Board of Directors Meeting 6.9.2022 Full Binder

Board of Directors
Meeting

Date: June 9th, 2022

Time: 5:30 PM

NOTICE OF A BOARD OF DIRECTORS MEETING

To: All Association Members

Notice is hereby given in accordance with Section 4.6 of the By-Laws of Jade Signature Residences
Condominium Association and Florida’s Condominium Act, that a meeting of the Board of Directors will
take place for the purpose of addressing the items detailed in the Agenda below. The Board of Directors
Meeting will be held at the date, hour and place noted below:

Date: June 9th , 2022

Time of Meeting: 5:30 p.m.

Location of Meeting: Conference Room (management office)
16901 Collins Avenue
Sunny Isles Beach, FL 33160

AGENDA
A. Call to order
B. Proof of Notice of Meeting
C. Establishment of Quorum of Directors
D. Discussion on F&B Updates

1. Training
2. Staffing
3. Menu
4. Procurement
5. Liquor license
E. New Business
1. Discussion and Vote to Change Association Counsel
2. Appointment of Christian Klotz to the Board of Directors
3. Discussion and Vote on Pool Furniture Proposal
F. Adjournment

Posted: June 7, 2022

Meeting Date: June 9th, 2022 Call to Order A
3, 2016, 2015 Proof of Notice of Meeting B
Establishment of Quorum of Directors C
Discussion on F&B Updates D

New Business E
Adjournment F

Call Meeting to Order
Time:__________________

JADE SIGNATURE CONDOMINIUM ASSOCIATION, INC.
(THE “ASSOCIATION”)

PROOF OF NOTICE AFFIDAVIT

STATE OF FLORIDA )

)

COUNTY OF MIAMI-DADE )

The undersigned General Manager for the Association, who, having been first duly sworn under oath,
hereby swears and affirms upon direct, personal knowledge that the Notice of Board of Directors of the
Association ( the “Meeting”) called for Thursday, June 9th, 2022 to be hosted at the Conference Room
for Jade Signature, a Condominium, located at 16901 Collins Avenue, Sunny Isles Beach, Florida
33160, was posted in a conspicuous location on the condominium property in accordance with the
requirements of the Florida Statute, By-Laws of the Association and the Board of Directors.

Dated as of this 9th day of June, 2022

___________________________________
Astrid Mota, General Manager

The foregoing instrument was acknowledged before me this 9th day of June, 2022 by Astrid Mota,
as General Manager for JADE SIGNATURE CONDOMINIUM ASSOCIATION, INC., a Florida not-for-
profit corporation, who is personally known to me.

_____________________________
NOTARY PUBLIC
State of Florida at Large

Determination of Quorum

Board Director Office Present Attendance Method
Bruno Prado President Yes No Person / Phone
Vice President Yes No Person / Phone
Cristiano Camara Yes No Person / Phone
Andrew Szpiro Secretary Yes No Person / Phone
Marcos Fasja Director

Training

FOOD & BEVERAGE TRAINING

ACKNOWLEDGMENT OF RECEIPT OF F&B TRAINING MANUAL

This will acknowledge that I have received my copy of the Food & Beverage Training Manual
and that I will familiarize myself with its contents.
I understand that this training manual represents the current policies, regulations, and
department Standard Operating Procedures (SOPs), and that any and all policies or practices
can be changed at any time by Jade Signature, First Service Residential.
My signature below certifies that I understand that I will be held accountable to the standards
and information contained in this training manual as well as any additional Food & Beverage
supplemental training information provided to me.
Employee Name: ___________________________________________________
Employee Signature: ________________________________________________
Date: _________________________

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PURPOSE OF THE TRAINING MANUAL

The purpose of this training manual is to inform The Food & Beverage Department staff of
company guidelines and policies, as well as to provide a basis of knowledge for key
department skills and information. Please keep in mind that Jade Signature can modify the
training information contained in this manual at any time. Revised information will be
distributed accordingly. If there are any questions regarding information contained in this
training manual, ask a Supervisor, Department Head or Human Resources for clarification.
This manual is designed for training purposes only. The contents of this manual are not to be
construed as any form of an employment contract. Please refer to the First Service Residential
Handbook for a complete overview of employment guidelines and policies, which supersedes
all information contained in this training manual, or other representations that contradict the
at-will nature of employment with us.
During your Training you will have 2 weeks on hands training/shadowing with the Lead Server.
First month you will be receiving on going feedback from your manager on any areas of
improvement. There will be a monthly Test your knowledge interactive exercise to show case
your skills, and focus on a Vision value.

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Our Mission
Deliver exceptional service and solutions that enhance the value of every property and the
lifestyle of every resident in the communities we manage
Our Vision
Our values are the foundation upon which FirstService Residential is built and serve to guide
each of us every day. Our associates -- the heart and soul of our company -- share these
values.

