Restaurant manager jobs in Miramar, FL

This position is responsible for the development, implementation and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility. Coordinating the development, deployment and management of the core food formulary, menus to support patient and retail service programs and procurement systems to ensure optimal operating standards and quality culinary systems are developed. Partners collaboratively with the System Director, Food & Nutrition and System Clinician to drive positive results and achieve all targets; develops and implements effective cost reduction plans and implementation processes that support System goals, objectives, strategies, policies, and procedures while cultivating service/product quality and superior customer satisfaction. Ensures the System Director, Food & Nutrition is kept abreast of issues or problems impacting program efficiencies and effectiveness. CORPORATE PHILOSOPHY It is the obligation of each employee of Catholic Health Services to abide by and promote the mission and values of the System to ensure that excellent services are delivered with compassion. PRINCIPAL DUTIES AND RESPONSIBILITIES (The following duties and responsibilities are all essential job functions, as defined by the ADA, except those that begin with the word "May.") Oversees the development and management of culinary and retail programs and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among culinary personnel across all functional areas. Provides consultative, operational, and technical support to managers, in support of the overall management of Food Service culinary and retail programs: Standardizes core culinary and food procurement policies and procedures related to expense management and operations. Implements core program systems (Menus, Food Formularies, Culinary Standards, Auditing tools, Competencies, etc.). Partners collaboratively with culinary talent to develop recipe standards and standardized food formularies. Works collaboratively with the Clinical Nutrition and Wellness team to ensure menus and recipes meet all nutritional and regulatory requirements. Elevates the customer experience (patient, guests, staff) Manages third-party Micro Market program for retail. Works with the Managers to ensure product development meets fiduciary goals for the location's monthly outcome of program profit and loss. Participates in monthly budget reviews with the System Director, Food & Nutrition to address budget variances and needed program adjustments. Identifies, recommends, and implements best practices and culinary/retail solutions to improve service delivery. Facilitates monthly meetings with site leaders to review initiatives, discuss strategies and promote a collaborative environment across the System. Implements and executes the ongoing efforts within the system to drive compliance within the Food & Nutrition to reduce supply expenses. This will include documented efforts in product standardization, product identification and product conversion across the system. Develops and administers Culinary Quality Evaluations which ensures food safety and sanitation practices are monitored, quality control measures are followed and reviews Customer Satisfaction Survey scores for discrepancies and ways to improve Food & Nutrition Services. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies. Interviews, hires, orients, trains, develops and evaluates the performances of and, when necessary, disciplines and/or discharges department personnel. Provides direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolves complaints and responds to inquiries regarding department operations. Reviews and monitors short and long-term culinary/retail financial plans and objectives. Measures successes and deficiencies and recommends any corrective course of action and monitors implementation and compliance. Approves purchases and contract/product compliance within established scope and authority. KNOWLEDGE, SKILLS AND ABILITIES Education, Experience and/or Skills Required Bachelor's Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program) A minimum of three of experience in a corporate or large multi-site leadership position (healthcare preferred) A minimum of five of experience in purchasing and contract negotiation A comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices Excellent leadership, analytical, organizational, planning, delegation, coaching and interpersonal skills Exceptional communication skills which include written and verbal Proficiency with Microsoft Office License/Certification Required Current ServSafe Food Service Sanitation Manager Certification Current State of Florida Food Service Sanitation Manager Certificate within three months of start date into position Certified Executive Chef certification (CEC) from the American Culinary Federation, preferred Disclaimer The job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time. EEOC Statement CHS provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our restaurant managers play a key role in the delivery of these core values. We are here to make good things happen for other people. We are currently seeking Fine Dining Service Manager candidates who will dedicate themselves to exceptional hospitality as a member of our leadership team. The Restaurant Manager leads multiple departments and assists the General Manager in the overall leadership of the restaurant. Successful candidates must have a minimum of five (5) years' experience in a leadership-type role within the high-end restaurant industry. This is a once-in-a-career opportunity to join an award-winning organization! Successful candidates must have previous hospitality experience, a proven history of professionalism, accountability, and team commitment. We are actively looking for someone who is high energy and has the talent and drive of a General Manager. We are looking for the best fine dining leaders in the Miami area! We have attracted the best pros in the business to our teams over the years. Our leadership operates from a position of support which creates one of the best work environments of our people's lives. If you are a restaurant professional in the Miami area, with serious talent, and are ready to take your career to the next level, come work with us. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They are responsible for 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 * Deliver training to restaurant team members * 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 new product roll-outs including training, marketing and sampling * 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 * Completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards * Completion of DCP 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 * Plan, monitor, appraise and review employee performance * 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 * College Degree preferred Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a 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":"6621830"},"date Posted":"2025-09-18T10:58:04.472102+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":"4685 State Road 7","address Locality":"Pompano Beach","address Region":"FL","postal Code":"33067","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 Restaurant Manager

