R

Rosewood Hotel Group

Global luxury hotel management and brands

Food and Beverage Manager

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeCalifornia, USAIn-person

About the Job

Requirements

  • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow up; remain calm and resolve problems using good judgment; follow directions; understand guest service needs; work cohesively with co-workers; work with minimal supervision; and maintain confidentiality of guest information and hotel data.
  • Have a thorough understanding of financial reports, including labor, and the ability to effectively direct and manage all facets of the outlet.
  • Demonstrate project management experience organizing, planning, and executing large-scale projects from conception through implementation.
  • Demonstrate experience leading and developing people, and the ability to establish rapport, influence, and gain others’ understanding.
  • Be able to lead a team and work a flexible schedule.
  • Be able to enforce hotel standards, policies, and procedures with kitchen personnel and prioritize, organize, and delegate work assignments.
  • Be able to direct outlet associates’ performance, follow up with corrections, motivate associates, and maintain a cohesive team.
  • Be able to promote positive working relationships with service personnel and other departments.
  • Be able to ascertain associates’ training needs and provide training, and work under pressure to organize and attain production schedules and timelines.
  • Be able to maintain coordination; transport received goods and food items between storage, preparation, and serving areas; and work an 8–12-hour shift, 5–7 days per week, in noisy and sometimes close conditions.
  • Be able to work with food products and ingredients, use all senses to ensure quality standards, differentiate dates, and operate, clean, and maintain required equipment.
  • Speak, read, and write English.
  • Be able to exert physical effort transporting 20 pounds, perform varied physical movements, reach up and down, remain stationary at times, and communicate satisfactorily with guests and coworkers.
  • Have a diploma/some college or an equivalent combination of education and work-related experience.
  • Have current and valid Food Handler Certification.
  • Have current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.
  • Be at least 21 years of age to pour alcoholic beverages.
  • Have a minimum of three years’ experience as a Restaurant Manager.