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GENERAL INFORMATION

Address: 16901 Collins Avenue., Sunny Isle Beach, FL 33160
F&B Office (786)496-0175
BBG Restaurant (786) 347-1683

Jade Signature’s Fast-Facts
Jade Signature’s extraordinary resort-like experience is further enhanced by having three floors
entirely dedicated to amenities and 53 stories of elegantly sculptural, flow-through residences
that boast breathtaking views both eastward over the ocean and westward over the bay and
city. This perfect union of building and stunning oceanfront location, makes Jade Signature
not just the latest, most refined addition to Fortune’s coveted Jade Building collection, but also
a world-leader in the next wave of residential design

• Created by Pritzker Prize-winning • Teens’ tech lounge
architects Herzog & de Meuron
• Children’s playroom with video
• Stunning interiors by French design games and smart board
firm PYR, led by Pierre-Yves Rochon
• Toddler sensory and reading center
• Botanical journey cultivated by
• 25-meter lap pool on south side of
renowned landscape tower offering maximum sun
exposure
architect Raymond Jungles
• Wine bar
• Shabbat elevator
• Health and wellness center with
• Beach Pavilion Terrace sauna and steam room

• Breakfast area with indoor /outdoor • Coed hammam / Turkish bath
seating on beach pavilion terrace
• Invigorating cold rain shower
• Business center with conference
room and private office • Relaxing water terrace with
massage cabanas and Jacuzzis
• Reading lounge overlooking the ocean

• Library

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LSOP-BBG01
GREETING/ORDER TAKING
SERVERS/BARTENDER

• Greet Guest within 1 minute
• Ask resident how many guests will be dining today
• Gather the menu and go to the guest table
• Introduce yourself “Good morning/afternoon, my name is JON. I will be your server for

today, may I start you off with a cocktail/coffee/iced coffee etc.
o If they say NO we are ready to place our order:
 Engage with the resident and advise them of today’s special
 Ask for the apartment number and Name of the guest (It’s ok to ask the
resident to repeat their name if you did not understand)
 Write everyone’s order
 Put the seat number next to the order pertaining to the resident follow
sequence of service listed below(if there is a lady on the table she will be
position 1)
 Repeat the order in detail including protein temperature/ special request
ESPECIALLY food allergies (advise the kitchen/chef)
 Serve ice water to the table
 Input the order in the POS with seat number on each item. Add all
preferences pertaining to the order ex: no sauce, no garlic. For allergies
ensure you type “ALERGIC TO shellfish, almonds, peanuts, soy,etc”
 Ensure you add 1st course/2nd course on the tickets and fire the course when
the guest is ready in order for the kitchen to start cooking the next course
 Deliver the food to the table in the correct sequence
 Ask the resident if they would like to order any refreshments
 Deliver the refreshments and ask if there is anything else you may get for
them
 Follow their lead
o If they say Yes I would like a refreshment:
 Engage with the resident and advise them of today’s drink specials
 Ask for the apartment number and Name of the guest (It’s ok to ask the
resident to repeat their name if you did not understand)
 Write everyone’s order
 Put the seat number next to the order pertaining to the resident follow
sequence of service listed below (if there is a lady on the table she will be
position 1)
 Repeat the order in detail including special request ESPECIALLY allergies
(advise the Bar and kitchen)
 Serve ice water to the table

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 Input the order in the POS with seat number on each item. Add all

preferences pertaining to the order ex: whiskey neat, double, rocks, light

ice etc

 Deliver the refreshments to the table in the correct sequence

 Ask the resident if they would like some time to review the menu?

 Take the order when they are ready

 Follow the order taking procedure as indicated above

• After 5 minutes ask how everything is and offer refills

• Focus on the tables movement to ensure service does not fall short of expectations

• Wait 1 minute after guest is done with their meal to ask if you may retrieve their plate

• Offer after dinner cocktail / espresso / dessert once all residents are done with their main

course

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31

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SERVICE EXCELLANCE, ATTENTION TO DETAIL, TABLE ENGAGEMENT, ANTICIPATION OF GUEST
NEEDS, SINCERE GREETING AND FOND FAREWELL IS THE KEY TO HOSPITALITY SERVICE. WELCOME
TO FIRST SERVICE AT YOUR SERVICE

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PROFESSIONAL APPEARANCE

For a professional appearance, according to Employee Handbook and set forth in the Dining
Training manual, uniforms are checked daily by department managers upon the arrival to
assigned shifts, at set-up, and during a shift.

HAIR
Woman’s hair below shoulder length should be confined so that it does not fall forward over
there face. Please braid or tie so it goes down your back. Hair color should be of natural color.
Hair styles should not be distracting.
Men’s hair should be no longer than collar length with sideburns ending at the bottom of ears.
Close clean shave at all times.
Kitchen associates should have hair up and covered at all times.

NAMETAGS
All team members will be issued a nametag that shall be worn with pride on the left side of your
shirt. It should be worn at all times.

MAKE-UP
Make-up should be worn to accentuate the natural beauty of the skin. At no time should the
make-up be seen as a distraction to the members. Managers have the authority to ask staff to
tone down their make-up application.

NAILS/HANDS
Finger nails for both women and men should be kept short and clean. All nail polish for women
should be of natural or clear color. Chipped nail polish is unacceptable.
Hands must be washed prior to reporting to duty, in between, and after any task.

JEWELRY
One bracelet or one watch per arm. One small earring per ear is acceptable for ladies no
dangling, hanging, or large hoops. Men are not allowed any earrings. No other body piercings
are permitted. Example: tongue, nose, cartilage

BATHING AND DEODORANTS
Good personal hygiene begins with daily bathing and use of deodorants. No overwhelming
colognes. Chewing gum is not permitted during shift.

