F&B Manager Goat Tree at Hotel Californian

Ventura, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

Work-life balance

Job Description

Hotel Californian is a distinguished hospitality establishment located in a prime tourism destination. Known for its blend of classic and contemporary styles, it offers guests an immersive experience that combines luxury, comfort, and cultural authenticity. This full-service hotel caters to both leisure and business travelers, emphasizing exceptional guest service, unique culinary experiences, and vibrant entertainment options. The hotel's professional environment encourages creativity, innovation, and professional growth among its staff, reflecting its commitment to fostering a supportive and dynamic workplace culture. The company values individuals who are passionate, entrepreneurial, and driven to contribute meaningfully to the hotel's overall success, while also upholding principles of work-life balance and community involvement. Employees at Hotel Californian are known to take pride in their work environment, benefiting from comprehensive training, career development opportunities, and a culture that prizes teamwork and respect.

The role of Food & Beverage Manager for Hotel Californian is a full-time, highly responsible position that will oversee all operational aspects within the food and beverage outlets of the property. Governed by an annual salary range of $75,000 to $85,000, the role demands an experienced management professional who thrives in high-volume, high-service standard settings. This management position requires a diverse skill set encompassing revenue and profit objective attainment, exemplary guest service oversight, staff training and development, and fostering strong vendor and entertainment relations. As a key managerial role, the Food & Beverage Manager will be integral in maintaining the cleanliness and operational readiness of the facilities and in cultivating positive employee relationships which contribute to an engaged and motivated workforce.

Responsibilities extend to aligning closely with other hotel departments including Sales & Marketing, Public Relations, and Security to ensure seamless outlet management and maximized profitability. Continuous monitoring of program execution and adherence to service quality standards are critical to this role. The Food & Beverage Manager is expected to proactively adapt operational strategies based on real-time guest feedback and marketplace trends, ensuring that the hotel maintains a competitive edge. Additionally, budget controls including payroll and equipment cost management are imperative, alongside inventory and resource oversight to prevent wasteful practices. The role serves as a leadership position that directly impacts the guest experience, cost management, and the hotel's reputation within the competitive hospitality landscape. This position offers a unique professional challenge for individuals eager to grow within a reputable hospitality institution that values innovation, service excellence, and community spirit.

Job Requirements

Must have a minimum of 3 years' food & beverage management experience in a high service standards and volume restaurant
Experience with profit and loss management preferred
Experience with managing special events preferred
Computer proficiency required, knowledge of POS and Microsoft applications strongly preferred
Ability to work a varied schedule, including AM and PM shifts as well as weekends and holidays
Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations
Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries
Advanced English ability, verbal and written
Must have good communication, organization, and time management skills
Must have flexible work schedule, including nights, weekends and holidays

Job Qualifications

Minimum of 3 years' food & beverage management experience in a high service standards and volume restaurant
Experience with profit and loss management preferred
Experience with managing special events preferred
Computer proficiency required, knowledge of POS and Microsoft applications strongly preferred
Ability to work a varied schedule, including AM and PM shifts as well as weekends and holidays
Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations
Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries
Advanced English ability, verbal and written
Good communication, organization, and time management skills
Flexible work schedule, including nights, weekends and holidays

Job Duties

Work in support of hotel goals and measure effectiveness through the food & beverage and special events/entertainment profit and service performance of the hotel
Oversee the supervision of talent to include selection, work allocation, training, performance and development
Coach and motivate team to achieve key results
Align and work collaboratively with sales & marketing, PR, security, other hotel departments and outside vendors to effectively manage outlets
Continuously monitor program execution, performance and objectives
Maintain quality of service and ensure consistency in standards
Make changes that respond to the marketplace and to guests' needs, both present and anticipated
Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage trends
Maintain profitability of outlets to support overall hotel operation
Control payroll and equipment costs (minimizing loss and misuse)
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking, bending, lifting heavy articles and reaching overhead
Evaluate cost effectiveness of all aspects of operation
Develop and implement cost-saving and profit enhancing measures
Review, prepare and update forecasts as needed
Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising and promotions
Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations and ensure quality service