<h3>Job Description</h3>
Job Description
As a Bistro Attendant, you will be responsible for preparing food orders and serves meals or beverages to patrons as regulated by State and Federal age requirements; and coordinates kitchen activities by performing the following duties:
Essential Job Functions:
<ul>
<li>Presents menu, answers questions and takes order for food and beverage, utilizing suggestive selling techniques.</li>
<li>Monitors tables in assigned section ensuring all patrons are served.</li>
<li>Anticipate guests’ needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times.</li>
<li>Be familiar with all hotel services, features and local attractions/activities to respond to guest inquiries accurately.</li>
<li>Computes bill and accepts payment, tracks sales receipts.</li>
<li>Ensures tips are reported properly for tax processing</li>
<li>Clears and cleans tables; resets counters and tables.</li>
<li>Maintains kitchen and wait station by keeping area tidy and clean and stocks kitchen and bar at the end of each shift</li>
<li>Inventories food, supplies and equipment weekly. Request supplies as needed</li>
<li>Receives, dates, and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.</li>
<li>Ensure complete knowledge of tables, seating, room capacity, hours of operation, proper table set-up and dress code of the Bistro.</li>
<li>Ensure complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the Bistro.</li>
<li>Ensure knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.</li>
<li>Ensure complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.</li>
<li>Prepare and serve food courses and alcoholic beverages to guests.</li>
<li>Set tables according to type of event and service standards.</li>
<li>Answer questions on menu selections.</li>
<li>Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability.</li>
<li>Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.</li>
<li>Record transaction in MICROS system at time of order.</li>
<li>Check in with guests to ensure satisfaction with each food course and/or beverages.</li>
<li>Maintain cleanliness of work areas, china, glass, etc., throughout the day.</li>
<li>Complete closing duties, including restocking items, turning off lights, folding napkins, requisition of all necessary supplies and transport from storeroom to Bistro. Set up all condiments and beverages according to service standards etc.</li>
<li>Present physical and accurate check to guest and process payment.</li>
<li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li>
<li>Ensure uniform and personal appearance is clean and professional.</li>
<li>Maintain confidentiality of proprietary information, and protect company assets.</li>
<li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li>
<li>Speak with others using clear and professional language.</li>
<li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li>
<li>Ensure adherence to quality expectations and standards.</li>
<li>Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing between 20-25 pounds without assistance.</li>
<li>Perform other reasonable job duties as requested by Supervisors.</li>
<li>Count bank at the beginning and end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts and secure bank.</li>
<li>Other duties and responsibilities as assigned.</li>
<li>The employee may be expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description</li>
<li>Maintain a safe work environment for co-workers and a safe hotel for guests; please refer to Section 7.0 in the Team Member Handbook for specific examples.</li>
</ul>
Qualifications, Job Knowledge, Experience, Skills, Abilities:
<ul>
<li>High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.</li>
<li>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.</li>
<li>Ability to communicate verbally and effectively with guests and co-workers.</li>
<li>Ability to effectively respond to guest requests, and deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.</li>
<li>Ability to handle cash/credit transactions.</li>
<li>Ability to comprehend guest requests, memos, reservation, promotional materials, event orders and similar written materials.</li>
<li>Basic knowledge of food &amp; beverage preparations, service standards, guest relations &amp; etiquette.</li>
<li>Basic knowledge of service of various alcoholic beverages.</li>
<li>Basic knowledge of the appropriate table settings and service-ware.</li>
<li>Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.</li>
<li>Ability to remember, recite and promote the variety of menu items.</li>
<li>Food handling certificate.</li>
<li>Ability to compute basic mathematical calculations.</li>
<li>Ability to multi-task.</li>
<li>Complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Minimum of 18 years of age to serve alcoholic beverages.</li>
<li>Ability to be well organized, maintain concentration and think clearly when providing service to guests within a given period of time.</li>
<li>Ability to suggestively sell restaurant menu items, beverages and wines.</li>
<li>Able to work a flexible work schedule that includes but it is not limited to rotating shifts, evenings, weekends and holidays.</li>
<li>Maintains professionalism at all times, demonstrating courtesy and respect to guests and co-workers.</li>
</ul>

