Outdoor Dining Manager

Additional Information Job Number 26208619 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Fort Lauderdale, 1 N Fort Lauderdale Beach Blvd, Fort Lauderdale, Florida, United States, 33304VIEW ON MAP (Ritz-Carlton Fort Lauderdale, 1 N Fort Lauderdale Beach Blvd, Fort Lauderdale, Florida, United States, 33304) Schedule Full Time Located Remotely? N Position Type Management Pay Range: $53,600 - $65,000 annually Bonus Eligible: Y JOB SUMMARY Responsible for all outdoor Restaurant and Bar areas. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience u2022 High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR u2022 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations u2022 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. u2022 Maintains service and sanitation standards in restaurant and bar/lounge.. u2022 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team u2022 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. u2022 Encourages and builds mutual trust, respect, and cooperation among team members. u2022 Serves as a role model to demonstrate appropriate behaviors. u2022 Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. u2022 Develops specific goals and plans to prioritize, organize, and accomplish your work. u2022 Monitors and maintains the productivity level of employees. u2022 Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. u2022 Verifies compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. u2022 Verifies compliance with all applicable laws and regulations. u2022 Verifies compliance with food handling and sanitation standards. u2022 Verifies staff understands local, state and Federal liquor laws. u2022 Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team. u2022 Establishes guidelines so employees understand expectations and parameters. u2022 Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service u2022 Provides services that are above and beyond for customer satisfaction and retention. u2022 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. u2022 Manages day-to-day operations, verifies the quality, standards and meets the expectations of the customers on a daily basis. u2022 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. u2022 Empowers employees to provide excellent customer service. u2022 Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. u2022 Handles guest problems and complaints. u2022 Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. u2022 Verifies corrective action is taken to continuously improve service results. u2022 Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. u2022 Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities u2022 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. u2022 Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. u2022 Ensures employees are treated fairly and equitably. Strives to improve employee retention. u2022 Verifies employees receive on-going training to understand guest expectations. u2022 Solicits employee feedback, utilizes an

Created: 2026-01-08