Food & Beverage Manager

AccorHotel • Sonoma, CA

6h • $80,000 - $85,000 • Onsite

About The Position

The Food & Beverage Manager will manage the day-to-day operations of restaurant venues, ensuring service, quality, cleanliness, and brand standards are consistently achieved. This role involves directing, supervising, coaching, and developing team members to maximize performance and guest satisfaction. The manager will participate in recruitment, interviewing, hiring, training, performance management, discipline, and development of team members, providing recommendations regarding promotions, transfers, and terminations. They will create and manage staffing schedules based on business levels, labor standards, and operational needs, while monitoring labor costs, productivity, guest satisfaction scores, and operational performance, implementing corrective actions when necessary. The role requires exercising independent judgment in resolving guest concerns, employee issues, and operational challenges. Daily line-ups and departmental meetings will be conducted to communicate business priorities, service expectations, and operational updates. Ensuring compliance with company policies, food safety standards, health regulations, alcohol service requirements, and workplace safety guidelines is crucial. The manager will partner with Culinary, Stewarding, Banquets, and other hotel departments to ensure seamless execution of service and guest experiences, and assist in developing and implementing service standards, operating procedures, and training programs. Monitoring inventory levels, ordering practices, and departmental resources to support cost control objectives, and reviewing guest feedback and operational metrics to identify opportunities for continuous improvement are also key responsibilities. The manager will support the Director of Venues in achieving departmental financial goals, budgeting initiatives, and business objectives. They will serve as a resource for Food & Beverage operations by providing Banquet leadership coverage as needed, ensuring continuity of service, effective team supervision, guest satisfaction, and adherence to operational and brand standards. Serving as Manager on Duty as assigned and performing other management duties as assigned are also part of the role.

Requirements

• Minimum 3-5 years of luxury Food & Beverage leadership experience, preferably in a hotel or resort environment
• Demonstrated ability to manage daily operations while maintaining high guest service and quality standards
• Experience with labor management, scheduling, productivity, and cost control
• Strong leadership, decision-making, and problem-solving skills with the ability to exercise independent judgment
• Excellent communication and interpersonal skills with the ability to collaborate across departments
• Proficiency in Microsoft Office applications and hospitality systems, including POS and scheduling platforms
• Food Safety Certification and Responsible Beverage Service (RBS) Certification required or ability to obtain within established timeframes
• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events as business needs
• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected
• Create an environment where colleagues are empowered, supported and recognized
• Must be legally authorized to work in the U.S.A. Sonoma Mission Inn Hotel & Spa is unable to assist with work authorization.

Nice To Haves

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred

Responsibilities

• Manage the day-to-day operations of restaurant venues, ensuring service, quality, cleanliness, and brand standards are consistently achieved
• Direct, supervise, coach, and develop venue team members to maximize performance and guest satisfaction
• Participate in the recruitment, interviewing, hiring, training, performance management, discipline, and development of team members; provide recommendations regarding promotions, transfers, and terminations
• Create and manage staffing schedules based on business levels, labor standards, and operational needs
• Monitor labor costs, productivity, guest satisfaction scores, and operational performance; implement corrective actions when necessary
• Exercise independent judgment in resolving guest concerns, employee issues, and operational challenges
• Conduct daily line-ups and departmental meetings to communicate business priorities, service expectations, and operational updates
• Ensure compliance with company policies, food safety standards, health regulations, alcohol service requirements, and workplace safety guidelines
• Partner with Culinary, Stewarding, Banquets, and other hotel departments to ensure seamless execution of service and guest experiences
• Assist in developing and implementing service standards, operating procedures, and training programs
• Monitor inventory levels, ordering practices, and departmental resources to support cost control objectives
• Review guest feedback and operational metrics to identify opportunities for continuous improvement
• Support the Director of Venues in achieving departmental financial goals, budgeting initiatives, and business objectives
• Serve as a resource for Food & Beverage operations by providing Banquet leadership coverage as needed, ensuring continuity of service, effective team supervision, guest satisfaction, and adherence to operational and brand standards.
• Serve as Manager on Duty as assigned
• Perform other management duties as assigned

Benefits

• Complimentary upgrades
• Extended stays
• Discounted stays across Fairmont & Raffles properties
• Special dining and wellness discounts
• Flexible and competitive healthcare plans
• 401(k) retirement savings plan with a 100% match on the first 4% of employee contributions

What This Job Offers

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