Food and Beverage Manager

Job Description

Job Description

About the Role

The Greenhouse Restaurant, located within The Garden Hotel & Resort, opened in November 2025 as the property's all-day dining destination, featuring a welcoming dining room, café, pool bar, and in-room dining service for hotel guests and local visitors. We are seeking an experienced and hands-on Food & Beverage Manager to oversee daily operations and ensure every guest enjoys exceptional food, service, and hospitality across each of our dining experiences.

In this role, you will lead all aspects of The Greenhouse's food and beverage operations, ensuring consistent service, high-quality offerings, and efficient day-to-day management. You will work closely with the culinary and front-of-house teams to oversee staffing, training, inventory, budgeting, guest satisfaction, and compliance with health and safety standards. You'll also play a key role in creating memorable guest experiences through engaging programming, seasonal activations, and live entertainment that enhance the vibrant atmosphere of both the restaurant and the resort.

The ideal candidate is a collaborative hospitality leader with strong communication and organizational skills, a passion for guest service, and the ability to thrive in a fast-paced environment. Experience with restaurant technology, financial management, team development, and event programming will be essential to success in this role.

Key Responsibilities

• Oversee the daily operations of The Greenhouse, including the dining room, café, pool bar, and in-room dining, ensuring exceptional service, quality, and operational efficiency.
• Lead, recruit, train, schedule, coach, and develop front-of-house team members, fostering a culture of hospitality, accountability, teamwork, and continuous improvement.
• Maintain high standards of food quality, beverage service, cleanliness, presentation, and guest satisfaction while ensuring compliance with all health, safety, and sanitation regulations.
• Collaborate closely with the Executive Chef to ensure seamless coordination between front- and back-of-house operations.
• Manage inventory, purchasing, vendor relationships, quality control, and cost management to maximize operational efficiency and profitability.
• Prepare and manage departmental budgets, labor costs, forecasting, and financial reporting while identifying opportunities to increase revenue and control expenses.
• Monitor guest feedback, online reviews, and operational performance metrics, implementing improvements that continuously enhance the guest experience.
• Partner with the Sales & Marketing team to develop and execute seasonal promotions, special events, holiday programming, and community partnerships that drive awareness and visitation.
• Assist in planning and executing resort-wide activations and guest programming in collaboration with hotel leadership and other departments.
• Develop, coordinate, and oversee live entertainment, themed dining experiences, happy hours, holiday celebrations, poolside events, and other recurring programming that creates a lively and engaging atmosphere.
• Build and maintain an annual activation calendar for the restaurant, café, and pool bar, aligning events with seasonal trends, occupancy levels, and local happenings.
• Ensure exceptional guest engagement by maintaining a visible presence during service periods, resolving guest concerns professionally, and supporting the team during peak operating hours.
• Analyze sales trends, guest preferences, and operational data to recommend menu enhancements, beverage offerings, pricing strategies, and service improvements.
• Identify opportunities to improve workflows, implement best practices, and leverage technology to enhance efficiency across all areas of the operation.
• Support hotel-wide initiatives and collaborate with other departments to deliver seamless guest experiences throughout The Garden Hotel & Resort.
• Perform other duties as assigned to support the continued success of The Greenhouse Restaurant and The Garden Hotel & Resort.

Must-Have Qualifications

Language Requirements

• Fluent in English (spoken and written).
• Spanish proficiency is strongly preferred; additional languages are a plus.

Experience

• Minimum of 3–5 years of progressive food and beverage management experience in a hotel, resort, restaurant, or hospitality environment.
• Experience leading high-volume restaurant operations and managing multiple service areas.

Technical Skills

• Experience with POS systems such as Toast, Micros, or Square.
• Proficiency with inventory management, scheduling, and labor management software.
• Strong understanding of budgeting, forecasting, reporting, and Microsoft Office or Google Workspace.

Certifications

• ServSafe Manager Certification (required).
• TIPS Certification or equivalent alcohol service certification preferred.

Preferred Qualifications

• Hotel or resort food and beverage management experience.
• Experience overseeing café, pool bar, and all-day dining concepts.
• Strong understanding of hospitality programming, guest activations, and entertainment scheduling.
• Experience with P&L management, cost controls, and revenue optimization.
• Knowledge of current food, beverage, and hospitality trends.

Physical Demands

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Frequent bending, reaching, lifting, and carrying supplies, equipment, and inventory.
• Ability to lift up to 50 pounds.
• Comfortable working in fast-paced restaurant, kitchen, and outdoor pool environments.
• Ability to operate POS systems, computers, and handheld devices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Other Information

FLSA Classification: Exempt

Salary Range: $70,000 annually

Reports To: General Manager

Work Location: Onsite at The Garden Hotel & Resort, Fort Lauderdale, Florida.

Work Environment: Combination of office responsibilities and active floor management throughout the dining room, café, pool bar, kitchen, and resort public spaces. Regular exposure to indoor and outdoor environments, including heat, humidity, and high-volume service periods.

Work Schedule: Flexible schedule required, including mornings, evenings, weekends, and holidays based on business needs, special events, and resort programming.

Benefits & Perks

Stay Hospitality offers a competitive benefits package designed to support employee well-being, professional development, and work-life balance. Eligibility for specific benefits may vary based on employment status and tenure.

Benefits may include:

• Health, dental, and vision insurance
• Paid time off and company holidays
• Employee discounts at Stay Hospitality properties
• Professional development and career advancement opportunities
• Employee recognition programs
• Flexible scheduling when business needs allow

Equal Opportunity Employer

Stay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or any other characteristic protected by applicable law.

Disclaimer

The statements contained in this job description are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications required. Responsibilities may change as business needs evolve, and team members may be asked to perform additional duties as needed to support the operation of The Greenhouse Restaurant and The Garden Hotel & Resort.