Hotel F&B Operations Manager

ADP, Inc.; Los Angeles (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

401(k) with company matching

Complimentary Employee Meals

Hilton employee travel discount

Job summary

Hilton in Los Angeles is seeking a Restaurant Outlets Manager to oversee daily operations of all hotel food and beverage outlets, manage staff, guest satisfaction, and profitability. You will recruit, hire, train and mentor F&B staff, ensure consistent service standards, monitor inventory and costs, and enforce health and safety regulations.

This leadership role requires a hands-on, guest-first approach, strong financial acumen, and the ability to lead multiple outlets in a high‑volume hotel

Qualifications

• Minimum of 3 years of progressive restaurant management experience, preferably in upscale or high-volume hotel environments.
• Proven ability to lead and inspire a team with a hands-on, guest-first approach.
• ServSafe and TIPS certifications (or ability to obtain).

Responsibilities

• Oversee all food & beverage operations in hotel F&B outlets.
• Ensure smooth daily operations, including staffing, inventory, and equipment management.
• Recruit, hire, train, and mentor F&B staff; develop supervisors and front-line teams.
• Lead and develop a large team across servers, bartenders, cooks, and support staff.
• Monitor guest feedback and maintain high levels of guest satisfaction; address issues promptly.
• Prepare and manage departmental budgets; monitor costs and drive profitability.

Skills

Restaurant management

Team leadership

Budgeting / cost controls

F&B operations

Education

ServSafe certification

TIPS certification

Tools

PMS & POS systems

Labor management tools

Job description

Hilton in Los Angeles is seeking a Restaurant Outlets Manager to oversee daily operations of all hotel food and beverage outlets, manage staff, guest satisfaction, and profitability. You will recruit, hire, train and mentor F&B staff, ensure consistent service standards, monitor inventory and costs, and enforce health and safety regulations.

This leadership role requires a hands-on, guest-first approach, strong financial acumen, and the ability to lead multiple outlets in a high‑volume hotel