Bistro Attendant - Food and Beverage

<h3>Job Description</h3>
Job Description
As the Senior Food and Beverage Manager, you will be instrumental in creating an exciting and memorable dining experience for our guests. You will lead and develop a knowledgeable front-of-house team, ensuring that every member is adept in service etiquette and product knowledge. Your leadership will be essential in meeting and exceeding guest expectations through exceptional service.
Responsibilities
<ul>
<li>Service Performance Evaluation: Daily assessment of restaurant service performance and coordination of timely food and bar production to ensure high standards are maintained.</li>
<li>Team Management: Oversee multiple venues and manage a robust team of over 50 associates, fostering a culture of service excellence.</li>
<li>Product Evaluation: Participate in the evaluation of food and beverage products, as well as employee performance, ensuring offerings align with our market positioning.</li>
<li>Menu Strategy: Develop selection and pricing strategies for all menu items, including food, liquors, and wines, and supervise their procurement.</li>
<li>Financial Planning: Assist the Assistant Director of Food and Beverage (Asst. DOFB) and Director of Food and Beverage (DOFB) in formulating annual financial objectives through the budgeting process.</li>
<li>Sales Targets: Collaborate in achieving financial targets by executing and enhancing the annual marketing plan, capitalizing on new opportunities, maintaining high operational standards, and effectively utilizing marketing funds.</li>
<li>Cost Control: Help manage budgetary goals across all areas, maintaining consistent focus on controlling costs of sales and payroll.</li>
<li>Personnel Development: Communicate effectively with management, employees, and accounting staff, identifying development opportunities and providing necessary training as positions become available.</li>
<li>Performance Evaluations: Ensure that all personnel receive regular, timely, and constructive evaluations of their performance through quarterly reviews.</li>
<li>Training Programs: Implement ongoing training programs for both new hires and existing staff to ensure consistency in service delivery.</li>
<li>Cleanliness Standards: Take responsibility for the daily cleanliness of the restaurant by coordinating kitchen cleanliness and service area maintenance with the Asst. DOFB and Chef.</li>
<li>Supervisory Duties: Oversee all non-supervisory service employees, carrying out responsibilities according to organizational policies and applicable laws.</li>
<li>Human Resource Management: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching team members; addressing complaints; and resolving operational issues.</li>
<li>POS System Management: Maintain restaurant POS system, ensuring frequent updates of items and pricing.</li>
</ul>
What You Bring
<ul>
<li>Positive Attitude: A strong emphasis on delivering exceptional guest service.</li>
<li>Experience: Minimum of 3 years in food and beverage management within the hospitality industry (Assistant F&amp;B Manager or F&amp;B Manager level) and a minimum of 5 years’ experience in 5-star hotels and resorts.</li>
<li>Caribbean Experience: Previous experience in the Caribbean is highly desirable.</li>
<li>Language Proficiency: Excellent command of English; knowledge of additional languages is a plus.</li>
<li>Education: Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.</li>
<li>Communication Skills: Superior interpersonal communication, problem-solving, and organizational abilities.</li>
<li>Guest Experience Focus: A passion for crafting and personalizing memorable guest experiences.</li>
<li>Certifications: Food Handler Certification (if applicable).</li>
<li>Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays.</li>
</ul>
Salary starts at $80,000 + bonus potential (if KPIs achieved) with relocation allowance and other benefits

Senior Food and Beverage Manager

<h3>Job Description</h3>
Job DescriptionDescription:
Craft is an upscale European style dining vessel seating up to 150 guests with indoor, outdoor with bar seating options. This beautiful 121-foot vessel is conveniently docked near Sparkman Wharf and offers premium dining experiences while cruising along the Hillsborough River and passing beneath the low bridges.
 
With an elevated food menu and craft cocktails this is a unique experience unlike any other in Florida. We are the first dining vessel in the United States with an open kitchen concept and the ONLY dining vessel in the United States cooking with gas equipment.
Craft provides amazing brunch and dinner cruises right in the heart of Tampa Bay! Cruise like you are in Europe. No passport required!
 