Responsibilities

  • Provide exceptional service and ensure guest satisfaction with dining experiences.
  • Manage a team of food and beverage professionals, ensuring brand standards and required service components are executed precisely.
  • Maintain knowledge of and comply with departmental policies, service procedures, and standards.
  • Manage and direct all food and beverage associates.
  • Interview, hire, train, performance-manage, and terminate food and beverage associates.
  • Schedule associates and prepare payroll documents to ensure proper compensation.
  • Maintain superior standards daily.
  • Manage guest relations and ensure guest satisfaction.
  • Maintain knowledge of liquor, beer, and non-alcoholic beverage selections; wines and champagnes; drink glassware and garnishes; menu items and their preparation, ingredients, portions, presentation, and prices; daily specials and unavailable items; dining room layout and service details; point-of-sale and manual system procedures; house counts, arrivals, departures, and VIPs; group activities; equipment use and maintenance; and departmental policies and service procedures.
  • Comply with state liquor regulations, particularly rules prohibiting service to minors and intoxicated persons and drunk driving.
  • Check storage areas for supplies, organization, and cleanliness, and direct personnel to correct deficiencies.
  • Establish supply and equipment par levels and submit requisitions to replenish shortages or obtain items needed for anticipated business.
  • Requisition linens and skirting and assign staff to transport them to the restaurant.
  • Meet with the Chef to review daily specials and unavailable items, update the board, and ensure staff are informed.
  • Review house-count and arrival updates with the Front Desk.
  • Review prior-day sales, resolve discrepancies with Accounting, and track revenue against budget.
  • Prepare weekly work schedules according to staffing guidelines and labor forecasts, and adjust schedules to meet business demands.
  • Ensure staff report as scheduled and document late or absent employees.
  • Coordinate staff breaks.
  • Assign work and side duties according to departmental procedures, communicate changes during the shift, identify tasks that compromise standards, and delegate corrective work.
  • Monitor preparation of station assignments for compliance with departmental standards.
  • Conduct pre-shift meetings and review information pertinent to the day’s business.
  • Inspect staff grooming and attire and correct deficiencies.
  • Ensure materials and equipment are ready for service and address deficiencies with the responsible personnel.
  • Monitor staff performance throughout service and ensure procedures meet departmental standards; correct deficiencies.
  • Inspect table setups and ensure cleanliness, neatness, and compliance with standards.
  • Inspect the restaurant environment for cleanliness and order, and direct personnel to correct deficiencies.
  • Keep the Host stand clean, organized, and stocked with designated supplies.
  • Review reservations, pre-assign designated tables, and follow up on special requests.
  • Ensure the required number of menus and wine lists are available and in good condition for each meal period.
  • Check pickup and side stations for cleanliness, stock, and organization.
  • Monitor and assist the Host in greeting and escorting guests according to procedures, and ensure tables are seated to provide good service.
  • Anticipate busy periods and organize procedures to manage extended waiting lines.
  • Anticipate guest needs, respond promptly, acknowledge guests, and promote positive guest relations.
  • Maintain familiarity with hotel services, features, and local attractions to answer guest inquiries accurately.
  • Handle guest complaints using the six-step procedure and ensure guest satisfaction.
  • Monitor guest reactions and confer with service staff to ensure guest satisfaction.
  • Check order status and ensure orders are delivered within designated timelines.
  • Ensure tables are cleared and reset according to departmental procedures.
  • Maintain cleanliness and working condition of departmental equipment, supplies, and work areas.
  • Assist restaurant staff with their duties to ensure optimal guest service.
  • Answer outlet phones within three rings using correct salutations and telephone etiquette.
  • Operate all functions of the point-of-sale system according to specifications, and restock journal tape and change ribbons as needed.
  • Manage and approve void checks according to Accounting procedures.
  • Assist servers with problem payments and ensure cashiering complies with Accounting standards.
  • Issue manual checks when the system is down and ensure they are accounted for.
  • Run system-closing reports and ensure servers’ checks are closed before they sign out.
  • Ensure staff complete closing duties before signing out.
  • Conduct formal training on required job functions and departmental orientation for new hires, and provide ongoing training to existing staff.
  • Provide performance feedback, handle disciplinary problems, and counsel employees according to hotel standards.
  • Promote a cooperative working climate to maximize productivity and employee morale.
  • Prepare and submit daily or weekly payroll and tip-distribution records.
  • Complete maintenance work orders and submit them to Engineering; contact Engineering directly for urgent repairs.
  • Document pertinent information in the department logbook.
  • Complete paperwork and closing duties according to departmental standards.
  • Review assignment status and follow-up actions with the incoming Assistant Manager.
  • Maintain a friendly, helpful, and courteous manner with guests and employees.
  • Perform other duties as required.
  • Maintain confidentiality of company, guest, and associate information.
  • Work in a restaurant environment with exposure to heat, cold, slippery surfaces, cooking appliances, and cleaning tools.

Desired Qualifications

  • Hotel operational exposure, such as food and beverage experience, is preferred.
  • Experience with a luxury or ultra-luxury property or brand is preferred.
  • Fluency in languages other than English is preferred.

About the Company

Rosewood Hotel Group

Global luxury hotel management and brands

Rosewood Hotel Group operates a global portfolio of luxury hospitality brands, including Rosewood (ultra-luxury), New World Hotels & Resorts (upper-upscale), Asaya (integrated wellness), and Carlyle & Co. (private members club). It manages about 60 properties across 26 countries, with more than 30 new properties in development. The company runs high-end hotels and wellness and private club experiences, delivering guest stays and curated programs that reflect local culture and place. Its approach centers on Relationship Hospitality—genuine, heartfelt interactions—and integrating the story and geography of each destination into its experiences, supported by a commitment to DEI and positive community impact. The goal is to create a future where people and places enrich one another, to make meaningful, lasting relationships with guests and destinations, and to expand its global footprint while honoring local culture and advancing positive impact.

Company size
5,001-10,000
Company stage
Not listed
Total funding
Not listed
Headquarters
Hong Kong
Founded
2016

Recently Posted Jobs

Explore more opportunities at Rosewood Hotel Group

See more jobs