Jobs at B Ocean Resort Fort Lauderdale Beach

Supports month-end close and daily accounting operations by preparing journal entries, reconciling balance sheet accounts, maintaining ledgers, assisting with AP/AR, analyzing variances, and producing US GAAP-compliant reports. The role also uses ERP and reporting tools to improve workflows, automation, and data quality.

Maintains hotel buildings, grounds, mechanical and electrical systems, life-safety equipment, pools, and utilities. Troubleshoots and repairs HVAC, plumbing, electrical, laundry, kitchen, and other equipment; performs preventive maintenance; manages service contracts and compliance; documents work orders and inspections; responds to guest and departmental requests; and supports hiring, training, and team performance.

Maintains and repairs hotel mechanical, electrical, HVAC, plumbing, life-safety, pool, kitchen, laundry, and other equipment. Performs preventive maintenance, grounds and building upkeep, responds to guest and department requests, coordinates service contracts, maintains compliance with codes and standards, and supervises or supports maintenance staff. Requires flexible scheduling, safety compliance, and physical ability to work in varied environments.

Leads front-of-house operations across the resort’s food and beverage outlets, managing outlet leaders and associates, guest experience, service standards, staffing, training, beverage operations, revenue, labor, inventory, and profitability. Partners with the Executive Chef while maintaining separate front-of-house accountability. Oversees compliance, service recovery, financial performance, scheduling, and leadership development in a high-volume resort environment.

Keeps kitchen and service areas clean, safe, and stocked by washing and sanitizing dishes, glassware, cookware, and equipment. Maintains floors, work areas, waste, recycling, and sanitation checklists; monitors dish-machine temperatures and sanitizer levels; and manages supplies and pars. Supports banquet setups, breakdowns, receiving, storage rotation, basic prep, and equipment movement while following food-safety, chemical-handling, PPE, OSHA, and SDS requirements.

Supervise stewarding staff and oversee dishroom, storage, and utility areas. Maintain health, safety, cleanliness, sanitation, equipment upkeep, inventory control, and support culinary, banquet, and buffet operations to ensure excellent guest service.