Food & Beverage Manager

About the Role

The Food & Beverage Manager reports directly to the Director of Food & Beverage. This position supports Flor Fina lunch, dinner and weekend service, as well as evening bar and poolside service operation. The role requires tactical and strategic thinking—leaders must be willing to engage directly in operational work while also overseeing the bigger picture. The F&B Manager leads the Banquets, Restaurant, Café, Bar, In-Room Dining and Pool F&B Team to execute daily breakfast, lunch, brunch and dinner services.

What You Will Do

• Uphold and model the company's principles of People, Place and Character; ensure the team models values driving collaboration, intuition and translocal hospitality
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquets, Restaurant, Café, Bar, In-Room Dining and Pool F&B associates to create an environment that nurtures ideas and develops future talent for succession planning
• Effectively use corrective action to address root causes of issues and course-correct missed opportunities
• Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the F&B and Culinary Departments
• Maintain strong guest and VIP relationships and ensure all requests are communicated to staff
• Review all reservations and cover count reports to determine appropriate staffing levels and station assignments
• Manage inventory, control breakage/loss reduction of china, glass and silver related to restaurant services
• Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas
• Assist in other food & beverage departments as needed
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities

How You Will Lead

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in daily interactions with managers, direct reports, and peers, exemplifying professionalism and being a pillar within your community
• Be a subject matter expert in Restaurant service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others
• Demonstrate business acumen by ensuring initiatives align with operational goals and budgets; show passion to further develop this skillset

Qualifications

• Minimum of five (5) years' experience in a leadership role in Food & Beverage (Restaurant/Bar/Café and/or Banquets/Events)
• Must be proficient in Word, Excel and other applicable computer systems
• Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Expert-level knowledge, or ability to obtain, in reporting and inventory management tools such as Avero, Beverager and Accubar
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards
• Expert knowledge of wines and spirits
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10° F) and kitchens (+110° F), possibly for one hour or more

Benefits

• Paid time off including vacation, sick and a floating holiday to use when you choose
• Paid time off to volunteer in your community
• Free parking in Ybor
• Free shift-meal prepared by in-house culinary experts
• Up to 50% off food when you dine at the restaurant as a guest
• Greatly discounted room rates for your out-of-town guests
• Medical benefit premiums begin at a bi-weekly cost of $66