PIERCINGS AND TATTOOS
No tongue rings, nose rings or any other piercings are permitted during shift. Tattoos are not to
be seen.

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SHIRTS
Company issued shirt should be clean and pressed with crease going down the arm. Shirt must
be tucked in at all times. Only white under shirts allowed.

PANTS
Company issued pants/shorts should be clean and pressed with crease. No tight-fitting pants
and must be hemmed if long. A black belt should be utilized.

SHOES
Nonskid, slip resistant polished black leather shoes. ONLY BLACK SOCKS!!!

• In an effort to reduce the number of accidents related to slips, trips and falls, we require
all Food & Beverage employees to wear closed-toe, slip-resistant shoes.

• Approved footwear is considered part of an employee’s uniform and must be worn at all
times while working.

• First Service Residential does not require employees to purchase shoes of a specific brand
or from a specific retailer; however, footwear must meet certain requirements to be
considered an approved slip-resistant shoe.

• Managers will regularly perform inspections to ensure compliance with the policy.
• Employees who report for duty wearing unapproved footwear will not be permitted to

work. Further, failure to follow the Footwear Safety Policy will result in disciplinary action.

EQUIPMENT • 1 master key
• 4 ball point pens • Radio with earpiece
• 1 writing pad
• 1 Wine key

PROFESSIONAL CONDUCT
• Employees are expected to maintain a professional image, including arriving to work in
the appropriate uniform, pressed, buttoned and tucked in; wearing a name tag.
• SMILE!
• Eating, drinking, chewing gum, and smoking are prohibited in front of members.
• Avoid discussing personal matters, company business or information regarding members,
with or in front of members and guests.
• Avoid congregating and excessive talking on the floor and in the side-stations, which
may become distracting to members.
• Employees must use designated employee restrooms.
• Greet each member you pass by last name, with eye contact, with a warm sincere
greeting.
• Cell phone use is prohibited. Limit personal calls to meal and break times. A manager
must be notified if you are leaving your workstation to make an emergency call.

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*Employees are responsible for laundering and maintaining their uniforms. Alterations are not
permitted without prior approval from management. The full cost of a uniform item that is
stained, ruined or lost will be charged to the employee. Company-issued uniforms and
equipment must be returned upon employment separation.
Employees who do not comply with the professional image and/or uniform standards will not
be permitted to work.

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SERVICE STANDARDS

Standards/ Culture: A level of quality. A collective set of ideas used as a measure, norm, or
model in comparative evaluations. level · grade · caliber · merit · excellence

These fundamental service expectations are designed to create consistency throughout the
property. They detail our standards for problem solving grooming, housekeeping, safety, and
efficiency. Together these basics help to ensure that we meet our member service standards
and expectations.

Safety First – We are responsible for creating a safe, secure, and accident-free work environment
for our members, guests, and each other. Employees must comply with company safety policies
and report any security or safety risks immediately.

Communication – It is every employee’s responsibility to:

• Support Jade Signature/First Service Residential objectives
• Bring any complaints or comments to a manager’s attention
• Be knowledgeable about services provided
• Promote First Service Residential events

Lateral Service – It is every employee’s responsibility to create an environment of teamwork and
lateral service to ensure the needs of our members and guests are met.

Empowerment – If a member or guest has a concern or a special request, we are empowered
to do our best to address their needs. Employees should stop what they are doing to assist the
member or guest.

Personalized Service – We are all responsible for identifying each member by name and
communicate member preferences with other staff members. Personalized service is how we
take service to the next level.

Smile – We are on stage:

• Always maintain positive eye contact.
• Use the proper vocabulary with our members, their guests, and each other.
• Use phrases like: Good Morning! I’d be happy to! My pleasure! Allow me!
• Choose your Attitude and show it with body language

Complete the Job – If a member complains to an employee, that employee owns the member’s
concern. They are expected to see it through to the member’s satisfaction. Employees should
inform a manager and always follow up with the member to ensure that the problem has been
fully resolved.

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Cleanliness – Uncompromising levels of cleanliness are the responsibility of each employee. If
you see something on the floor, take a moment to pick it up.

Be an ambassador – Support Jade Signature inside and outside the workplace. Always speak
positively and remember to communicate concerns to the appropriate person.

Don’t tell, show – If a member or guest asks for directions, escort them to the location. It only
takes a couple of minutes and creates a lasting positive impression. (WE NEVER POINT)

Telephone Etiquette – Always use proper telephone etiquette, even. Answer the phone within
three rings and with a smile. Use the member’s name whenever possible. Remember, you can
hear a smile over the phone!

Personal Appearance – Take pride in and care of your personal appearance. Employees are
expected to convey a professional image.

Protect this House – All employees are responsible for protecting the company’s assets, which
include the physical building, fixtures, and equipment. This also includes being responsible for
our time and taking pride in our work.

Time Management – You are responsible to make efficient use of your time while on the clock.
Try to be productive avoid unnecessary or wasteful conversations.

Gratitude – Focus on the positive!

