Company DescriptionFrom our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our F&B Team as a Food and Beverage Manager located at SLS South Beach in Miami. JOIN THE SLS FAMILY TODAY!Job DescriptionJob Purpose:Under the guidance of the Restaurant General Manager, perform all duties and is responsible for coordinating and supervising all aspects of the venue operations while maintaining a profitable operation and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.Duties & Functions:Must love and support their TEAM!Must love and take care of guests!Must say “Yes” and “Thank you” often!Assists with recruiting, hiring, training, scheduling and retentionEvaluate and develop processes to maintain and improve performance and productivityAssists in maintaining standards of health, safety and sanitationDirectly responsible for the coaching and development of venue staffAdministers progressive discipline and attendance points according to company policyDefines Employee Standards of Conduct and ensures employee complianceManage day-to-day operations, including floor management, staff management and the guest experienceUnderstands P&L analysis, develops processes to maintain and improve performanceAssists with creation and maintenance of procedural protocol for venue operationsEnsure that all department equipment is in proper working condition and that department areas and storerooms are cleanPerform departmental administrative dutiesCollaborate on needs of departmental staff schedulingAssist in recruitment, hiring, training, orientation of and communication to department personnel.Schedule and supervise staff to ensure prompt, friendly, and attentive serviceEnsure compliance of brand standards, operating procedures and policiesFacilitates the training and development of all employees to company standardsAny other reasonable duties as assigned by the supervisor or manager.We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.IRD team direct Supervisor, and operations including scheduling, payroll, ordering supplies, logistics and execution of amenities.Front Desk/IRD Liaison working closely with Director of Front Office regarding the SLS Guest Services DeptImplementing new strategies to drive revenue, i.e. Overnight Bottle ListImplementing Policies & procedures to track labor & manage team member’s time, i.e. Call Logs for each shiftADDITIONAL RESPONSIBILITIESCommunicate effectively, both verbally and in writing, to provide clear direction to the venue teams.Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.To be aware of and ensure constant compliance with all necessary operational policies including:Health and SafetyFood HygieneMaintenanceEmergency ProceduresLiquor LicensingSUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.Attend mandatory meetings including divisional meetings, staff meetings, etc.Participate in community events and ensure corporate social responsibility goals of the company are met.Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.Keep work area clean and organized.Ensure confidential documents are kept in a secured area.When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.Complete other duties as assigned by the Department Head.Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.Ensure compliance with company’s policies and procedures.OTHER DUTIESAssimilate into company’s culture through understanding, supporting and participating in all company’s elements. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by company from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.SAFETY REQUIREMENTSPersonal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.GROOMING/UNIFORMSAll employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.OTHERAdditional language ability preferred. QualificationsSPECIFIC JOB KNOWLEDGE, SKILL AND ABILITYThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.Bachelor’s Degree preferred. High School Diploma or equivalent requiredThree (3) to five (5) years of Hotel and/or Food and Beverage operational experience in a luxury property.Proven team leader with a high level of energy and motivation with a proven track record of living the company's valuesAn intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferredEnter and locate work related information using computers and/or point of sale systemsAbility to spend extended lengths of time viewing a computer screenPossess a gracious, friendly, and fun demeanorAbility to multitask, work in a fast-paced environment and have a high level attention to detailMaintain positive and productive working relationships with other employees and departmentsAbility to work independently and to partner with others to promote an environment of teamworkMust be able to stand or walk a minimum eight-hour shift.Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.Must have excellent communication skills and be able to read, write, speak and understand English.Must be able to work inside and outside at all times of the year as needed, based upon business volumes.Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relationsAdditional InformationAll your information will be kept confidential according to EEO guidelines.