Food and Beverage Manager

Food and Beverage Manager at The Eden Hotel We are seeking a Food & Beverage Manager for our 70‑room independent boutique hotel in Santa Monica. The role leads multiple small outlets, owning staffing, operational standards, and financial results in partnership with the General Manager and kitchen/ bar leads. Position Overview The Food & Beverage Manager serves as the department head for coffee bar, poolside bar, and wellness‑driven kitchen, responsible for labor planning, inventory, cost control, training, and guest experience. Key Responsibilities Lead and own daily operations across the coffee bar, poolside bar, and wellness kitchen. Model guest service, barista skills, and food presentation standards; handle service recovery and VIP experiences. Directly manage baristas, bartenders, and servers; partner with kitchen leadership; develop and coach shift leads/supervisors. Build weekly schedules to labor targets; ensure payroll accuracy and compliance with meal and rest breaks. Maintain A‑grade health standards; manage daily temperature logs, sanitizer ppm, date labeling, equipment PM, and incident documentation. Own inventory, pars, ordering, and receiving for all outlets; conduct regular counts; track waste and shrink. Administer POS/KDS settings, menu updates, pricing, and third‑party delivery platforms; ensure accurate modifiers and taxes. Participate in menu engineering and costing; review product mix; align pricing and merchandising with brand, wellness, and sustainability standards. Own F&B financial discipline: manage labor and COGS to budget; complete daily cash controls and support month‑end close and P&L reviews. Coordinate with Rooms, Sales/Events, and Finance on group amenities, small events/pop‑ups, and accurate reporting. Keyholder responsibilities; ensure opening/closing checklist completion and a secure cash handling environment. Respond to guest inquiries; analyze feedback and implement corrective actions. Perform other duties as assigned. Qualifications 3–5+ years of multi‑outlet F&B leadership in boutique/lifestyle hotels or specialty cafe/bar environments. Proven ability to manage schedules, inventory, and prime costs (labor and COGS); comfortable interpreting a P&L. Strong working knowledge of barista service, casual bar operations, and light kitchen coordination. Excellent leadership and communication; able to coach in the moment, develop supervisors, and uphold SOPs/standards. Proficiency with Google Sheets/Excel for scheduling, inventory, and basic analysis. Certifications: ServSafe Manager (or equivalent) and California Responsible Beverage Service (RBS); ensure California Food Handler for non‑managerial staff under your supervision. Flexible availability including mornings, weekends, and holidays. Perks & Benefits Competitive salary ( $72,000 – $75,000 per year ). Health, vision, and dental insurance. Paid time off and holidays. Growth opportunities in a creative, independent hospitality environment. Job Type: Full‑time. Work Location: In person, Santa Monica. #J-18808-Ljbffr