Food & Beverage Manager

Viceroy Hotels & Resorts inspires travelers with one‑of‑a‑kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought‑after locations. A leader in modern luxury, Viceroy’s vibe‑led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. Location Hyatt Centric Santa Monica Overview The Assistant Food & Beverage Manager supports the Food & Beverage Manager in overseeing the daily operations of the hotel’s restaurants, bars, banquet facilities, and room service. This role ensures the highest levels of guest satisfaction, service standards, and operational efficiency while assisting in financial and staff management responsibilities. Responsibilities Assist in managing day‑to‑day operations across all F&B outlets, including restaurants, bars, banquets, and room service. Oversee opening and closing procedures, ensuring compliance with hotel standards. Monitor food and beverage quality, presentation, and service to maintain excellence. Ensure guests receive outstanding hospitality and prompt resolution of any concerns. Handle guest requests, feedback, and complaints with professionalism. Support initiatives to enhance guest satisfaction and loyalty. Supervise, schedule, and support F&B team members. Conduct ongoing training in service standards, menu knowledge, and upselling techniques. Assist with performance evaluations and staff development. Ensure consistent brand standards across outlets. Lead daily stand‑up meetings during shifts (identify VIP, recovery, and groups). Monitor rest‑breaks and meal‑breaks to maintain staff productivity. Allocate time appropriately with a focus on presence on the floor of the outlets. Support budgeting, forecasting, and cost control. Monitor inventory levels and coordinate ordering of supplies. Work with vendors to ensure timely and cost‑effective procurement. Enforce health, safety, and sanitation standards in all F&B operations. Ensure compliance with hotel policies, licensing laws, and hygiene regulations. Uphold quality control in food preparation and service delivery. Assist in planning and executing banquets, conferences, and special events. Coordinate with kitchen, service, and sales teams for seamless event execution. Ensure guest expectations are met or exceeded at all functions. Prepare operational and financial reports for management review. Collaborate with other departments (kitchen, front office, housekeeping) to support hotel operations. Assist in implementing strategies to drive revenue growth and guest satisfaction. Administer wage progress, payroll, revenue, employee schedules, and quarterly action plans. Assist in menu planning and preparation. Ensure compliance with all local liquor laws and health and sanitation regulations. Ensure compliance with SOPs and requisition procedures. Be visible on the floor and assist staff during each meal period. Conduct staff performance reviews in accordance with hotel standards. Ensure training of employees on SOPs and technical job tasks. Participate in departmental and hotel training (CARE, One‑to‑One). Interview candidates for front‑of‑house F&B positions and manage hiring approvals. Complete tip reporting. Understand, implement, and monitor corporate promotions in the outlet. Ensure overall guest satisfaction. Qualifications Position requires walking and giving direction for most of the working day; must be able to stand and exert well‑paced mobility for up to 8 hours. Must be able to bend, stoop, squat, and stretch to complete cleaning tasks if needed. Must lift 30 lbs. on a regular basis and lift trays of food items weighing 30 lbs. frequently. Must push and pull equipment up to 25 lbs. occasionally. Requires grasping, writing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual abilities. Bachelor’s Degree in Hotel Management preferred; high school or equivalent required. Previous F&B experience in a similar hotel environment preferred; 1 year of restaurant management experience required. Previous experience in a supervisory or management role within Food & Beverage, preferably in a hotel environment. Strong leadership, organizational, and interpersonal skills. Excellent communication and problem‑solving abilities. Knowledge of food safety regulations, hospitality standards, and cost control practices. Licenses or Certificates: TIPS and ServSafe certified required. Grooming: All colleagues must maintain a neat and well‑groomed appearance. This posting in no way states or implies that these are the only duties to be performed. Colleagues will be required to perform any other job‑related duties assigned by their supervisor. EOE Reporting Line Reports directly to the Sr. Food & Beverage Manager and collaborates closely with the Executive Chef and other department heads. #J-18808-Ljbffr SupportFinity™