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.

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.

We seek a polished and dynamic Beverage Director to lead all aspects of SEIA's beverage program across the SEIA, the Members only SEIA Club, and shared environments within 830 Brickell. This role will support the pre-opening phase, building the beverage framework, assisting with hiring and training, and transitioning seamlessly into ongoing operations. The Beverage Director oversees the curation, execution, and financial performance of the wine, spirits, and cocktail programs, ensuring alignment with SEIA's standards of excellence and guest experience. Your Responsibilities: · Lead the strategy, selection, and ongoing evolution of the beverage program for SEIA Restaurant, SEIA Club, and shared spaces within 830 Brickell. · Oversee all wine, cocktail, spirits, beer, and non-alcoholic beverage lists, ensuring diversity, balance, and alignment with the culinary direction. · Partner with the Culinary Director and Director of Operations to design pairings, menus, and beverage rituals that reinforce SEIA's identity. · Develop and implement service standards for wine and cocktail presentation in alignment with the Hospitality Guide and Service Rituals. · Manage vendor and distributor relationships, including purchasing, allocations, and pricing negotiations to ensure optimal margins and exclusivity. · Train and mentor the sommelier, bartending, and service teams to elevate product knowledge, storytelling, and guest engagement. · Monitor beverage cost performance, inventory systems, and monthly reporting to ensure financial accountability and budget adherence. · Lead all tastings, trainings, and pre-service education sessions for FOH leadership and service teams. · Oversee cellar organization, bottle tracking, and proper storage and preservation methods for wine and spirits. · Collaborate with Marketing and Membership teams for special events, wine dinners, and beverage-focused activations. · Maintain compliance with all licensing, health, and safety regulations. · Support pre-opening bar and cellar setup, including glassware, tools, OS&E specifications, and back-of-house organization. Your Qualifications: · Minimum 5 years of progressive beverage leadership experience in fine dining or luxury hospitality. · Deep expertise in wine, spirits, and cocktail development; formal sommelier or mixology certification preferred. · Strong financial acumen in beverage cost management, vendor negotiations, and inventory control. · Proven ability to train and inspire large teams toward excellence in service and product knowledge. · Exceptional communication, organization, and collaboration skills. · Bilingual English/Spanish or English/French preferred. What We Offer: • Comprehensive Medical, Dental, and Vision Insurance • Pre-Tax Commuter Benefits • Employee Assistance Program • Pet Insurance Discounts • Benefits Hub Discounts • Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

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.

