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Food and Beverage Manager (Miami Beach)
Food and Beverage Manager (Miami Beach)The Savoy Hotel - South Beach • Miami Beach, FL, US
Food and Beverage Manager (Miami Beach)

Food and Beverage Manager (Miami Beach)

The Savoy Hotel - South Beach • Miami Beach, FL, US
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FOOD & BEVERAGE MANAGER

Full-Time | On-Site | Reports to : General Manager

POSITION SUMMARY

The Food & Beverage Manager oversees all food and beverage operations across the propertyincluding restaurant service, bars, poolside, beach operations, and event serviceensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets.

KEY RESPONSIBILITIES Service Excellence & Guest Experience

  • Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards.
  • Maintain consistent service quality across restaurant, pool, beach, and bar operations.
  • Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts.
  • Oversee VIP amenities, special setups, and all property-wide F&B needs.
  • Drive a culture of hospitality, ensuring every guest interaction reflects the brand.

Operational Leadership

  • Direct daily operations for restaurant, bar, pool, and beach service.
  • Lead daily pre-shift meetings, product training, and service briefings.
  • Develop and enforce SOPs, ensuring consistent execution and continuous improvement.
  • Create and manage staff schedules, daily assignments, and labor alignment based on business needs.
  • Oversee opening / closing procedures and ensure operational readiness across all venues.

    • Pool & Beach Oversight

  • Manage all pool and beach attendants and service staff.
  • Ensure smooth operations : towel management, beach chairs, cabanas, and premium setups.
  • Maintain vendor relationships tied to pool / beach service.
  • Enforce safety standards, local compliance, and property guidelines.

    • Staff Management & Development

  • Recruit, hire, train, and develop high-performing F&B teams.
  • Conduct evaluations, performance coaching, and corrective action as necessary.
  • Foster a professional, motivated, service-driven team environment.
  • Partner with HR to ensure compliance with all guidelines, documentation, and training requirements.

    • Financial Management & Cost Control

  • Review daily sales performance and identify revenue opportunities.
  • Monitor beverage costs, inventory levels, and product utilization.
  • Maintain accurate par levels, purchasing controls, and vendor coordination.
  • Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix.
  • Manage labor effectively to meet service expectations and financial targets.

    • Events & Banquets

  • Support planning and execution of private events, buyouts, and group functions.
  • Coordinate staffing, bar setups, service flow, and event-specific requirements.
  • Ensure all event spaces are staged, serviced, and executed according to standards.

    • Leadership, Communication & Brand Standards

  • Act as an influential leader who drives accountability, transparency, and operational ownership.
  • Maintain open communication across departments to ensure cohesive service.
  • Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements.
  • Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk.

    • QUALIFICATIONS

  • Minimum 35 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts.
  • Strong background managing high-volume, fast-paced service with luxury standards.
  • Experience with POS, OpenTable, Opera, and other hospitality technologies.
  • Proven ability to lead diverse teams, manage budgets, and achieve revenue / expense targets.
  • Knowledge of food and beverage trends, health and safety standards, and compliance requirements.
  • Hands-on, guest-oriented, and solutions-driven approach.
  • Bilingual (English / Spanish) preferred.
  • Must be available to work evenings, weekends, and holidays as needed.
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