Scope of Position
Manages all restaurant and bar operations and staff on a daily basis. Areas of responsibility include Restaurants, Bars, In-Room Dining, and Membership Dining. As a department head, this position directs and works with the food and beverage/culinary management team and team members to successfully execute all restaurant and bar operations. Strives to continually improve guest and team member satisfaction and maximize the financial performance in areas of responsibility.
At least 3-5 years’ experience in a leadership role in a food and beverage environment.
Strong restaurant operation background.
Possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
Must have excellent organizational, interpersonal and administrative skills.
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Order and purchase equipment and supplies.
Establishes challenging, realistic and obtainable goals to guide operation and performance.
Develops business goals and creates appropriate development plans.
Integrates objectives, opportunities and resources to achieve business goals.
Identifies and addresses financial opportunities as needed.
Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
Manages department's controllable expenses to achieve or exceed budgeted goals.
Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
Participates in the budgeting process for areas of responsibility.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Serves as a role model to demonstrate appropriate behaviors.
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
Maintaining JW Marriott Turnberry Miami Resort & Spa standards of service and ensure their implementation.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Lead effort in recruiting, interviewing, and hiring team members; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop and train.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
Any other reasonable duties as required by management.
High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, event management, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years’ experience in the food and beverage, culinary, event management, or related professional area.
Skills and Abilities
Ability to communicate in the English language. Second language is a plus.
Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).
Must be able to work in a fast paced environment.
Must be physically fit in order to lift, pull and push items up to 50 pounds.
Also requires standing/walking/reaching and bending throughout shift.