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• Lead and mentor the FOH team by setting a high standard for exceptional service skills, service etiquette, and professionalism. Encourage team members to reach their full potential and provide guidance and support.
• Lead by example by following company guidelines relating to grooming and uniforms as well as the attendance policy.
• Adhere to the outlet’s Standard Operating Procedures and Sequence of Service Standards in accordance/connection with Forbes & Michelin standards.
• Maximizes associates' effectiveness by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Ensures that all associates have a complete understanding of and adhere to associate rules and regulations.
• Ensures that associates follow all hotel, company, and local rules, policies, and regulations relating to fire and hazard safety and security.
• Participate in daily/weekly service-culinary meetings to share insights, discuss strategies, and work together to enhance the restaurant’s quality of service and guest experience.
• Be a team player and lead by example in supporting other team members across different roles if and when called upon by the Department MOD.
• Accept direction and constructive criticism from management.
• Alert the GM & AGM when necessary: e.g., spillages, guest attention, emergencies.
• Report any incidents of theft, vandalism, or violations.
• Oversees the punctuality and appearance of all Food and Beverage associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

• Maintain a positive, professional, and pleasant/friendly attitude every shift.
• Provide excellent customer service to everyone, anticipating the guests’ needs.
• Greet guests and take their orders utilizing suggestive/up-selling techniques.
• Actively listen and respond positively to guest questions, concerns, and requests to resolve issues.
• Anticipate guest needs, ascertain satisfaction, offer suggestions, and respond urgently and appropriately to guest concerns and requests.
• Be familiar with the property's services/features and local attractions/activities to respond to guest inquiries.
• Check beverage and food orders before serving to ensure they are correct and properly presented.
• Anticipate guests’ needs, respond promptly to guest inquiries, and manage guest relations to ensure satisfaction.
• Handle guest complaints with professionalism, following company protocols to resolve issues and ensure guest satisfaction.
• Ensure that minimum Forbes and Michelin standards have been implemented by the entire service team.
• Respond to the results of the mystery shopper audits and ensure that the relevant changes are implemented to correct any trends with service standards shortfalls.
• Work closely with the GM and AGM in a supportive and flexible manner, focusing on the hotel's overall success and the satisfaction of hotel guests.
• Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments.
• Assists in conducting monthly inventory checks on all operating equipment and supplies.
• In the absence of the GM or AGM, conduct daily pre-shift briefings to associates on preparation, service, and menu.
• Participate in daily pre-shifts to discuss the previous night’s service and share improvements on how service shortfalls can be corrected and overall service be elevated.
• If appropriate, assist in liaising with the kitchen and beverage department on daily operations and quality control.
• Be a hands-on supervisor, present at all times in the outlet, and lend operational support/guidance to servers, shift assistants, and runners.
• Assists with conducting monthly inventory checks on all operating equipment and supplies.

• Participate in regular staff meetings to inform employees about changes to SOPs or SOS and ways to increase sales and improve service.
• Maintain detailed knowledge of menu offerings, wine lists, and all aspects of service to guide and educate guests and staff.
• Support the leadership team in delivering daily training and role-play sessions to ensure consistency in meeting the establishment's standards. 
• Work closely with the Chef Partner, Chef de Cuisine, and F&B leadership to create and maintain exceptional dining experiences.

• Following the checklists provided, ensure opening, ongoing, and closing side work is complete.
• Monitor and maintain cleanliness, sanitation, and organization of bar top, tables, service areas, and outlets. 
• Ensures supplies/ingredients are properly stocked before, during, and after shift.
• Ensures that daily and weekly cleaning duties (such as the cleanliness of fridges, ice machines, etc.) are carried out consistently without reminding and carries out spot checks of the work of others to ensure the outlet maintains the highest level of cleanliness and hygiene. 
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Observe the physical condition of the outlets' facilities and equipment and make recommendations for corrections and improvements as needed.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach, and working hours.
• All other duties as required.

• Experience in using POS – Info Genesis 
• Experience in using reservations management system – Sevenrooms 
• Be PCI compliant

• High School Diploma or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler Certificate.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
• Minimum of 21 years of age to pour alcoholic beverages.
• WSET Level 2 and/or Master Court of Sommelier certified. 

• At least 2 years of fine dining experience in a luxury 5-star establishment or stand-alone restaurant
• Experience across multiple positions within a restaurant. 
• Familiar with Forbes and Michelin standards 

Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.