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Posted: Thursday, September 21, 2017 3:23 AM

Job Description:/h3:
:Manages and organizes the activities of the Pool and Beach departments to maintain the high standards of the Pool and Beach and food and beverage quality, service and marketing to maximize profits through outstanding customer service.
:Plans and directs the functions of administration and planning of the Pool and Beach department to meet the daily needs of the operation. Implements effective controls of food, beverage and labor costs.
:Ensures compliance with health, safety, sanitation and alcohol awareness standards.
:Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Interviews, trains, supervise, counsels, schedules and evaluate staff.
:Adherence to establish policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.
: Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet.
Oversee restaurant operations.
Coordinates with the Executive Chef, plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes.
Perform daily inspection of restaurant for readiness according to standards.
Perform regular inspection of all areas in order to direct work.
Emphasis to be on sanitation and cleanliness.
Supervise and direct service. :
Maintain safety by adhering to stated safety policies and handle guest and employee accidents.
Handle guest complaints in the most diplomatic manner.
Spot:check guest checks to ensure proper check handling procedures are being adhered to
.* Be aware of the budget and continuously work towards achieving budgeted goals.
Relate any outlet maintenance needs to the Engineering Department by work order program.
Keep storerooms in a state of readiness, cleanliness and tidiness.
Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals.
Promote and maintains good employee relations between service kitchen and dining room.
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met.
Profit and Loss management by following cash control/security procedures, maintain inventory, manage labor, review financial reports, and take any appropriate actions.
Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train.
Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program.

Freestanding restaurant experience necessary or luxury hotel a plus.
Strong food/wine and liquor knowledge.
Excellent Customer service skills
Clear concise written and verbal communication skills in English.
Must be proficient in Microsoft Word and Excel.
Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail.


• Location: Miami

• Post ID: 66593587 miami is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017