Food and Beverage Manager Tin Roof

Description

Ocean Key Resort and Spa is a 4-diamond award-winning resort in downtown Key West, FL. We are located in the heart of the action with exquisite sunsets and Mallory Square in our backyard. We're a busy resort with 100 guest rooms, 2 restaurants, a tranquil and tropical Spa, picturesque pool and lounge, fitness center, and so much more!

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun.

Hot Tin Roof is a local and guest favorite known for defining the flavors of “Key West Cuisine,” blending Cuban and Caribbean influences with fresh local seafood and seasonal ingredients.

The Food & Beverage Manager is a hands‑on, visible leader who will spend most of their time leading the Hot Tin Roof team while being cross‑trained to support the world‑famous Sunset Pier. This role focuses on creating exceptional guest experiences, coaching and developing team members, maintaining service and quality standards, and supporting strong day‑to‑day operations.

We’re looking for an engaging hospitality professional who leads by example, connects naturally with guests and team members, and thrives in a fast‑paced resort environment. Flexibility to work evenings, weekends, and holidays based on business needs is required.

• Maintain a visible presence throughout the operation and actively engage with guests and team members.
• Anticipate guest needs and ensure prompt, warm, and professional service.
• Monitor the guest experience throughout service and respond quickly to concerns or opportunities for service recovery.
• Build guest relationships and create memorable experiences that encourage repeat business and positive reviews.
• Ensure service standards are consistently executed across assigned outlets and events.
• Observe team member interactions with guests and provide real‑time coaching when needed.

• Lead by example and foster a positive, collaborative, and accountable work environment.
• Conduct daily pre‑shift huddles to communicate business levels, service expectations, events, VIPs, menu updates, and other pertinent information.
• Coach, mentor, and develop team members to strengthen performance and support professional growth.
• Provide timely feedback and address performance or conduct concerns in partnership with Food & Beverage leadership and Human Resources.
• Support onboarding and ongoing training to ensure team members understand service, safety, and operational expectations.
• Monitor professional appearance and grooming standards.
• Coordinate staffing, breaks, and floor coverage based on business demands.

• Oversee daily outlet operations to ensure smooth, efficient, and consistent execution.
• Inspect dining, bar, service, and support areas for cleanliness, organization, safety, and readiness.
• Ensure tables, service stations, menus, wine lists, supplies, and equipment are properly maintained and prepared for service.
• Monitor business flow and proactively address service delays, congestion, staffing needs, or other operational challenges.
• Work alongside the team during peak business periods and provide hands‑on support as needed.
• Ensure opening and closing procedures are completed accurately, including securing bar and service areas.
• Perform Manager on Duty (MOD) responsibilities as scheduled.

• Maintain compliance with resort policies, departmental procedures, food safety…