We seek a polished and dynamic Beverage Director to lead all aspects of SEIA's beverage program across the SEIA, the Members only SEIA Club, and shared environments within 830 Brickell. This role will support the pre-opening phase, building the beverage framework, assisting with hiring and training, and transitioning seamlessly into ongoing operations. The Beverage Director oversees the curation, execution, and financial performance of the wine, spirits, and cocktail programs, ensuring alignment with SEIA's standards of excellence and guest experience. Your Responsibilities: · Lead the strategy, selection, and ongoing evolution of the beverage program for SEIA Restaurant, SEIA Club, and shared spaces within 830 Brickell. · Oversee all wine, cocktail, spirits, beer, and non-alcoholic beverage lists, ensuring diversity, balance, and alignment with the culinary direction. · Partner with the Culinary Director and Director of Operations to design pairings, menus, and beverage rituals that reinforce SEIA's identity. · Develop and implement service standards for wine and cocktail presentation in alignment with the Hospitality Guide and Service Rituals. · Manage vendor and distributor relationships, including purchasing, allocations, and pricing negotiations to ensure optimal margins and exclusivity. · Train and mentor the sommelier, bartending, and service teams to elevate product knowledge, storytelling, and guest engagement. · Monitor beverage cost performance, inventory systems, and monthly reporting to ensure financial accountability and budget adherence. · Lead all tastings, trainings, and pre-service education sessions for FOH leadership and service teams. · Oversee cellar organization, bottle tracking, and proper storage and preservation methods for wine and spirits. · Collaborate with Marketing and Membership teams for special events, wine dinners, and beverage-focused activations. · Maintain compliance with all licensing, health, and safety regulations. · Support pre-opening bar and cellar setup, including glassware, tools, OS&E specifications, and back-of-house organization. Your Qualifications: · Minimum 5 years of progressive beverage leadership experience in fine dining or luxury hospitality. · Deep expertise in wine, spirits, and cocktail development; formal sommelier or mixology certification preferred. · Strong financial acumen in beverage cost management, vendor negotiations, and inventory control. · Proven ability to train and inspire large teams toward excellence in service and product knowledge. · Exceptional communication, organization, and collaboration skills. · Bilingual English/Spanish or English/French preferred. What We Offer: • Comprehensive Medical, Dental, and Vision Insurance • Pre-Tax Commuter Benefits • Employee Assistance Program • Pet Insurance Discounts • Benefits Hub Discounts • Family Meal Provided Miami Members Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Miami Members Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Miami Members Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Miami Members Hospitality LLC.

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 Details Major Food Group is hiring an experienced Restaurant Manager to join our team at our growing South Florida team! Major Food Group is hiring a passionate, driven hospitality leader to maintain the highest standards of hospitality for restaurants. Founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick, Carbone is one of the most celebrated Italian restaurants of the last decade. The New York Times probably put it best: "It is a fancy red-sauce joint as directed by Quentin Tarantino, bringing back the punch-in-the-guts thrills of a genre that everybody else sees as uncultured and a little embarrassing, while exposing the sophistication that was always lurking there. The restaurant has a technical prowess that can make you giddy and an instinct for sheer entertainment that makes a lot of other restaurants seem like earnest, unimaginative drones." 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 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 * 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 Operational Management Leadership Staff Scheduling Hospitality Leadership Team Collaboration Training and Development Employee Development Task Delegation High performance team building Customer Service Scheduling Customer Service Orientation Employee Training Staff Management Customer Focus Time Management motivational skills Attention to Detail Performance Evaluation Operations Management System Implementation Policy enforcement Problem Solving Business Acumen Strategic Planning Guest Service Communication Skills Team Building Adaptability Team Leadership Conflict Resolution Team Motivation Customer Relationship Management Training Performance Management Systems implementation Culinary Knowledge Culinary Experience Honesty Motivation Integrity Implementing Policies and Procedures 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.

