Restaurant manager jobs in North Miami Beach, FL

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

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

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

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

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

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

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

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

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

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

South Florida's beacon of hospitality, Pier Sixty-Six Resort returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All met with exceptional service and refined touches that result in truly extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room and most importantly a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic and polished hospitality enthusiasts eager for growth and stardom to join our team, and enjoy highly competitive wages, comprehensive benefits and a culture that honors and respects you. We currently have an opportunity for a well-rounded and seasoned Bar Operations and Director of Beverage to join our Pier Sixty-Six Resort! Reporting to the Director of Food and Beverage, this role will be responsible for developing the Beverage operations with passion and creativity, ensuring exceptional five-star service. This individual will take the lead in project management, staff training and development of all Beverage Programs on property. In doing so, this individual will lead the efforts in recruiting, menu creation, creation of service standards and style and implementation of training, processes and standards to ensure the continued success of our Beverage Program. This role will require leading the General Managers of the Lobby Bar Windows on 66, the Coffee Shop Elate and Piertop Lounge, while managing the beverage program of Pier66 - including directing the GM's of the outlets to implement and follow up on the beverage program and needs Responsibilities Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. Ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the bar operations. Develops and implements strategies for any Bar that delivers products and services to exceed the needs and expectations of the brand's target customers and property employees and provides a return on investment. Selection and development of talent management for our team. Project manager for seasonal menu changes, in partnership with the Food and Beverage leadership team. Controlling costs through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures, observing and making recommendations for improvement of facilities and equipment as required. Highly visible in the bar operations, providing recognition, promoting good public relations and taking care of special requests with dedication to providing an attentive and distinctive experience for our guests. A passion for ensuring you and the bar teams deliver the highest of standards consistently and ensuring exceptional service and attention to our guests. You should have a wealth of food and beverage leadership experience in luxury hotels and/or stand-alone restaurants/bars or restaurant groups, preferably have a minimum of 2 to 3 years' experience restaurants/bars in the same position, have a desire to focus on the development of our team, attention to detail, strong interpersonal and relationship building skills, the ability to multi-task with excellent organizational skills, be a team player and have a highly creative flair; bringing your personal touch and energy to our Bar experiences. A desire to focus on the development of our team, attention to detail, strong interpersonal and relationship building skills, the ability to multi-task with excellent organizational skills, be a team player and have a highly creative flair; bringing your personal touch and energy to our Restaurant experiences. This person is passionate and a motivated leader with the highest level of integrity and transparency, strategic, analytical, and strong business acumen, an eye for detail, a passion for service, and a desire to promote a continuous learning environment that creates an atmosphere for professional development opportunities. A solid knowledge of food & beverage, strong wine and liquor knowledge, creative, ambitious, and strong business acumen, work ethic and people-management skills. Ensure that our standards, recipes, SOPs are following our rules and regulations. Plan and oversee the monthly Beverage Inventory for Wine, Beer and Liquors. Delivering accurate and on-time counts and justification. Overseeing the beverage program, including curating wine, beer, cocktail and non-alcoholic beverage selections, ensuring a diverse and high-quality offering. Following our corporate mandate and reviewing it with the Food & Beverage Director. Achieve 70% compliance on the mandates (or higher, if requested by corporate) Develop and control all the bar teams on property to ensure the proper cleanliness, organization and accuracy toward the beverage regulation. Developing and implementing strategies to maximize profitability through procurement, cost-control, pricing, and revenue, while maintaining quality standards. Coordinate the selection, training, development, and evaluation of bar managers and sommeliers through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for beverage operations. Key Responsibilities Operational Development Design and implement systems that improve day-to-day efficiency, service consistency, and accountability across bar operations Standardize SOPs, side work systems, onboarding guides, and guest-facing service flows. Curate menus with accurate pricing based on cost. Partner with beverage supplier for the benefit of the hotel only, limiting any reward/gift without approval from Food and Beverage Director. Plan and implement Menu changes (including Beverage mandate representation, costing, menu design, training, printing and POS set up) with the support of the General Managers. Team & Training Develop and deliver training programs that support team performance, brand standards, and cultural alignment. Coach bar teams on performance, service delivery, and SOP adoption. Authoring new SOP's as needed. Support multi-outlet onboarding and cross-training to ensure team flexibility and coverage. Guest Experience & Programming Collaborate with other Managers and Directors to create engaging, on-brand activations, rituals, and service enhancements. Assist in creative direction for beverage and service programs that reflect the property's guest profile and values. Evaluate guest feedback and implement experience-based improvements with a service-forward mindset. Cross-Functional Collaboration Liaise between Operations, Beverage, Culinary, Wellness, Marketing, and HR to ensure smooth rollout of initiatives. Manage documentation and timelines for property-wide initiatives related to bar/beverage performance and brand programs. Act as a key support partner during new concept development, pre-openings, or bar revitalizations. Qualifications Our Ideal Beverage Director candidate will have: Excellent communication skills and a strong, innovative mindset. The ability to react and adjust to changing business environments and lead the team in ensuring efficient financial management of the business. Extensive experience as a Beverage or Operations Manager is required. Advanced level sommeliers with CMS or Level 3 with WSET is required. Specific experience in bar inventory management with in-depth wine, beer and cocktail knowledge. A strong understanding of operations, forecasting and budgets. Ability to motivate and lead a team of professionals. Applicants are required to have at least 2 to 3 years experience. Must possess valid Food Handler's card. Must possess valid TIPs certification. Knowledge of Forbes service standards Ability to work a flexible schedule that will include late evenings, weekends, and holidays. Some travel is required for training, conferences and special events. Advanced wine and spirit knowledge and service training As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes: Group medical, dental, vision, life, and disability benefits. Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement An employee assistance program Paid time off/sick time Participation in a 401(k) plan with a company match Complimentary team member meals Complimentary room nights at CoralTree Hospitality managed properties Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort

