F&B Manager - Restaurant Operations

sbe Lifestyle Hospitality; Beverly Hills (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

sbe Lifestyle Hospitality is seeking a Food & Beverage Manager in Beverly Hills, CA. In this full-time role, you will supervise all food and beverage operations, ensuring high-quality service and compliance with regulations.

Your responsibilities include preparing budgets, responding to guest concerns, and managing departmental staff to maintain high standards. Ideal candidates should have hospitality experience and strong leadership skills.

Benefits include health insurance, 401(k), and paid time off.

Qualifications

• At least 2 years of progressive experience in the hospitality field.
• Proficient in Windows, spreadsheets, and word processing.
• Preferred educational background in hospitality.

Responsibilities

• Supervise all Food & Beverage personnel.
• Prepare and monitor the F&B budget.
• Ensure compliance with local liquor laws and health regulations.

Skills

Problem handling

Effective communication

Multitasking ability

Education

4-year college degree

2-year college degree with experience

Tools

Windows

Job description

sbe conceptualizes and develops innovative concepts that invite you to indulge in the extraordinary. As the global leader in “lifestyle hospitality,” we redefine the hospitality experience through innovation and collaboration. We ELEVATE THE EXTRAORDINARY.

Job Title

Food & Beverage Manager (F&B Manager)

Reports To

General Manager

Location

Los Angeles, CA

Employment Type

Full-Time

Job Summary

The F&B Manager assists in supervising and directing all property food and beverage operations, maintaining a profitable F&B department and high quality products and service levels. The role involves marketing ideas to promote business; reducing employee turnover; maintaining revenue and payroll budgets; and meeting budgeted productivity while keeping quality consistently high.

Key Responsibilities

• Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Supervise all F&B personnel.
• Respond to guest complaints in a timely manner.
• Prepare the F&B budget and monitor department performance with respect to the same; perform any necessary follow-up, including forecasting.
• Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
• Work with other members of the leadership team and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items within budget allocation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOPs.
• Ensure training of department heads on SOPs, report preparation, and technical job tasks.
• Interview candidates for front‑of‑house F&B positions and follow standards for hiring approvals.
• Conduct and/or attend all required meetings, including pre‑convention and post‑convention meetings.
• Ensure overall guest satisfaction.
• Perform other duties as requested by management.
• Maintain high standards of personal appearance and grooming.

Competencies

• Effective problem handling, including anticipating, preventing, identifying, and solving problems.
• Ability to understand and evaluate complex information from various sources to meet objectives.
• Maintain confidentiality of information.
• Proficient in Windows, company‑approved spreadsheets, and word processing.
• Effective verbal and written communication with all levels of employees and guests, in an attentive, friendly, courteous, and service‑oriented manner.
• Effective listening, understanding, and clarifying concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.

Qualifications & Experience

• At least 2 years of progressive experience in the hospitality field.
• Preferred 4‑year college degree with at least 2 years of related experience; or a 2‑year college degree with 4 or more years of related experience.

Work Schedule

• Full‑time, on‑site position.
• Requires flexibility to work evenings, weekends, and holidays.
• Operates in a fast‑paced, dynamic hospitality environment focused on delivering high‑impact guest experiences.

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Physical & Mental Requirements

• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• Must be able to twist, tow (push or pull), reach, bend, climb, and carry objects as necessary.
• Must be able to lift and carry 25‑50 pounds.
• Must be able to work inside and outside at all times of the year as needed, based on business volumes.

Affirmative Action / EEO Statement

We are an equal‑opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.