Food Beverage Manager

Company DescriptionDelano Miami Beach fuses historic charm with contemporary luxury reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts the hotel preserves its iconic walk-in pool and in addition unveil a new pool on an amenity deck offering breathtaking views of the ocean. Delano Miami Beach acts as the brands flagship location re-establishing Delano as a trailblazer in luxury lifestyle hospitality.Job DescriptionJOB OVERVIEW Under the general guidance of the Restaurant General Manager the Food & Beverage Manager is responsible for overseeing the daily operations of the restaurant to ensure a seamless guest experience. This role involves managing service standards supervising staff driving revenue through effective sales strategies and maintaining operational efficiency. The Food & Beverage Manager ensures the highest level of guest satisfaction through quality service staff training and effective communication with the kitchen and other departments. The role includes responsibility for scheduling inventory control cost management and compliance with all health and safety regulations while fostering a positive team-oriented environment that reflects the brands values and service culture.YOUR KEY RESPONSIBILITIES Adopt an appearance and attire that reflects and reinforces the companys brand image and service standardsComply with the companys code of conduct ethics and all internal policies and proceduresPromote the companys vision and values while consistently modeling professional guest-centric behaviorPerform tasks as directed to support and contribute toward the achievement of business and operational goalsDeliver the highest levels of service with precision and attention to detail consistently exceeding guest expectationsEnsure all opening mid and closing procedures are properly completed in alignment with company standardsReview daily reservations and forecasts and coordinate table assignments and waitlist strategies with the Front Office teamReview and update the restaurants food and beverage menu items regularly in coordination with culinary leadershipEngage with guests throughout service to ensure satisfaction and immediate resolution of any concernsPrepare weekly staff schedules and monthly attendance reports conduct daily briefings and regular team meetings to ensure effective communicationMonitor and manage operational budgets control inventory minimize costs and analyze financial reports to ensure targets are achievedOversee the purchasing and receiving processes ensuring accuracy and compliance with approved supplier listsGenerate ideas plan promotions and assist with implementing initiatives that drive revenue and guest engagementRecruit train develop and lead a high-performing restaurant team focused on guest satisfaction and operational excellenceMonitor team performance conduct regular performance reviews and define KPIs and career development goalsProvide coaching and create personal development plans for team members to encourage growth and improve performanceSupport senior management in developing and executing strategic business and marketing plans for the restaurantWe recognize we are in the hospitality industry and that may require us to provide lateral service.We will on occasion call for each individual in the team to. on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.ADDITIONAL RESPONSIBILITIESCommunicate effectively both verbally and in writing to provide clear direction to the venue teams.Communicate with team members using a positive and clear speaking voice listen to and understand requests respond with appropriate actions and provide accurate information.Remain calm and alert especially during emergency situations.Make decisions and take actions based on previous experience and good judgment sometimes revising procedures to accommodate unusual situations.QualificationsSPECIFIC JOB KNOWLEDGE & SKILLSHigh School Diploma or equivalent education required Bachelors Degree in Hospitality Management or related field preferredMinimum of 5 years of leadership experience in restaurant operations preferably within an upscale or luxury lifestyle hotel or restaurant environmentStrong knowledge of food and beverage service standards guest relations dining room operations and team managementProven ability to lead high-performing service teams while maintaining a focus on guest satisfaction and operational efficiencyExperience with restaurant reservation and POS systems knowledge of OpenTable MICROS or similar systems preferredExcellent verbal and written communication skills in English additional languages are a plusAbility to remain composed under pressure while multitasking and responding promptly to guest or team needs in a fast-paced environmentMust be able to stand or walk for a minimum of eight hours per shift and work varied hours including evenings weekends and holidaysMust be observant proactive and capable of making quick effective decisions in high-pressure scenariosPhysical ability to twist pushpull carts reach bend climb stairs and lift or carry items as neededAbility to consistently push or lift items weighing 20 lbs or moreStrong understanding of federal state and local laws relating to labor occupational safety and health wage and hour compliance and food service sanitationDemonstrated strategic thinking and business awareness with the ability to align daily operations with broader organizational goalsAdditional language ability preferred.All team members must maintain a neat clean and well-groomed appearance. Specific department uniform guidelines andor required articles of clothing will be explained to you by your supervisor.Additional InformationAll your information will be kept confidential according to EEO guidelines.