Food and Beverage Manager

Food & Beverage Manager

We’re Seeking a Food & Beverage Manager Who Knows How to Work the Floor

At The Standard Spa, Miami Beach, Food & Beverage isn’t just part of the hotel—it’s part of the culture.

From waterfront dining at Lido Bayside to cocktails at Monterrey Bar, sunny afternoons around the Pool & Belle Bar, and everything in between, our outlets each have their own personality while sharing one thing in common: hospitality that feels genuine, effortless, and anything but standard.

We’re seeking an energetic, hands-on, and people-focused Food & Beverage Manager who knows how to lead from the floor. Someone who can keep service moving, develop a strong team, connect with guests, solve problems in the moment, and maintain the operational standards behind a great experience.

You’ll be part coach, part operator, part problem-solver—and always a host.

Why You’ll Love Your New Lifestyle

Working at The Standard comes with perks designed to help you enjoy the lifestyle you help create.

• Complimentary Access to our Spa & Gym Facilities
• Up to 3 complimentary fitness classes per week, including yoga, pilates, bootcamp, and more
• Exclusive Spa Discounts on treatments and services
• Designated Employee Pool Days during the summer
• Restaurant Discounts throughout the property
• 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
• Seven Paid Holidays, including a Floating Holiday

Live the lifestyle you help create.

Position Summary

The Food & Beverage Manager is responsible for leading the day-to-day operations of The Standard Spa, Miami Beach’s Food & Beverage outlets, ensuring exceptional guest experiences, engaged teams, efficient operations, and consistent execution of established service standards.

This is a highly visible, hands-on leadership position. The F&B Manager spends significant time on the floor directing service, coaching employees, engaging with guests, resolving concerns, and ensuring the team has the tools and support necessary to succeed.

The position works closely with F&B Leadership, Culinary, and hotel departments to manage service execution, staffing, training, labor, inventory, sanitation, financial controls, and overall outlet performance.

