Front Desk Jobs

About The Position

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, 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

Benefits

• medical
• dental
• vision
• retirement programs
• tuition assistance
• a variety of well-being programs