Food and Beverage Manager

Westdrift Manhattan Beach, Autograph Collection; Manhattan Beach (CA); On-site; USD 75,000 - 105,000; Full time

Job summary

Westdrift Manhattan Beach, Autograph Collection is seeking a Food and Beverage Manager to lead the restaurant operations. You will supervise staff, coordinate reservations and meetings, and ensure quality, safety and guest satisfaction across the outlet.

The role emphasizes cost control, inventory management, and collaboration with other departments to support promotions, menus, and service excellence in a dynamic hotel setting.

Qualifications

• Availability to work a flexible schedule including weekdays, evenings, weekends and holidays.
• Ability to walk, stand, bend, lift up to 50 pounds and operate with safety.
• Strong communication with guests, staff, management and third parties.
• Good reading/writing for paperwork, ordering and instructions.
• Basic math, budgeting and profit/loss concepts used regularly.
• Alcohol Awareness Certification and Food Handling permit as required.

Responsibilities

• Assist Outlet Manager in interviewing, training, supervising and counseling restaurant staff.
• Maintain outlet scheduling and payroll; conduct pre-shift meetings and communicate updates.
• Greet guests, manage reservations, and coordinate guest service flows.
• Monitor food quality, guest satisfaction and overall outlet profitability.
• Control payroll, inventory, par stock levels and supplier relationships.
• Support restaurant marketing, menu changes and events; ensure safety procedures.

Skills

Communication skills

Reading and writing

Mathematical skills

Problem solving

Alcohol awareness

Food handling permit

Job description

About Us

Picturesquely located in one of the most desirable areas in Southern California, The westdrift Autograph Collection of Hotels fuses classic sophistication and contemporary chic. Located just steps from the city's distinctive boutiques, restaurants and beach activities. The westdrift Autograph Collection of Hotels offers advanced service in a most unique setting.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Job Description

• Assist Outlet Manager in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
• Maintain outlet scheduling and payroll.
• Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
• Meet and greet guests as they arrive, escort them to their table, and present menus.
• Answer telephones in a clear voice, coordinate and document reservations.
• Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
• Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to manager.
• Reports accidents, injuries, near-misses, property damage or loss to manager.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by manager.
• Assists other Restaurant Personnel when need.

Requirements:

• Availability: The Food and Beverage Manager will need to be able to work a flexible schedule based on the needs of the business. This includes weekdays, evenings, weekends, and holidays.
• The ability to walk, stand, work, bend, stoop, extend, and smile for prolonged periods of time.
• The ability to lift, push, or pull weights up to 50 pounds.
• Communication skills are utilized significant amount of time when interacting with others demonstrated ability to interact with guests, team members, management, and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving reasoning, motivating, organizational and training abilities are used often.
• Alcohol Awareness Certification and Food Handling Service Permit or valid certification handler card as required by local or state government agency.

EOE/M/F/D/V

Source: Hospitality Online