Everybody, Somebody, Anybody, & Nobody

This is a little story about four people named Everybody, Somebody, Anybody, and Nobody.
There was an important job to be done and Everybody was sure that Somebody would do it.
Anybody could have done it, but Nobody did it.
Somebody got angry about that because it was Everybody's job.
Everybody thought that Anybody could do it, but Nobody realized that Everybody wouldn't do
it.
It ended up that Everybody blamed Somebody when Nobody did what Anybody could have
done.

Lateral Service
Teamwork is essential to the success of our daily operation. Statements such as, “It’s not my job”
or “It’s not my table” are unacceptable and will not be tolerated. It is everyone’s responsibility
to ensure all our residents receive the upmost attention. Additionally, working as a team makes
everyone’s job easier and a lot more fun!

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Effective Serving: monitoring the whole dining room for areas needing attention, will ensure a
team effort to provide a hospitality experience. Examples include:
• Bringing a member, a clean napkin, or a clean utensil if they drop theirs or if it is excessively

soiled
• Answering the telephone before the 3rd ring
• Refilling beverages before a member asks
• Assisting to bus a table
• Picking debris up off the floor such as straw tops, cocktail napkins, or sugar packets
• Performing another Server’s side work if they are unable to get to it in time
• Delivering drinks
• Scanning the whole dining room and refilling iced tea, water and coffee for our members

without them asking

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EMPLOYEE – MEMBER RELATIONSHIP

The member is a private club’s lifeblood. It is imperative that all service staff make member’s
satisfaction their number one priority.

We will create a “home away from home” for our members and their guests by:
• Offering an atmosphere of sincerity, warmth, finest personalized service, and refined

ambiance.
• Addressing a member by name

A Member’s Role
 The member is the most important person in our business.
 The member is not dependent on us. We are dependent on them.
 The member is never an interruption of our work; they are the purpose of it.
 The member is the lifeblood of our business.

Member Reality
Perception

The perceived action or inaction of an employee is reality to the members.

Speaking with the Member
Employees are encouraged to actively strike up conversations with members to personalize
service. Conversation should be kept polite, professional, and light. Put forth general
conversation starters to initiate conversation, and then allow the members to control the topic
of conversation. Employees should gage the situation to interpret when it may be appropriate
to keep conversation at a minimum so as not to intrude. The goal is to be friendly without being
overly familiar.

Examples of overly familiar conversation include:
 Addressing a member by their first name.
 Speaking to the member as though they were a personal friend.
 Asking personal questions or speaking or sharing very personal information.
 Using slang phrases and terminology.
 Rambling on with conversation.

Employees must avoid discussing the following when speaking with members:
 Personal matters
 Money
 business
 Religion
 Asking for a favor
 Politics

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 Controversial topics

An example of unprofessional conversation about the property’s business includes comments
such as, “The food is getting better since they got rid of the old chef and hired the new guy,”
and or talking/making negative comments of employee/management staff.

Employee – Management Relationship
An effective team requires cohesive relationships on two levels, employee to employee and
employee to manager. If one of these relationships is lacking, the entire team suffers.

Employee – Employee Relationship

To achieve great relationships with your co-workers
1. Competence. You strive to be the best at what you do, demonstrating you can “carry your

weight” in achieving the company’s goals.
2. Reliability. You can be depended on to show up for work on time and to follow through on

your commitments.
3. Honesty. You tell the truth no matter the implications.
4. Integrity. You are known for your consistent principles.
5. Respect for Others. You treat everyone with the same level of professionalism and courtesy.
6. Self-Upgrading. You seek ways to consistently grow your knowledge and improve your skills.
7. Being Positive. You demonstrate an upbeat attitude and are a problem-solver.
8. Supporting Others. You share the spotlight with colleagues, take time to show others how to

do things properly, and lend an ear when necessary.
9. Staying Work-Focused. You “check your personal matters at the door,” not allowing them to

interfere with your work.
10. Listening Carefully. You listen first, speak second, and allow others to express their input and

opinions without judgement.

The Difficult, Grouchy, Unreasonable, Chronic Complaining Hard-to-Please Member
At some point in this business, you’ll have the distinct displeasure of serving a difficult member.
Generally, this type of member will be hard to please at every point during the meal and be a
direct test of your people skills. How do you deal with this type of member? Emotional constraint,
control, and a general unwillingness to allow this type of member to get under your skin.

• The effect of practicing emotional constraint is that you won’t be shaken to the point where
your service for other tables deteriorates, and this constraint could have a disarming effect
upon the member who experiences your being nice when he/she is not.

• The phrase “to kill them with kindness” is used often in the hospitality business. It means to
simply refuse to let the member upset you and to be extra nice with the member who is
angry or rude or perpetually dissatisfied.

• Don’t lose your self-respect. Get a manager involved.

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Helpful Phrases
I believe I can help….
I understand why that would…
How to Say the “No” Word
I would like to be helpful, however I’m afraid we are unable to meet your demands, may I
suggest….
We are unable to do this, however, may I suggest the following
3 Step Secret to Life

1. Activity Listen
2. Repeat Back
3. Solution

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Appropriate – Professional Inappropriate – Too Casual

Good morning/afternoon/evening Hi, What’s Up

I will find out/ I am not sure but please allow I don’t know.
me to get the information for you

Yes, Certainly, Absolutely Yep, Uh-huh, Yah

Certainly, My pleasure, Right away, I would be No problem, Okay, Okey Dokey, Sure, You

happy to, Of Course, Yes ma’am, Yes Sir, Got It

Excellent choice

How may I assist you? Can I help you? What can I do for you?

