Hotel Food & Beverage Manager

University of Southern California•Los Angeles, CA

1d•Onsite

About The Position

Lead a dynamic, multi-outlet hospitality operation at the heart of one of the world’s leading universities. At USC, hospitality is more than service—it’s a critical driver of guest experience, revenue, and community connection. This role offers the rare opportunity to oversee a diverse portfolio of food and beverage operations within the USC Hotel while collaborating across USC Hospitality. From intimate VIP experiences to large-scale events serving hundreds, you will shape how guests experience USC—every day, in every setting.

Requirements

Bachelor’s degree; or combined experience/education as substitute for minimum education
Minimum 3 years of leadership experience in restaurant, food service, hospitality, or multi-unit dining operations
Experience with food planning and preparation, and restaurant purchasing and sanitation
Knowledge of HR practices including staff supervision, performance management, and workplace policies
Excellent communication, organizational, and customer service skills
ServeSafe food handler’s certification, or completion within 90 days of hire date
Valid California driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment.

Nice To Haves

7 years of leadership experience in restaurant, food service, hospitality, or multi-unit dining operations
Experience operating within a hotel or full-service hospitality environment, with an understanding of integrated food and beverage operations, guest service standards, and brand-driven service delivery
Proven oversight of multi-outlet operations (e.g., restaurant, bar, banquets, in-room dining)
Strong financial acumen, including budgeting, cost control, and revenue optimization
Experience developing or elevating beverage/mixology programs
Background working with unionized teams or complex labor environments
Demonstrated ability to lead large, diverse teams and influence across departments
Experience executing large-scale events (200+ guests) and high-touch VIP service

Responsibilities

Lead day-to-day operations across multiple food and beverage outlets, including banquets, restaurants, bar programs, room service, and events
Drive exceptional guest experiences by anticipating needs, resolving issues proactively, and elevating service standards across all touchpoints
Develop innovative menu concepts and beverage programs in partnership with culinary leadership, including seasonal and revenue-generating offerings
Oversee staffing strategy, including hiring, training, coaching, and performance management of front- and back-of-house teams
Manage financial performance by controlling costs, optimizing labor, and contributing to revenue growth through events and operational efficiencies
Collaborate cross-functionally with hotel departments (front desk, housekeeping, engineering, finance) and USC Hospitality to enhance operations and guest satisfaction
Execute high-impact events and initiatives, from VIP experiences to large-scale banquets, ensuring operational excellence and brand consistency
Lead catering and “Catering 2 Go” operations, managing end-to-end logistics, production, delivery, and client experience while driving incremental revenue opportunities
Strengthen operational systems and controls, including POS, inventory management, procurement, and standard operating procedures to improve efficiency and accuracy
Ensure compliance with health, safety, and regulatory standards, maintaining excellence in sanitation, alcohol service, and workplace safety
Manage annual Strategic Planning Objectives (SPOs) for the fiscal year, tracking progress, measuring outcomes, and adjusting strategies to meet evolving business needs
Private Events & Catering
McKay's Breakfast Restaurant
In-Room Dining
Poolside Dining
Rosso Oro's Pizzeria
The Lab Gastropub
Tommy Trojan Employee Cafe