F&B General Manager

F&B General Manager The Standard Spa, Miami Beach - MIAMI BEACH, FL 33139 Overview Position Type Full Time Description Position Summary The Food & Beverage General Manager is responsible for overseeing the overall operation, leadership, and financial performance of all assigned food and beverage outlets at The Standard Spa, Miami Beach, with primary focus on Lido Bayside, Monterrey Bar, and Banquets. This role ensures operational excellence, elevated guest experiences, strong financial performance, and the successful development of front-of-house teams. Through strategic leadership, communication, training, and hands-on operational oversight, the F&B General Manager drives service standards while cultivating a culture aligned with The Standard brand. And while you’ll be leading one of Miami Beach’s most dynamic F&B operations, the real perk is the lifestyle that comes with it. Why You’ll Love Your New Lifestyle We offer a benefits package designed to ensure you feel as taken care of as the guests you’re serving. Complimentary Access to our Spa & Gym Facilities Up to 3 fitness classes per week including yoga, pilates, and bootcamp Exclusive Spa Discounts on treatments and services Designated Employee Pool Days during the summer Generous Restaurant Discounts across all property outlets Boutique Discounts on retail items and essentials Medical, Dental & Vision Coverage Company-paid Life Insurance Short-Term & Long-Term Disability Insurance 401(k) Retirement Plan with Company Match Paid Time Off starting from day one 8 Paid Holidays, including a floating holiday Work where hospitality, culture, and community come together… every day. Key Responsibilities Direct, manage, and provide strategic leadership for all assigned F&B outlets. Ensure smooth daily operations and exceptional guest experiences across all venues. Maintain and enforce all departmental policies, procedures, and SOPs. Monitor cleanliness, organization, and overall operational standards across all outlets and storage areas. Ensure all outlets consistently meet The Standard’s service expectations and brand standards. Drive revenue growth while managing labor, operational expenses, and profitability. Review monthly financial performance and operational goals alongside the Director of Food & Beverage. Assist with budgeting, forecasting, scheduling, and inventory oversight. Provide monthly inventories of operating supplies and equipment as required. Lead, motivate, coach, and develop management and front-of-house teams. Oversee scheduling for all assigned outlets, including PTO coordination and labor management. Conduct interviews, support recruitment efforts, and participate in onboarding and training. Complete performance reviews, coaching conversations, and disciplinary actions when necessary. Foster a collaborative, positive, and accountability-driven culture. Develop and maintain standardized training programs aligned with company standards and guest experience expectations. Ensure ongoing education, testing, and skill development for all team members. Maintain strong knowledge of service standards, reservation systems, and outlet operations. Support consistent execution of COYLE and internal quality standards. Oversee guest relations and ensure prompt resolution of service issues. Coordinate reservation management and banquet operations as needed. Maintain strong communication across departments including Culinary, Front Office, Events, and Membership. Stay informed and communicative regarding property programming, activations, and special events. Ensure compliance with all health, safety, sanitation, and alcohol service regulations. Ensure all staff maintain required food handling certifications and licensing. Maintain adherence to OSHA and Florida Department of Health standards. Required Skills & Qualifications Minimum of 4–6 years of leadership experience in Food & Beverage operations, preferably within a luxury, lifestyle, or high-volume hospitality environment. Strong operational and financial management experience. Proven leadership and team development skills. Strong understanding of restaurant, bar, and banquet operations. Experience with reservation and POS systems including Micros and OpenTable preferred. Excellent communication, organization, and multitasking abilities. Ability to work flexible schedules including weekends, holidays, and evenings. Fluent in English; multilingual abilities are a plus. Core Competencies Leadership & Team Development Guest Experience Excellence Financial & Operational Acumen Communication & Collaboration Problem Solving & Decision Making Adaptability Attention to Detail Accountability & Professionalism Physical Requirements Ability to stand and move throughout outlets for extended periods of time. Ability to lift, push, pull, and carry up to 50 pounds. Ability to work in indoor and outdoor environments with varying temperatures. Ability to bend, kneel, crouch, and climb as operationally necessary. Ability to safely work around hot surfaces, sharp objects, and kitchen/bar equipment.