Food and Beverage Manager

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you – with your diverse background, talents, experiences, and plucky personality – is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self‑leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that is a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do Create an exciting, innovative, and memorable dining experience for all guests. Lead a well‑rounded and knowledgeable front‑of‑house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. Food & Beverage Manager - Banquets & Restaurant Operations Some Of Your Responsibilities Include Lead the execution of all banquet and catered events, ensuring exceptional guest service, quality standards, and flawless event execution from setup through breakdown. Review Banquet Event Orders (BEOs) daily with the Culinary, Sales, and Operations teams to ensure accurate communication, staffing, room setup, and event execution. Coordinate timely food and beverage production with the culinary team to ensure all banquet functions are delivered accurately and on schedule. Serve as the Manager on Duty for banquet functions, providing visible leadership while ensuring guest satisfaction and responding to operational needs throughout each event. When banquet business is not in operation, oversee the daily restaurant operation by managing service standards, floor presence, guest experience, and team performance. Daily evaluation of restaurant and banquet service performance, ensuring consistent execution and timely food production across all Food & Beverage outlets. Participate in the evaluation of food products, service standards, kitchen employee performance, and the development of offerings consistent with the hotel's market position. Develop and maintain beverage standards, including liquor and wine selections, while assisting with procurement and inventory management. Assist the Director of Food & Beverage in developing annual financial objectives through the budgeting process. Support the achievement of financial goals by effectively managing banquet and restaurant labor, payroll, food and beverage costs, and operational expenses while maintaining exceptional guest experiences. Assist in achieving revenue goals by executing marketing initiatives, identifying new business opportunities, maintaining high operational standards, and supporting banquet and restaurant sales initiatives. Work closely with the Sales, Events, Culinary, and Restaurant teams to ensure seamless communication before, during, and after all events. Conduct daily pre‑shift meetings for banquet and restaurant teams, communicating event details, service expectations, VIP information, and operational priorities. Ensure banquet rooms, restaurant dining areas, meeting spaces, bars, storage areas, and back‑of‑house operations remain clean, organized, and guest‑ready at all times. Supervise banquet captains, restaurant supervisors, servers, bartenders, and all non‑supervisory Food & Beverage service employees. Recruit, interview, hire, train, coach, and develop team members while fostering a culture of accountability, teamwork, and service excellence. Complete regular performance evaluations through the quarterly Kimpton Check‑In process, providing timely coaching, recognition, and development opportunities. Implement and conduct ongoing training programs for both banquet and restaurant employees to ensure consistent service standards and operational excellence. Help meet departmental budgets with a consistent focus on labor management, cost of sales, productivity, and inventory controls. Monitor guest satisfaction throughout restaurant service and banquet events, promptly resolving concerns and implementing corrective action when necessary. Ensure compliance with all company policies, health and safety regulations, liquor laws, and sanitation standards. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training, scheduling, assigning and directing work, evaluating performance, coaching employees, recognizing achievements, addressing complaints, and resolving operational challenges. Perform other Food & Beverage leadership duties as assigned to support the overall success of the department. What You Bring 2 years of management experience in hospitality or similar industry. Bachelor's degree in Hospitality, Restaurant, Banquets or Culinary Management is preferred. Excellent interpersonal communication skills, problem‑solving skills, and organizational ability. Passion for creating and personalizing guest experiences. Food Handler Certification (if applicable). Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy. Be Yourself. Lead Yourself. Make it Count. #J-18808-Ljbffr