NationsBenefits is recognized as one of the fastest-growing companies in America and a Healthcare Fintech provider of supplemental benefits, flex cards, and member engagement solutions. We partner with managed care organizations to provide innovative healthcare solutions that drive growth, improve outcomes, reduce costs, and bring value to their members. Through our comprehensive suite of innovative supplemental benefits, fintech payment platforms, and member engagement solutions, we help health plans deliver high-quality benefits to their members that address the social determinants of health and improve member health outcomes and satisfaction. Our compliance-focused infrastructure, proprietary technology systems, and premier service delivery model allow our health plan partners to deliver high-quality, value-based care to millions of members. We offer a fulfilling work environment that attracts top talent and encourages all associates to contribute to delivering premier service to internal and external customers alike. Our goal is to transform the healthcare industry for the better! We provide career advancement opportunities from within the organization across multiple locations in the US, South America, and India. Role: The Food Safety and Quality Director is responsible for ensuring full compliance with all government food safety regulations and customer requirements. This role leads quality assurance programs, manages food safety plans, and drives continuous improvement efforts to ensure consistent and safe products. The position also serves as the main point of contact for inspections and audits, while leading and mentoring a team to promote a strong food safety culture across the organization. Food Safety & Regulatory Compliance Ensure full compliance with USDA, FDA, FSMA, HACCP, GMPs, SSOPs, SQF, and customer requirements. Serve as the regulatory liaison for all government agencies and certification bodies (USDA, FDA, SQF, local health departments). Maintain and continuously improve the Food Safety Plan and Hazard Analysis Critical Control Points (HACCP) Plan. Lead the SQF Certification process, ensuring compliance with SQF Code, FSMA, and GFSI requirements. Oversee labeling compliance, including ingredient declarations, allergen control, and nutritional accuracy. Ensure accurate and timely regulatory reporting and record-keeping. Quality Assurance & Continuous Improvement Develop, implement, and enforce quality assurance programs to maintain product consistency and safety. Conduct internal audits, GMP inspections, and pre-requisite program evaluations. Lead root cause analysis for customer complaints, non-conformances, and deviations. Implement continuous improvement initiatives (Lean, Six Sigma, SPC) to enhance food safety & quality performance. Work closely with R&D, operations, and suppliers to drive product and process improvements. Audits, Training & Team Leadership Serve as the primary point of contact for third-party audits, including SQF, USDA, FDA, and customer audits. Conduct audit readiness programs and ensure all documentation is current and compliant. Develop and deliver food safety & quality training to employees at all levels. Lead and mentor a team of quality assurance and food safety professionals, fostering a strong food safety culture. Qualifications & Experience Minimum 5-7 years of experience in food safety & quality management in a USDA and FDA-regulated food manufacturing environment. SQF Practitioner Certification (or ability to obtain). HACCP Certification (required). Strong knowledge of FSMA, GMPs, SSOPs, and GFSI food safety schemes. Experience with customer audits and regulatory inspections. Strong analytical and problem-solving skills with a data-driven approach. Leadership experience with the ability to coach, mentor, and drive a food safety culture. Excellent communication skills, with the ability to collaborate cross-functionally. Preferred Qualifications Bachelor's degree in Food Science, Microbiology, Chemistry, or related field. PCQI Certification (Preventive Controls Qualified Individual). Experience with lean manufacturing, Six Sigma, and process improvement methodologies. Familiarity with food microbiology and laboratory testing methods. Experience with ERP systems, digital quality management systems, and traceability software. NationsBenefits is an equal opportunity employer.

4 Rivers Smokehouse - Restaurant Manager! Join the 4 Rivers Smokehouse Management Team as a Restaurant Manager! In this role, you will oversee daily operations, ensure top-notch food preparation, provide outstanding guest service, and manage inventory. As a Restaurant Manager, you will have the opportunity to lead a team, problem-solve, and contribute to a loving and enthusiastic atmosphere. Skills and Qualifications: Proven record of leadership and problem-solving in a fast-paced environment At least 2 years of experience in the restaurant industry Excellent organizational, problem-solving, and time management skills Self-starter with the initiative to take on tasks independently Strong attention to detail and accuracy Disciplined, well-organized, and results-driven Excellent communication skills, both written and verbal Outgoing and friendly personality Availability to work evening, weekend, and holiday shifts as needed High school diploma or equivalent Preferred: Previous Management experience Proficiency in Microsoft Office, R365, Schoox Ability to obtain necessary certifications in Food Safety Management Position Functions and Duties: Oversee the hiring, training, and scheduling of store employees Ensure proper training for both back-of-house and front-of-house operations Maintain high standards for food preparation and ensure consistent quality Provide exceptional guest service, ensuring customer satisfaction Uphold cleaning and sanitizing standards for all staff and areas Manage inventory levels to ensure adequate supplies and minimize waste Oversee payroll, guest CRM systems, and utilize tools like Ovation for guest engagement Ensure a safe and compliant working environment for all staff Effectively delegate tasks to team members and manage workflows Participate in employee orientation and conduct interviews for new hires Communicate clearly and effectively with team members, managers, and senior leadership Perform other duties as necessary to support overall store operations What is in it for you? 401(k) program and company match Medical, Vision, and Dental coverage A work/life balance with early closures and major holidays off Cell phone reimbursement plan Health & Wellness Reimbursement program Quarterly team building outings, Yearly company celebrations Community Serve Days, Volunteer Opportunities Pet Insurance Paid Vacation Up to six weeks paid parental leave Employee Assistance Program, Mental Health Services Career Development At 4 Rivers, all talent is given equal opportunity | Drug Free Workplace | Background Checks Required Location: Coral Springs 2660 N University Dr, Coral Springs, FL 33065, USA Benefits Health insurance Dental insurance Vision insurance Life insurance Referral program Employee discount Paid time off 401(k) matching