Have a pleasant day Good bye, Bub-bye, See ya later

Please forgive me, please accept my Sorry

apologies

Pardon? Excuse me? What? Huh?

Please allow me, I will take care of it I’ll do it, I gotcha, Betcha

Ladies and gentlemen, Madam, Sir, Mr. Smith, Folks, Guys, Gal, Love, Dear, Boss, Brother,

Mrs. Smith Honey

May I ask who is calling? Who is this?

I do apologize for that Mrs. Smith, I’ll be happy I wasn’t the one you talked to.

to assist you. You didn’t talk to me but I’ll help you.

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Answering the Telephone PROCEDURE
STANDARD

• Answer calls as follows, “Good afternoon. • Ensure all calls are answered within three
Thank you for calling BBG. This is John. How rings.
may I assist you?”
• If the caller requests to speak with a
o “Good morning” – Before 12:00 p.m. manager and the manager is unavailable
o “Good afternoon” – Before 5:00 p.m. or you cannot locate him/her in a timely
o “Good evening” – After 5:00 p.m. manner, “The manager is unavailable to
come to the phone at the moment. May I
• Smile – A smile can be heard over the take a message so that he/she may return
phone! your call as soon as possible?”

• Grammar is important; for example, use • Ask for the member’s name, member
“may I assist you,” rather than “can I assist number, and a contact phone number.
you.”
• Use the member’s name frequently during
• Every caller should be treated with the the call.
same level of respect and courtesy. This
applies when speaking with members, • End the call by asking, “Is there anything
guests, and employees. else I may assist you with today?”

• Even when the restaurant is busy, maintain • Allow the caller to hang up first.
a calm, courteous voice when speaking on
the telephone. ⊗ Employees are not permitted to release
member or staff telephone numbers or
• Employees should be aware of the other personal information. Forward any
following information when answering the such request to Human Resources.
telephone:
o Hours of operation ⊗ Employees are not permitted to accept
o Property address, main phone number, personal calls during work unless there is an
and F&B office phone numbers emergency.
o Directions and parking instructions
o Reservation Policy, Corkage
Policy, Private Party Policy
o To-go orders
o Dress code
o Methods of payment accepted
o Management and Chef on duty

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FOOD & BEVERAGE TERMINOLOGY

Menu Terminology

“86” – The Item is no longer available or has sold out

Al Dente - An Italian phrase meaning “to the tooth,” used to describe pasta or other food that
is cooked only until it offers a slight resistance when bitten into, but is not soft or overdone

Au Poivre – French for “with pepper”

Beurre Blanc – French for white wine sauce made with butter

Blackened – A cooking term which describes meat or fish cooked in a cast iron skillet that’s been
heated until almost red hot; the seasoning combined with the extra hot skillet gives it an extra
crispy crust

Blanch – To plunge food (usually vegetables and fruits) into boiling water briefly, then cold water
to stop the cooking process; used to firm the flesh, to loosen skins, and to heighten and set colors
and flavor

Braise – To cook in a liquid (stock) in the oven

Breaded – To coat food with bread, crackers, or other crumbs, usually dipping it first into a liquid,
then into crumbs

Broil – To cook using a high temperature and top heat

En Croute – Baked in a flaky pastry

Glazed – To coat food with a thin liquid, sweet or savory mixture that will be smooth and shiny
after setting

Julienne – To cut in thin slices, matchstick length

Marinated – To soak food such as fish, meat, or vegetables in a seasoned liquid mixture called
a marinade; used to absorb flavors of the marinade or as a meat tenderizer

Poach – To cook food gently in liquid just below boiling point

Reduce – To boil a liquid rapidly until the volume is reduced by evaporation, thereby thickening
the consistency and intensifying the flavor; sometimes referred to as a reduction

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Sauté – To cook food quickly in a small amount of oil or other fat in a skillet or sauté pan over
direct heat

Scampi – A dish cooked with a large amount of garlic, butter, white wine, and lemon juice

Sear – To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler,
or in a very hot oven, used to seal in the juice of the meat

Steamed – Cooking method in which food is placed on a rack or in a special steaming basket
over boiling water in a covered pan; helps retain the food’s flavor, shape, texture, and many of
the nutrients

Upselling is out, Service is in!
There are two main purposes of suggestive selling, to enhance the experience for the member
and to maintain a high level of service. The following are a few suggestive selling techniques:

• Talk about items by name, especially featured items and products that are made in-house.
• Mention available seasonal ingredients that are highlighted in the menu selections or

specials.
• If a member orders a drink, such as a gin and tonic, provide suggestions of the available gins.

“Would you prefer Tanqueray or Bombay, perhaps?”
o If the member requests the house brand, it is not necessary to continue listing the other
options available.
 Servers and Bartenders must know the appropriate liquor substitutes for all drinks in the
event that a requested brand is not available. Should this occur, bring the requested
brand to the attention of the manager so that they may address the request with the
member.

• When suggesting that a table begin with an appetizer, describe specific items from the menu.
o “We have an excellent variety of flat breads and dips that are very popular. My
favorite is the __________. They are quickly available and great to enjoy with cocktails
while you are reviewing the menu.”
⊗ Incorrect: “How about an appetizer to start with?”

