Food & Beverage Manager - Sip Sip Calypso Rum Bar

3 weeks ago

Miami, United States Mayfair House Hotel & Garden Full time
Description

For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Food and beverage Manager to create high tough, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

The Food and Beverage manager will be able to thrive in a fast-paced and exciting environment. You will oversee the selection, purchase and stocking of beverages, so an in depth knowledge in cocktail programming, wine, beer, and liquor is essential.

ESSENTIAL JOB FUNCTIONS:

Responsible for supervising the operation and ensuring its overall success and supporting the management and line-staff team as needed. Manage staff, staff complaints and disciplinary procedures in partnership with the Food & Beverage Director and Director of People & Culture. Strategize for improving staff performance. Ensure that communication is open, concise, constructive and timely. Over-seeing receiving deliveries for stock and inventory as needed. Maintaining a safe, orderly and sanitized establishment. Report stock shortage– (variables) glasses & equipment Liaising with the Food and Beverage Director over liquor stocks, costs, spillage Actively participates as the member of the management team in decision making processes, attending required meetings, etc. Delegating work and determine operational methods to staff throughout shift. Overseeing daily/shift schedules; make any necessary changes per business need and budget. Ensure maximum revenue is achieved from all sales opportunities. Support training programs and conduct Stirrups related trainings. Ensure a safe and productive work environment. Supervising all purchases are legally sourced and purchased Performing line-staff duties when needed on a daily basis. i.e. bartend, serve, host.

QUALIFICATIONS:

3-4 years related experience in Food & Beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation. Strong written and verbal communication skills. Highly organized, efficient and detail oriented. Excellent interpersonal/relationship building skills. Proficient in the use of Microsoft Word, Excel and Outlook. Must have supervisory, coaching and staff development experience. Must have a strong business aptitude.

We do require that you can be available a variety of shifts, which may include weekends and/or holidays.

In addition to a great work environment, our talented team enjoys:

Competitive compensation Professional development and growth Paid time off for personal, vacation, and holiday Employee Assistance Program (EAP) Room discounts at over 100 Crescent Hotels & Resorts hotel locations Parking at a discounted rate Daily Employee Meals Cellphone Stipend And much more

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 20 lbs. on an occasional basis. Ability to create special themes and menus. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online

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