FOOD & BEVERAGE MANAGER- HOTEL HOSPITALITY

ADP, Inc.; Simi Valley (CA); On-site; USD 80,000 - 85,000; Full time

Job summary

Grand Vista Hospitality in Simi Valley, CA is seeking a Food & Beverage Manager to lead all F&B operations across restaurants, bars, room service, and banquets. The role emphasizes delivering exceptional guest experiences, maintaining high service standards, and optimizing profitability.

The ideal candidate holds a bachelor's degree in hospitality or related field, with 3–7+ years of operations management in a high-volume setting, strong leadership, budgeting, and knowledge of safety and liquor

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• 3–7+ years of experience in food & beverage, restaurant, or hotel operations management.
• Strong leadership and team management in a high-volume hospitality environment.
• Knowledge of food safety regulations, sanitation standards, and liquor laws.
• Experience with budgeting, forecasting, inventory control, and cost management.
• Proficiency with POS systems, scheduling software, and basic Microsoft Office applications.
• Ability to work flexible schedules including nights, weekends, holidays, and peak event periods.
• Strong communication, organizational, and problem-solving skills.
• ServSafe Certification and Responsible Beverage Service Certification preferred or required based on local regulations.

Responsibilities

• Oversee all food and beverage operations within the hotel including restaurants, bars, room service, and banquet services.
• Ensure exceptional guest experience through high standards of service, quality, and consistency.
• Manage staffing, scheduling, training, and performance of all F&B team members.
• Develop and enforce operational policies, procedures, and service standards.
• Maintain profitability through effective cost control, budgeting, and revenue management.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Collaborate with executive leadership to support hotel goals and guest satisfaction.
• Coordinate with marketing teams on promotions, seasonal menus, and special events.
• Address and resolve guest complaints and service issues in a timely and professional manner.
• Collaborate with Executive Chef on menu development, pricing, and promotions.
• Oversee inventory management, stock levels, and ordering procedures.
• Ensure proper execution of banquet events, weddings, meetings, and special functions.
• Implement and maintain health, safety, and sanitation standards across all outlets.
• Analyze performance metrics and implement improvements to increase efficiency and revenue.
• Strong leadership presence with ability to motivate and develop teams.
• Excellent organizational and multitasking abilities.
• Financially minded with strong attention to cost control and profitability.
• Guest-focused with a commitment to service excellence.
• Calm and effective under pressure in high-volume environments.
• Strong interpersonal and communication skills
• Detail-oriented with a high standard of operational excellence
• Ability to adapt and problem-solve quickly in dynamic situations.

Skills

Leadership

Budgeting

Team management

Communication

Problem-solving

Education

Bachelor’s in Hospitality or related field

Tools

POS systems

Scheduling software

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Food & Beverage Manager Full Time Grand Vista Hospitality, Simi Valley, CA, US

Salary Range: $80,000.00 To $85,000.00 Annually

Job Description – Food & Beverage Manager

Reports To: General Manager

Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or related field

preferred

• 3–7+ years of experience in food & beverage, restaurant, or hotel operations management
• Strong leadership and team management experience in a high-volume hospitality environment
• Knowledge of food safety regulations, sanitation standards, and liquor laws
• Experience with budgeting, forecasting, inventory control, and cost management
• Proficiency with POS systems, scheduling software, and basic Microsoft Office applications
• Ability to work flexible schedules including nights, weekends, holidays, and peak event periods
• Strong communication, organizational, and problem-solving skills
• ServSafe Certification and Responsible Beverage Service Certification preferred or required based on local regulations

General Responsibilities

• Oversee all food and beverage operations within the hotel including restaurants, bars, room service, and banquet services
• Ensure exceptional guest experience through high standards of service, quality, and consistency
• Manage staffing, scheduling, training, and performance of all F&B team members
• Develop and enforce operational policies, procedures, and service standards
• Maintain profitability through effective cost control, budgeting, and revenue management
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations
• Collaborate with executive leadership to support hotel goals and guest satisfaction

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Specific Responsibilities

• Plan, organize, and supervise daily operations of all food and beverage outlets
• Recruit, hire, train, and evaluate restaurant, bar, banquet, and kitchenstaff
• Develop staff training programs focused on service standards, safety, and product knowledge
• Monitor food quality, presentation, and service delivery across all F&B areas
• Create and manage departmental budgets, forecasts, and financialreports
• Control food, beverage, and labor costs to meet profitabilitytargets
• Approve vendor contracts, pricing, and purchasing decisions in coordination with procurement
• Conduct regular inspections of restaurants, bars, kitchens, and banquet spaces to ensure compliance
• Address and resolve guest complaints and service issues in a timely and professional manner
• Collaborate with Executive Chef on menu development, pricing, andpromotions
• Oversee inventory management, stock levels, and ordering procedures
• Ensure proper execution of banquet events, weddings, meetings, and specialfunctions
• Implement and maintain health, safety, and sanitation standards across all outlets
• Analyze performance metrics and implement improvements to increase efficiency and revenue
• Coordinate with marketing teams on promotions, seasonal menus, and special events
• Strong leadership presence with ability to motivate and develop teams
• Excellent organizational and multitasking abilities
• Financially minded with strong attention to cost control andprofitability
• Guest-focused with a commitment to serviceexcellence
• Calm and effective under pressure in high-volume environments
• Strong interpersonal and communication skills
• Detail-oriented with a high standard of operational excellence
• Ability to adapt and problem-solve quickly in dynamic situations

PerformanceStandards

• Consistently achieves or exceeds financial and operational targets
• Maintains high guest satisfaction scores across all F&B outlets
• Ensures compliance with all health, safety, and alcohol serviceregulations
• Demonstrates effective leadership through staff retention and performance

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• Maintains strong cost control for labor, food, and beverageexpenses
• Ensures timely execution of service standards across all shifts andvenues
• Resolves guest concerns promptly and professionally
• Maintains clean, safe, and well-organized F&B environments
• Delivers successful execution of banquets, events, andpromotions

Upholds brand standards and enhances overall hotel reputation.