What • How • Why

Examples:

I would highly recommend the local red snapper special. It is lightly breaded, with a fresh herb

crust, and sautéed. It is served with crispy fingerling potatoes and a creamy lemon butter sauce.

I can tell you first-hand that it is excellent!

The seared Texas beef tenderloin has been getting rave reviews. It is served over a grilled
portabella mushroom, topped with crumbled Maytag blue cheese, and finished with a port
wine demi glaze. Members have said it’s the best tenderloin they have had.

Description is key!

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Food Allergen Awareness

It is estimated that nine million adults and six million children (approximately 4% of the
population) have a food allergy. Food allergies are an immune system reaction that can range
from mild to life-threatening.

Requirements for Preparing Allergen-Free Foods
While restaurants are not required to offer allergen-free foods, managers and employees are
required to have basic knowledge about food allergens, including knowing the eight major
food allergens and the common symptoms related to a food allergic reaction. If restaurants
choose to serve allergen-free food, they must prepare the food in a safe manner for the
customer. Using the same food preparation equipment (e.g., cutting boards, knives, fryers),
serving utensils or trays, gloves, thermometers, storage containers, cleaning implements (e.g.,
brushes, wiping cloths), etc., without washing, rinsing, and sanitizing them between foods can
result in trace amounts of food allergen being served to an allergic customer. For people with
severe food allergies, there must be no contact with the allergen food at any time.

Common Food Allergy Symptoms
Common food allergy symptoms include, but are not limited to, hives; swelling of the lips, face,
mouth and/or throat; coughing; wheezing; trouble breathing; fainting; reddening of the skin;
itching; vomiting; cramps; and diarrhea. Reactions can occur within seconds or take several
hours. If you believe someone may be having a food allergic reaction, call 911 immediately. Do
not stand the person up, as this movement could result in a more severe reaction.

Gluten-Free
Gluten is a protein composite found in foods processed from wheat and related grains,
including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and
often gives the final product a chewy texture. People that have been diagnosed with Celiac
Disease, a wheat allergy, or other gluten intolerance, may choose to observe a gluten-free diet.
Typically, a gluten-free diet means avoiding foods containing gluten.

Notifying the Kitchen
Allergies need to be taken very seriously. Communication with the member is the first step. If a
member asks for a burger without tomato, the appropriate follow up question should be asked,
“Is there an allergy I should be aware of?” The second step is to communicate with the kitchen
through the order. Finally, the Server should personally verify with the Expeditor the request is
understood clearly.

Although there are over 200 known food allergens, the following eight major food allergens
account for 90% of allergic food reactions.

24 | P a g e

Common Food Allergens

Allergen Examples of foods containing the allergen
Milk butter, cheese, yogurt, cream, half and half, sour cream, sherbet,
custard, casein, caseinate, lactalbumin, lactoferrin, lactulose, whey,
Eggs curds
mayonnaise, albumin, conalbumin, globulin, lecithin, livetin, lysozyme,
Fish meringue, ovomucoid, ovotranferin, ovovitellin, silico-albuminate,
Crustacean vitellin, yolk
shellfish anchovies, bass, catfish, cod, flounder, grouper, haddock, hake,
Tree nuts herring, Mahi Mahi, perch, pike, Pollock, salmon, scrod, sole, snapper,
swordfish, tilapia, trout, tuna

crab, lobster, shrimp, crayfish

almond, beechnut, Brazil nut, bush nut, cashew, chestnut, coconut,
filbert, gingko nut, hazelnut, lychee nut, macadamia nut, pecan, pine
nut, pistachio, shea nut, walnut

Peanuts beer nuts, ground nuts, monkey nuts, arachis oil

Wheat soy sauce, semolina, durum wheat, food starch, kamut, spelt, wheat
Soybeans protein, durham, triticale, rye, barley
edamame, miso, tempeh, tofu, lecithin, textured vegetable protein,
modified food protein, soy albumin, soy fiber, soy flour, soy grits, soy milk,
soy nuts, soy protein, P34, soy sprouts

*Information in this section supplied by State of Florida Department of Business and Professional
Regulation, Division of Hotels and Restaurants, www.myfloridalicense.com/dbpr/hr

25 | P a g e

Pre-Shift Meeting PROCEDURE
STANDARD

• Pre-meal meetings are conducted • Meet at the designated area for the pre-

promptly at the scheduled outlet pre- shift meeting conducted by the manager

determined times. prior to each meal period to review:

1) Groups activity and special

• The purpose of the meeting is: arrangements

1) To ensure staff are knowledgeable of the 2) Station assignments

activities within the property and 3) Uniform and hygiene inspection

prepared for the upcoming service. 4) 86'd items

2) Staff know specials and 86'd items: 5) Standard of the week training
 Portion size and quantity 6) Feedback, questions and answers
 Cooking time 7) Member service points
 Preparation methods 8) Safety issues
 Ingredients 9) Tool check (wine key, 3 pens, etc.)

 Sauces

 Accompaniments

 Price

• 86'd list reviewed throughout shift for
updates.

• Staff must be properly groomed to property
policy with uniforms clean and pressed.

• Staff must be wearing appropriate
footwear with non-slip soles.

