Pier Sixty-Six
Club Restaurant General Manager - Garden Room
Pier Sixty-Six, Fort Lauderdale, Florida, us, 33336
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Club Restaurant General Manager - Garden Room
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Pier Sixty-Six South Florida’s beacon of hospitality, Pier Sixty-Six Resort is opening in Fort Lauderdale with an emphasis on luxury service and exceptional guest experiences. The Resort will assemble over 600 team members to bring Pier Sixty-Six to life and create a new legacy in hospitality. We currently have an opportunity for a well-rounded and seasoned
Club Restaurant General Manager – Garden Room
to join our Pier Sixty-Six Resort opening team. Focusing on our private club offerings, this high-volume environment requires a candidate with passion for personalized guest experience and luxury service. Reporting to the Director of Club Operations, this role will be responsible for leading the Restaurant operation (including Bar Operation of the outlet) with passion and creativity, ensuring exceptional five-star service. This individual will take the lead in project managing the opening, including recruiting, menu creation, creation of service standards and style, and implementation of training, processes and standards for a successful opening. This role will require assisting other Club Operations as needed. Responsibilities
Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. Ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements strategies for Restaurant and Bar operations to deliver products and services that exceed the needs and expectations of the brand’s target customers and property employees and provides a return on investment. Selection and development of talent management for our team. Works closely with the Food and Beverage leadership team in designing menus and beverage lists. Controls costs through effective scheduling, budgeting, purchasing decisions, inventory control, and cost control measures, while observing and recommending improvements to facilities and equipment as required. Maintains high visibility in the operation, provides recognition, promotes good public relations, and handles special requests with dedication to delivering an attentive and distinctive guest experience. Leads with a passion to deliver the highest standards consistently, with strong leadership in luxury restaurant and/or bar environments; focuses on team development, attention to detail, interpersonal skills, multi-tasking, organization, teamwork, and creative energy. Demonstrates integrity, strategic and analytical thinking, strong business acumen, and fosters a continuous learning environment; previous pre-opening experience is essential. Solid knowledge of food & beverage, strong wine and liquor knowledge, and a proactive approach to people management. Qualifications
Excellent communication skills and a strong, innovative mindset. Ability to adapt to changing business environments and lead the team in ensuring efficient financial management of the business. Ability to motivate and lead a team of professionals. Applicants are required to have at least 2 to 3 years of experience. Must possess valid Food Handler’s card. Must possess valid TIPs certification. Knowledge of Forbes service standards. Ability to work a flexible schedule that may include evenings, weekends, and holidays. Some travel is required for training, conferences, and special events. Advanced wine and spirit knowledge and service training. Benefits
Group medical, dental, vision, life, and disability benefits. Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement. An employee assistance program. Paid time off/sick time. Participation in a 401(k) plan with a company match. Complimentary team member meals. Complimentary room nights at CoralTree Hospitality managed properties.
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Club Restaurant General Manager - Garden Room
role at
Pier Sixty-Six South Florida’s beacon of hospitality, Pier Sixty-Six Resort is opening in Fort Lauderdale with an emphasis on luxury service and exceptional guest experiences. The Resort will assemble over 600 team members to bring Pier Sixty-Six to life and create a new legacy in hospitality. We currently have an opportunity for a well-rounded and seasoned
Club Restaurant General Manager – Garden Room
to join our Pier Sixty-Six Resort opening team. Focusing on our private club offerings, this high-volume environment requires a candidate with passion for personalized guest experience and luxury service. Reporting to the Director of Club Operations, this role will be responsible for leading the Restaurant operation (including Bar Operation of the outlet) with passion and creativity, ensuring exceptional five-star service. This individual will take the lead in project managing the opening, including recruiting, menu creation, creation of service standards and style, and implementation of training, processes and standards for a successful opening. This role will require assisting other Club Operations as needed. Responsibilities
Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. Ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements strategies for Restaurant and Bar operations to deliver products and services that exceed the needs and expectations of the brand’s target customers and property employees and provides a return on investment. Selection and development of talent management for our team. Works closely with the Food and Beverage leadership team in designing menus and beverage lists. Controls costs through effective scheduling, budgeting, purchasing decisions, inventory control, and cost control measures, while observing and recommending improvements to facilities and equipment as required. Maintains high visibility in the operation, provides recognition, promotes good public relations, and handles special requests with dedication to delivering an attentive and distinctive guest experience. Leads with a passion to deliver the highest standards consistently, with strong leadership in luxury restaurant and/or bar environments; focuses on team development, attention to detail, interpersonal skills, multi-tasking, organization, teamwork, and creative energy. Demonstrates integrity, strategic and analytical thinking, strong business acumen, and fosters a continuous learning environment; previous pre-opening experience is essential. Solid knowledge of food & beverage, strong wine and liquor knowledge, and a proactive approach to people management. Qualifications
Excellent communication skills and a strong, innovative mindset. Ability to adapt to changing business environments and lead the team in ensuring efficient financial management of the business. Ability to motivate and lead a team of professionals. Applicants are required to have at least 2 to 3 years of experience. Must possess valid Food Handler’s card. Must possess valid TIPs certification. Knowledge of Forbes service standards. Ability to work a flexible schedule that may include evenings, weekends, and holidays. Some travel is required for training, conferences, and special events. Advanced wine and spirit knowledge and service training. Benefits
Group medical, dental, vision, life, and disability benefits. Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement. An employee assistance program. Paid time off/sick time. Participation in a 401(k) plan with a company match. Complimentary team member meals. Complimentary room nights at CoralTree Hospitality managed properties.
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