"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

General Summary of Duties:

Responsible  to assist the Food & Beverage Director for the hotel's F&B Program, including selection of products, menu design and content, training, and controls to ensure the maximization of potential revenues, quality standards and services, and guest satisfaction.

Typical Physical/Mental Demands:

Requires mobility.  Requires prolonged sitting, standing, and walking.  Ability to push and/or pull carts weighing up to f100 pounds. Sense of smell, taste, touch and sound.  Eye/hand coordination and manual dexterity.  Ability to distinguish letters, symbols, and colors.  Normal vision and hearing range.

Typical Working Conditions:

Work is performed in an office environment and all designated areas of the hotel.  Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Examples of Duties (includes but is not limited to the following):

1. Oversee the F&B Beverage Operation as it relates to Fontainebleau Resorts performance  standards, while maximizing the revenue and profit.
2. Oversee employees and operations ensuring organization, cleanliness, proper maintenance and supplies.
3. Manage multiple areas and oversees personnel of various F&B outlets as it pertains to all beverage served at the hotel.
4. Select products that will meet the quality standards and financial expectations of the hotel.
5. Coordinate with other departments/managers the daily flow of our Hotel's Operations.
6. Works with the F&B training manager to assure all food & beverage personnel are trained and certified to work in accordance to the set standards.
7. Resolve guest concerns and implement resolutions.
8. Observe and appraise team member performance, provide feedback, and facilitate improvements in accordance with established standards of product and performance.
9. Schedule labor force and assign work for efficient use of equipment and personnel.
10. Ensure compliance by all F&B Beverage personnel with Company and departmental rules, policies, and procedures.
11. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
12. Perform other related duties as assigned.

Performance Requirements (knowledge, skills and abilities):

- Strong leadership qualities a must.

- Knowledge in banquet and catering operations

- Operations background a plus

- Experience with mulitple outlets and special events

- Self-starting personality with an even disposition.

- Maintain a professional appearance and manner at all times.

- Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.

- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

- Ability to observe and distinguish product quality by smell, taste, and appearance.

Education:

High school education or equivalent. College degree preferred.  

Experience:

Minimum of five years relevant experience in a high quality, high volume and multi-unit operations preferred.  Two years supervisory experience preferred.  

License/Certificate:

Food Safety Employee Training required.

Training for Intervention Procedures (TIPS) required.