• The manager will review SOP of the
week/day.

• All staff must wear their nametag and
proper non-slip shoes.

• All staff has a pen with paper to take notes
at pre-shift meeting.

26 | P a g e

Returned Food (Voids/Comps) PROCEDURE
STANDARD

• Returned food is given top priority in the • If an item does not meet a member's

kitchen. satisfaction, determine the best solution for

the issue. When in doubt, consult a

• Returned items are shown to the chef and manager.

manager.

• Notify a manager. Only managers may

• All returned food is re-plated with fresh void an item.

garnish, starch, and vegetables before it is

taken back out to member. • If an item needs to be returned:

1) Notify the manger on duty.

• No voids/comps are made without a 2) Show item to chef.

manager's approval. 3) Have item recooked, if applicable.

4) Have manager adjust chit, if

• All voids/comp are made prior to applicable.

presenting check to member. 6)Ring up alternate item(s), per manager's

instruction.

Processing a Payment (Member Charges) PROCEDURE
STANDARD

• All payment methods handled according • Process payment of the chits according to
to Accounting Department procedures the house policies regarding:
and policies as stated. 1) Member charge
o Make sure member Name matches
• All information recorded accurately and the member seated at the table.
legibly. o Always present the receipt to the
Host.
• Member's name used at all times. o After the member signs the
receipt, confirm the signature
• Cash payments are not accepted. matches the name on the chit.

• All members are provided a Fond Farewell
and invited to return.

27 | P a g e

Staffing

Budgeted

Category Openings Hired Needed Hours Week

F&B Manager Salary 1 1 40
Chef Salary 1 1 40
Server Hourly Wage 5 32 40
Cook Hourly Wage 2 2 40
Hourly Wage 1.5 0 1.5 65
Dishwasher

Proposal of Additional Staff (Unbudgeted)

Category Openings Proposed Salary Hours Week Projected
Variance
Bartender Hourly Wage 1 18 40 $ 22,089.60
Server Hourly Wage 1 20 40 $ 24,544.00
$ 46,633.60

* Bartender will reduce resident wait time and allow for serves to focus on providing
* The breakfast attendants will set up and manage the breakfast areas

Menu

Beach Bar Grill Mock Tails $0
Beverages $0
Tropical Mule $0
Fresh Juices Healthy Start $10 $0
Pineapple Juice, Lemon Juice, Ginger Beer, Splash of
Berry Health Essentials $10 Ginger Juice $0
$0
Strawberry, Blueberry, Blackberry, Coconut Water $10 Frozen Passionlada $0
$0
Being Green $10 Passion Fruit Puree, Pinacolada Puree $0

Green Apple, Celery, Cucumber, Ginger, Lemon, Honey $8 Bubu Bear
$4
Healthy Aqua $4 Oreo Cookie Ice Cream Puree, Chocolate Syrup,
Whipped Cream
Cucumber, Mint, Lime Juice
Hula Hula Blizzard
Beach Effect
Banana Puree, Mango Puree, Pina Colada Puree
Pineapple, Mint, Coconut Water
Cocktails
Freshly Squeezed Orange Juice
Ginger Shot Classic Caipirinha
Lemon Shot
Lime Juice, Sugar, Cachaca Leblon

Berry Mojito

Mint Leaves, Blueberries, Sugar, White Rum

Blushing Bubbles

Peach Schnappps, Gredine, Champagne

Brain Freeze

Spiced Rum, White Rum, Coconut Rum,
Bourbon, Strawberry Puree, Pineapple Juice

Smokey Gintini

Gin, Scotch, Infused Cherry wood Smoke

Beer's

La Rubia IPA $0 Stella Artois Draft $0
Heineken Draft $0
Corona $0 Blue Moon Draft $0

Cafe Rush Warsteiner $0

Hot Coffee

Choice of Milks: Almond (does not produce Foam), Whole Milk, Soy (does not produce Foam) WINES / BUBBLES

Espresso $2.50 Red

Single Shot

Latte $4.50

Single Shot of Espresso, Hot milk

Mocha Latte $5.25

Single Shot of Espresso, Chocolate Syrup,Hot milk

Americano $4.50

Double Shot of Espresso, Topped with Hot Water

Cappuccino $5.25

Single Shot of Espresso, Hot Milk, Milk Foam topped with
Powdered Cinnamon

Essential Herbal Teas $6.00

Camomile, Earl Grey, Ginger Mint, Citrus Blend

White

Iced Coffee Chill Rise

Choice of Milks: Almond (does not produce Foam), Whole Milk, Soy (does not produce Foam)
Choice of Iced coffee: Iced (with ice) or Frappe (blended with ice)
Unsweetened or Sweet (simple syrup)

Americano $4.50

Double Shot of Espresso, Topped with Cold Water, Blended with Ice

Latte $4.50
$6.00
Single Shot of Espresso, Cold Milk
White
Mocha Latte

Single Shot of Espresso, Cold Milk, Chocolate Syrup,
Topped with Whipped Cream & Chocolate Drizzle

Mocha Caramel Latte $6.50

Single Shot of Espresso, Cold Milk, Chocolate & Caramel
Syrup, Topped with Whipped Cream & Chocolate &
Caramel Drizzle