Come Aboard!
 
We are seeking a Upscale Senior Food and Beverage Manager / General Manager who will be responsible for overseeing the daily operations of our restaurant, ensuring exceptional guest experiences, and driving profitability. This role requires strong leadership, operational expertise, and a customer-focused mindset.
Requirements:
Responsibilities:
<ul>
<li>Operational Management:</li>
<li>Oversee all aspects of restaurant operations, including food preparation, service, cleanliness, and maintenance.</li>
<li>Monitor inventory levels and control costs through efficient ordering and inventory management.</li>
<li>Ensure compliance with health and safety regulations and maintain sanitation standards.</li>
<li>Team Leadership:</li>
<li>Recruit, train, and supervise restaurant staff, including servers, chefs, and support personnel.</li>
<li>Provide ongoing coaching and performance feedback to team members to maintain high standards of service.</li>
<li>Foster a positive work environment that promotes teamwork, communication, and employee engagement.</li>
<li>Customer Service:</li>
<li>Lead by example in delivering exceptional customer service and resolving customer complaints or concerns promptly and professionally.</li>
<li>Monitor guest satisfaction levels and implement strategies to enhance the overall dining experience.</li>
<li>Develop and maintain relationships with regular customers and seek feedback to improve service quality.</li>
<li>Financial Management:</li>
<li>Develop and manage the restaurant budget, including revenue projections, expenses, and profitability targets.</li>
<li>Analyze financial performance metrics and take corrective actions to achieve financial goals.</li>
<li>Implement cost-control measures to optimize profitability while maintaining food quality and service standards.</li>
<li>Marketing and Promotion:</li>
<li>Collaborate with the marketing team to develop and execute promotional campaigns, special events, and loyalty programs.</li>
<li>Implement strategies to attract new customers and retain existing ones, such as targeted advertising and social media engagement.</li>
<li>Monitor market trends and competitor activities to identify opportunities for differentiation and innovation.</li>
</ul>
 
Qualifications:
<ul>
<li>Bachelor's degree in hospitality management, business administration, or related field preferred.</li>
<li>Proven experience in restaurant management, with a track record of success in driving revenue and profitability.</li>
<li>Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.</li>
<li>Excellent communication and customer service abilities, with a focus on building positive relationships with guests and staff.</li>
<li>Knowledge of restaurant operations, including food safety regulations, inventory management, and labor scheduling.</li>
<li>Ability to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant's operating hours.</li>
</ul>
 
Benefits
The position is full-time and includes a full suite of benefits, which are effective from the first of the month following just 30 days of employment.
<ul>
<li>401(k) &amp; Matching</li>
<li>Health Insurance, including vision, dental, life, and health savings plan</li>
<li>Paid Time Off (PTO)</li>
<li>Professional development assistance</li>
<li>Subsidized Parking</li>
<li>Complimentary Passes and Discounts to Manthey Hospitality brands</li>
</ul>
Weekends are the busiest time for our operations, as is the case in most hospitality and passenger vessel operations, and as such, the Senior Food and Beverage Manager should expect to work 50% of the weekends.
 
Salary starting at $75,000/yr based on skills &amp; experience.

Craft Tampa Senior Food and Beverage Manager

<h3>Job Description</h3>
Job DescriptionDescription:
SUMMARY
The Assistant Food &amp; Beverage Manager plays a vital role in supporting the overall operations of the Club’s dining outlets, banquets, and special events. This position ensures exceptional member experiences through attentive service, staff training, operational efficiency, and adherence to Club standards. The ideal candidate is a hands-on leader who thrives in a fast-paced, member-focused environment and demonstrates a passion for hospitality and team development.
HOURS/DAYS
Hours and days fluctuate according to the wants and needs of the members and guests. Holidays are required. 
 