Key Responsibilities

• Manage day-to-day Food & Beverage operations across assigned outlets.
• Maintain a visible leadership presence on the floor throughout service.
• Ensure outlets are properly prepared, staffed, stocked, and organized before opening.
• Lead opening and closing procedures according to established standards.
• Monitor service execution, pacing, table maintenance, cleanliness, presentation, and overall atmosphere.
• Ensure established service sequences and departmental SOPs are consistently followed.
• Conduct regular walkthroughs of guest-facing and back-of-house areas.
• Assign responsibilities to employees and follow up to ensure completion.
• Anticipate operational challenges and proactively adjust staffing or resources.
• Communicate menu changes, 86’d items, specials, events, VIPs, and other relevant information to the team.
• Maintain thorough knowledge of hotel amenities, programming, Food & Beverage offerings, and current promotions.
• Create an environment where genuine hospitality is the expectation, not a script.
• Engage with guests, members, and regulars throughout service.
• Build relationships with returning guests and recognize preferences whenever possible.
• Monitor the guest experience and identify opportunities to elevate service.
• Handle guest concerns promptly, professionally, and with appropriate ownership.
• Empower employees to resolve reasonable guest concerns while providing leadership support when needed.
• Follow up after service recovery to ensure concerns have been appropriately resolved.
• Partner with Guest Experience and other hotel departments on VIPs, special occasions, and guest requests.
• Monitor guest feedback and satisfaction trends and use them to improve service.
• Continue to raise the quality of food, beverage, and service throughout assigned outlets.
• Lead, motivate, coach, and develop Food & Beverage employees.
• Set clear expectations and hold employees accountable to established service and performance standards.
• Lead by example through professionalism, urgency, teamwork, and genuine hospitality.
• Conduct pre-shift meetings that prepare and engage the team for service.
• Ensure newly hired employees receive structured departmental onboarding and training.
• Provide continuous coaching and real-time feedback during service.
• Identify training opportunities and partner with F&B Leadership and Human Resources to address them.
• Recognize strong employee performance and contributions.
• Assist with performance evaluations, coaching conversations, and corrective action when appropriate.
• Help create a workplace where employees feel informed, supported, and accountable.
• Encourage teamwork between Servers, Hosts, Bartenders, Runners, Bussers, Barbacks, Pool teams, and Culinary.
• Assist with employee scheduling based on forecasted business levels and operational needs.
• Monitor staffing throughout each shift and make adjustments when appropriate.
• Manage breaks and floor coverage to maintain uninterrupted service.
• Monitor attendance, punctuality, overtime, and labor productivity.
• Assist with reviewing timekeeping and payroll information for accuracy.
• Communicate staffing needs and vacancies to F&B Leadership and Human Resources.
• Participate in interviewing and selection of Food & Beverage candidates when assigned.
• Balance operational needs with responsible labor management.
• Maintain strong knowledge of food menus, wines, spirits, cocktails, Standard Signature drinks, and other outlet offerings.
• Ensure employees are knowledgeable and confident when describing products to guests.
• Monitor food and beverage presentation, quality, temperature, and timing.
• Partner closely with Culinary leadership regarding food quality, ticket times, menu execution, and special requests.
• Ensure allergies and dietary restrictions are properly communicated and handled according to established procedures.
• Maintain consistency of service across shifts and outlets.
• Reinforce proper POS, order entry, payment, and cash-handling procedures.
• Ensure side work, station setup, and closing responsibilities are completed according to established standards.
• Support F&B Leadership in maximizing revenue, profitability, and operational efficiency.
• Maintain awareness of departmental financial goals, budgets, and performance.
• Monitor food, beverage, and operating supplies for appropriate inventory levels.
• Assist with inventory counts and communicate discrepancies.
• Monitor waste, breakage, comps, voids, discounts, and other controllable expenses.
• Ensure appropriate controls are followed for cash handling and financial transactions.
• Review daily operational reports when assigned.
• Identify opportunities to improve efficiency and control costs without negatively impacting the guest experience.
• Support initiatives designed to increase revenue and average guest spend through thoughtful recommendations and strong service rather than pressured selling.
• Ensure all Food & Beverage areas meet established cleanliness, hygiene, sanitation, and presentation standards.
• Ensure employees maintain appropriate uniform, grooming, and personal hygiene standards.
• Maintain compliance with applicable health department requirements.
• Ensure employees maintain required food handling and responsible alcohol service certifications.
• Monitor safe food and beverage handling practices.
• Identify safety hazards and take immediate corrective action when possible.
• Report maintenance concerns promptly and follow up with Engineering when appropriate.
• Ensure equipment is used properly and safely.
• Maintain awareness of emergency and safety procedures.
• Complete shift reports and communicate significant operational information to F&B Leadership.
• Maintain accurate documentation regarding incidents, guest concerns, employee issues, and operational needs.
• Participate in departmental meetings and leadership meetings when assigned.
• Support implementation of company policies, promotions, programming, and operational initiatives.
• Provide F&B Leadership with observations and ideas for improving service, efficiency, employee experience, and guest satisfaction.
• Assume additional operational responsibilities as assigned based on business needs.
• Perform other duties and projects as requested by F&B Leadership.

Required Skills & Qualifications

• Previous Food & Beverage management or supervisory experience required.
• Previous experience in a high-volume restaurant, hotel, resort, lifestyle property, beach club, or upscale hospitality environment strongly preferred.
• Strong understanding of front-of-house restaurant and bar operations.
• Demonstrated ability to lead, coach, motivate, and develop employees.
• Strong guest recovery and problem-solving abilities.
• Excellent communication and interpersonal skills.
• Strong organizational, multitasking, and prioritization abilities.
• Ability to remain composed and make sound decisions in a fast-paced environment.
• Working knowledge of POS systems and cash-handling procedures.
• Understanding of labor management, scheduling, inventory, and basic F&B financial controls.
• Strong knowledge of food safety, sanitation, and responsible alcohol service.
• Ability to read, understand, and consistently execute established procedures and SOPs.
• Excellent command of English; additional languages are a plus.
• Flexible availability, including mornings, evenings, late nights, weekends, holidays, and peak business periods.
• Required food safety and responsible alcohol service certifications must be maintained according to applicable regulations and company requirements.

Physical Requirements

• Ability to stand and walk continuously for extended periods, including shifts of 8 hours or more.
• Frequent walking throughout restaurants, bars, pool areas, kitchens, storage areas, and other Food & Beverage spaces.
• Ability to bend, reach, kneel, crouch, and perform repetitive movements as operational needs require.
• Ability to lift, push, pull, move, and carry up to 50 pounds.
• Ability to safely work around hot and cold temperatures, kitchen equipment, glassware, and Food & Beverage service areas.
• Ability to grasp, turn, and hold objects securely.
• Ability to communicate clearly with guests, employees, and leadership in busy and sometimes loud environments.

Work where hospitality, creativity, wellness, and community come together… every day.

Apply Now