Food & Beverage Manager, Calabra

Proper Hospitality; Santa Monica (CA); On-site; USD 95,000 - 135,000; Full time

Benefits offered by this job

Comprehensive benefits

Career development programs

Wellbeing support

Job summary

Proper Hospitality is seeking a seasoned F&B Operations Leader to oversee restaurants, bars, banquets, and room service in a high-volume hotel setting. You will drive service excellence, manage staffing, and partner with culinary teams to develop menus that delight guests.

You’ll lead budgeting, cost control, and financial analysis to protect margins, while delivering a consistent guest experience and training staff to uphold safety standards.

Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• 5+ years of experience in food and beverage management, preferably in hospitality or hotel industry.
• Leadership experience managing large teams in high-volume F&B operations.
• Budgeting, cost control, and financial analysis experience.
• Knowledge of food and beverage trends, health and safety regulations.
• ServSafe, RBS and/or TIPS certified.

Responsibilities

• Oversee daily operations of F&B outlets (restaurants, bars, banquets, room service).
• Ensure services align with hotel standards and guest expectations.
• Monitor processes, staffing, and workflows for efficiency.
• Handle guest inquiries and resolve issues professionally.
• Lead, train, and manage F&B staff across outlets.
• Develop training programs on menus, service standards, and safety.
• Conduct staff performance evaluations and coaching.
• Create staffing schedules for peak hours and events.
• Collaborate with culinary team on menus and inventory management.
• Assist in annual F&B budgeting and financial forecasts.
• Monitor costs and maintain/profit margins; analyze financial reports.
• Develop pricing strategies to maximize revenue.
• Plan events, promotions, seasonal menus to boost guest experience and sales.
• Ensure compliance with health and safety regulations and proper labeling/storage.
• Oversee inventory control and supplier coordination for timely deliveries.

Skills

Leadership

Staff management

Customer service

Menu development

Budgeting & cost control

Operations management

Analytics & reporting

POS systems

Education

Bachelor’s degree in Hospitality Management or related field

Tools

MS Office

POS systems

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 ina timelyand 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, andidentifyareas 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 tomaintainor 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:

• Assistin 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 whilemaintainingcompetitive pricing in the market.

Guest Experience & Satisfaction:

• Ensure a consistent and exceptional guest experience bymaintaininghigh 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 executespecial events, promotions, and themed dinners to enhance guest experience and drive revenue.

Health, Safety & Compliance:

• Ensure all F&B operationscomply withhealth 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 trainedonhealth 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 ensuretimelydeliveries and competitive pricing.
• Conduct regular inventory audits tomaintainaccuracy andidentifyany discrepancies.
• Ensure the maintenance of kitchen and bar equipment, ensuring they are functioning properly and scheduled for regularservicing.
• 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, ora relatedfield preferred.
• 5+ years of experience in food and beverage management, preferably within the hospitality or hotel industry.
• Previousexperience 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, RBSand/orTIPS 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.
• Proficiencyin 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 tolift upto 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.

Why Join Proper Hospitality

At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer,we’recommitted to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together.

Everything we do is grounded in the belief that hospitality is more than a profession -it’san opportunity to care for others and make lives better. Guided by the Pillars of Proper , we show up with warmth and authenticity ( Care Proper ), strive for excellence in everything we do ( Achieve Proper ), think creatively and resourcefully ( Imagine Proper ), and take pride in the style and culture that make us who we are ( Present Proper ).

We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and alife,that feels as inspiring as the experiences we create for our guests.

Our Commitment: Building the Best Place to Work

Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically.

At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together , for our guests and for one another.

Proper Hospitality is anequal-opportunityemployer. Weprovideemployment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

We also consider qualified applicants with criminal historiesin accordance withlocal Fair Chance Hiring Ordinances.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.