Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $90,000.00 - $95,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
competitive salary
performance bonuses
health benefits
retirement savings
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Job Description
B Ocean Resort in Fort Lauderdale, FL, is a premier beachfront hotel known for its vibrant atmosphere and exceptional guest experiences. This upscale resort offers a range of amenities including multiple dining options, bars, an interactive pool scene, and various event spaces. As a prominent destination for both leisure and business travelers, B Ocean Resort prides itself on delivering high-quality service and memorable moments to its guests. The resort combines stylish design, modern comforts, and engaging experiences to create a welcoming environment that embodies the spirit of coastal living. Located in the heart of Fort Lauderdale, B Ocean Resort provides... Show More
Job Requirements
- Bachelor’s degree in hospitality management or related field preferred
- minimum of 4 years progressive food and beverage management experience
- at least 3 years managing multi-outlet or banquet-centric operations
- certifications in ServSafe Food Protection Manager and responsible alcohol service required or ability to obtain within 30 days
- proficiency in POS systems such as Micros and reservation platforms like OpenTable or Eventbrite
- excellent interpersonal, leadership, and communication skills
- ability to work flexible hours including nights
- weekends
- and holidays
- physical ability to stand and walk frequently during service
- capability to lift or push up to 70 lbs
- willingness to work in hot/cold and fast-paced environments
- strong organizational and problem-solving skills
Job Qualifications
- 4+ years progressive F&B leadership (hotel/resort or upscale/high-volume restaurant group)
- 3+ years managing multi-outlet or banquet-heavy operations
- proven results in guest satisfaction
- labor management
- food cost/beverage variance control
- and revenue growth
- strong coaching
- communication
- and conflict-resolution skills
- polished floor presence and executive maturity
- proficient with POS (Micros)
- reservations platforms (OpenTable/Eventbrite)
- inventory/costing tools
- and Microsoft 365/Google Workspace (basic Excel/Sheets)
- certifications: ServSafe Food Protection Manager and TIPS/TEAM/ServSafe Alcohol required or within 30 days
- WSET/Cicerone or culinary background a plus
- flexible schedule including nights
- weekends
- and holidays
- nights and weekends are must
Job Duties
- Lead service during peak periods
- greet VIPs
- manage pacing and queue times
- resolve issues with urgency and empathy
- ensure sequence-of-service
- presentation
- ambiance
- and cleanliness standards across all outlets
- recruit
- onboard
- schedule
- and coach managers
- supervisors and hourly staff
- run pre-shifts
- tastings
- and skills clinics
- champion a recognition culture
- address performance gaps with clear expectations and follow-up
- manage labor to forecast
- monitor covers
- RevPASH
- check average
- and upsell attachment
- control COGS and beverage variance
- oversee inventories
- waste reduction
- cash handling
- comps/voids
- and POS accuracy
- review BEOs and staffing plans
- ensure on-time setups
- course pacing
- and accurate charge capture
- attend pre-/post-cons as needed
- support menu engineering and premium upsells with Culinary and Events
- coordinate with Executive Chef/Bar Lead on menu rollouts
- spec adherence
- tastings
- and seasonal programs
- uphold recipe/portion standards
- enforce ServSafe/HACCP
- responsible alcohol service (TIPS/TEAM)
- OSHA
- allergy protocols
- and local licensing
- lead health/brand audit readiness
- maintain logs
- SDS
- and corrective action plans
- maintain pars and product quality
- support ordering/receiving
- vendor relations
- and invoice reconciliation
- oversee stewarding standards
- breakage control
- and BOH cleanliness
- leverage POS
- inventory/costing tools
- reservations/waitlist platforms
- and labor systems
- publish daily/weekly KPI recaps with actions
- keep SOPs
- checklists
- and training materials current and consistently used
- execute outlet refreshes
- promotions
- activations
- and seasonal events
- drive process improvements that raise quality and reduce cost
- support openings/renovations and cross-department initiatives with Rooms
- Sales/Events
- Engineering
- and Marketing
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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