F&B Manager

Vine Street Hospitality • Los Angeles, CA

8h • $0 - $75,000

About The Position

The F&B Operations Manager leads the daily operations of all food and beverage outlets at the Los Angeles Athletic Club, ensuring an exceptional guest experience, operational efficiency, and alignment with Club brand and service standards. The role manages front-of-house staff and outlet managers, drives service excellence, supports financial objectives, and partners across departments to deliver member dining, events, and activations. The position supports the Director of Food and Beverage.

The manager oversees team development, guest relations, outlet operations, beverage programs, inventory, purchasing, labor and financial oversight, event execution, compliance, safety, and administrative work. The role includes participation in hiring and employment decisions, approval of hourly timecards and labor allocations, and approval of department expenses, vendor contracts, and inventory orders within assigned limits. The manager must maintain a professional, clean, well-groomed appearance and exemplify the Club’s values of Teamwork, Friendliness, Health, Heritage, and Wonderment.

Requirements

• High school diploma or GED.
• Valid California Food Handler’s Certification.
• Responsible Beverage Service (RBS) Certification.
• 3–5 years of experience in a food and beverage leadership role within a high-volume hospitality or club environment.
• Experience managing teams, labor budgets, vendors, and guest relations.
• Strong leadership, coaching, and interpersonal communication skills.
• Excellent time management, attention to detail, and organizational skills.
• Financial acumen in labor scheduling, forecasting, and cost control.
• Guest-focused approach and commitment to hospitality and proactive service recovery.
• Ability to manage high-stress, fast-paced environments with poise and efficiency.
• Ability to stand, walk, bend, lift up to 50 pounds, and move quickly throughout the property.
• Ability to perform repetitive tasks such as cleaning, carrying trays, and stocking supplies.
• Ability to work varied shifts, including mornings, nights, weekends, and holidays.
• Maintain a professional, clean, and well-groomed appearance in accordance with LAAC standards, and exemplify the Club’s values.

Nice To Haves

• Hospitality degree.
• Experience with beverage programs, POS systems, and inventory platforms; Bevager is preferred.
• Bilingual or multilingual ability.

Responsibilities

• Lead, coach, and develop front-of-house staff and managers to deliver consistent, high-quality service across dining outlets.
• Conduct pre-shift meetings, daily huddles, and ongoing training to align service with brand standards.
• Support recruitment and onboarding of hourly team members with the People & Culture team.
• Set performance expectations, monitor progress, provide coaching, and conduct evaluations.
• Foster accountability, teamwork, and professional growth.
• Engage with guests on the floor, especially during peak periods and special events, to ensure a personalized experience.
• Lead service recovery, respond to complaints or concerns, and follow up with members and guests.
• Promote Club service standards, upselling, wine and food pairing protocols, and proactive hospitality.
• Use guest feedback and reviews to guide training and improve service.
• Oversee daily outlet operations, staffing, service flow, and cleanliness in accordance with Club policies and health and safety standards.
• Coordinate reservations, VIP requests, and special accommodations with Front Desk, Sales, and Events.
• Oversee bar and beverage operations, quality control, and seasonal menu development with the bar manager.
• Ensure POS systems are accurate, updated, and functioning; perform audits and troubleshoot issues.
• Assist with weekly and monthly ordering and inventory, particularly beverage inventory, to control costs and maintain accurate documentation.
• Maintain vendor relationships and resolve supply or quality issues.
• Manage china, glassware, and silverware; coordinate replacement and new orders as needed.
• Collaborate with the Director of Food & Beverage and Finance team on budgets, labor forecasting, cost of goods, and monthly reporting.
• Monitor payroll, labor costs, and scheduling in ADP to support efficiency and labor-law compliance.
• Manage tip pool and service-charge allocations and ensure accurate payroll processing.
• Implement upselling initiatives and member-exclusive activations to increase revenue.
• Collaborate with Programming, Membership, and Marketing on club-wide events and seasonal activations.
• Support planning for private dining, banquets, and member celebrations, ensuring effective service execution.
• Ensure appropriate staffing, service standards, and coordination for food and beverage components of events.
• Ensure compliance with ServSafe, RBS, OSHA, and applicable health and safety regulations.
• Conduct service, safety, and sanitation audits and immediately report them to the Director of Facilities.
• Lead monthly safety inspections and ensure staff are trained in emergency procedures.
• Prepare reports, schedules, and training documentation.
• Maintain employee records, training logs, and compliance files.
• Support the Director of Food & Beverage with operational planning, service feedback analysis, and continuous improvement.
• Assist with department budgets and profitability; participate in hiring, disciplinary actions, training, evaluations, and termination decisions; approve hourly timecards and labor allocations; and approve department expenses, vendor contracts, and inventory orders within assigned limits.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED