Food and Beverage Manager

San Francisco Proper 45 McAllister St San Francisco, CA 94102, USA Pay or shift range: $75,000 USD to $80,000 USD. The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons. Description

SAN FRANCISCO PROPER HOTEL

Housed in a landmarked Beaux‑Arts era flatiron building, San Francisco Proper adds unexpected luxury and exuberance to the heart of Mid‑Market, just minutes from Union Square, SoMa, Hayes Valley, and the Central Market‑Civic Center. The hotel features 131 captivating rooms and suites designed by Kelly Wearstler, as well as three distinct settings for all‑day dining, chef‑driven fare, and signature cocktails by BV Hospitality. Before you go, head to the roof to experience one of the area’s only rooftop lounges, with indoor‑outdoor dining and majestic, sweeping views of the city. Job Summary The Food and Beverage Manager is responsible for overseeing all aspects of food and beverage operations within the hotel, ensuring that services meet the highest standards of quality, efficiency, and guest satisfaction. This role involves managing the F&B team, optimizing operational processes, controlling budgets, maintaining inventory, and developing menus that align with the hotel's brand and customer expectations. The Food and Beverage Manager works closely with other departments and ensures compliance with health and safety regulations while driving profitability and guest satisfaction. Essential Job Duties and Responsibilities Operations Management Oversee the daily operations of all food and beverage outlets, including restaurants, bars, banquets, and room service. Ensure that all F&B services are delivered in line with hotel standards and guest expectations. Monitor F&B processes, workflows, and staffing to ensure efficiency and service excellence. Handle guest inquiries and resolve complaints or issues in a timely and professional manner. Staff Management & Development Lead, train, and manage F&B staff, including servers, bartenders, cooks, and supervisors. Develop and implement training programs to ensure that staff are knowledgeable about menu offerings, service standards, and safety protocols. Conduct regular staff performance evaluations, provide coaching, and identify areas for development. Create staffing schedules and ensure appropriate coverage during peak hours, special events, and holidays. Menu Development & Cost Control Collaborate with the culinary team to develop innovative menus that align with hotel standards and meet guest preferences. Ensure the menu offerings are diverse, profitable, and sustainable. Monitor food and beverage costs and work to maintain or improve profit margins. Implement strategies for cost control and inventory management to reduce waste and ensure budget adherence. Oversee the ordering of supplies, ingredients, and beverages, ensuring that stock levels meet operational needs. Budgeting & Financial Management Assist in preparing the annual food and beverage budget and financial forecasts. Monitor F&B expenses, including food costs, labor costs, and overheads, and take corrective action as necessary to stay within budget. Analyze financial reports to evaluate the performance of F&B operations and implement corrective measures when needed. Develop pricing strategies to maximize revenue while maintaining competitive pricing in the market. Guest Experience & Satisfaction Ensure a consistent and exceptional guest experience by maintaining high service standards. Develop guest service protocols and lead by example in promoting a guest‑centric culture. Use guest feedback, reviews, and surveys to continuously improve the quality of service and offerings. Plan and execute special events, promotions, and themed dinners to enhance guest experience and drive revenue. Health, Safety & Compliance Ensure all F&B operations comply with health and safety regulations, including food safety, sanitation, and hygiene standards. Maintain proper storage, handling, and labeling of food and beverage items to ensure quality and safety. Ensure staff are trained on health and safety procedures, including emergency protocols and food handling requirements. Conduct regular inspections of food preparation areas, equipment, and storage facilities to ensure compliance with regulations. Inventory & Supply Chain Management Oversee inventory control for food, beverage, and supplies, ensuring stock levels meet demand without excessive overstocking. Coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing. Conduct regular inventory audits to maintain accuracy and identify any discrepancies. Ensure the maintenance of kitchen and bar equipment, ensuring they are functioning properly and scheduled for regular servicing. Collaborate with the marketing team to promote F&B outlets, special offers, and events. Contribute to the development and implementation of promotional campaigns to drive revenue and attract new guests. Participate in the development of seasonal menus, signature cocktails, or exclusive promotions to enhance the guest experience and increase sales. Education and/or Experience Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred. 5+ years of experience in food and beverage management, preferably within the hospitality or hotel industry. Previous experience in a leadership role managing large teams in high‑volume food and beverage operations. Proven experience in budgeting, cost control, and financial analysis. Knowledge of food and beverage trends, industry best practices, and health and safety regulations. ServSafe, RBS and/or TIPS certified. Skills/Specialized Knowledge Strong leadership and team management skills, with the ability to motivate and inspire staff. Excellent customer service skills, with a focus on creating exceptional guest experiences. In‑depth knowledge of food and beverage operations, including menu development, inventory management, and cost control. Strong organizational and time‑management skills, with the ability to handle multiple tasks simultaneously. Excellent communication and interpersonal skills, with the ability to build relationships with guests, staff, and vendors. Ability to analyze financial data, track performance metrics, and make data‑driven decisions. Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and point‑of‑sale (POS) systems. Physical Demands Ability to stand or walk for extended periods during shifts. Ability to lift up to 25 pounds (e.g., boxes of supplies, inventory, or equipment). Occasional bending, stooping, and reaching to perform tasks or manage inventory. Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances. #J-18808-Ljbffr Santa Monica Proper