Michael Sall

About Michael Sall

Hospitality leader focused on operational excellence, team development, and delivering…

Experience

1. Food and Beverage Manager

   Woodfield Boca Raton

   Jul 2024 — Present · Boca Raton, FL, US

   Key Responsibilities:Lead, oversee, train, manage, coach, motivate, and assist the service staff.Develop professional service-based relationships with members and guests, including remembering and addressing them by their surnames, knowing preferences, and being regularly present and available during service.Be visible to members and guests by greeting and visiting tables to ensure a welcoming environment and that the dining experience meets or exceeds expectations. If issues do arise, ensure necessary corrective action is taken.Investigate and resolve complaints and communicate resolutions.Prepare or assist in developing restaurant floor plans, seating, and diagrams based on anticipated reservation counts and member/guest needs.Conduct or oversee pre-dining meetings with food and beverage staff to relay information and policy changes, brief staff on all pertinent club/dining-related information on a daily basis, and inspect service staff, ensuring proper and clean appearance, including full uniform adherence.Ensure proper set-up of dining areas and suggest improvements in dining room procedures and layout and ensure side-work is accomplished and cleaning of equipment and storage areas is completed before, during and after dining according to scheduled assignments.Produce daily meal sales analysis and other reports from the POS computer system.Assist in developing, recommending, and monitoring the F&B budget, analyze and explain variances, and recommend adjustments as needed.Develop and implement procedures, processes and training that will ensure consistent and exceptional standards of service, a knowledgeable staff and a professional appearance.Communicate necessary information to the Executive Chef, Food & Beverage Director, and other Club personnel on a timely basis, reviewing details and changes for the preparation and execution of events.Assist with monthly inventories, including liquor and dry goods.Manage catering/banquet events.