Restaurant manager jobs in Miramar, FL - 1,728 jobs

Assistant General Manager | Ultra-Luxury Residential Condominium Compensation: $95,000 - $95,481 per year Reports To: General Manager The Opportunity: Shaping the Future of Downtown Miami Luxury Are you a hospitality or residential management professional who understands that ultra-luxury is defined by the details? We are seeking an Assistant General Manager to support the leadership of an exclusive, high-end residential tower in the heart of Downtown Miami. In this role, you will be the operational backbone of a sophisticated living environment, ensuring that impeccable property standards meet personalized, high-touch resident service. You will manage a multidisciplinary team to deliver seamless daily operations while fostering a positive, refined atmosphere for our residents. What You Will Own & Execute Operational & Staff Leadership Daily Support: Assist the General Manager in all daily operations to ensure efficiency and policy compliance. Team Supervision: Support the training and oversight of our concierge, front desk, housekeeping, and security teams. Leadership Support: Serve as the acting decision-maker in the General Manager's absence. Resident Experience & Relations Primary Contact: Act as the main point of contact for inquiries and resolution of resident concerns. Service Delivery: Ensure the delivery of personalized, ultra-luxury service standards that exceed resident expectations. Communication: Prepare professional reports and communications for residents, staff, and executive management. Property & Financial Management Property Standards: Coordinate with internal teams and external vendors to maintain aesthetic, functional, and safety standards. Financial Oversight: Contribute to budgeting, expense monitoring, and identifying opportunities for operational efficiency. Vendor Management: Assist in contract management and ensure high-quality delivery from third-party service providers. Project Management: Participate in property improvements, renovations, and the implementation of experience-enhancing technology. Safety & Compliance Emergency Readiness: Implement safety protocols and support comprehensive emergency preparedness and response plans. Governance Oversight: Ensure all operations adhere to local laws, regulations, and specific condominium governance. What You Bring to the Team Education: Bachelor's degree in Hospitality Management, Business Administration, Real Estate, or a related field. Experience: 6 to 10 years of progressive experience in luxury hospitality or high-end residential management, including direct supervisory roles. Expertise: A deep understanding of ultra-luxury service standards and the unique expectations of high-net-worth residents. Soft Skills: Exceptional interpersonal, written, and verbal communication skills, paired with advanced problem-solving abilities. Commitment: Ability to work Monday through Friday, 8:00 a.m. to 5:00 p.m., while remaining on call 24/7 for operational needs. Why You'll Love Working Here Health & Wellness: Comprehensive medical, vision, and dental insurance. Time Off: Paid vacation, paid holidays, and paid sick time. Environment: Work in a high-performing, sophisticated environment at the forefront of the Miami luxury market.

Full Time Onsite General Manager for Luxury Residential in the Downtown Miami area. 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: Commitment and Longevity Luxury Hotel Experience 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 the 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 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

