utilized. Hire, train and supervise subordinates. Manage a team of professionals including setting objectives, standards, guidelines, policies and schedules and payroll. QUALIFICATIONS: 5-7 years of experience in a food and beverage management role. A robust knowledge of food and beverage offerings and current market trends Ability to manage financial statements, cost control and develop and manage a budget. Experience with pre-opening preferred. Strong leadership skills, including the ability to manage a team and outside contractors. Ability to work flexible hours, including evenings and weekends. Strong computer skills, including knowledge of Microsoft Office and Food and Beverage POS systems. EDUCATION: A bachelor s degree in hospitality management or food and Beverage Management or equivalent experience. LANGUAGE SKILLS: Excellent verbal and written communication skills in English and Spanish (preferred) REASONING ABILITY: Strong problem-solving skills and attention to detail. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job is primarily performed in an office environment with a moderate noise level. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to on-going construction and various weather conditions. The noise level in the work environment may range from moderate to loud. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. This candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Director of Food & Beverage - PS MIA Who We Are PS is a luxury hospitality company that builds and operates private terminals for commercial flights. PS currently operates at Los Angeles International Airport and Hartsfield-Jackson Atlanta International Airport and is developing new terminals at Dallas Fort Worth International Airport and Miami International Airport. Far removed from the chaos of the surrounding airport and just steps away from the airfield, PS offers the ease, privacy, and security of the private flight experience for commercial travel. With unprecedented access, PS has the only private partnership with both TSA and Customs and Border Protection, our guests move seamlessly through arrivals and departures. A team of expert Agents works behind the scenes to choreograph every step of the pre- or post-flight experience. Sail through our private, line-free TSA screening, access dedicated customs and immigration services on arrival, and relax as our trained drivers escort you across the airfield directly to/from your aircraft. All without stepping inside the Airport. Guests also enjoy private suites, chef-prepared food, spa services, and more, all while our Control Room coordinates with government, security, and airline officials to ensure the utmost efficiency, safety, and privacy. Waiting in lines, maneuvering through crowds, and handling unwieldy luggage are things of the past at PS. So is the airport experience you've come to know. PS is a new alternative to commercial air travel, with unwavering service, seamless access, and inspired experience. Are you ready to be a part of something truly extraordinary? We're defining a new category in luxury hospitality and are excited to introduce the PS experience at MIA in 2026. We're building a team of passionate, driven hospitality professionals who're excited to shape the future of luxury travel. The Role: Director of Food & Beverage - PS MIA This is a role for a leadership position at PS MIA. The Director of Food & Beverage will lead the Food & Beverage department to ensure flawless execution of all PS service and brand standards. This position reports to the Managing Director PS MIA. Responsibilities & Expectations Provide strategic leadership and direction to the F&B Manager, Bar Supervisors, and kitchen team, ensuring the consistent implementation of food and beverage standards, service excellence, cleanliness, and alignment with PS brand standards across all F&B operations. Provide strategic leadership with full P&L ownership, driving business growth, operational excellence, and long-term value creation. Develop, coach, and empower a team of hospitality professionals to challenge the status quo. Interview, select, train, supervise, coach, and discipline the staff for efficient operation. Interacting with guests to get feedback on product quality and service levels. Handle guest requests/complaints. Lead the team in the development and creation of signature handcrafted cocktails, ensuring innovation, consistency, and alignment with brand standards. Maintain the POS system and update product pricing. Work together with the Managing Director and the Corporate Food and Beverage Director to organize special events. Maintain communication with all employees to ensure customer service needs are met. Move throughout PS; Salon and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Proactively identify areas of opportunity to set and maintain consistent property and company standards. Clearly describe, assign, and delegate responsibility for the operation. Develop, implement, and monitor schedules. Effectively manage payroll to meet the needs of the business. Ensure par stock levels are maintained. Champion training and learning and development programs in partnership with Training and HR departments. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws. Lead and support the development of Standard Operating Procedures (SOPs) for all F&B activities. Be a champion of our company values. Requirements At least 5 years of senior management experience with multiple ancillary departments. Strong understanding of operational and financial aspects of F&B service. Excellent communication and interpersonal skills. Ability to lead and develop high-performing teams. Passion for guest service and innovation in food and beverage offerings. Demonstrates a friendly and outgoing personality with a positive attitude. Ability to effectively manage multiple tasks in a fast-paced environment. Strong organizational skills with the ability to prioritize and manage time efficiently. Willingness to maintain a flexible work schedule, including weekends. Full-Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability. 