Food and Beverage Manager

Proper Hospitality Careers • Santa Monica, CA

2d • Onsite

About The Position

The Food and Beverage Manager will oversee the daily operations of all food and beverage outlets, ensuring services are delivered in line with hotel standards and guest expectations. This role involves managing staff, developing menus, controlling costs, enhancing the guest experience, ensuring compliance with health and safety regulations, managing inventory, and supporting sales and marketing efforts. The position requires a leader committed to creating exceptional guest experiences and fostering a positive work environment.

Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• 5+ years of experience in food and beverage management, preferably within the hospitality or hotel industry.
• Previous experience in a leadership role managing large teams in high-volume food and beverage operations.
• Proven experience in budgeting, cost control, and financial analysis.
• Knowledge of food and beverage trends, industry best practices, and health and safety regulations.
• ServSafe, RBS and/or TIPS certified
• Strong leadership and team management skills, with the ability to motivate and inspire staff.
• Excellent customer service skills, with a focus on creating exceptional guest experiences.
• In-depth knowledge of food and beverage operations, including menu development, inventory management, and cost control.
• Strong organizational and time-management skills, with the ability to handle multiple tasks simultaneously.
• Excellent communication and interpersonal skills, with the ability to build relationships with guests, staff, and vendors.
• Ability to analyze financial data, track performance metrics, and make data-driven decisions.
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and point-of-sale (POS) systems.
• Ability to stand or walk for extended periods during shifts.
• Ability to lift up to 25 pounds (e.g., boxes of supplies, inventory, or equipment).
• Occasional bending, stooping, and reaching to perform tasks or manage inventory.
• Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs.

Responsibilities

• Oversee the daily operations of all food and beverage outlets, including restaurants, bars, banquets, and room service.
• Ensure that all F&B services are delivered in line with hotel standards and guest expectations.
• Monitor F&B processes, workflows, and staffing to ensure efficiency and service excellence.
• Handle guest inquiries and resolve complaints or issues in a timely and professional manner.
• Lead, train, and manage F&B staff, including servers, bartenders, cooks, and supervisors.
• Develop and implement training programs to ensure staff are knowledgeable about menu offerings, service standards, and safety protocols.
• Conduct regular staff performance evaluations, provide coaching, and identify areas for development.
• Create staffing schedules and ensure appropriate coverage during peak hours, special events, and holidays.
• Collaborate with the culinary team to develop innovative menus that align with hotel standards and meet guest preferences.
• Ensure the menu offerings are diverse, profitable, and sustainable.
• Monitor food and beverage costs and work to maintain or improve profit margins.
• Implement strategies for cost control and inventory management to reduce waste and ensure budget adherence.
• Oversee the ordering of supplies, ingredients, and beverages, ensuring stock levels meet operational needs.
• Assist in preparing the annual food and beverage budget and financial forecasts.
• Monitor F&B expenses, including food costs, labor costs, and overheads, and take corrective action as necessary to stay within budget.
• Analyze financial reports to evaluate the performance of F&B operations and implement corrective measures when needed.
• Develop pricing strategies to maximize revenue while maintaining competitive pricing in the market.
• Ensure a consistent and exceptional guest experience by maintaining high service standards.
• Develop guest service protocols and lead by example in promoting a guest-centric culture.
• Use guest feedback, reviews, and surveys to continuously improve the quality of service and offerings.
• Plan and execute special events, promotions, and themed dinners to enhance guest experience and drive revenue.
• Ensure all F&B operations comply with health and safety regulations, including food safety, sanitation, and hygiene standards.
• Maintain proper storage, handling, and labeling of food and beverage items to ensure quality and safety.
• Ensure staff are trained on health and safety procedures, including emergency protocols and food handling requirements.
• Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure compliance with regulations.
• Oversee inventory control for food, beverage, and supplies, ensuring stock levels meet demand without excessive overstocking.
• Coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing.
• Conduct regular inventory audits to maintain accuracy and identify any discrepancies.
• Ensure the maintenance of kitchen and bar equipment, ensuring they are functioning properly and scheduled for regular servicing.
• Collaborate with the marketing team to promote F&B outlets, special offers, and events.
• Contribute to the development and implementation of promotional campaigns to drive revenue and attract new guests.
• Participate in the development of seasonal menus, signature cocktails, or exclusive promotions to enhance the guest experience and increase sales.

Benefits

• Comprehensive benefits
• Meaningful development programs

What This Job Offers

• Job Type: Full-time
• Career Level: Manager