As a General Manager (GM) at Landscape Workshop, you own the performance, culture, and growth of your branch. You'll set the tone for safety, excellence, and customer service while building and leading a team that delivers consistent, high-quality results. With robust support from our corporate team-back-office services, recruiting, training, equipment, marketing, and more-you'll have the tools to succeed, but the branch's performance is ultimately yours to lead. Our customers expect the same Landscape Workshop experience- “Quality Service - Dedicated Professionals - Proactive Management”-from every branch. As GM, you ensure that promise is kept. Key Responsibilities Leadership & Culture Build and sustain a performance-driven, safety-first culture. Model and reinforce our values with all team members, ensuring consistent communication of policies, expectations, and company goals. Operational Excellence Oversee production schedules, resource planning, and quality control across multiple projects. Maintain labor efficiency and optimize workflows for maximum productivity. Financial & Sales Performance Achieve or exceed budgeted financial goals by managing expenses, labor, and revenue growth. Partner with your Business Development Manager to drive new sales opportunities and revenue streams. Understand and leverage financial statements to make informed decisions. Customer Satisfaction & Retention Ensure delivery of exceptional service to achieve 90%+ customer retention. Oversee site visits, proactive communication, and adherence to company quality standards and 13-Point Plans. Team Development Recruit, train, and mentor Account Managers, Field Managers, and crews. Identify high-potential team members for advancement and actively develop their careers. Conduct regular performance reviews and provide actionable feedback. Continuous Recruitment Maintain an active recruiting pipeline to meet current and future staffing needs. Qualifications Experience: Minimum of 3 years managing teams in a production or service environment, including hiring, training, and performance evaluation. Sales & Service: Proven success managing customer relationships and driving revenue. Technical Skills: Ability to complete takeoffs and estimate maintenance work; comfortable managing multiple projects simultaneously. Financial Acumen: Experience interpreting financial statements and using metrics to guide decisions. Education: Two- or four-year degree in horticulture, landscape management, or related field preferred (industry experience/certifications may substitute). Communication: Strong written and verbal communication skills in English. Leadership Mindset: Commitment to developing people both professionally and personally. Why Landscape Workshop? We invest in our leaders by providing comprehensive support: recruiting, HR, financial systems, equipment, marketing, insurance, real estate assistance, and executive coaching. You'll have the freedom to run your branch like an entrepreneur-with the backing of a strong, growing company.

