Food and Beverage Manager

Proper Hospitality

• $75K — $95K *
Santa Monica, CA 90405In-Person
Food & Beverages
5 - 7 years of experience
1 week ago
Job Overview by Ladders

Qualifications

  • Bachelor's degree in Hospitality Management or related field preferred
  • 5+ years in food and beverage management, ideally in hotels
  • Leadership experience managing large teams in high-volume settings
  • Proficient in budgeting, cost control, and financial analysis
  • Familiarity with food & beverage trends and health regulations
  • ServSafe, RBS and/or TIPS certification

Responsibilities

  • Oversee daily operations of food and beverage outlets
  • Ensure F&B services meet hotel standards and guest expectations
  • Monitor processes for efficiency and service excellence
  • Handle guest inquiries, resolving complaints professionally
  • Lead and develop F&B staff through training and evaluations
  • Collaborate on menu development that meets guest preferences
  • Assist in preparing F&B budgets and financial forecasts

Benefits

  • Opportunity for career growth in a dynamic environment
  • Engagement with diverse culinary experiences
  • Leadership role with significant impact on guest satisfaction
  • Supportive team culture focused on training and development
  • Involvement in creative menu and event planning
Full Job Description
Essential Job Duties and Responsibilities

  • Operations Management:

  • 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.

  • Staff Management & Development:

  • Lead, train, and manage F&B staff, including servers, bartenders, cooks, and supervisors.

  • Develop and implement training programs to ensure that 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.

  • Menu Development & Cost Control:

  • 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 that stock levels meet operational needs.

  • Budgeting & Financial Management:

  • 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.

  • Guest Experience & Satisfaction:

  • 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.

  • Health, Safety & Compliance:

  • 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.

  • Inventory & Supply Chain Management:

  • 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.

  • Sales & Marketing Support:

  • 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.


Education and/or Experience

  • 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


Skills/Specialized Knowledge

  • 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.


Physical Demands

  • 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.

* Ladders Estimates

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