The hourly rate for this opportunity is $27 an hour.
What You Will Accomplish
- Lead daily F&B operations across assigned outlet(s), ensuring service excellence, team productivity, and adherence to brand standards.
- Open and close outlets as scheduled, managing checklists, side work, and cash-outs with accuracy.
- Support the Outlet Manager in training, mentoring, and coaching team members-servers, bartenders, bussers, and hosts.
- Oversee floor operations during peak meal periods, resolving guest concerns promptly and professionally.
- Ensure menus, POS systems, table settings, and prep areas are always clean, current, and properly stocked.
- Collaborate with kitchen leadership to ensure timely food delivery and communication on ticket times and special requests.
- Assist with scheduling, timecard approvals, and daily reporting as assigned.
- Uphold safety, sanitation, and health code regulations across all areas of service.
What You Will Bring
- Minimum of 2 years of experience in a high-volume restaurant, resort, or hotel, with at least 1 year in a leadership capacity.
- Strong knowledge of restaurant service operations, wine, cocktails, and food presentation.
- Proven ability to manage, coach, and inspire a service team in a fast-paced environment.
- Excellent interpersonal and problem-solving skills with a guest-first mindset.
- Experience with POS systems (Micros, Aloha, or similar), Microsoft Office, and timekeeping software.
- Ability to work flexible schedules including nights, weekends, and holidays.
- Valid food handler certification and responsible beverage service training (e.g., RBS/TIPS).
Great If You Have
- Previous experience supervising in a resort setting with multiple outlets.
- Working knowledge of Avero, ProfitSword, and OpenTable.
- Bilingual communication skills, especially in Spanish.
