Description WE ARE 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! OUR CULTURE | Individual Distinction, Collective Soul 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. A day in the life... 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. Essential Duties & Responsibilities Guest Experience & Service • 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. Team Leadership & Development • 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. Operational Excellence • 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. Safety & Compliance • Maintain compliance with resort policies, departmental procedures, food safety requirements, alcohol service standards, and applicable regulations. • Respond appropriately to guest and team member accidents, injuries, and emergency situations. • Maintain required ServSafe Food Safety Managers certificate and responsible alcohol service certifications. • Participate in required company, departmental, safety, and Human Resources training. Requirements • Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred; or equivalent hospitality experience. • 3+ years of progressive Food & Beverage experience, with previous supervisory or management experience strongly preferred. • Luxury hotel, resort, upscale restaurant, or high-volume hospitality experience preferred. • Demonstrated ability to lead, coach, motivate, and develop a diverse team. • Strong guest-service mindset with the ability to confidently resolve concerns and recover the guest experience. • Working knowledge of restaurant and bar operations, service standards, food safety, and responsible alcohol service. • Understanding of labor management, inventory, and cost control. • Strong communication, organization, and interpersonal skills. • Ability to remain composed and make sound decisions in a fast-paced environment. • Comfortable working alongside the team and maintaining a highly visible presence during service. • Professional appearance and presentation consistent with luxury hospitality standards. • Ability to work a flexible schedule based on business needs, including evenings, weekends, and holidays. • Must meet Noble House Hotels & Resorts background screening requirements.