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. Bilingual in English and Spanish is required. 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. Bilingual in English and Spanish is 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.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Food and Beverage Director is responsible for the efficient, professional and profitable operation of the food service operations at the assigned venue. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the F&B Director solicits new sources of revenue, both on and off the venue property. Jungle Island food and beverage business is one third concessions and two thirds catering. The F&B Director is responsible for catering, concessions and gift shop operations. This role pays an annual salary of $98,000-$120,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 3, 2026. Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with event managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5-7 years management experience in food-related or concessions industry. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience in a fast paced catering hall, hotel, convention center or cultural attraction preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your mission: Should you decide to accept it… The primary mission of the Director Food & Beverage, Operations (“DFBO”) is to assist the VP of Operations in overseeing all of the global Food & Beverage (“F&B”) Operations at Virgin Hotels Americas. The Director F&B, Operations will be responsible for working with the VP, Operations to administer the entire F&B operation, including restaurants, IRD, bars, pop-ups, banqueting and culinary, in a way that fits the cultural experience of Virgin Hotels while maximizing revenues and controlling costs. Particular attention will be paid to the service levels, including translating the Virgin Hotels Tone of Voice into a professional service environment, and the Food & Beverage financial performance of each hotel. At Virgin Hotels, we are focused on the guest experience, whether that is eating in one of our restaurants, ordering room service, or holding a special event at one of our hotels. The HOT DFBO will be responsible for overseeing these responsibilities through the property-level Directors of Food & Beverage and Executive Chefs. The DFBO will also work closely with the property-level Directors of Food & Beverage and Executive Chefs to ensure quality standards are met and reasonable forecast(s)/ budgets are developed and adhered to, so this individual must have strong financial acumen and skills. Teamwork and Communication skills are essential - Divas need not apply. The Virgin Hotels culture, starting with the big guy Sir Richard, is a roll up your sleeves kind of place and at the Virgin Hotels Home Office Team, we jump in wherever needed and work for the long-term success of the business. We are looking for someone who is full of creative ideas and has the ability to motivate a team, as well as possessing strong financial skills and a love of food and beverage. Most of all, we are looking for someone who shares our quirky sense of humor, our entrepreneurial approach and is always ready to join in the fun! The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks not listed below in the constant quest to provide “out of this world” customer service experience for our guests: Ensure that standards, policies and procedures in Food & Beverage areas are adhered to as per Virgin Hotels POS and Audit standards. Ensures that the Food & Beverage activities are aligned with respective Home Office Team Strategy, and that the Hotel Action Plans have been implemented, to achieve optimal quality guest service and profitability. Work closely with the VP, Operations with regards to day to day operational needs at both Home Office and the property-level. Work closely with Marketing to guarantee effective promotion of all Food and Beverage outlets. Communicate frequently with Food & Beverage and leaders, including both Front and Back of House teams to ensure alignment and on-going two-way communication. Closely monitor budget performance to ensure profitability of front and back of the house. Monitor and evaluate all reporting departments in order to ensure the proper planning for short and long-term strategies; monitors and evaluates performance of all outlets and banqueting, in order to facilitate ongoing improvement of operations and financial return. Support the VP Operations and property teams in the development of the annual operating budgets. Monitor and ensure adherence to the budgets at the property-level through in depth control of monthly P&L results. Develop and update Virgin Hotels POS, policies and manuals, and ensure compliance to these through regular audits and property checks. Work with the VP, Ops, and the VP, Entertainment & Brand Partnerships, on identifying relevant liquor sponsorship opportunities and other F&B-related brand partnerships. Front of House Service Excellence Define and enforce Virgin Hotels' service standards for restaurants, IRD, bars, and event spaces to deliver exceptional guest experiences. Implement across properties structured upselling strategies for food, beverage, and premium experiences to maximize revenue per guest. Coordinate and develop training programs for service teams focused on guest engagement, product knowledge, and suggestive selling techniques. Work closely with on property teams to monitor guest feedback and service audits; lead corrective action plans to maintain top-tier service scores. Collaborate with Marketing to ensure promotions and special offerings are effectively communicated and executed by service teams. Align staffing models and scheduling with forecasted demand to optimize labor productivity without compromising service quality. Beverage Program Design profitable bar programs (cocktails, wine, beer, zero-proof), including pour size standards, recipe specs, and loss prevention. Update and refresh curated beverage menus to attract inhouse and local clientele, turning bars into independent and profitable venues. Monitor beverage cost percentages, vendor partnerships, and promotional calendars; ensure compliance with licensing. Culinary Excellence Establish and maintain a centralized recipe library, allergen declarations, HACCP steps, plating guides, and accurate cost calculations. Create and enforce SOPs for recipe creation, approval, roll-out, audits, and updates across properties. Conduct regular chef reviews, tastings, and QA audits to ensure consistency and quality. Implement and audit food safety programs (HACCP, local health codes, ServSafe), including temperature logs, cleaning schedules, pest control, allergen management, and traceability, ensuring regulatory adherence. Train culinary and service teams on safe food handling, personal hygiene, cross-contamination prevention, and crisis response (e.g., product recalls). Drive margin improvement via menu engineering (mix management, portion control, pricing, channel strategy). Ensure accurate recipe costing (ingredients, yields, waste factors, labor), and maintain target food & beverage cost percentages. Build seasonal and market-specific menu strategies balancing innovation, feasibility, and profitability. Align staffing models and scheduling with forecasted demand to optimize labor productivity without compromising service quality. Banqueting & Event Operations Standardize banquet menus, pack lists, staffing guides, and production plans by event type and scale. Ensure accurate BEO translation to culinary production and service execution; monitor food safety at scale (hot holding/cold chain). Optimize pricing, upsell strategies, and add-ons to maximize event profitability. Pre-Opening, Renovation and Relaunching Planning Work with VP, Operations to coordinate with kitchen designers and consultants, as necessary, and review all aspects of planning and execution for renovation and new projects, including reviewing of layouts, materials and FF&E, as required. Work directly with VP, Operations on financial analysis for new properties, outlet renovations and relaunching of existing venues to ensure ROI and concept integrity. Understand practical considerations (cost, budgets, timing, and schedules), critical to the successful execution of these action plans and ensure the plans maximize revenue while staying true to the Virgin Hotels F&B concept. Work with VP, Operations to design new F&B concepts and ensure each planning step is executed in the pre-opening phases of a hotel or re-launch of a venue. Collaborate and partner with the property teams to ensure new hotels and new venues are opened successfully. Inventory Control & Procurement Implement inventory control SOPs: cycle counts, par levels, ordering discipline, receiving standards, variance analysis, waste tracking, park stock, and theft prevention both for Front and Back of the house. Optimize supplier contracts, rebates, specs, and approved product lists; maintain compliance across properties. Deploy and monitor systems (inventory/recipe/costing software) to support visibility and accuracy. People & Culture Lead by example through a “hands on” approach to motivate teammates to excel. Ensure training and development is embraced by the F&B and Culinary property-level leadership to continually enhance skills and knowledge with the teammates. Work with the People Department on producing content, where necessary. Build, mentor, and elevate Executive Chefs, F&B Directors, Bar Leaders, and rising talent through structured development plans. Actively participate in and lead recruitment, talent retention and talent development for the property-level F&B leadership, in order to meet both current and future needs. Work with People Department on succession plans and inter-company transfer options to ensure the ongoing growth, development and retention of talented teammates with the Virgin Hotels brand and to mitigate the risk in case teammates leave. Systems & Reporting Work closely with with IT to optimize F&B technology: POS, inventory/recipe costing platforms, temperature monitoring, and procurement tools. Create dashboards and cadence for reporting KPIs, audit results, corrective actions, and best-practice sharing across properties. What qualities are we looking for? You got skills? If you are able to perform the following, then you have come to the right place… Knowledge of and previous experience with financial planning and analysis (budgeting, forecasting, labor planning, margin management). Strong systems experience (Financial, POS and recipe/inventory software and HMS) Knowledge of food production and preparation techniques. Familiarity with effective food service techniques and sales strategies. Familiarity with the latest in food service equipment. Exceptional leadership, communication, and cross-functional collaboration; ability to influence property teams and vendors. Comfortable with 50% travel to support property audits, openings, and training. Experience in union environments is preferred. Background Must-Haves: Undergraduate degree in Hospitality Management, Hotel and Restaurant Management, Culinary or Business Administration. 10+ years progressive F&B leadership in lifestyle, luxury, or upscale hospitality. Multi-property corporate experience required. Experience and practical knowledge of kitchen operations, production, and menu development.