ESSENTIAL DUTIES AND RESPONSIBILITIES – include the following, although not limited to:
Operational Management:
· Assist in the daily management of all food and beverage operations, including the Clubhouse, Taverna, Oasis and banquet/events.
· Ensure smooth service execution during peak dining periods, holidays, and special events.
· Monitor and enforce quality standards for food, beverage, and service.
· Support and implement menu changes, seasonal offerings, and special promotions in collaboration with the culinary team.
· Main contact for scheduling all hourly food &amp; beverage positions.
· Attends management and staff meetings when assigned.
Member Service &amp; Experience:
· Maintain a strong presence on the floor, engaging with members to ensure satisfaction and address concerns promptly and professionally.
· Anticipate member needs and personalize service whenever possible to enhance the overall Club experience.
· Assist in managing reservations and seating plans to optimize flow and member satisfaction.
· Handles member/guest complaints and problems with professionalism, understanding and poise. 
Staff Leadership &amp; Training:
· Recruit, train, and mentor service staff to maintain high levels of professionalism, service etiquette, and product knowledge.
· Lead pre-shift meetings and communicate daily priorities, menu changes, and service expectations.
· Support performance management and provide constructive feedback to team members.
Financial Management:
· Assist in monitoring labor costs and controlling expenses to meet budgetary goals.
· Support inventory management and ordering for beverages and front-of-house supplies.
· Participate in implementing upselling strategies and tracking revenue growth initiatives.
Compliance &amp; Safety:
· Ensure compliance with health and safety regulations, liquor laws, and Club policies.
· Promote a culture of cleanliness and adherence to sanitation standards throughout all outlets.
· Oversees that the restaurant is clean, well-stocked and organized. Checks the maintenance of all equipment in the dining room and reports deficiencies.
· Ensures all side work is accomplished and all cleaning of equipment and storage areas is completed. Creates/updates closing procedure sidework forms.
Micellaneous:
· All other duties as assigned.
 
EDUCATION AND WORK EXPERIENCE
College Degree preferred, High School Diploma or GED required, plus minimum of 2 years related experience in supervisory role in food and beverage in a Country Club preferred. 
MATHEMATICAL SKILLS
Able to perform basic accounting and math computations.
REASONING ABILITY
Must be able to apply common sense and understanding to carry out instructions. Must be able to organize and prioritize workload and projects.
 
OTHER SKILLS AND ABILITIES
· Ability to read, write and speak fluently in English.
· Ability to provide legible written communication and write routine reports and correspondence Must have excellent interpersonal/communication and customer service skills. Must be a team player and have a positive upbeat personality.
· Must be able to work days, night, weekends and holidays and must be able to work long hours during season.
· Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments.
· Ability to react to constant changing work pressure environment. 
· Ability to be a clear thinker, analyze and resolve problems exercising good judgment even under pressure.
· Proficient in Microsoft Office and POS systems (Jonas preferred).
· 
· Must be self-motivated, detail-oriented, and comfortable with ongoing and self-learning. 
· Must have excellent time management skills, ability to multi-task, and strong follow-through. 
· First Aid/CPR/AED Certified preferred.
 
PHYSICAL DEMANDS
The physical demands described here represent those that an employee must meet to perform this job's essential functions successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
In this position, the employee is occasionally required to sit; reach with hands and arms and talk or hear. The employee frequently is required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls and talk or hear The employee must regularly lift and/or move up to 10 pounds and occasionally up to 50 pounds Requires constant bending, carrying, reaching, and stretching. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust/focus.
 
WORK ENVIRONMENT
The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee frequently works indoors and occasionally outside with weather conditions with severe sun exposure and in extreme heat. The noise level in the work environment is usually moderate.
 
SALARY AND BENEFITS Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package.
To Apply, please include your resume along with a thoughtful cover letter detailing your interest and your alignment with this role, why you want to be considered for this position at this stage in your career, and your salary requirements.
Requirements:

Assistant Food & Beverage Director (Country Club)