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

Role Purpose To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative southern inspired cuisine to be served at the highest quality, presentation, and flavor for Chicken + Beer resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management Will provide direction for all day-to-day operations in the kitchen Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and kitchen staff Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Must complete periodic line checks for quality, efficiency, and standards They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example Oversees all BOH purchasing Ensure proper purchasing, receiving and food storage standards in the kitchen Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation. Ensures compliance with all food handling and sanitation standards including proper Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards. Reviews guest comments and other data to identify areas of improvement. Ensure proper grooming and hygiene standards for all kitchen staffs. Review and discuss daily food cost reports with key kitchen and management team members. Review weekly and monthly schedules to meet forecast and budget. Run daily BOH line-ups to ensure that the team is ready for the day Able to perform additional duties as requested by management as and when required. Qualification Requirements 4-year college degree preferred. Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back-office systems to fulfill management functions. Is quickly and decisively when needed based on the need and urgency of situation

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

Ready to work and have fun on Fort Lauderdale Beach? We are excited that you are considering joining Pelican Grand Beach Resort! Sitting directly on the Atlantic Ocean, Pelican Grand Beach Resort boasts breathtaking views and instantly surrounds guests with a sense of old Florida grandeur. 156-rooms, 4 diamond, 3 outlets, a lazy river and beach front? Yes please! The Pelican Grand Beach Resort in Ft. Lauderdale Beach is looking for a full-time Barback in our super cool O2K Lounge. We are a very diverse team with a ton of personality! Come play with us! The Barback will: Maintain and clean bar and restaurant, stocking with necessary products to provide service to our guests. Support front-line service and bar staff to ensure timing and service standards are met. The Barback will also: Maintain appropriate stock levels of beverage supplies for bar, including: liquor, beer, wine, mixers, and garnishes. Maintain adequate supplies of items such as clean linens, disposable supplies, silverware, glassware, dishes, or trays. Clean and organize counters, shelves, walls, furniture or equipment in bar storage areas, food service areas or other areas of the restaurant. Fill beverage or ice dispensers; maintain ice levels throughout shift. Transfer supplies or equipment between storage and work areas, by hand or using hand trucks. Put bar mats down during the day. Remove at end of day and take outside and clean. Sweep or scrub floors. Sort and remove trash, placing it in designated pickup areas. Carry and unload dishes and other tableware to dish room for cleaning. Respond appropriately to guest requests and communicate guest requests to manager, server or bartender as needed Best in service applies to our employees as well, starting with an awesome benefits package along with many other perks. We offer the following AWESOME benefits: 401K (and 401K matching) Paid Time Off Insurance to include health, medical, vision, dental, hospital coverage, employee assistance program, life and accidental death, pet, and short-term disability HUGE employee discounts Multiple parking options One free meal during your shift Many recognition programs Incentive programs Referral programs Growth opportunities Requirements At Pelican, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions - and we would love for you to share yours with the team! Our ideal candidate has these specific job knowledge, skills, abilities and must meet the following requirements: 1 year of service industry experience. High School Graduate Candidates must be able to work weekends and holidays. Proven excellent customer service skills Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