MFG is hiring a passionate, driven hospitality leader to maintain the highest standards of hospitality! 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 1-3 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: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. 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.

The role of the Banquet Manager is to achieve hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations. Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to banquet associates to ensure a successful and effective operation, ending with a positive guest experience. Ensure that LQA and Hotel standards are maintained regarding banquet operations and guest service. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Responsibilities Manage, oversee and monitor banquet operations: Coordinate banquet captains, supervisors and servers for superior coverage of each and every event. Attend and participate in daily BEO meetings. Coordinate the set-up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function review with guest prior to event; adjust specifications as necessary and follow up to insure all details are correct. Synchronize timing of banquet activities by verifying details with kitchen management and staff. Manage food and beverage service provided during banquets and meetings; ensure the quality of food and beverage products served. Complete purchase orders for specific banquet items and maintain inventory of banquet equipment and supplies. Help coordinate regular inventories. Monitor meeting room usage and suggest changes when appropriate to minimize overhead and maximize revenues. Inspect meeting space on an on-going basis and take appropriate steps to ensure facilities are of the highest cleanliness and in good repair at all times. Ensure satisfaction of banquet guests by supervising and coordinating banquet associates: Review, adjust and approve associate schedules in accordance with staffing requirements of each function; communicate details of functions to associates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Ensure banquet space is set up in accordance with guest specifications by supervising set-up staff and inspecting room comfort, lighting and temperature prior to event. Communicate performance expectations and provide associates with on-going feedback. Lead monthly departmental staff meetings. Develop and implement strategies and practices which support associate engagement: Manage the recruitment process, ensuring selection of qualified candidates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Communicate performance expectations and provide associates with on-going feedback. Provide associates with coaching and counseling as needed to achieve performance objectives. Create guest satisfaction by providing associates with the training and resources they need to maximize associates engagement and deliver exceptional service and teamwork: Communicate and reinforce the vision for exceptional service to associates. Ensure that associates provide genuine hospitality and foster a teamwork environment. Seek guest feedback, review management reports, and develop strategies to improve department and hotel services. Maintain solid and open communications with all hotel operating departments. Ensure adherence to function space policies and all codes and regulations. Maintain up-to-date information on program and food and beverage events. Follow Standard Operating Procedures (SOPs) as outlined in the Biltmore SOPs. Requirements Experience and Education Required Education High School diploma is required. Associates degree is preferred Experience Minimum three years' progressive related experience required Previous Supervisory Experience Over a Similar-Sized Banquet Operation Preferred. Previous Food & Beverage Experience Helpful. 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 good 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. Work long hours to include day and night shifts. Physical Demands Work indoors and outdoors. Work in a fast paced environment that requires lots of walking on multiple surfaces. Flexible to work weekends and Holidays as required. Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance 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, and eye contact) 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. Strategic Thinking Able to look at the “big-picture”, focused on tactical aspects of the job, with emphasis on schedule and quality; Sets and achieves high standards for self and others; task-focused. Leadership Confident, independent with a heightened sense of urgency; purposeful, directed at accomplishing task quickly; handles associates and others with confidence and determination; follows up closely to ensure standards are met in an efficient manner; able to delegate tasks to others easily; process-oriented; collaborates well with others. Organizational Support Sets and achieves company standards for self and for others with an emphasis on schedule and quality; supports organization's goals and values. Dedication Confident with a competitive drive; demands high quality; organized and results oriented; able to take on a wide variety of activities requiring rapid shifts in priorities; reacts well under pressure; reacts and adjusts quickly to changing conditions and come up, possessing concrete ideas for dealing with them. 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.