<h3>Job Description</h3>
Job Description
Cannasol Technologies – Lead Production Operator (Brewer)
Description
As Lead Production Operator, you will work to produce high quality and highly consistent nanoemulsions to spec under the guidance of senior management for use in the fastest-growing segments of the global food and beverage industry. Similar to brewery operations, personnel is responsible for CIP, raw material handling, weighing, mixing and other downstream production aspects. High attention to detail is paid to ensure batches are on time and within spec, and that each step of the process is thoroughly documented thorough digital and written records, and following SOPs to ensure high quality and consistency of products.
Essential Duties and Responsibilities
· Operate and maintain production equipment to produce nanoemulsions that may be used in beer, kombucha, and Ready-To-Drink products (RTDs) per SOPs
· Monitors product appropriately throughout the process and collects samples of products for testing and quality verification
· Is familiar with aseptic technique, sanitization practices, and maintains cleanliness of work areas.
· Clean and sanitize tanks, lines, heat exchangers, and other equipment, following all appropriate Safety and Quality procedures.
· Stages the product, especially monitoring critical temperature requirements of the process.
· Responsible for packaging; cleaning, sanitizing, filling, and recording production.
· Performs all other duties as assigned or required by the supervisor/customer.
· Adhere to and comply with Good Manufacturing Practices and Food Safety.
· Lifting/pulling/pushing up to 55 pounds frequently
· Continual moving, lifting, and manipulation of hoses, buckets, pumps, and other parts that require extended standing, lifting, crouching, and walking throughout shift
· Must be able to work with and around steam, electricity, harsh chemicals, and solvents
Qualifications
· 2+ years of experience in brewing or process operations, with working knowledge of the full production cycle, including batching, filtration, and packaging readiness
· Experience producing a variety of beverage types including beer, kombucha, and ready-to-drink products; comfortable with blending, flavoring, and RTD processing
· High attention to detail and a continuous improvement mindset focused on safety, quality, and efficiency
· Basic computer proficiency - working knowledge of Microsoft Excel and Word
· Brewing certifications or coursework and/or Acidified Foods Certification
Job Title
· Lead Production Operator
Employment Type
· Full Time
Compensation/Salary
· Hourly Range: $25 - $29 per hour DOE
Industry Sectors
· Beer, Brewery, Beverages, Foods
Schedule
· 8-hour shifts daily – flexible shifts
What we offer
· Rate of pay commensurate with experience
· Company Holidays
· Paid Time Off and Vacation DOE
Company DescriptionCannasol Technologies LLC is an industry leader in ultrasonic nanoemulsification of active ingredients that may be applied in foods, beverages (beer, RTDs, etc), and skin care products through R&amp;D, primary ultrasonic system components, and ingredients. 
<h3>Company Description</h3>
Cannasol Technologies LLC is an industry leader in ultrasonic nanoemulsification of active ingredients that may be applied in foods, beverages (beer, RTDs, etc), and skin care products through R&amp;D, primary ultrasonic system components, and ingredients.

Lead Production Operator (Brewer, Food & Beverage)

<h3>Job Description</h3>
Job DescriptionWe are looking for a Server Assistant Food/Beverage Runner to join our team and facilitate collaboration between our kitchen and wait staff. Food/ Beverage Runner responsibilities include setting tables, serving food orders and removing used dishes and utensils. If you’d like to gain experience in the restaurant industry and learn how to provide an excellent dining experience, we’d like to meet you. To be considered for this role, you should be available to work various shifts, including weekends. Ultimately, you will ensure our guests have a high-quality dining experience by serving their food and beverages in a timely and accurate manner. Responsibilities
<ul>
<li>Deliver food and beverage orders from the kitchen to customers’ tables rapidly and accurately</li>
<li>Act as the contact point between Front of the House and Back of the House staff</li>
<li>Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies)</li>
<li>Assist the wait staff with table setting by obtaining and placing appropriate tableware, eating utensils and napkins</li>
<li>Serve welcome drinks and appetizers, upon guests’ arrival</li>
<li>Ensure food is served in accordance with safety standards (e.g. proper temperature)</li>
<li>Check in with customers and take additional orders or refill water, as needed</li>
<li>Remove dirty dishes and utensils</li>
<li>Answer guests’ questions about ingredients and menu items</li>
<li>Inform restaurant staff about customers’ feedback or requests (e.g. when they ask for the check)</li>
<li>Make sure families with young children get kids menus and special silverware sets</li>
<li>We do offer training and advancement opportunities, competitive pay and utilize a tip-pooling system that is performance based, as well as employee benefits and perks</li>
</ul>
Skills
<ul>
<li>Experience as a Food Runner or similar entry-level role in a restaurant</li>
<li>Understanding of hygiene and food safety rules</li>
<li>Physical ability and stamina to carry heavy trays and stand for long hours</li>
<li>Availability to work various shifts, including weekends</li>
<li>Multi-tasking abilities</li>
<li>Good oral communication skills</li>
<li>Ability to remain calm and professional in a fast-paced work environment</li>
<li>Experience or Degree in hospitality or restaurant management is a plus</li>
</ul>
**Dress code is fairly conservative and requires no visible tattoos, facial piercings or unnatural hair coloring.**

