Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,600.00 - $64,300.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Group medical
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
flexible benefit plan
Employee assistance program
Paid Time Off
401(k) plan with Company Match
Complimentary team member meals
Complimentary room nights at CoralTree Hospitality managed properties
Job Description
Pier Sixty-Six Resort is South Florida's premier destination for luxury hospitality, located in the vibrant city of Fort Lauderdale. This iconic resort sits on a lush 32-acre waterfront enclave, featuring a renowned superyacht marina and the unique rotating Pier-Top lounge, creating a setting that combines stunning views with world-class amenities. The resort boasts 325 impeccably designed guest rooms, suites, and villas, alongside 91 exclusive Private Resort Residences, offering an extraordinary experience for both leisure and business travelers. With 12 diverse restaurants and lounges, a lavish spa, multiple curated pool options, and a scenic waterfront promenade with retail and dining opportunities,... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary, food and beverage, or related professional area, preferably in banquet or catering environment
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Job Qualifications
- High school diploma or GED
- 4 years experience in culinary or related food and beverage professional area
- Experience preferably in banquet or catering environment
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Job Duties
- Coordinating the selection, training, development, and evaluation of banquet employees and managers
- Controlling labor and operating expenses through planning, budgeting, purchasing, and inventory control
- Maintaining visibility in operations and cultivating guest relationships
- Designing creative banquet menus and amenity options with food and beverage leadership
- Communicating operational needs and coordinating between departments
- Leading day-to-day commissary kitchen and banquet event operations
- Ensuring compliance with food handling and sanitation standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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