Job Description Tacocraft Taqueria & Tequila Bar is seeking a driven, energetic Restaurant Manager to join our fast-growing hospitality group. This role is ideal for a hands-on leader who thrives in a high-volume, high-energy environment and wants to grow with an up-and-coming restaurant company. Our restaurants are inspired by the spirit of Tulum-bold flavors, vibrant design, elevated tequila programs, and a fun, social atmosphere. We're looking for someone who brings passion, pace, and leadership to the floor every day: In addition, other duties may be required as directed by your Director of Operations/ General Manager Compensation & Benefits • Base salary: $60,000-$70,000 (based on experience) • Access to 401(k) • Medical and dental benefits • Company perks and growth opportunities • Fun, energetic, culture-driven work environment Requirements/Responsibilities What You'll Do • Lead daily restaurant operations with confidence and urgency • Motivate, train, and develop a high-performing front-of-house team • Deliver exceptional guest experiences in a fast-paced, full-service environment • Maintain strong standards for service, cleanliness, and hospitality • Partner with leadership to drive sales, culture, and team engagement What We're Looking For • High-energy, positive, team-first leadership style • Experience in full-service, high-volume restaurants • Strong communication and people-management skills • Passion for hospitality, food, tequila, and culture • Ability to thrive in a fast-moving, growth-oriented company Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

