Job Description
SUMMARY DESCRIPTION:
Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The General Manager of Outlets is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high.
RESPONSIBILITIES AND AUTHORITIES:
• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and when working.
• Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations.
• Be visible and interact with guests and team members to provide consistently high levels of quality service.
SPECIFIC DUTIES:
• Ensure all F&B team members are fully trained on, understand, and consistently execute the required steps of service for each outlet, including greeting, table maintenance, timing, upselling, guest recovery, and closing interactions.
• Hold managers and team members accountable for daily service standards, including proper uniform, name tag, grooming, professional appearance, and readiness for service prior to the start of each shift.
• Conduct regular service observations during operating hours and provide real-time coaching to ensure the team is delivering attentive, polished, and consistent hospitality.
• Partner with managers and supervisors to reinforce pre-shift communication, menu knowledge, allergy awareness, beverage knowledge, and outlet-specific service expectations.
• Maintain accountability for the overall floor presence and service culture of the outlets, ensuring managers are actively engaged with guests, supporting the team, and correcting service gaps as they occur.
• Ensure side work, station setup, service tools, menus, uniforms, and guest-facing areas are inspected prior to opening and maintained throughout service.
• Lead by example in creating a professional, service-forward environment where team members understand expectations, take pride in appearance, and deliver hospitality aligned with Arlo standards. Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel.
• Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling.
• Ensure F&B Operations adheres to all standards as determined by brand.
• Conduct daily pre-shift meetings to inform staff of events, reviews daily specials.
• Review performance evaluations, recognize team members for outstanding services.
• Coach, counsel, and discipline team members when necessary.
• Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary.
• Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed.
• Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass and Silverware.
• Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction.
• Maintain open lines of communication with all team members and departments.
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers.
• Aggressively recruit and staff department using company hiring standards (i.e. screening forms, evaluations and team interviews).
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Fulfill Manager-On-Duty shifts.
• Ensure hotel is compliant with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
• Encourage openness, problem solving and positive communication between team members by conducting productive monthly meetings.
• Ensure all new team members attend new hire orientation.
• Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training.
• Understand, implement, and monitor all sales promotions and encourage feedback from team members.
• Prepare and submit all required reports in a timely manner.
• Know and maintain safety and sanitation standards to provide team members and guests with a safe environment.
• Ensure compliance of all local liquor laws and sanitation/safety regulations.
• Assist in menu planning and preparation.
• Ensure daily and weekly cleaning schedule and side work is maintained.
• Assist with administrative duties such as budget process, P&L critique, forecast and payroll.
• Provide responsible service of alcoholic beverages.
• Ensure all team members review and successfully complete ******* awareness certification program and Food handler safety training, as required by state.
• Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store and maintain security of liquor inventories.
• Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately.
• Assist Beverage Manager, if applicable, in control of beverage cost and adhere to brand specific standards.
• Perform other duties as requested by management.
• Attend meetings/training as required by management.
REQUIREMENTS:
• High School diploma or GED certificate required, and equivalent work experience.
• Minimum five (5) years of experience in an F&B Managerial role. Previous department managerial experience in a hotel environment preferred.
• Must be able to stay on your feet for 8 hours plus
• Must work well in stressful, high-pressure situations and environments.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function
• Must be able to convey information and ideas clearly with strong oral and written communication skills.
• Must maintain complete confidentiality with regard to team member relations and any access to sensitive information or data.
• Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic mathematical functions.
Knowledge:
• Must have strong computer skills and financial knowledge required.
Certifications:
• Manager ******* awareness certification and Manager Food Service permit as required by local or state government agency.
• Other certification as required by hotel.
Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The General Manager of Outlets is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high.
RESPONSIBILITIES AND AUTHORITIES:
• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and when working.
• Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations.
• Be visible and interact with guests and team members to provide consistently high levels of quality service.
SPECIFIC DUTIES:
• Ensure all F&B team members are fully trained on, understand, and consistently execute the required steps of service for each outlet, including greeting, table maintenance, timing, upselling, guest recovery, and closing interactions.
• Hold managers and team members accountable for daily service standards, including proper uniform, name tag, grooming, professional appearance, and readiness for service prior to the start of each shift.
• Conduct regular service observations during operating hours and provide real-time coaching to ensure the team is delivering attentive, polished, and consistent hospitality.
• Partner with managers and supervisors to reinforce pre-shift communication, menu knowledge, allergy awareness, beverage knowledge, and outlet-specific service expectations.
• Maintain accountability for the overall floor presence and service culture of the outlets, ensuring managers are actively engaged with guests, supporting the team, and correcting service gaps as they occur.
• Ensure side work, station setup, service tools, menus, uniforms, and guest-facing areas are inspected prior to opening and maintained throughout service.
• Lead by example in creating a professional, service-forward environment where team members understand expectations, take pride in appearance, and deliver hospitality aligned with Arlo standards. Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel.
• Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling.
• Ensure F&B Operations adheres to all standards as determined by brand.
• Conduct daily pre-shift meetings to inform staff of events, reviews daily specials.
• Review performance evaluations, recognize team members for outstanding services.
• Coach, counsel, and discipline team members when necessary.
• Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary.
• Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed.
• Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass and Silverware.
• Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction.
• Maintain open lines of communication with all team members and departments.
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers.
• Aggressively recruit and staff department using company hiring standards (i.e. screening forms, evaluations and team interviews).
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Fulfill Manager-On-Duty shifts.
• Ensure hotel is compliant with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws.
• Encourage openness, problem solving and positive communication between team members by conducting productive monthly meetings.
• Ensure all new team members attend new hire orientation.
• Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training.
• Understand, implement, and monitor all sales promotions and encourage feedback from team members.
• Prepare and submit all required reports in a timely manner.
• Know and maintain safety and sanitation standards to provide team members and guests with a safe environment.
• Ensure compliance of all local liquor laws and sanitation/safety regulations.
• Assist in menu planning and preparation.
• Ensure daily and weekly cleaning schedule and side work is maintained.
• Assist with administrative duties such as budget process, P&L critique, forecast and payroll.
• Provide responsible service of alcoholic beverages.
• Ensure all team members review and successfully complete ******* awareness certification program and Food handler safety training, as required by state.
• Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store and maintain security of liquor inventories.
• Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately.
• Assist Beverage Manager, if applicable, in control of beverage cost and adhere to brand specific standards.
• Perform other duties as requested by management.
• Attend meetings/training as required by management.
REQUIREMENTS:
• High School diploma or GED certificate required, and equivalent work experience.
• Minimum five (5) years of experience in an F&B Managerial role. Previous department managerial experience in a hotel environment preferred.
• Must be able to stay on your feet for 8 hours plus
• Must work well in stressful, high-pressure situations and environments.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function
• Must be able to convey information and ideas clearly with strong oral and written communication skills.
• Must maintain complete confidentiality with regard to team member relations and any access to sensitive information or data.
• Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic mathematical functions.
Knowledge:
• Must have strong computer skills and financial knowledge required.
Certifications:
• Manager ******* awareness certification and Manager Food Service permit as required by local or state government agency.
• Other certification as required by hotel.
💡 Quick Summary
Seeking a career-building opportunity? The GM of F&B Outlets position is now open for candidates interested in the Hotel Jobs sector. This role in Miami offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
