Food & Beverage Manager

JOB OVERVIEW:

Under the general guidance of the Restaurant General Manager, the Food & Beverage Manager is responsible for overseeing the daily operations of the restaurant to ensure a seamless guest experience. This role involves managing service standards, supervising staff, driving revenue through effective sales strategies, and maintaining operational efficiency. The Food & Beverage Manager ensures the highest level of guest satisfaction through quality service, staff training, and effective communication with the kitchen and other departments. The role includes responsibility for scheduling, inventory control, cost management, and compliance with all health and safety regulations, while fostering a positive, team-oriented environment that reflects the brand’s values and service culture.

YOUR KEY RESPONSIBILITIES:

• Develop and execute the food and beverage marketing strategy for Delano Miami Beach, with a focus on Gigi Rigolatto, Mimi Kakushi, Rose Bar, and Café Delano. Set priorities with the Director of Marketing to drive reservations, repeat visits, and outlet revenue.
• Maintain a rolling F&B marketing calendar covering seasonal menus, holidays, special events, and dining promotions. Coordinate with outlet leaders and Operations to confirm campaign details, timing, and reservation availability.
• Translate each outlet’s brand identity into campaigns and content that speak to its audience. Tailor messaging to local diners, hotel guests, members, and international visitors based on each outlet’s positioning and access policies.
• Manage F&B email marketing through SevenRooms. Monitor the size and growth of the Gigi Rigolatto and Mimi Kakushi guest databases, segment audiences, and maintain a campaign schedule that drives reservations and encourages return visits.
• Lead F&B campaign planning across email, social, paid media, and reservation platforms. Brief creative and digital partners, review outlet content calendars, and verify that campaign copy, offers, and booking links are accurate before publication.
• Keep F&B menus, hours, offers, and reservation details accurate across guest touchpoints. Provide approved content for hotel website updates and coordinate changes across SevenRooms, outlet listings, and on-property collateral.
• Brief and oversee the production of F&B marketing materials, including menus, signage, and campaign assets. Coordinate photography and video shoots with outlet teams and creative partners to support seasonal campaigns and ongoing content needs.
• Work with F&B, Culinary, Operations, Sales, Revenue, and Membership to market dining experiences and support on-property activations. Identify relevant local partnerships and coordinate outlet support for approved media and influencer visits with the Director of Marketing and PR agency.
• Lead a weekly F&B marketing check-in with outlet and operations leaders to review upcoming campaigns, content needs, and deadlines. Coordinate with corporate brand and marketing teams as needed.
• Report monthly on outlet marketing performance, including SevenRooms database growth, email engagement, reservations, repeat visits, and attributable revenue where available. Use results, guest insights, and competitive activity to refine campaign priorities.
• Manage the approved F&B marketing budget and vendor deliverables.
• Support colleagues across departments as needed to deliver exceptional guest service.

ADDITIONAL RESPONSIBILITIES:

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

SPECIFIC JOB KNOWLEDGE & SKILLS:

• High School Diploma or equivalent education required; Bachelor’s Degree in Hospitality Management or related field preferred
• Minimum of 5 years of leadership experience in restaurant operations, preferably within an upscale or luxury lifestyle hotel or restaurant environment
• Strong knowledge of food and beverage service standards, guest relations, dining room operations, and team management
• Proven ability to lead high-performing service teams while maintaining a focus on guest satisfaction and operational efficiency
• Experience with restaurant reservation and POS systems; knowledge of OpenTable, MICROS, or similar systems preferred
• Excellent verbal and written communication skills in English; additional languages are a plus
• Ability to remain composed under pressure while multitasking and responding promptly to guest or team needs in a fast-paced environment
• Must be able to stand or walk for a minimum of eight hours per shift and work varied hours including evenings, weekends, and holidays
• Must be observant, proactive, and capable of making quick, effective decisions in high-pressure scenarios
• Physical ability to twist, push/pull carts, reach, bend, climb stairs, and lift or carry items as needed
• Ability to consistently push or lift items weighing 20 lbs or more
• Strong understanding of federal, state, and local laws relating to labor, occupational safety and health, wage and hour compliance, and food service sanitation
• Demonstrated strategic thinking and business awareness, with the ability to align daily operations with broader organizational goals
• Additional language ability preferred.
• All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.

All your information will be kept confidential according to EEO guidelines.