Server Assistant - Food/ Beverage Runner

<h3>Job Description</h3>
Job Description
FOOD &amp; BEVERAGE DIRECTOR - Sprowls Horizon Sports Park
Sports Facilities Management, LLC
LOCATION: Pinellas Park, FL
DEPARTMENT: FOOD AND BEVERAGE DEPARTMENT
REPORTS TO: GENERAL MANAGER
STATUS: FULL-TIME (EXEMPT) 
ABOUT THE COMPANY:
Sprowls Horizon Sports Park is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Pinellas Park, FL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.
Sprowls Horizon Sports Park is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.
SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.
POSITION SUMMARY:
The Food &amp; Beverage Director is responsible for concessions and catering operations, inventory management, product ordering, training and developing Team Members, budget management, and achieving margin KPI's. This position is responsible for delivering an exceptional food and beverage experience for all park guests and is an essential leadership role on our Team. 
PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:
<ul>
<li>Directly align with the SFC's Mission Statement and Core Values </li>
<li>Develop an annual Food and Beverage plan that includes budget, margin, menu mix, and customer experience expectations and KPI's </li>
<li>Successfully direct concessions operations</li>
<li>Successfully direct catering operations</li>
<li>Successfully direct product inventory management on bi-monthly basis </li>
<li>Successfully direct product ordering and vendor relationships; ensure we are getting the best quality and service for the best price </li>
<li>Provide effective training, workflow structure, and leadership for the Food and Beverage team</li>
<li>Assist with training and development of all part-time Food and Beverage Team Members </li>
<li>Actively monitor food cost relating to menu pricing, margin KPI's, and product sales </li>
<li>Develop and maintain concessions menus that help achieve budget and plan KPI's while enhancing the guest experience at the venue</li>
<li>Develop and maintain catering menus that meet/exceed client and guest expectations while achieving catering margin KPI's </li>
<li>Seek stakeholder feedback and implement changes that positively impact performance and the guest experience </li>
<li>Consistently execute quality control checks for Guest 1st service standards, product quality, transaction times, menu accuracy, and health inspection compliance </li>
<li>Effectively collaborate with all applicable departments to maximize sales, ensure operational alignment, provide applicable support, retain clients, and continuously improve the guest experience </li>
<li>Closely monitor product sales according to location, event demographics, weather/season, indoor/outdoor, etc. </li>
<li>Create new menu and marketing ideas that reflect demand/trends </li>
<li>Effectively process all monthly invoices on time and in compliance with Finance Manager</li>
<li>Continuously ensure all kitchen equipment is properly maintained, safe, and performing as needed </li>
<li>Evaluate health and safety practices; ensure inspection compliance that result in A scores </li>
<li>Assist with supporting/managing customer complaints and suggestions</li>
<li>Provide scheduling and timesheet verification support and quality control </li>
<li>Additional duties as assigned by the General Manager </li>
</ul>
THE IDEAL CANDIDATE HAS:
<ul>
<li>Proven success of effective management strategy and performance in a high-volume concessions/food &amp; beverage environment </li>
<li>Excellent knowledge of food cost, pricing, and profit margin food &amp; beverage analysis </li>
<li>Extensive management, training, and Team Member development experience</li>
<li>Experience and success in customer service, leadership, and concessions/catering execution</li>
<li>Action-oriented personality with a 'get it done' attitude and proficiency for efficiency</li>
<li>Proven ability to evaluate team member performance based on established KPI's </li>
</ul>
MINIMUM QUALIFICATIONS:
<ul>
<li>Must be at least 21 years old</li>
<li>5-7 years of culinary experience</li>
<li>5-7 years of food and beverage management experience </li>
<li>ServSafe Certification is required (can be obtained within 90 days) </li>
<li>Requires strong communication skills, both verbal and written</li>
<li>Must have strong mathematical skills</li>
<li>Must have strong leadership skills</li>
<li>Must be detail-oriented and have outstanding organizational skills</li>
<li>Ability to maintain focus in a high-volume, fast paced environment</li>
<li>Must be able to work under pressure and be decisive</li>
<li>Ability to motivate Team Members and work well in a team setting</li>
<li>Ability to prioritize a high volume of tasks </li>
<li>Must be able to work extensive hours including nights, weekends, and holidays as needed</li>
<li>Proficient in Microsoft Word, Outlook, and Excel</li>
</ul>
WORKING CONDITIONS AND PHYSICAL DEMANDS:
<ul>
<li>Must be able to lift 50 pounds waist high</li>
<li>May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push</li>
<li>Will be required to operate a computer</li>
<li>Facility has intermittent noise</li>
</ul>
 Job Posted by ApplicantPro

