Food & Beverage Manager - Sherman Associates

The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Food & Beverage Manager. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today.

The Food & Beverage Manager is responsible for overall operation of the hotel’s food & beverage operations, manages and hires front of house staff, purchases inventory, responsible for Food & Beverage department profitability, and guest satisfaction scores. This manager is also responsible for making sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, and kitchen safety and health standards.

Pay range: $50,000 - $70,000 depending on experience. 

Benefits

Sherman Associates strives to lead the market in the benefits we offer. In addition to medical, dental, vision and supplemental benefits, what sets us apart includes

• Low Deductible Health Insurance Plans
• Fully paid short term disability
• Fully paid life insurance
• Additional Supplemental Insurance Policies including
  • Voluntary Accident & Critical Illness
  • Hospital Indemnity
  • Long-Term Disability
• Pet insurance
• Fully paid employee assistance program
• Fully vested 401k company match program
• 9 Paid holidays and competitive PTO program (starting at 15 days annualized)
• Starbucks and Hotel discounts

Essential Functions

• Assists in development, implementation and maintenance of written F & B objectives and standards of practice with procedures for implementation
• Promotes teamwork within the Food and Beverage department and between other departments to ensure smooth operations and quality service
• Demonstrates the capability of handling sudden situations that arise, such as staff or customer complaints, lack of inventory, lack of staff members, and even terminating and replacing staff members
• Supervises and manages the front of the house associates on all shifts, including staffing, scheduling, coaching, training and evaluating
• Monitors the service of food and drinks to guests and customers, but also ensures labor laws and health compliance regulations, customer satisfaction and brand standards are followed
• Manages all Food and Beverage operations within the hotel and demonstrates a hands-on approach with overseeing the daily activities of staff
• Writes and monitors work schedules, orders and checks shipment arrivals, and enforces cleaning schedules
• Rallies team during heavy shifts, resolves conflicts and does what it takes to get the job done
• Manages multiple priorities and stays on top of numerous elements: food standards, costs, safety, etc.
• Inspects equipment to determine repair or maintenance needs and cleanliness
• Assists the Executive Chef in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards
• Works closely with the executive chef and culinary team to provide and ensure efficient operation of the kitchen
• Oversees the planning, costing, and implementation of menus and wine lists
• Ensures ambiance and appearance of the dining room meets standards including linens, napkins, silverware, table set-up, centerpieces, etc.
• Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel
• Supervises and coordinates set-up and execution of internal and external events throughout the property
• Ensures that dining room service is in compliance with all local, federal and state regulations in relation to service, sanitation and personnel
• Completes other tasks and duties as assigned based on business needs

Keyword: Chef, Sous Chef, Executive Sous Chef, Food & Beverage, F&B, Hospitlity, Hotel
Required Experience:

Minimum Requirements

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Having an eye for detail and creativity to look at things differently will be a key to developing the food and beverage experience
• Able to demonstrate excellent written and verbal communication in English
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
• Minimum of 2 years of management, preferably in a restaurant, club, hotel or service industry required
• Ability to work long shifts for special events and large crowds
• Sound knowledge of restaurant management software
• Excellent verbal, written and presentation skills; ability to communicate effectively with community partners, vendors / external parties, and across internal divisions
• A passion for the mission, vision, and values of Sherman Associates
• Schedule may vary due to the specific needs of the hotel

From: Sherman Associates