401K retirement plan with company matching. Health and Dependent care FSA and HSA with company matching. Merit-based raises and bonuses. Unlimited PTO. Monthly health & wellness and cell phone reimbursement. Paid training. Parental benefits 100% paid for up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities. This is a full-time, exempt position. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Director of Food & Beverage. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more"….. Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high. RESPONSIBILITIES AND AUTHORITIES: * Approach all encounters with guests and team members in a friendly, service-oriented manner. * Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel. * Maintain high standards of personal appearance and grooming, which includes proper dress and when working. * Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations. * Be visible and interact with guests and team members to provide consistently high levels of quality service. SPECIFIC DUTIES * Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel. * Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling. * Ensure F&B Operations adheres to all standards as determined by brand. * Conduct daily pre-shift meetings to inform staff of events, reviews daily specials. * Review performance evaluations, recognize team members for outstanding services. * Coach, counsel, and discipline team members when necessary. * Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary. * Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed. * Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass, and Silverware. * Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction. * Maintain open lines of communication with all team members and departments. * Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers. * Aggressively recruit and staff department using company hiring standards (i.e., screening forms, evaluations, and team interviews). * Conduct training classes regarding safety, security, department procedures and service guidelines. * Fulfill Manager-On-Duty shifts. * Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws. * Encourage openness, problem solving and positive communications between team members by conducting productive monthly meetings. * Ensure all new team members attend new hire orientation. * Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training. * Understand, implement, and monitor all sales promotions and encourage feedback from team members. * Prepare and submit all required reports in a timely manner. * Know and maintain safety and sanitation standards to provide team members and guests with a safe environment. * Ensure compliance of all local liquor laws and sanitation/safety regulations. * Assist in menu planning and preparation. * Ensure daily and weekly cleaning schedule and side work is maintained. * Assist with administrative duties such as budget process, P&L critique, forecast and payroll. * Provide responsible service of alcoholic beverages. * Ensure all team members review and successfully complete alcohol awareness certification program and Food handler safety training, as required by state. * Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store, and maintain security of liquor inventories. * Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately. * Assist Beverage Manager in control of beverage cost and adhere to brand specific standards. * Perform other duties as requested by management. * Attend meetings/training as required by management. REQUIREMENTS: * High School diploma or GED certificate required, and equivalent work experience. * Minimum five (5) years of experience as Director of Food & Beverage or similar role. Previous department managerial experience in a hotel environment preferred. * Must be able to stay on your feet for 8 hours plus * Must work well in stressful, high-pressure situations and environments. * Must be able to evaluate and select among alternative courses of action quickly and accurately. * Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. * Must be able to prioritize departmental functions to meet due dates and deadlines. * Must be able to work with and understand financial information and data, and basic arithmetic function * Must be able to convey information and ideas clearly with strong oral and written communication skills. * Must maintain complete confidentiality in regards to team member relations and any access to sensitive information or data. * Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines. * Must be able to work with and understand financial information and data, and basic mathematical functions. Knowledge: * Must have strong computer skills and financial knowledge required. Certifications: * Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency. * Other certification as required by hotel. ABOUT ARLO WYNWOOD Known for its colorful murals, art deco, hip vibe, and Miami's best nightlife scene, Wynwood is the city's most vibrant district and will be home to Arlo Hotels' next property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world's best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and "beer garden", a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior facade which will feature graffiti and artwork by local Miami-based artists. BENEFITS * Complimentary Parking * 401k Match * Paid Holidays * Paid Time Off * Medical, Dental, Vision insurance * Free Meals * Tuition Reimbursement * Training & Development * Great opportunities for career growth. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Details Major Food Group, the team that brought you Carbone, is hiring a Restaurant Manager to join our team at ZZ's Club. ZZ's Club is a restaurant and private membership club from Major Food Group located in the heart of the Miami Design District. With interiors designed by the renowned Ken Fulk and hospitality tailored to each of our Members, the property should feel like a second home. The first floor houses a traditional sushi omakase counter, as well as a modern Japanese restaurant offering a range of à la carte servings. On the second floor, the collection of amenities includes a cigar terrace, backgammon balcony, and an intimate bar and lounge. RESPONSIBILITIES: * Work under the direction of the General Manager to manage daily operations of upscale dining restaurant * Schedule and appoint tasks and responsibilities to staff as directed by the GM * Ensure policies are upheld * Offer and inspire exemplary guest service * Other responsibilities to ensure ease of operations REQUIREMENTS: * Minimum 2-3 years in a management role in the Restaurant/Hospitality Industry * Bachelor's degree in Hospitality Management, Business, or related field preferred * Culinary certificate or comparable experience working in culinary roles preferred * Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred * Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team! * Must exemplify the highest standards in honesty, integrity, humility and leadership BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program * TransitChek Discount * 401k Plan with Employer Contribution Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer. Compensation Details Compensation: Salary ($75,000.00 - $80,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Required Skills Restaurant Management Management Skills Scheduling Operational Management Task Delegation Staff Scheduling Staff Management Policy enforcement Guest Service Excellence Adaptability in a Fast Paced Environment Guest Service Training and Development Inspiration and Motivation of Staff motivational skills Training Policy implementation Experience in Upscale Dining Environments Team Building Motivating Employees Training and Development of New Employees Communication Skills Implementing Systems, Policies, and Procedures Implementation of Systems and Procedures Adaptability Team Leadership Collaboration With Upper Management Honesty Adaptability in a Dynamic Work Environment Integrity Strong Communication Skills Problem Solving Conflict Resolution Communication Attention to Detail Interpersonal Skills Customer Relationship Management Problem Solving Skills Ability to Work Under Pressure Read more

Beloved South Florida institution serving great food, drink, and fun since 1959; collection of family-run restaurants + sports bars open 365 days a year, lunch - late night.

South Florida's beacon of hospitality, Pier Sixty-Six Resort returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All met with exceptional service and refined touches that result in truly extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room and most importantly a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic and polished hospitality enthusiasts eager for growth and stardom to join our team, and enjoy highly competitive wages, comprehensive benefits and a culture that honors and respects you. We currently have an opportunity for a well-rounded and seasoned Assistant Director of Food & Beverage - Outdoor Dining Operations to join our Pier Sixty-Six Resort opening team! Reporting into the Food and Beverage Director you will take the lead in project managing this incredible resort. This role functions as the strategic business leader of the property's food and , including Resort Restaurants/Bars and Outdoor OPerations, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies for the Food & Beverage division that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment. Responsibilities The candidate forms part of the Senior F&B Leadership team who collectively make key strategic and operational decisions for the Department. The Assistant Director manages the Food & Beverage Operation which can includes restaurants, pools, recreation, outdoor bars & lounges. The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, devise and monitor an annual budget, manage labor control and operating expenses and develop relationships with key suppliers and industry associates. Coordinate the selection, training, development, and evaluation of employees and managers in the Food & Beverage Division through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships. The ability to work closely with the Executive Leadership team to design effective menus, wine lists, and amenity options while ensuring excellent product quality at a fair price. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Work harmoniously and professionally with co-workers and supervisors. Developing and Maintaining Food and Beverage Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance. Reports the needs to the Food & Beverage Director. Developing and Maintaining Budgets Develops and manages Food and Beverage budget. Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction. Controls expenses through purchases, waste and Labor Management to ensure that the targeted profitability is met. Leading Food and Beverage Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Serves as a role model to demonstrate appropriate behaviors. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Empowers employees to provide excellent guest service. Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. Participate in the training scheduling and organization, based on the needs of the operation, and the requirement of the Luxury Service Standards. Being proactive and organize, to ensure a smooth operation. Qualifications We are looking for an individual who currently holds a Leadership title, has a solid knowledge of food & beverage, strong wine knowledge, creative, ambitious, and strong business acumen, work ethic and people-management skills. . Excellent communication skills and a strong, innovative mindset where there is no box! The ability to react and adjust to changing business environments and lead the team in ensuring efficient financial management of the business Ability to motivate and lead a team of professionals Applicants are required to have five to seven years' experience with a diversity of Food and Beverage management positions. A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required. Some travel is required for training, conferences and special events. Able to work in an outdoor environment, subject to the local weather conditions. Able to work late hours, holidays and weekends. Must be willing to work a flexible schedule in order to accomplish all major responsibilities and be willing to accept assignments on as need basis, in order to promote teamwork. Education and Experience High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes: Group medical, dental, vision, life, and disability benefits Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement An employee assistance program Paid time off/sick time Participation in a 401(k) plan with a company match Complimentary team member meals Complimentary room nights at CoralTree Hospitality managed properties Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort

An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager, Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/ her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws. Responsibilities Include: * Able to perform all responsibilities of restaurant team members * Lead team meetings, along with Restaurant Manager * Oversee Brand Training Programs, schedule, train, validate, certify team and shift lead staff * Ensure Brand standards, recipes and systems are executed * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Communicates restaurant priorities, goals and results to restaurant team members * Execute along with RM, new product rollouts including training, marketing and sampling where applicable * Execution of Point of Purchase instore set up per Brand standards * Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws * Control costs to help maximize profitability * Completion of inventory on a periodic basis as determined by Franchisee * Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Support RM in assigning staff and deployment * Support to RM in completion of supplier and other vendor orders * Conduct self-assessments and corresponding action plans * Ensure restaurant budget is met as determined by Franchisee * Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies * Engages with Dunkin' Brands Field Operations team as appropriate Management Responsibilities Include: * Recruit, hire, onboard and develop restaurant team members * Assist team and shift lead performance appraisal process * Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: * Basic computer skills * Fluent in spoken and written English * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality Key Competencies * Good analytical skills and business acumen * Works well with other in a fun fast paced team environment * Ontime, demonstrates honesty and positive attitude * Willingness to learn and embrace change * Ability to train and develop a team * Guest focused * Time Management * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10167775"},"date Posted":"2025-09-18T10:58:11.814371+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"12432 W Atlantic Blvd","address Locality":"Pompano Beach","address Region":"FL","postal Code":"33071","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Assistant Restaurant Manager

RESTAURANT ASSISTANT MANAGER We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently. The Restaurant Assistant Manager assists the General Manager in overseeing and coordinating the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Restaurant Assistant Manager responsibilities include assisting with managing the restaurant's operation during shift, supervises service staff, conducts necessary training and provides the best service to the guests and patrons. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Responsibilities: Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Restaurant General Manager. Ensures all employees have proper supplies, equipment and uniforms. Coordinates communication between front of the house and back of the house staff Supervise kitchen and wait staff and provide assistance, as needed Arrange for new employees' proper onboarding (scheduling trainings and ordering uniforms) Monitor compliance with safety and hygiene regulations Gather guests' feedback and recommend improvements to our menus Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment Supervise and participate in kitchen and dining are cleaning Compile and balance receipts at the end of day/shift Requirements and Skills: Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry Familiarity with restaurant management software Good math and reporting skills Oustanding customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends) Additional certification in hospitality is a plus Benefits: Competitive pay and great team environment

RESTAURANT ASSISTANT MANAGER We are looking for a Restaurant Assistant Manager to ensure all daily activities run smoothly and efficiently. The Restaurant Assistant Manager assists the General Manager in overseeing and coordinating the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Restaurant Assistant Manager responsibilities include assisting with managing the restaurant's operation during shift, supervises service staff, conducts necessary training and provides the best service to the guests and patrons. To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests. Responsibilities: Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Restaurant General Manager. Ensures all employees have proper supplies, equipment and uniforms. Coordinates communication between front of the house and back of the house staff Supervise kitchen and wait staff and provide assistance, as needed Arrange for new employees' proper onboarding (scheduling trainings and ordering uniforms) Monitor compliance with safety and hygiene regulations Gather guests' feedback and recommend improvements to our menus Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment Supervise and participate in kitchen and dining are cleaning Compile and balance receipts at the end of day/shift Requirements and Skills: Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry Familiarity with restaurant management software Good math and reporting skills Oustanding customer service attitude Communication and team management abilities Availability to work within opening hours (e.g. evenings, holidays, weekends) Additional certification in hospitality is a plus Benefits: Competitive pay and great team environment