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

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 2 nd 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.

Job Description YOUR NEW CAREER AWAITS WITH US! BE A PART OF A DYNAMIC TEAM BY JOINING THE GULFSTREAM HOTEL! WE ARE LOOKING FOR A FOOD AND BEVERAGE DIRECTOR THAT BELIEVES IN DRIVING WITH PASSION, PERSEVERANCE AND HUMILITY! The Director of Food & Beverage (F&B) oversees all culinary, bar, and restaurant operations within the hotel. This role requires strong leadership, financial savvy, and hands-on mixology expertise. The position ensures exceptional guest experiences across dining outlets, bars, banquets, and room service, while driving profitability and maintaining brand standards. Key ResponsibilitiesLeadership & Operations Direct, supervise, and evaluate all F&B departments including restaurants, bars, lounges, banquets, and room service. Develop and enforce service standards, operational procedures, and training programs. Ensure quality, consistency, and presentation meet or exceed brand and health standards. Maintain open communication with chefs, bar staff, and front-of-house teams to ensure smooth operations. Oversee scheduling, labor control, and staff morale - the eternal juggling act. Mixology & Beverage Program Design and maintain a signature cocktail program that reflects the hotel's personality and clientele. Train bartenders in advanced mixology techniques, product knowledge, and responsible alcohol service. Curate a premium beverage selection including spirits, wines, beers, and non-alcoholic options. Ensure bar profitability through smart purchasing, waste reduction, and strategic pricing. Collaborate with marketing on bar promotions, seasonal menus, and events. Financial Management Develop and manage departmental budgets, forecasts, and cost controls. Monitor food, beverage, and labor costs to meet financial goals. Analyze financial statements and adjust operations to optimize revenue. Partner with procurement to source high-quality ingredients and negotiate vendor contracts. Guest Experience & Service Maintain a visible presence during service periods, especially during peak dining and bar hours. Handle guest feedback and resolve issues with grace (and sometimes a well-timed cocktail). Collaborate with events and catering teams to ensure flawless execution of banquets and private functions. Drive service culture through training, recognition, and consistent reinforcement of standards. Compliance & Safety Ensure adherence to all health, safety, and liquor licensing laws. Maintain sanitation and cleanliness standards in all F&B areas. Conduct regular inspections and audits for compliance. Qualifications Education: Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Experience: Minimum 7-10 years in food and beverage management, with at least 3 in a senior leadership role. Mixology: Proven mixology experience required - including recipe creation, bar management, and training. Skills: Strong financial acumen and budgeting expertise Leadership and team-building ability Exceptional communication and customer service skills Knowledge of food trends, craft cocktails, and beverage pairings Ability to multitask in high-pressure environments (and still smile convincingly) Physical Requirements Ability to stand or walk for extended periods. Occasionally lift or carry up to 40 lbs. Must be able to taste and evaluate food and beverages responsibly. Work Environment Fast-paced hospitality setting with frequent interaction with guests, staff, and vendors. Requires flexibility to work nights, weekends, and holidays

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