Banquet Staff DEPARTMENT: Food & Beverage REPORTS TO: F&B Supervisor; Chef FLSA STATUS: Hourly/Non-Exempt THE ROLE Responsible for the physical set up and servicing of catered events. Accountable for sanitation, established service standards and the following of catering function orders. Must be attentive and be able to respond to any guest request in a prompt, efficient manner. ESSENTIAL DUTES AND RESPONSIBILITIES QUALIFICATIONS Obtain assigned workstation at beginning of shift. Set up tables, top chairs and tables for catered events as assigned by the Food & Beverage manager in a timely and efficient manner. Set all glassware silverware, dinnerware, and additional table necessities in a timely manner. Ensure that all catered areas have been left in a sanitary and organized manner. Serve all functions in a professional, courteous, efficient manner. Break down all tables after event. Ensure all guests needs are exceeded by helping as needed. Understand and adhere to ASM Global employee policy and procedures. Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE High School degree/GED or equivalent is required. At least one year of experience in a Food & Beverage environment preferred. SKILLS AND ABILITIES Knowledge of etiquette and proper serving procedures Skilled in dealing effectively with patrons in a pleasant and courteous manner. Ability to work long hours in a fast-paced environment. Must have a positive attitude and possess exceptional communication skills. Requires attention to detail and the ability to adapt in dynamic, difficult and stressful situations. Ability to work as a team player. Ability to remain calm and courteous under pressure, especially during busy periods. Ability to adapt to changing circumstances and customer needs while maintaining a high level of professionalism. WORKING CONDITIONS Location: On Site; Charles F. Dodge City Center 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. Hearing sufficient to clearly hear voices, alarms, bells, and horns. Daily standing for 4 or more hours at a time. Constant standing, walking, stooping. Constant reaching, handling products. Must be able to stand and exert fast paced mobility for extended periods. Must have a good sense of balance. Performing work through repetitive eye/hand coordination. Must be able to work extended and/or irregular hours, weekends, and holidays. Must be able to lift 25 lbs. Noise level in the work environment is usually moderate. This is an 'On-Call' position. There is no guarantee of regular hours. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Details Hollywood, FL Full Time $150000.00 - $180000.00 SalaryDescription Prime General LLC 03/25/2025 Job Title: Corporate Food and Beverage Asset Director Department: 10006 - Hotel Asset Management Reports To: Director of Hotel Asset Management FLSA Status: Exempt Summary: The Corporate Food and Beverage Asset Director is responsible for overseeing the food and beverage strategy across the company's full-service and select-service hotel portfolio. This role aims to maximize the value of the company's investments by improving food and beverage revenues and operating performance. Duties and Responsibilities: • Oversee full-service and select-service hotel portfolio, including the management of the Roof Top Bar location. • Maintain a thorough understanding of the factors affecting hotel food and beverage markets and submarkets within the portfolio. • Develop and implement short-term, intermediate, and long-term strategies to improve the portfolio's value. • Conduct financial analysis, performance tracking, and review of revenue management data, forecasts, and profit and loss statements. Hold monthly reviews with hotels to discuss data and performance improvement strategies. • Perform property site visits to assess food and beverage service, including food quality, cleanliness, and operational efficiency. • Champion capital improvements within food and beverage operations, collaborating with the Hotel Asset Manager to ensure proper maintenance of company assets. • Develop and implement value enhancement opportunities for the food and beverage portfolio to increase revenue and profitability. • Ensure that projects are completed on time and within budget in collaboration with the design and construction teams or third parties. • Collaborate with the Manager of Procurement, Cost, and Project Management to ensure product quality, pricing, ordering, and the use of agreed-upon products across the portfolio. • Maximize financial performance in food and beverage outlets and catering by overseeing revenue generation and operating cost management. Prime General LLC 03/25/2025 • Lead the development and implementation of food and beverage elements in the portfolio's annual business plan and budget, including concept development and branding efforts. • Work closely with the Marketing Department to promote food and beverage outlets through effective use of in-house and external marketing