Food & Beverage Director - Sprowls Horizon Sports Park

<h3>Job Description</h3>
Job Description
FOOD &amp; BEVERAGE SUPERVISOR - Wiregrass Ranch Sports Campus
Sports Facilities Management, LLC
LOCATION: Wesley Chapel, FL
DEPARTMENT: FOOD &amp; BEVERAGE
REPORTS TO: F&amp;B MANAGER
STATUS: PART-TIME (NON-EXEMPT)
 
ABOUT THE COMPANY:
Wiregrass Ranch Sports Campus is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Wesley Chapel, FL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. 
Wiregrass Ranch Sports Campus is managed by Sports Facilities Management, LLC (SFM), a Sports Facilities Companies (SFC) Organization. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. 
SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.
POSITION SUMMARY:
The Food &amp; Beverage Supervisor is responsible to supervise proper and efficient food service during all events and operating hours. They work closely with the Food &amp; Beverage Manager to ensure operational standards are met during all food &amp; beverage shifts. 
PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:
<ul>
<li>Directly aligns with the venue's Mission Statement and Core Values</li>
<li>Confirm all food and supply inventory before each event </li>
<li>Restock items while open to prevent running out of product during an event </li>
<li>Manage the daily operations of the Café while open </li>
<li>Always follow all appropriate local and state health department rules &amp; regulations including safe food handling procedures </li>
<li>Maintain clean and functioning kitchens throughout the facility including proper food handling requirements and appropriate food storage temperatures </li>
<li>Supervise Part Time Team Members to ensure safe/proper handling of food, products, and equipment </li>
<li>Effectively trains and develops Part Time Concessions Team Members with a strong focus on execution, service, and continuous improvement </li>
<li>Assists with the coaching and recognition of Team Members </li>
<li>Ensure proper signed paperwork is kept updated on all Team Members</li>
<li>Fill-in as Concessions Shift Lead as needed </li>
<li>Provides Excellent service to all members &amp; guests on a daily basis </li>
<li>Completes other duties as assigned by Food &amp; Beverage Manager </li>
</ul>
THE IDEAL CANDIDATE HAS:
<ul>
<li>ServSafe Certification is preferred</li>
<li>Weekend and evening availability is required </li>
<li>1-3 years' experience in high-volume Food &amp; Beverage environment </li>
<li>Proven success leading Food &amp; Beverage shifts in terms of quality, operational efficiency, cleanliness, safety, and performance </li>
<li>Experience and success in providing Excellent customer service</li>
<li>Action-oriented personality with a 'get it done' attitude and proficiency for efficiency</li>
</ul>
MINIMUM QUALIFICATIONS:
<ul>
<li>Experience or general knowledge in high volume Food &amp; Beverage operations </li>
<li>Strong planning and organizational skills</li>
<li>Requires excellent communication skills, both verbal and written</li>
<li>Must be detail-oriented </li>
<li>Ability to maintain focus in a high-volume, fast paced environment</li>
<li>Must be able to work under pressure and be decisive</li>
<li>Ability to prioritize</li>
</ul>
WORKING CONDITIONS AND PHYSICAL DEMANDS:
<ul>
<li>Must be able to lift 50 pounds </li>
<li>May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, or bend</li>
<li>While performing the duties of this job, the employee may work in outside weather conditions</li>
</ul>
 Job Posted by ApplicantPro