About Us HEI Hotels and Resorts is excited to welcome another luxury hotel into the portfolio! This sophisticated retreat is overlooking Biscayne Bay and is in walking distance of Brickell's business district. From expansive guest rooms and suites to premium services and amenities, this location offers the perfect destination for guests. At HEI, we recognize that our enormous success is solely the result of our greatest asset: Our People. Where people work is a choice. Against that choice, our greatest obligation is to ensure day in and day out that our associates have the compensation and benefits they deserve and industry leading tools, training and support that they need to excel. At HEI, simply said, we honor the privilege of our associates choosing us by investing in and making them more valuable. Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Manage catering accounts to achieve guest satisfaction and drive revenue growth. Responsible for soliciting new catering sales accounts, maintaining relationships with existing clients, and ensuring all revenue goals for food, beverage, and room rental are met or exceeded. Essential Duties and Responsibilities Prospect and solicit new and existing accounts to achieve or exceed revenue goals through telephone, email, outside sales calls, site inspections, and written communication. Understand and utilize monthly forecasting, annual budget processes, pace management, and productivity metrics to achieve financial targets. Apply yield management techniques and analyze historical data to maximize revenue and profitability. Evaluate catering business opportunities to ensure alignment with client expectations and hotel profitability. Conduct market research on competitors' products, services, and pricing to inform strategic business plans. Sell all aspects of the hotel, including room rental, A/V, and other revenue-generating services, to maximize account value. Build and maintain long-term client relationships, ensuring repeat business. Actively participate in industry organizations and community/civic activities to maintain awareness and create booking opportunities. Utilize effective sales techniques, including closing and negotiating skills, for a variety of market segments. Conduct hotel site inspections and client presentations with professionalism and confidence. Participate in trade shows, sales blitzes, and networking events to generate leads. Collaborate with culinary and banquet teams to design creative menus, event setups, and specialty functions, ensuring seamless execution. Oversee the execution of all catering events sold, coordinating with banquet staff and vendors to ensure client satisfaction. Manage A/V equipment as a profit center when applicable. Maintain accurate records in sales and event management systems (e.g., Delphi) and ensure proper documentation for all events. Monitor market trends, competitor activity, and key client accounts to identify growth opportunities. Perform any other job-related duties as assigned. Qualifications and Skills Prior hospitality experience with specific experience in catering sales is essential. Minimum 1+ year in catering sales required. Experience at a similar size and quality hotel preferred. Proficient in Microsoft Word, Excel, and hotel sales system. Strong sales and revenue management skills, with the ability to train and motivate peers. Knowledge of hotel features, benefits, and competitive landscape. Understanding of hotel operations, including marketing plans, personnel and labor relations, budget forecasting, and quality assurance. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Ability to work effectively under time constraints and adapt communication style to different audiences. Strong organizational, problem-solving, and client service skills. Compensation Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? Yes Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Banquet Staff (P/T) DEPARTMENT: Food & Beverage REPORTS TO: Chef; F & B Supervisor FLSA STATUS: Hourly, Non-Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! 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 Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Banquet Staff (P/T) DEPARTMENT: Food & Beverage REPORTS TO: Chef; F & B Supervisor FLSA STATUS: Hourly, Non-Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! 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 Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST Miami? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role leads a team to create unique and exceptional memories for our guests. We are committed to providing personalized and delightful services through anticipating and fulfilling our guests' needs. Those who are genuinely passionate about interacting with people, have an ability to establish connections with warmth and an engaging personality will enjoy this role. Key Responsibilities Welcome to the core of what being a Catering Manager is all about! Here's the quick lowdown on what you'll do day-to-day: Drive sales growth by developing and executing strategic plans targeting corporate and social markets, promoting meeting spaces and event packages through presentations, sales calls, and property tours. Build and maintain strong relationships with CVBs, tourism authorities, and industry peers to enhance visibility and attract new business. Respond to client inquiries with tailored proposals, contracts, and event details within 24 hours, secure signed contracts, deposits, and final payments in collaboration with Finance. Lead all aspects of event planning and execution, including: Scheduling and timeline coordination. Food and beverage details. Function room setups and audiovisual needs. Transportation logistics and special requests (e.g., entertainment, décor, vendor insurance). Conduct site inspections, tastings, and entertainment to finalize event details. Clearly communicate event updates and requirements to internal teams to ensure seamless execution. Attend Banquet Event Order (BEO) meetings to address upcoming events and resolve concerns. Use event management software (e.g., Delphi) for account management, planning, and reporting. Review banquet checks for accuracy Process vendor payments with proper documentation and ensure timely billing. Foster repeat business by delivering exceptional service from pre-event planning to post-event follow-up. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Must be willing to work flexible schedule n order to accomplish all major responsibilities and tasks Have 2-3 years of banquets or catering experience Reading, writing, and oral proficiency in the English language The Cherries on Top (Nice-to-Haves): Has past managerial experience Able to speak and write in a second language We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

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

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":"7368618"},"date Posted":"2025-09-18T10:58:10.562316+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":"4430 Hypoluxo Rd.","address Locality":"Lake Worth","address Region":"FL","postal Code":"33462","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