Beverages

Coke, Diet Coke, Sprite, Coke Zero $3 Champagne
$4
Coconut Water, Tonic Water, Club Soda
Pellegrino, Aqua Panna $6
Unsweetened Ice Tea $4.50
Arnold Palmer $6.00
Fresh Italian Soda $6.00

Beach Bar Grill Hand Helds

MENU Classic Burger $0.00

Lettuce, Grilled Onion, Tomato, Pickle

Chicken Club $0.00

Brioche Loaf,, Swiss Cheese, Avocado, Tomato, Nuesk's Bacon, Aji

Breakfast Amarillo

Eggs * Salmon BLT $0.00

2 Eggs Any Style Eggs $10 Description
$12
Egg White Frittata * $12 New Youker Stacker $0.00
$12
Egg White, Spinach, Feta Cheese, Mushroom Corned Beef Ruben
$00
Everything Omelet * $00 Tuna Melt $0.00
$14
Eggs, Tomato, Spinach, Bacon, Ham, Onions, Cheddar Cheese, Description
Mushroom $0
$0 Impossible Burger $0.00
Avocado Toast * $0
$0 Description
Avocado, 2 Eggs, Micro Cilantro, Sourdough Loaf
$00 Healthy Helds $0.00
Starters
$0 Choice of : Pita Pocket or Wrap
Roasted Red Pepper Tapenade $0 Description

descritpion $0 Choice of Protein:

Tuna Tower* GF Jerk Chicken $0.00 Sauteed Shrimp $0.00
Tuna Salad $0.00 Blackened Mahi $0.00
descritpion
Entree $0.00
Carpaccio di Manzo * GF $0.00
New York Steak * - GF $0.00
Beef Tenderloin, Mushroom, Truffle Cream, Parmigiano $0.00
Reggiano, Toast Point Twice Baked Potato, Asparagus Bundle $0.00

Hamachi Carpaccio* GF Pan Seared Salmon

Description Description

Pear Fiocchi Tuna/Salmon Poke Bowl

Blue Cheese, Parmesan Cheese, Balsamic Glaze, Walnuts Description

Tequenos Grilled Poke Bowl

Description Description

Grilled Chicken Wings Vegan Bolognese

6 Grilled Wings Served w Celery and Carrots. Choice of Sauce: Description
Honey Garlic, Sweet Chili, Korean BBQ or Smoked BBQ
Sides
Salads
Jasmine Rice $00 French Fries $00
Traditional Caesar Salad* GF Sweet Potato Fries $00
Sauteed Quinoa $00 Garlic Spinach $00
Romaine Lettuce, Boqueron Anchovies, Parmigiano Whipped Potato $00
Reggiano, Pain Perdu, Homemade Ceasar Dressing Avocado $00
(contains Anchovies)
Side House Salad $00
Power Spinach Salad
Desserts
Fresh Spinach, Strawberries, Button Mushrooms,
Cucumbers, Blue Cheese, Truffle Lemon Vinagrete

Signature Jade Salad

Mixed Greens, Caramelized Pears, Feta Cheese,
Walnuts, Cranbery w White Fig Dressing

Summer Salad

Romaine Lettuce, Watermelon Radish, Celery, Black
Olives, Carrots, Avocado, Feta, Cherry Tomato, Halian
Dressing

Enhancers Caramel Delish $6.00

Grilled Chicken GF Crunchy Crumble Base Topped w Light Toffee Cream

Enhancers $0 Gianduja Shortcake $6.00
$0
$0 Grilled Salmon * GF A Delicate and Crunchy Topping of Almond Pieces Crunchy Crumble
Base and Fondant Gianduja Cream
$0 Tuna Salad$0
Grilled Shrimp GF Tiramisu $6.00

Pan Seared Tuna * GF $0 $0 Layers of Biscuit and Generous Mascarpone Ball Sprinkled w Cocoa
Powder

Mixed Berry Cheesecake $6.00

Crunchy Crumble Base, Cheesecake Mousse, Raspberry Puree and
Whole Berry Topping

Prices do not include 18% service charge and 7% local tax will be added

Sides

* Consuming Raw under-cooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of food-borne illness.

GF - Gluten Free Available
V - Vegan Option

Procurement

Liquor License

June 9, 2022, Liquor License Status:

Per the Building Department, the restaurant seating was not approved on a Building Permit, and
they are taking the position that a Seating Building Permit is required.

As the establishment was already licensed for this seat count, the Association’s attorney would
like to make an argument to the City Attorney’s office on this. However, before doing that, they
would like to provide the City with a copy of the liquor license and the DERM approval so that
the only pending item is the seating building permit issue.

The liquor license application has been filed and is in queue for processing. Association counsel
have reached out to DERM on the pending items and should have a response within the next day
or two.

Appointment of
Cristian Klotz to the
Board of Directors

The Board of Directors acknowledges that pursuant to Section 4.3(a) of the By­ Laws
of the Association, vacancies in the Board of Directors occurring between annual
meetings of the members shall be filled by the remaining directors.

Moreover, the Board acknowledges and agrees that in light of the above referenced
resignation, a vacancy exists on the Board which must now be filled by the remaining
directors.

Recommended Motion:
Motion to appoint Christian Klotz, to the vacant director seat on the Association’s Board.

Discussion and Vote to
Change Association
Counsel