Trump International Beach Resort
Join to apply for the F & B Manager role at Trump International Beach Resort.
Summary The Food and Beverage Outlet Manager is responsible for supervising, managing and overseeing all F&B outlets with a focus on outside F&B Operations.
Responsibilities
Spend 80% of the shift supervising the team and communicating with guests to ensure memorable experiences. Cover staff breaks when needed.
Train in all outlets and be able to cover shifts in all areas as needed.
Complete stand‑up daily; for staggered shifts hold multiple meetings, addressing uniform and grooming standards.
Know and communicate all Forbes service standards, training incoming staff accordingly.
Consistently perform audits to ensure team members are meeting standards.
Ensure staff completes daily opening and closing checklists, manager timeline checklists, and daily recap reports on every shift.
Assist with adhering to the rules and codes set by the city regarding beach and pool operation.
Resolve all guest issues, follow up to ensure satisfaction, and communicate outcomes to the F & B management team in real time.
Perform monthly inventory and enter weekly schedules in the payroll system, updating timesheets and attendance trackers as needed.
Maintain a strong knowledge of current food and beverage trends, menu presentation, promotions, cost control, beverage inventory, purchasing and checkbook accounting.
Ensure all staff is trained to hotel standards and applicable government food‑handling regulations.
Preserve excellent levels of internal and external customer service.
Create, maintain and distribute weekly staff schedules, communicating changes as appropriate.
Evaluate and supervise performance, carrying out disciplinary action as needed in accordance with the hotel handbook.
Attend and participate in weekly management meetings and collaborate with other departments (Banquets, Catering, Culinary, Front Desk, etc.) to ensure appropriate staffing for events.
Maximize F & B sales by identifying and targeting opportunities through marketing, promotions, special events, and staff up‑selling training.
Communicate with service and kitchen staff regarding reservations and/or special events.
Establish par levels for supplies and equipment, and complete requisitions to replenish shortages or anticipate business needs.
Develop and implement strategies that support employee engagement.
Ensure safety, sanitation and cleanliness of all outlet areas.
Be able to handle multiple tasks simultaneously with strong commitment to guest service and timely, professional response to guest complaints.
Maintain strong computer knowledge – Micros, Microsoft, SMS and related systems, continuously improving skills as systems develop.
Consistently offer professional, engaging and friendly service, acting as a role model for all team levels.
Participate in training and coaching of new and existing team members to meet Forbes standards.
Support and participate in incentive/motivation programs developed for team members.
Actively evaluate shortfalls and training needs in operations.
Consistently follow up on Forbes standards.
Perform other duties and responsibilities as assigned.
Education / Experience
Minimum of 2 years of food and beverage supervisory/management outlet experience, preferably in a hotel of similar size.
Complete knowledge and strict adherence to state liquor regulations, including service to minors, intoxicated persons and drunk driving.
Food handling certificate.
Knowledge of various food service styles (French, Russian, tableside flambé, butler style).
Ability to compute basic mathematical calculations.
Familiarity with food and beverage cost controls.
Certification in an alcohol awareness program.
Computer literate.
Requirements
Physical demands: frequently sit, stand, walk, talk and hear; must be able to lift at least 80 pounds; may require reaching with hands and arms.
Communication: possess clear, concise written and verbal communication skills.
Work Environment The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment. Noise level in the work environment is usually moderate.
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Summary The Food and Beverage Outlet Manager is responsible for supervising, managing and overseeing all F&B outlets with a focus on outside F&B Operations.
Responsibilities
Spend 80% of the shift supervising the team and communicating with guests to ensure memorable experiences. Cover staff breaks when needed.
Train in all outlets and be able to cover shifts in all areas as needed.
Complete stand‑up daily; for staggered shifts hold multiple meetings, addressing uniform and grooming standards.
Know and communicate all Forbes service standards, training incoming staff accordingly.
Consistently perform audits to ensure team members are meeting standards.
Ensure staff completes daily opening and closing checklists, manager timeline checklists, and daily recap reports on every shift.
Assist with adhering to the rules and codes set by the city regarding beach and pool operation.
Resolve all guest issues, follow up to ensure satisfaction, and communicate outcomes to the F & B management team in real time.
Perform monthly inventory and enter weekly schedules in the payroll system, updating timesheets and attendance trackers as needed.
Maintain a strong knowledge of current food and beverage trends, menu presentation, promotions, cost control, beverage inventory, purchasing and checkbook accounting.
Ensure all staff is trained to hotel standards and applicable government food‑handling regulations.
Preserve excellent levels of internal and external customer service.
Create, maintain and distribute weekly staff schedules, communicating changes as appropriate.
Evaluate and supervise performance, carrying out disciplinary action as needed in accordance with the hotel handbook.
Attend and participate in weekly management meetings and collaborate with other departments (Banquets, Catering, Culinary, Front Desk, etc.) to ensure appropriate staffing for events.
Maximize F & B sales by identifying and targeting opportunities through marketing, promotions, special events, and staff up‑selling training.
Communicate with service and kitchen staff regarding reservations and/or special events.
Establish par levels for supplies and equipment, and complete requisitions to replenish shortages or anticipate business needs.
Develop and implement strategies that support employee engagement.
Ensure safety, sanitation and cleanliness of all outlet areas.
Be able to handle multiple tasks simultaneously with strong commitment to guest service and timely, professional response to guest complaints.
Maintain strong computer knowledge – Micros, Microsoft, SMS and related systems, continuously improving skills as systems develop.
Consistently offer professional, engaging and friendly service, acting as a role model for all team levels.
Participate in training and coaching of new and existing team members to meet Forbes standards.
Support and participate in incentive/motivation programs developed for team members.
Actively evaluate shortfalls and training needs in operations.
Consistently follow up on Forbes standards.
Perform other duties and responsibilities as assigned.
Education / Experience
Minimum of 2 years of food and beverage supervisory/management outlet experience, preferably in a hotel of similar size.
Complete knowledge and strict adherence to state liquor regulations, including service to minors, intoxicated persons and drunk driving.
Food handling certificate.
Knowledge of various food service styles (French, Russian, tableside flambé, butler style).
Ability to compute basic mathematical calculations.
Familiarity with food and beverage cost controls.
Certification in an alcohol awareness program.
Computer literate.
Requirements
Physical demands: frequently sit, stand, walk, talk and hear; must be able to lift at least 80 pounds; may require reaching with hands and arms.
Communication: possess clear, concise written and verbal communication skills.
Work Environment The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment. Noise level in the work environment is usually moderate.
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