Guckenheimer
Food & Beverage Manager
– Guckenheimer
Location: West Palm Beach, FL
Employment type: Full-time
Seniority level: Mid-Senior level
Job function: Management
Key Purpose The Food and Beverage Operations Manager is responsible for consistently delivering results that contribute to the mission and overall success. The manager directs the front of house operations of all dining areas, working with the front of house and back of house teams. The manager ensures proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. They oversee guest and employee satisfaction, maintain standards, and meet or exceed financial goals, demonstrating knowledge and proficiency of all applicable food and beverage laws and regulations.
Success Criteria
Develop and implement business plans for food and beverage, and possess the desire to contribute to the cultivation, development and success of the Club’s events and operations
Well versed in professional communication with the ability to exercise discretion; proficient organizational skills are a necessity
Provide excellent customer service with the utmost professional integrity, and ensure all operations and events are successful through positive experiences for the Club members, guests, and team
Key Areas of Collaboration and Influence
Develop, manage agendas, and lead weekly management team meetings using the provided online tools
Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of Guckenheimer/ISS
Creating and developing relationships with local vendors, other department leads and individuals
Managing client and customer relationships
Ideal Candidate Experience
This position generally requires a two or four-year degree in Hotel and Restaurant Management, and/or equivalent experience in catering for banquet/event management, hospitality services, sales coordination and knowledge of fine foods and wine
Previous knowledge, skills and abilities serving, supervising and training in a fine dining food service environment
Required certification: ServSafe Manager Certificate
Reasoning Abilities
Be able to problem solve, create and maintain schedules, and be both a prepared and flexible person
Establish and uphold positive and productive working relationships with clients and staff
Work efficiently, both independently and as a part of a team
Be organized, exercise sound judgement, perform detailed tasks; understand, follow, and give clear verbal and written direction
Key Accountabilities
Professional verbal and written communication skills in English
Must be organized, detail oriented and have the ability to multi-task while working independently with minimal direction
Ability to maintain a calm, professional demeanor in the face of challenging demands and external pressure
Knowledge of operational procedures and maintain relevant knowledge of the industry through continued education and training
Fosters and promotes a cooperative working climate, maximizing productivity and employee morale
Possess professionalism and passion for client relations and guest satisfaction
Be accepting of criticism and the ability to calmly, and effectively, handle high stress situations
Capable of discussing, buying and serving all kinds of wine, liquors, beer and n/a beverages
Knowledge in Microsoft platforms, Google Platforms and POS (Point of Sale) System and online reservation
Ensuring Training Checklists are completed and uploaded
Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards
Maintain sanitary and safe operation in accordance with Federal, State and local health regulations; this includes following HACCP guidelines to prevent food borne illnesses
Facilitating the communication, training and education of team members and self on any changes or new processes, products or equipment introduced to restaurant operations
Training all new team members using Learning Management System (LMS) and People @ISS on Boarding Platform
Interviewing and onboard potential or new hires following People@ISS guidelines with the support of Operations Director
Delegate and oversee a staff of 20+
Assign daily job task to all Front of the House Food Service Employees
Supervising the opening and closing of the restaurant depending on schedule.
Managing team member relations issues by coaching, mentoring and partnering with Operations Director and People & Culture
Creating and posting front of house team member schedules using our scheduling platform; while monitoring employee labor hours to minimize overtime and keep labor costs within budget
Oversee member services during lunch, dinner and special events, and provide support as needed (Based on your daily scheduled)
Work closely with the AM/PM Supervisors for Member Services & Catering events to ensure we are executing properly
Create and maintain all food menus, as well as wine lists and beverage offerings
Conducting inventory and ordering of beverages, beer, wine, small wares, china and another restaurant equipment
Conduct performance evaluation and ensure all ongoing training certifications are completed
Collaborate with the Chef and assist with quality control, final presentation and timely food service for both a la carte services as well as all catered events
Attend weekly Management Meeting, be prepared to provide weekly updates on dining service, staffing concerns, event concerns and customer feedback
Catering Job Functions
Coordinate daily job task with Food Service Captains
Provide all updates and changes to an event to Catering Management Team
Attend all weekly BEO (Banquet Event Order) Meetings – Track all special request per event
Assign/Review BEOs each day with Food Service Team - ensuring presentation, delivery and special requests are addressed and completed
Inform Catering Director of all disciplinary and performances review for the food service servers, porters and bartender.
Assist the setup of meeting spaces for banquet and catering events to ensure compliance with banquet event orders with optimal level of service, quality and hospitality
Additional Responsibilities
Lead daily and weekly safety meetings for all Team Members with the support of Operations Director
Review Captain’s report from previous day functions; follows up on all inquiries and provide additional notes for captain
Regularly evaluate operational effectiveness and identify areas to increase efficiency, service standards, and maximize department and company success
Handle disciplinary problems and counsels’ employees according to Club standards with the guidance of Operations Director and Executive Director
Experience working with diverse backgrounds, respecting cultural differences, beliefs and practices
Requires the ability to be flexible and adapt to change
Perform additional tasks as assigned; may include tasks outside of job description
Physical and Schedule Demands
This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders
Must be able to lift a minimum of 25lbs and stand on feet for up to 8 hours per day, excluding breaks
Must arrive to work properly dressed according to dress code (professional business attire, with heels that don’t exceed 1.5 in) and be able to work under pressure with time deadlines during peak periods
Weekend, evening, and holiday availability required
HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.
Benefits ISS offers full‑time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. Final compensation will be determined based on experience and skills.
Equal Employment Opportunity Statement As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.