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Who We Are: Founded in 1960, Loews Hotels & Co-operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement Pet Insurance and Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Team Member Hotel Rates, other discounts, perks and more Many of our Leadership positions are bonus eligible What We're Looking For: The Assistant Lobby Bar Manager is an experienced Bar or Food & Beverage leader, with a background in luxury or high-volume settings. A strong knowledge of mixology, cocktail trends, and menu curation, combined with proven leadership skills and a passion for team development and guest satisfaction, will drive success in this role. The ideal candidate excels at multitasking, staying calm under pressure, and demonstrates excellent communication and organizational skills, with the flexibility to work various shifts, including evenings, weekends, and holidays. Who You Are: A service-driven leader with a keen eye for detail and a genuine passion for hospitality Committed to creating memorable guest experiences and ensuring high-quality service Skilled at building a positive, inclusive team environment that motivates and engages A proactive problem-solver with a collaborative mindset Adaptable to changing priorities, focused on delivering consistent quality and innovation Focused on guest satisfaction through exceptional communication and interpersonal skills Veterans and military spouses encouraged to apply What You'll Do: Assist the Lobby Bar Manager with daily operations, ensuring high standards of service and quality Oversee team members, providing coaching, training, and support to foster a motivated team Collaborate with the culinary team to develop innovative cocktail menus that align with our brand vision Manage inventory, order supplies, and monitor stock levels to ensure smooth operations Interact with guests to gather feedback, address concerns, and enhance the guest experience Ensure compliance with health, safety, and licensing regulations Monitor bar revenue, budget, and cost control measures to maximize profitability Your Experience Includes: At least 2 years of supervisory or management experience in a luxury bar or high-volume F&B environment Proven skills in mixology, menu design, and knowledge of industry trends Experience with training and developing team members in a hospitality setting Familiarity with POS systems, inventory management, and budgeting principles Who You'll Supervise: Bartenders, bar backs, and other front-line bar staff members Part-time and seasonal team members when applicable

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

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Who We Are: Founded in 1960, Loews Hotels & Co-operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: * Competitive health & wellness benefits, 401(k) & company match * Paid Sick Days, Vacation, and Holidays, Paid Bereavement * Pet Insurance and Paid Pet Bereavement * Training & Development opportunities, career growth * Tuition Reimbursement * Team Member Hotel Rates, other discounts, perks and more * Many of our Leadership positions are bonus eligible What We're Looking For: The Assistant Lobby Bar Manager is an experienced Bar or Food & Beverage leader, with a background in luxury or high-volume settings. A strong knowledge of mixology, cocktail trends, and menu curation, combined with proven leadership skills and a passion for team development and guest satisfaction, will drive success in this role. The ideal candidate excels at multitasking, staying calm under pressure, and demonstrates excellent communication and organizational skills, with the flexibility to work various shifts, including evenings, weekends, and holidays. Who You Are: * A service-driven leader with a keen eye for detail and a genuine passion for hospitality * Committed to creating memorable guest experiences and ensuring high-quality service * Skilled at building a positive, inclusive team environment that motivates and engages * A proactive problem-solver with a collaborative mindset * Adaptable to changing priorities, focused on delivering consistent quality and innovation * Focused on guest satisfaction through exceptional communication and interpersonal skills * Veterans and military spouses encouraged to apply What You'll Do: * Assist the Lobby Bar Manager with daily operations, ensuring high standards of service and quality * Oversee team members, providing coaching, training, and support to foster a motivated team * Collaborate with the culinary team to develop innovative cocktail menus that align with our brand vision * Manage inventory, order supplies, and monitor stock levels to ensure smooth operations * Interact with guests to gather feedback, address concerns, and enhance the guest experience * Ensure compliance with health, safety, and licensing regulations * Monitor bar revenue, budget, and cost control measures to maximize profitability Your Experience Includes: * At least 2 years of supervisory or management experience in a luxury bar or high-volume F&B environment * Proven skills in mixology, menu design, and knowledge of industry trends * Experience with training and developing team members in a hospitality setting * Familiarity with POS systems, inventory management, and budgeting principles Who You'll Supervise: * Bartenders, bar backs, and other front-line bar staff members * Part-time and seasonal team members when applicable