Mansions at Acqualina

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We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include:

Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs

JOB OVERVIEW:

Responsible for the management and daily supervision of all Food & Beverage operations at Mansions, including the continental breakfast service, weekend and holiday poolside restaurant, and weekend juice bar. Ensures quality, consistency, and efficiency in guest service, staff performance, and outlet profitability, in accordance with Mansions standards. Directs, implements, and maintains a service and management philosophy that guides and supports all team members in delivering exceptional experiences.

REPORTS TO: Residence Manager, Director of Residences

SUPERVISES: Supervisors, Servers, Back-waiters, Food Runners, Bartender, Butlers, Kitchen Staff, and On Call Temp Agency Employees

WORK ENVIRONMENT:

Mansions Breakfast/Juice Bar, Mansions Grill, Prep-Areas, and Kitchen/Stewarding Station

Job involves working:

• under variable temperature conditions (or extreme heat or cold).

• under variable noise levels.

• outdoors/indoors.

• around fumes and/or odor hazards.

• around dust and/or mite hazards.

• around chemicals.

KEY RELATIONSHIPS:

Internal: Staff in Mansions Grill, Bar, Butler Team, Stewarding/Kitchen, Catering/other F&B Services and Manager, Front Desk, Accounting/Housekeeping/Executive Offices and Engineering.

External: Mansions guest and residents/visitors, residents guest and resident/visitors and suppliers.

QUALIFICATIONS

Essential:

1. High school graduate or vocational training certificate, some college.

2. Minimum 18 years of age to serve alcoholic beverages.

3. 1-3 years experience as a F&B outlet Supervisor or Assistant Manager, preferably at luxury hospitality or private club operation.

4. Must currently hold or obtain a state-approved Food Manager Certification (e.g., ServSafe, NRFSP, Learn2Serve, Prometric, or equivalent) within 30 days of hire, in accordance with Florida Department of Health and DBPR regulations.

5. Knowledge of various food service styles (i.e., French service)

6. Fluency in English. Strong written, verbal, and non-verbal.

7. Compute basic arithmetic.

8. Familiarity with food and beverage cost controls.

9. Ability to:

• Enforce Forbes 5 Star standards, policies and procedures with staff.

• Prioritize and organize work assignments, delegate work.

• Direct performance of staff and follow-up with corrections where needed.

• Motivate staff and maintain a cohesive team.

• Ascertain training needs and provide such training.

• Be a clear thinker, analyze and resolve problems by exercising good judgment.

• Suggestively sell menu items, beverages and wines.

• Input and access information into P.O.S. system.

• Work without direct supervision.

• Perform payroll processes as directed.

• Perform job functions with attention to detail, speed & accuracy.

• Follow directions thoroughly.

• Work cohesively with co-workers as part of a team.

Desirable:

1. College degree.

2. Previous guest and resident relations training.

3. Previous Culinary training.

4. Secondary language skill such as Spanish or Russian.

5. Certification of previous training in liquor (TIPS), wine and food service.

6. Certification in CPR.

7. Certification of previous training in an alcohol awareness program.

PHYSICAL ABILITIES

Essential:

1. Flexible availability to fulfill weekend & holiday high volume movements demands.

2. Exert physical effort in transporting 25 – 30 pounds.

3. Endure various physical movements throughout the work areas.

4. Reach inches 2 – 3 feet.

5. Remain in upright position and be on feet for 8 – 10 hours throughout work shift.

6. Satisfactorily communicate with guests and residents, management and co-workers to their understanding.

ESSENTIAL JOB FUNCTIONS

(Include but are not limited to the following duties and responsibilities)

1. Maintain complete knowledge of all Mansions F&B policies, service procedures, and standards.

2. Ensures full compliance with Florida Department of Health regulations by maintaining and inspecting all food and beverage areas for proper health, safety, and sanitation standards to guarantee successful inspection outcomes.

3. Conducts regular inspections of kitchen, storage, and service areas to verify adherence to sanitation protocols, temperature controls, and hygiene practices.