channels, including social media and traditional media. • Support and drive the development of property menus, including standardized recipes, cost analysis, and composites. Approve menu items, presentation, pricing, and production methods. • Analyze catering menus, manage food costs, uphold menu standards, and control inventory. • Conduct quarterly competitive analysis to ensure alignment with food and beverage trends and market pricing. • Supervise and lead Food and Beverage operations with direct reports. • Manage pre-opening duties and responsibilities. • Participate in special projects such as evaluations (due diligence) of properties for acquisitions or dispositions. • Represent the organization in food and beverage, catering, and event services matters with relevant franchise organizations, trade associations, and local communities. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Language Ability: • Ability to read, analyze, and interpret scientific and technical journals, financial reports, and legal documents. • Ability to respond to inquiries from customers, regulatory agencies, and business community members. • Ability to write speeches and articles for publication. • Ability to present information effectively to top management, public groups, and/or boards of directors. Prime General LLC 03/25/2025 Math Ability: • Ability to calculate figures such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. • Ability to apply basic algebra and geometry concepts. Reasoning Ability: • Ability to define problems, collect data, establish facts, and draw valid conclusions. • Ability to interpret a variety of technical instructions in mathematical or diagram form. Computer Skills: • Knowledge of Microsoft Word, Excel, Outlook, and various hospitality platforms. Education/Experience: • Bachelor's degree in a related field (B.A. / B.S.) from an accredited four-year college or university. • 4 to 6 years of related experience or training, or an equivalent combination of education and experience. Specialized Training: • Hotel Industry Training • Management and training Certificates and Licenses: • Hospitality Management Certification Knowledge, Skills, and Other Abilities: • Time management skills • Oral and written communication skills • Organizational skills • Professionalism • Self-motivation • Goal orientation Prime General LLC 03/25/2025 Physical Demands: • While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands, and talk or hear. • The employee is frequently required to reach with hands and arms. • The employee may occasionally be required to climb, stoop, kneel, crouch, or crawl. • The employee must occasionally lift and/or move up to 25 pounds. • Specific vision abilities required include close vision, distance vision, and peripheral vision. Work Environment: • The noise level in the work environment is usually moderate. • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Nightlife Lounge Manager is responsible for lounge operations on MILA's 2nd Floor. This role reports directly into the GM. RESPONSIBILITIES: Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team. Manage and train the lounge team on beverage services, and upselling of spirits and bottle service Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met. Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train. Ensure maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard. Ensure food quality and 100% customer satisfaction for fine dining restaurant. Ensure complete and timely execution of corporate & marketing programs. Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team. Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Work in collaboration with Human Resources, Payroll, and other Corporate Departments. Requirements/Qualifications: A minimum of 3+ years previous experience as a Nightlife Lounge Manager or AGM in a fine dining/luxury, high volume, cocktail bar/lounge venue setting. Bachelor's degree in business administration, hotel & restaurant administration or related field of study or any equivalent combination of education and/or experience is required. Must have nightlife management experience in a large volume upscale venue Must be detail oriented and possess effective communication and written skills. State compliant food handling certificate Work collaboratively with Human Resources on coaching and Learning & Development opportunities. Ability to multi-task. Must be a team player. Self-motivated and performance driven. Punctuality and regular and reliable attendance. Effective communication, written and interpersonal skills. Time management skills. Maintain confidentiality of company information and recipe data Ability to work a flexible schedule and late evenings. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Be able to reach, bend, stoop, and frequently lift to 50 pounds. Ability to stand for the majority of your shift in a loud (music) setting.

La 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