Senior Food & Beverage Operations Manager

The Crescent Hotels Group; Santa Monica (CA); On-site; USD 110,000 - 170,000; Full time

Job summary

The Crescent Hotels Group is seeking a Food and Beverage Leader to oversee all F&B operations in our Santa Monica property. You will hire, train, and manage staff across room service, restaurants, banquets, kitchens and steward teams, while ensuring guest satisfaction and profitability.

Responsibilities include budgeting, forecasting, menu development, cost controls, and adherence to state and corporate standards. Strong communication and team leadership are essential.

Qualifications

• Must be able to communicate in English.
• Strong numerical skills for budgeting and forecasting.
• Ability to delegate responsibilities and manage multiple sub-departments.
• Team player with willingness to pitch in when needed.

Responsibilities

• Interview, hire, train, evaluate staff; resolve problems and discipline as needed.
• Direct administration and planning of the Food and Beverage Department.
• Delegate responsibilities for sub-departments (room service, restaurants, banquets, kitchens, steward).
• Develop, implement and monitor schedules for all sub-departments to ensure profitability.
• Collaborate with F&B managers on menu creation to attract target customers.
• Control food, beverage and labor costs per Crescent standards.
• Abide by state, federal and corporate alcohol serving requirements.
• Work with F&B manager to meet profit objectives and quality standards.
• Review guest satisfaction and adjust policies based on feedback and market changes.
• Develop tools for budgeting, forecasting, recipes, portions, and cost controls.
• Mentor staff and administer training and development within the department.
• Communicate clearly to staff and ensure attendance and reliability.
• Perform other duties as assigned.

Skills

Banquets

Job description

The Crescent Hotels Group is seeking a Food and Beverage Leader to oversee all F&B operations in our Santa Monica property. You will hire, train, and manage staff across room service, restaurants, banquets, kitchens and steward teams, while ensuring guest satisfaction and profitability.

Responsibilities include budgeting, forecasting, menu development, cost controls, and adherence to state and corporate standards. Strong communication and team leadership are essential.