Compensation: $84,000 to $86,000 per year

GENERAL DESCRIPTION

Job Overview:

As a Four Diamond property, The Westin Anaheim Resort is committed to delivering a refined, elevated, and highly personalized dining experience. The Senior Food & Beverage Manager is responsible for supporting the Director of Food & Beverage in the leadership, execution, and oversight of all outlet operations, including Tangerine Room, Bar 1030, RISE Rooftop, Bella's Splash Pool, and In-Room Dining. This role serves as the senior operational leader supporting the Director of Food & Beverage and is responsible for ensuring luxury service standards, operational consistency, labor productivity, cleanliness, and team accountability are executed at the highest level across all outlets. The Senior Food & Beverage Manager leads from the floor, develops leaders, anticipates operational needs, and always ensures seamless and controlled guest experience. Success in this role is defined by the ability to execute departmental standards through visibility, accountability, and leadership while supporting the overall goals and direction established by the Director of Food & Beverage. This position serves as an extension of the Director of Food & Beverage and is expected to build, develop, and hold leaders accountable while maintaining a highly engaged and performance-driven culture. This role is intended to develop future Food & Beverage leaders. Individuals who consistently demonstrate exceptional leadership, operational excellence, financial awareness, and the ability to drive results may be considered for future advancement opportunities, including Assistant Director of Food & Beverage positions as they become available. This is a hands-on leadership role where presence, accountability, urgency, and consistency define success.

REQUIREMENTS

Leadership Expectations:

• Maintain a strong, visible presence on the floor and lead service through direct engagement and real-time decision making.
• Serve as the primary operational leader supporting the Director of Food & Beverage across all outlets.
• Set the tone for service, professionalism, urgency, and accountability across the department.
• Provide direction, support, and accountability to Food & Beverage Managers, Supervisors, and outlet leadership teams in alignment with departmental goals established by the Director of Food & Beverage.
• Communicate clearly and consistently across teams to ensure alignment and execution.
• Foster a positive, structured, and high-performing environment that drives engagement, accountability, and team retention.
• Coach, mentor, and develop leaders and team members through immediate, actionable feedback.
• Address performance and service gaps promptly with clear direction and follow-through.
• Lead structured pre-shift meetings focused on priorities, service standards, and business needs.
• Partner with culinary and support teams to ensure seamless operations.
• Lead a hands-on approach, stepping into any service role as needed to support flow and protect the guest experience.
• Support all on-property outlets and maximize cross-utilization for operational efficiency.
• Assist in hiring, onboarding, training, and leadership development initiatives.
• Act as the designated Food & Beverage leader in the absence of the Director of Food & Beverage
• Conduct regular employee meetings, leadership touchpoints, and training courses focused on service standards, product knowledge, and upselling techniques.

• This role is expected to consistently translate luxury standards into daily execution through presence, discipline, leadership, and accountability.

Operational & Business Responsibilities:

• Uphold Four Diamond service standards across all outlets.
• Oversee service flow, pacing, and overall guest experience with consistency and control.
• Ensure all food and beverage offerings are executed accurately and to standard.
• Maintain a clean, organized, and visually refined operation at all times.
• Develop and manage team schedules based on business levels while supporting labor efficiency goals.
• Monitor labor performance and adjust staffing to align with productivity expectations.
• Support the Director of Food & Beverage in achieving departmental revenue, labor, guest satisfaction, and operational goals.
• Monitor outlet performance and partner with leadership teams to identify opportunities for improvement.
• Demonstrate understanding of financial performance, including revenue, labor, and cost of goods.
• Support inventory management, ordering, and par level maintenance.
• Contribute to driving revenue through service execution, product knowledge, guest engagement, and upselling.
• Assist with hiring, onboarding, training, and performance management across all outlets.
• Hold leaders and team members accountable to performance standards and operational expectations.
• Ensure consistency of execution across all food and beverage venues.
• Ensure compliance with all safety, sanitation, and company policies.
• Take ownership of daily operational performance and follow through on action plans and department initiatives.
• Escalate significant guest, associate, or operational concerns to the Director of Food & Beverage while maintaining ownership of daily follow-up and resolution.