Food & Beverage Supervisor - Wiregrass Ranch Sports Campus

<h3>Job Description</h3>
Job DescriptionDescription:
Manthey Hospitality is Tampa Bay’s premier operator of passenger vessels, with a fleet of 14 vessels ranging from upscale dining cruises to water taxis. The fleet includes Yacht Starship Dining Cruises, Craft, Pirate Water Taxi, and Lost Pearl Pirate Adventure Cruises. Join Tampa’s fastest-growing fleet and be part of creating a sea of memories for our guests and our crew.
 
The Food &amp; Beverage Manager is responsible for the coordination and supervision of food and beverage service, prioritizing complete guest satisfaction and seamless operations. This role includes ensuring staff proficiency in: proper food and dining presentation, legal and safe alcoholic beverage service, kitchen safety protocols, and health regulations, all while upholding company standards.
Requirements:
<ul>
<li>Guest Focus: Demonstrates consistent friendliness and courtesy in all guest interactions.</li>
<li>Attention to Detail: Meticulous in maintaining high standards for food and service, managing costs and inventory, and ensuring safety and compliance.</li>
<li>Leadership &amp; Team Management: Effectively leads and motivates the team, especially during peak periods, resolves conflicts constructively, and sets a positive example. Includes coaching, counseling, and performance management.</li>
<li>Operational Management: Proficient in scheduling, bartending, serving, floor management, and assisting with expo as needed. Experienced in daily reporting, bank reconciliation, and basic computer skills; familiarity with Toast POS is a plus.</li>
<li>Organizational Proficiency: Skilled in managing work schedules, inventories, and cleaning protocols to ensure efficient operations.</li>
<li>Problem-Solving &amp; Adaptability: Quickly and effectively addresses employee conflicts and guest concerns. Remains flexible to meet evolving client needs.</li>
<li>Communication (Verbal &amp; Written): Clearly and concisely communicates with staff and guests.</li>
<li>Availability: Must be available to work days, nights, weekends, and holidays.</li>
</ul>
NECESSARY JOB QUALIFICATIONS:
<ul>
<li>Proven experience in food and beverage management, including high-volume dining, weddings, and banquets.</li>
<li>Strong customer service orientation and skills.</li>
<li>Demonstrated ability to direct efforts and effectively train employees.</li>
<li>Ability to maintain composure and effectively work under pressure with patience and tolerance.</li>
</ul>
EDUCATION/FORMAL TRAINING/EXPERIENCE:
<ul>
<li>High school diploma or equivalent, supplemented by relevant formal or technical training.</li>
<li>Minimum of four years of experience in food and beverage management.</li>
</ul>
This position is deemed safety sensitive and conforms to all United States Coast Guard standards and regulations for our industry. Requires pre-employment and random drug screening participation.
 
BENEFITS
<ul>
<li>Automatic enrollment in company matching 401k after 90 days with a 3% contribution rate.</li>
<li>Health, dental, vision, and other ancillary plan offerings are effective after 30 days.</li>
<li>Complimentary and discount cruise tickets after 6 months.</li>
<li>Subsidized downtown parking</li>
</ul>

Yacht StarShip Food and Beverage Manager

<h3>Job Description</h3>
Job Description
Looking for Servers/Cashiers to work in a pizza kitchen at the St Pete Pier.&nbsp;
Tipped wages starting at $8.65 plus cash and credit tips
Staff will be responsible for making pizzas, taking orders, cleaning, food running, etc.
Looking for full time and part time staff.

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