4. Maintains detailed and accurate temperature logs for all food items, including hot and cold holding, cooking, reheating, cooling, and receiving, ensuring compliance with Florida Health Department regulations and readiness for inspections.

5. Retains accurate temperature logs for a period of [SPECIFY AMOUNT] days.

6. Maintains accurate documentation of all health, safety, and sanitation records for audit and inspection readiness.

7. Coordinates with the Culinary and Stewarding teams to ensure all food preparation and service areas meet or exceed Florida Health Department standards.

8. Holds and maintains a valid Certified Food Manager (ServSafe or equivalent) certification as required by the State of Florida.

9. Oversees that all food-handling team members complete Responsible Vendor Alcohol and Food Courses within the required timeframe of 30 days of hire, and maintain active certifications.

10. Provides ongoing training and guidance to staff on food safety, cleanliness, and proper handling procedures to uphold resort and state compliance standards.

11. Supervise and coordinate daily operations of the continental breakfast, poolside restaurant, and juice bar.

12. Anticipate guest and resident needs, providing attentive and personalized service at all times.

13. Ensure that any challenges, glitches, or concerns reported by residents are documented in BuildingLink and promptly communicated to the Management Office and VP&GM.

14. Maintain effective communication with the Residences Manager to align service standards and operational goals.

15. Oversee daily setup, service, and breakdown procedures for all outlets.

16. Monitor staff performance and appearance; provide corrective guidance where necessary.

17. Conduct pre-shift briefings to communicate daily information, specials, and guest notes.

18. Review weekly staffing schedules completed by supervisors according to business forecasts and labor guidelines.

19. Monitor and coach attendance, punctuality, and compliance with company grooming standards.

20. Train and coach team members on service standards, product knowledge, POS procedures, and reinforce food safety and handling practices.

21. Maintain positive team morale and promote a cooperative working environment.

22. Review daily sales performance, report results to the Director of Residences, reconcile discrepancies, and provide clear explanations to Accounting as needed.

23. Understand, establish and maintain par levels for supplies, china, glassware, and operational equipment.

24. Submit requisitions for replenishment and follow up on delivery accuracy and timeliness.

25. Coordinate with Culinary and Stewarding teams to ensure menu accuracy, daily specials, 86’d items, and compliance standards are communicated.

26. Ensure all menu displays, signage, and collateral are current and well presented.

27. Monitor food presentation and beverage service for quality and consistency.

28. Oversee opening and closing procedures, ensuring all duties are completed accurately.

29. Access POS system functions for reporting, payments, and transaction review.

30. Handle voids, adjustments, and payment issues in accordance with accounting procedures.

31. Prepare daily handover notes and communicate key operational updates.

32. Track daily and weekly revenue against budget goals and recommend adjustments as needed.

33. Assist in inventory control and monthly stock counts.

34. Collaborate with Engineering and Pool & Beach team for maintenance needs.

35. Hold quarterly meeting focused on outlet promotions, seasonal menus, and special events planning.

36. Attend designated meetings and relay relevant information to outlet teams.

37. Flexibly adapt to additional responsibilities as assigned by the Residences Manager to ensure seamless F&B operations.

SECONDARY JOB FUNCTIONS 

1. Assist and support the Residences Manager in planning and executing F&B promotions, events, and seasonal offerings.

2. Coordinate with the Residences Manager to participate in Acqualina-wide training programs and property initiatives.

3. Assist and actively participate in interviewing, selecting, and onboarding qualified F&B team members.

4. Conduct weekly meetings with the Chef de Partie to review food waste, menu feedback, and quality control measures.

5. Review weekly sales reports and coordinate with the Residences Manager and Culinary team to recommend menu or pricing adjustments.

6. Assist the Residences Manager in preparing weekly forecasts for revenues, covers, and labor costs.

7. Support in conducting monthly departmental meetings to review performance goals, feedback, and operational updates.

8. Expedite service on the floor or in the kitchen as business demands to maintain seamless guest experiences.

9. Update and maintain POS menu data, pricing, and configuration in coordination with the Residences Manager and Culinary team.

10. Complete required departmental administrative duties, including reports, documentation, and filing, in support of the Residences Manager.