#J-18808-Ljbffr
– Guckenheimer
Location: West Palm Beach, FL
Employment type: Full-time
Seniority level: Mid-Senior level
Job function: Management
Key Purpose The Food and Beverage Operations Manager is responsible for consistently delivering results that contribute to the mission and overall success. The manager directs the front of house operations of all dining areas, working with the front of house and back of house teams. The manager ensures proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. They oversee guest and employee satisfaction, maintain standards, and meet or exceed financial goals, demonstrating knowledge and proficiency of all applicable food and beverage laws and regulations.
Success Criteria
Develop and implement business plans for food and beverage, and possess the desire to contribute to the cultivation, development and success of the Club’s events and operations
Well versed in professional communication with the ability to exercise discretion; proficient organizational skills are a necessity
Provide excellent customer service with the utmost professional integrity, and ensure all operations and events are successful through positive experiences for the Club members, guests, and team
Key Areas of Collaboration and Influence
Develop, manage agendas, and lead weekly management team meetings using the provided online tools
Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of Guckenheimer/ISS
Creating and developing relationships with local vendors, other department leads and individuals
Managing client and customer relationships
Ideal Candidate Experience
This position generally requires a two or four-year degree in Hotel and Restaurant Management, and/or equivalent experience in catering for banquet/event management, hospitality services, sales coordination and knowledge of fine foods and wine
Previous knowledge, skills and abilities serving, supervising and training in a fine dining food service environment
Required certification: ServSafe Manager Certificate
Reasoning Abilities
Be able to problem solve, create and maintain schedules, and be both a prepared and flexible person
Establish and uphold positive and productive working relationships with clients and staff
Work efficiently, both independently and as a part of a team
Be organized, exercise sound judgement, perform detailed tasks; understand, follow, and give clear verbal and written direction
Key Accountabilities
Professional verbal and written communication skills in English
Must be organized, detail oriented and have the ability to multi-task while working independently with minimal direction
Ability to maintain a calm, professional demeanor in the face of challenging demands and external pressure
Knowledge of operational procedures and maintain relevant knowledge of the industry through continued education and training
Fosters and promotes a cooperative working climate, maximizing productivity and employee morale
Possess professionalism and passion for client relations and guest satisfaction
Be accepting of criticism and the ability to calmly, and effectively, handle high stress situations
Capable of discussing, buying and serving all kinds of wine, liquors, beer and n/a beverages
Knowledge in Microsoft platforms, Google Platforms and POS (Point of Sale) System and online reservation
Ensuring Training Checklists are completed and uploaded
Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards
Maintain sanitary and safe operation in accordance with Federal, State and local health regulations; this includes following HACCP guidelines to prevent food borne illnesses
Facilitating the communication, training and education of team members and self on any changes or new processes, products or equipment introduced to restaurant operations
Training all new team members using Learning Management System (LMS) and People @ISS on Boarding Platform
Interviewing and onboard potential or new hires following People@ISS guidelines with the support of Operations Director
Delegate and oversee a staff of 20+
Assign daily job task to all Front of the House Food Service Employees
Supervising the opening and closing of the restaurant depending on schedule.
Managing team member relations issues by coaching, mentoring and partnering with Operations Director and People & Culture
Creating and posting front of house team member schedules using our scheduling platform; while monitoring employee labor hours to minimize overtime and keep labor costs within budget
Oversee member services during lunch, dinner and special events, and provide support as needed (Based on your daily scheduled)
Work closely with the AM/PM Supervisors for Member Services & Catering events to ensure we are executing properly
Create and maintain all food menus, as well as wine lists and beverage offerings
Conducting inventory and ordering of beverages, beer, wine, small wares, china and another restaurant equipment
Conduct performance evaluation and ensure all ongoing training certifications are completed
Collaborate with the Chef and assist with quality control, final presentation and timely food service for both a la carte services as well as all catered events
Attend weekly Management Meeting, be prepared to provide weekly updates on dining service, staffing concerns, event concerns and customer feedback
Catering Job Functions
Coordinate daily job task with Food Service Captains
Provide all updates and changes to an event to Catering Management Team
Attend all weekly BEO (Banquet Event Order) Meetings – Track all special request per event
Assign/Review BEOs each day with Food Service Team - ensuring presentation, delivery and special requests are addressed and completed
Inform Catering Director of all disciplinary and performances review for the food service servers, porters and bartender.
Assist the setup of meeting spaces for banquet and catering events to ensure compliance with banquet event orders with optimal level of service, quality and hospitality
Additional Responsibilities
Lead daily and weekly safety meetings for all Team Members with the support of Operations Director
Review Captain’s report from previous day functions; follows up on all inquiries and provide additional notes for captain
Regularly evaluate operational effectiveness and identify areas to increase efficiency, service standards, and maximize department and company success
Handle disciplinary problems and counsels’ employees according to Club standards with the guidance of Operations Director and Executive Director
Experience working with diverse backgrounds, respecting cultural differences, beliefs and practices
Requires the ability to be flexible and adapt to change
Perform additional tasks as assigned; may include tasks outside of job description
Physical and Schedule Demands
This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders
Must be able to lift a minimum of 25lbs and stand on feet for up to 8 hours per day, excluding breaks
Must arrive to work properly dressed according to dress code (professional business attire, with heels that don’t exceed 1.5 in) and be able to work under pressure with time deadlines during peak periods
Weekend, evening, and holiday availability required
HSEQ Compliance All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.
Benefits ISS offers full‑time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. Final compensation will be determined based on experience and skills.
Equal Employment Opportunity Statement As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.
#J-18808-Ljbffr