Food & Beverage Manager

Company Description

Delano Miami Beach fuses historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach acts as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. 

Job Description

JOB OVERVIEW:

Under the general guidance of the Restaurant General Manager, the Food & Beverage Manager is responsible for overseeing the daily operations of the restaurant to ensure a seamless guest experience. This role involves managing service standards, supervising staff, driving revenue through effective sales strategies, and maintaining operational efficiency. The Food & Beverage Manager ensures the highest level of guest satisfaction through quality service, staff training, and effective communication with the kitchen and other departments. The role includes responsibility for scheduling, inventory control, cost management, and compliance with all health and safety regulations, while fostering a positive, team-oriented environment that reflects the brand’s values and service culture.

YOUR KEY RESPONSIBILITIES:

• Adopt an appearance and attire that reflects and reinforces the company’s brand image and service standards
• Comply with the company’s code of conduct, ethics, and all internal policies and procedures
• Promote the company’s vision and values while consistently modeling professional, guest-centric behavior
• Perform tasks as directed to support and contribute toward the achievement of business and operational goals
• Deliver the highest levels of service with precision and attention to detail, consistently exceeding guest expectations
• Ensure all opening, mid, and closing procedures are properly completed in alignment with company standards
• Review daily reservations and forecasts, and coordinate table assignments and waitlist strategies with the Front Office team
• Review and update the restaurant’s food and beverage menu items regularly in coordination with culinary leadership
• Engage with guests throughout service to ensure satisfaction and immediate resolution of any concerns
• Prepare weekly staff schedules and monthly attendance reports; conduct daily briefings and regular team meetings to ensure effective communication
• Monitor and manage operational budgets, control inventory, minimize costs, and analyze financial reports to ensure targets are achieved
• Oversee the purchasing and receiving processes, ensuring accuracy and compliance with approved supplier lists
• Generate ideas, plan promotions, and assist with implementing initiatives that drive revenue and guest engagement
• Recruit, train, develop, and lead a high-performing restaurant team focused on guest satisfaction and operational excellence
• Monitor team performance, conduct regular performance reviews, and define KPIs and career development goals
• Provide coaching and create personal development plans for team members to encourage growth and improve performance
• Support senior management in developing and executing strategic business and marketing plans for the restaurant
• We recognize we are in the hospitality industry and that may require us to provide lateral service. 
• We will on occasion call for each individual in the team to. on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.

ADDITIONAL RESPONSIBILITIES:

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

Qualifications

SPECIFIC JOB KNOWLEDGE & SKILLS:

• High School Diploma or equivalent education required; Bachelor’s Degree in Hospitality Management or related field preferred
• Minimum of 5 years of leadership experience in restaurant operations, preferably within an upscale or luxury lifestyle hotel or restaurant environment
• Strong knowledge of food and beverage service standards, guest relations, dining room operations, and team management
• Proven ability to lead high-performing service teams while maintaining a focus on guest satisfaction and operational efficiency
• Experience with restaurant reservation and POS systems; knowledge of OpenTable, MICROS, or similar systems preferred
• Excellent verbal and written communication skills in English; additional languages are a plus
• Ability to remain composed under pressure while multitasking and responding promptly to guest or team needs in a fast-paced environment
• Must be able to stand or walk for a minimum of eight hours per shift and work varied hours including evenings, weekends, and holidays
• Must be observant, proactive, and capable of making quick, effective decisions in high-pressure scenarios
• Physical ability to twist, push/pull carts, reach, bend, climb stairs, and lift or carry items as needed
• Ability to consistently push or lift items weighing 20 lbs or more
• Strong understanding of federal, state, and local laws relating to labor, occupational safety and health, wage and hour compliance, and food service sanitation
• Demonstrated strategic thinking and business awareness, with the ability to align daily operations with broader organizational goals
• Additional language ability preferred.
• All team members must maintain a neat, clean and well-groomed appearance. Specific department  uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.

Additional Information

All your information will be kept confidential according to EEO guidelines.