Luxury Environment & Presentation Standards:

As a Four Diamond property, our environment is a direct reflection of our service. Managers are responsible for maintaining a constant "on-stage" standard across all public-facing areas.

• Ensure all spaces remain clean, organized, and visually always aligned
• Reset furniture, tables, and service areas immediately after guest use
• Eliminate visible clutter, debris, or service breakdowns without delay
• Maintain a guest-facing team presence; socializing in public areas is not acceptable
• Ensure service equipment is stored properly and only visible when in use
• Enforce professional presentation standards, including no personal items in guest-facing areas
• Identify and address maintenance concerns immediately
• Maintain a critical eye for detail and continuously elevate the guest environment

Leadership non-negotiables

• Leadership is on the floor, not in the office.
• Guest experience is prioritized in every decision and interaction.
• Ownership is expected; challenges are resolved, not explained.
• Standards are upheld consistently without exception.
• Accountability is enforced consistently and fairly.
• Communication is clear, direct, and timely.
• Team development is continuous and actively led.
• Senior leaders are expected to develop future leaders and strengthen the overall management team.
• Accountability extends beyond individual performance and includes the performance of the leaders and teams they support.
• Senior leaders act as an extension of the Director of Food & Beverage and are expected to uphold departmental standards consistently.
• Leadership is hands-on; no task is above or below any leader.
• Managers must be capable of executing all service functions when needed.
• Leaders operate with urgency, intention, and professionalism.

Performance Expectations:

• Consistently execute at a Four Diamond service level
• Demonstrate strong leadership presence, accountability, and reliability
• Maintain a solutions-driven and proactive approach to operations
• Effectively manage labor, scheduling, and operational performance
• Build and sustain a positive, engaged, and high-performing team culture
• Performance is evaluated through service execution, leadership effectiveness, financial awareness, and operational results.

Success in this role is measured through both guest experience and financial performance, with full ownership of results.

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those required to successfully perform the essential functions of this role, with or without reasonable accommodation.

• Ability to stand and walk for extended periods across multiple outlets throughout the shift
• Ability to move continuously between outlets, including navigating a large, multi-level property
• Ability to lift, carry, push, and pull items weighing up to 40 pounds regularly and up to 300 pounds with assistance or equipment
• Ability to bend, stoop, kneel, crouch, and reach overhead or below as needed during service
• Ability to perform repetitive motions, including frequent use of hands, arms, and upper body
• Ability to work in a fast-paced, physically demanding environment with sustained movement
• Ability to tolerate varying environmental conditions, including temperature fluctuations, noise, and high-traffic areas
• Ability to actively support service operations, including bussing, running food, and assisting team members as needed
• Ability to communicate effectively with guests and team members in a dynamic environment

QUALIFICATIONS AND REQUIREMENTS

• Minimum five years of progressive Food & Beverage leadership experience, preferably within an upscale, luxury, or Four Diamond/Four Star environment
• Advanced knowledge of food, beverage, and financial performance, including cost of goods, labor management, forecasting, and revenue optimization
• Demonstrated expertise in food and beverage operations, including wine, spirits, and elevated cocktail programs
• Proven ability to lead, coach, and develop high-performing teams in a fast-paced, service-driven environment
• Strong leadership presence with the ability to influence teams, drive accountability, and lead from the floor
• Exceptional communication skills with the ability to align teams and collaborate cross-functionally
• Highly organized with strong problem-solving capabilities and the ability to make confident, real-time decisions
• Acute attention to detail with a disciplined, standards-driven approach to operations and guest experience
• Proficiency in POS systems (Micros preferred) and Microsoft Office Suite; ability to navigate operational and reporting systems effectively
• Ability to manage multiple priorities and adapt quickly in a dynamic, high-volume environment
• Flexible schedule, including nights, weekends, and holidays, based on business demands
• Must be at least 21 years of age
• Valid driver's license required