Job description

Position : Food and Beverage Manager - Azabu Miami Beach & The Den

Type : Salaried, Full-time

Reports To : General Manager, Director of F&B

Supervises : All hourly staff

FLSA Status : Exempt

ABOUT PLAN DO SEE

Plan Do See is a global hospitality company founded on the Japanese principle of Omotenashi selfless service with a spirit of warmth and respect.

Plan Do See was established in 1993 and has developed and operates properties worldwide. Headquartered in Tokyo, Plan Do See America Inc.

is leading the effort to bring the pride of Omotenashi to the United States.

VENUE

Azabu Miami Beach is a Japanese concept where guests can enjoy an intimate dining experience. The Miami restaurant will be composed of two Japanese culinary concepts the main dining being a robata concept and the hidden room in the back called 'The Den' a Michelin Star, serving only authentic Japanese sushi.

The menu will feature innovative dishes curated especially for Miami by using exclusively sourced ingredients. The hidden sushi room will feature authentic sushi in Omakase style, where sushi chefs will guide guests through a true experience.

POSITION SUMMARY

You will exhibit a passion for excellence, flair for personalized service and a commitment to building an amazing team that provides our guests with memorable experiences.

Under the guidance of the Director of F&B, General Manager will lead all F&B operations.

The F&B Manager will be a crucial element to the success of the operation and responsible for upholding high standards of service and true hospitality as well as consistently infusing the staff with an above and beyond mentality living and teaching the true essence of omotenashi and selfless hospitality.

ESSENTIAL JOB FUNCTIONS :

• Operate dining areas to Lolo’s specifications, upholding high standards, impeccable service and delivering a unique above and beyond mentality.
• Ensure service style and standards are met and guest expectations are exceeded.
• Oversee staff in dining rooms, member common areas.
• Identify guest needs and respond proactively to all of their concerns.
• Monitors guests and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• Establish goals for the floor service, anticipate and resolve problems concerning all facets of the services, anticipate trends, enact approved profit-oriented and cost saving ideas / activities.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements;

building relationships with all guests.

• Operates restaurants to specifications, upholding high standards, impeccable service and ensures excellent communication with upper management.
• Interviews, supervises, encourages, mentors, coaches, trains, develops, and evaluates staff.
• Hold daily shift meetings and monthly all staff meetings to constantly communicate, train, teach and maintain the consistency of service, food, beverages and ambiance.
• Constantly maintain and teach the six elements : Food and beverage quality and consistency, Service standards, lighting levels, music levels, temperature and cleanliness.
• Maintain an effective working relationship with food and beverage management, staff and all other departments.
• Manage monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime.
• Oversee the ordering and inventory control of foods and beverages, supplies, and ensure that paperwork is processed for bookkeeping and payment.
• To follow all company / bar safety rules, policies, and procedures.
• Share sales results and productivity with the management team.
• Act as a brand ambassador for all PDS venues on property.
• Act as a liaison between the community and the operation.
• Continually strive for a better understanding and education of the restaurant’s offerings, be they food, liquor or other beverage.
• Well educated in the beverage industry, an extensive understanding of wines, spirits and trends in the industry.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances.
• Performs related duties as required.
• Job description may be changed at any time.

REQUIRED LICENSE / QUALIFICATIONS :

• Minimum of 2-3 years of supervisory experience in a standalone restaurant or hotel / resort background.
• Must be able to speak, hear, understand, read, and write the English language.
• Florida Food Handler Card.
• High school diploma.
• Learn about P&L and financial acumen (forecasting, budgeting, checkbooks, beverage cost, food cost and labor cost controls) with the assistance of the Food and Beverage Director.
• A general knowledge and understanding of Miami current events, cultural and culinary happenings.
• Proficient in Microsoft applications (Excel / Word / Outlook).
• Proficient in Micros, Posi-touch, Aloha and / or other POS systems.
• Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.

PREFERRED LICENSE / QUALIFICATIONS / KNOWLEDGE :

• F&B Manager experience in stand alone restaurant, hotel or casual / fine dining restaurant. A passion and interest in the food and beverage industry.
• Experience in restaurant openings and all details pertaining to it.
• Maitre D experience.
• Experience with inventory and ordering of restaurant goods.
• Understanding of Department of Labor standards.
• College degree or equivalent work experience

SKILLS / APTITUDES :

• Excellent communication skills (verbally interacts with management, team members and guests.)
• Proven leadership skills and teambuilding skills.
• A strong guest service aptitude.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to work well in stressful, high-pressure situations in a fast paced environment.
• Ability to accept constructive criticism and work calmly and effectively under pressure.
• Ability to implement and uphold service standards.
• Ability to prioritize and organize work assignments.
• Capable of analyzing business outcomes and scheduling appropriately.
• Conflict resolution sensibility, both with staff and guests.
• Problem solving / resolution skills

PHYSICAL REQUIREMENTS :

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant walking, sitting, and standing.
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop

WORK ENVIRONMENT :

• The noise level in the work environment usually is moderate to loud.
• The employee may be exposed to the risks associated in attempting to resolve issues with difficult guests.
• Work flexible hours that may include early mornings, evenings, weekends, nights and / or holidays.

Last updated : 2024-04-27