Job Description Responsible for servicing all banquet functions, including but not limited to set up, banquet service, staff supervision and teardown. Supervise, coordinate and train all associates in the Banquet Department on best practices Lead the team by example and ensure all associates have the knowledge to do their job accurately and efficiently Coach and counsel associates as needed Create and monitor changes to the associate's work schedule Support the Captains in finding creative solutions to any issues that may arise to ensure our guest's receive the highest level of service Effectively handle and communicate changes in a calm, positive demeanor ESSENTIAL FUNCTIONS Hire, schedule, and train all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, buffet and parade styles of service. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals. Supervise the setup of function rooms to include placement of linens, silver, china and glassware according to event order specifications. Visually inspect functions rooms and equipment prior to functions for cleanliness, proper inventory and set up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, engineering staffs, and with the guest to ensure timely execution of events, quality service, adherence to all applicable federal, state, local safety and health regulations and corporate standards. Supervise clean-up of function room and proper breakdown and storage of equipment. Enter billing information into the MICROS system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution. Check staff attendance according to schedules, adjust and reassign server stations as necessary in order to provide quality service during functions. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our teammates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend meetings such as BEO meetings, staff meetings, Pre-con meetings, F&B meetings. Order supplies and linens for function from Purchasing and Housekeeping departments. Separates, posts and distributes event order sheets. Assist servers and captains with the execution of events according to the event order and Trump National Doral - Miami quality standards. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Occasional Pushing/Pulling Rare Near Vision Frequent Far Vision Frequent Hearing Constant Talking Frequent Smell Occasional Lifting/Carrying (# lbs), up to 50+ lbs Rare Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: None Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all associates. Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of appropriate table settings and service ware. Knowledge of all applicable federal, state and local health and safety regulations. Ability to effectively supervise people. QUALIFICATION STANDARDS: EDUCATION Four year college degree preferred. At least two year college (associate) degree required EXPERIENCE At least ten years in banquet/catering field preferred. Hospitality experience required. At least 5 years experience in direct supervision required. LICENSES OR CERTIFICATES None GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionLa Terrazza Nicabanos is South Beach's newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. About the Role As Bar Manager, you will be responsible for the full bar operation: from designing a world-class beverage menu and training the team, to managing stock and working closely with vendors. You'll act as both a host and a curator-introducing guests to high-end spirits, especially rare whiskeys and tequilas, while ensuring service excellence and operational precision. Key ResponsibilitiesSpirits Program & Guest Experience Curate and evolve a luxury spirits list with a strong emphasis on whiskey, bourbon, scotch, and tequila Develop signature cocktails and pairings tailored to complement the cigar selection Engage guests with rich knowledge of spirits, recommending pours, flights, and pairings Host private tastings, education events, and VIP spirit-focused experiences Stay current on global trends, releases, and rare bottle sourcing opportunities Team Leadership Train and mentor bartenders in luxury service standards and spirits education Lead by example on the floor, supporting the team during service Foster a service culture that aligns with Nicabanos' standards of excellence Enforce cleanliness, bar prep, presentation, and service timing Ordering, Inventory & Vendor Management Manage all ordering and inventory for spirits, mixers, glassware, and supplies Maintain proper par levels, ensure product rotation, and minimize waste Build strong vendor relationships and negotiate pricing or exclusive allocations Conduct regular inventory counts and track COGs (cost of goods sold) Ensure full compliance with all health, alcohol service, and tobacco-related regulations Qualifications 4-6 years of bar or beverage leadership in luxury hospitality (cigar lounges, fine dining, luxury hotels) Advanced knowledge and certification preferred in whiskey, bourbon, and tequila (e.g., Stave & Thief, WSET Spirits, CRT for tequila, etc.) Experience with premium tequila and agave-based spirits highly valued Strong inventory control, ordering systems, and vendor negotiation experience Proven ability to manage a team, coordinate bar operations, and lead service excellence Familiarity with cigar pairing and lounge culture a strong plus Excellent floor presence, communication, and guest service instincts POS and back-end reporting experience (e.g., Toast, xtrachef, etc.) Bilingual English/Spanish preferred Compensation & Benefits Hourly + tips Growth opportunities Dining benefits Employee meals Powered by JazzHR 6I9W32YoTy

. We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Benefits: Job Type: Full-time Benefits: • Dental insurance • Employee discount • Health insurance • Life insurance • Paid time off • Vision insurance Benefits Health insurance Dental insurance Vision insurance 401(k) 401(k) matching Employee discount Paid training Other

Job DescriptionBenefits: Employee discounts Flexible schedule Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking an experienced Assistant Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, TOAST32 POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills