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Mgr, F&B-250, BU (E)

Crescent Hotels & Resorts, Operations

Newport Beachside Hotel & Resort

16701 Collins Avenue

North Miami Beach, FL 33160

Telephone (305) 949-1300

Newport Beachside Hotel & Resort

339 Room Resort

Our Resort

Situated beachfront in the heart of Sunny Isles–North Miami Beach, the beautiful AAA-rated Newport Beachfront Resort and Spa elevates the Miami Beach Resort experience. Escape to this treasured place where iconic design, rich history and mesmerizing views of the Atlantic from your private balcony lay the backdrop for an all-encompassing Miami Beach experience. Soothe at our luxurious Aveda Seven Seas Spa & Salon featuring a wide range of replenishing and anti-aging facial and body treatments. Indulge at our electric Kitchen 305 presenting Miami inspired culinary dishes or at our Coconuts Poolside Tiki Bar & Grill. Be pampered by our team of beach butlers at our Newport Beach Club while lounging in our tiki-hut cabanas. Fish at our exclusive Newport Fishing Pier. Explore Miami’s greatest sites and attractions including South Beach, the Miami Zoo, the Florida Everglades, and Aventura Mall.


Mgr, F&B-250, BU (E)

Newport Beachside Hotel & Resort

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JOB OVERVIEW:  Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel Profitability.

REPORTS TO:       Director of Outlets.

ESSENTIAL JOB FUNCTIONS:

  1. Oversee the team in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.  Develop SOPs for Banquets – Outlets – Beach Service
  2. Implement company programs (Crescent Hotels & Resorts) and manage the operations of any food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure am optimal level of service, quality and hospitality are provided to the guest(s).
  3. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service to Crescent standards.
  4. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  5. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market.
  6. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
  7. Monitor and manage POS system ensuring all functions are working property, item keys are programmed and pricing / costs are programmed
  8. Attend all meetings as required – Weekly Staff – Daily Stand Ups – etc.
  9. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
  10. Communicate both verbally and in writing to provide clear direction to staff.
  11. Comply with attendance rules and be available to work on a regular basis.

Non-Essential Functions:

1. Perform special projects and other responsibilities as assigned.

2. Participate in task forces and committees as required.

Skills and Abilities:

Must have the ability to communicate in English.  Maintain a professional appearance and manner at all times.  Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures.

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)

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