Hotel Food & Beverage Manager - LEGOLAND California Resort

Carlsbad, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,500.00 - $74,500.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Paid Time Off

retirement savings plan

Parental leave

Disability Coverage

Job Description

Aramark is a global leader in food service, facilities, and uniform services, proudly serving millions of guests every day in 15 countries around the world. Rooted in service and united by a strong purpose, Aramark is committed to doing great things for its employees, partners, communities, and the planet. Their mission centers on creating a positive environment where employees can develop their talents, fuel their passions, and grow professionally. The company values diversity and inclusion, providing equal employment opportunities without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, or other protected characteristics.

The Hotel Food & Beverage Manager position at LEGOLAND California Resort is a key leadership role within Aramark’s hospitality operations. Located in sunny Carlsbad, California, LEGOLAND California Resort is a popular family theme park that offers a unique and engaging guest experience through its various attractions, including its hotel properties. The Food & Beverage Manager oversees and coordinates the overall efforts of the Hotel Assistant Managers and their teams, ensuring the delivery of exceptional dining experiences to resort guests. Compensation for this salaried role ranges from $71,500 to $74,500 annually, reflecting the importance of the position within the resort’s operations.

This dynamic role requires a leader who can inspire and motivate a diverse team across multiple food and beverage outlets within the resort’s hotel division. The manager is responsible for operational effectiveness, staff development, and cost controls in the department. Daily responsibilities include overseeing food safety standards, guest service quality, budgeting, staffing, employee training, and adherence to company and regulatory policies. They work closely with their team to maintain high standards of sanitation, safety, and efficient service across all facilities.

Key areas of focus for the Food & Beverage Manager include strategic planning to enhance the department’s guest experience, managing labor and payroll, controlling food costs, and ensuring compliance with health and safety regulations including OSHA and HACCP guidelines. The manager also plays a vital role in human resources functions such as administering progressive discipline, developing personal growth plans for staff, and nurturing a collaborative team environment. Financial oversight is critical, with responsibilities for meeting budget targets, monitoring expenses, and contributing to the annual budget planning process.

The role demands strong communication and organizational skills, the ability to work flexible hours including nights, weekends, and holidays, and proficiency with business tools like Microsoft Excel and Word. The ideal candidate holds a bachelor’s degree in Food Service, Hospitality, Business Management, or a related field and brings at least three years of progressive leadership experience in food service, preferably within a themed or entertainment setting.

Physical demands include frequent lifting, standing, walking, and navigating varied environments inside and outside of the hotel and food preparation areas. The role may require use of personal protective equipment and an ability to work in conditions involving heat, noise, and chemicals.

Aramark fosters a supportive work culture focused on employee development and guest satisfaction. This position offers an excellent opportunity for hospitality professionals to advance their careers within a well-established company renowned for its commitment to excellence and sustainability. Those who join the team become part of a global organization that values respect, teamwork, and continuous improvement, creating an atmosphere where everyone can thrive and contribute meaningfully to the guest experience at LEGOLAND California Resort.

Job Requirements

Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, or Business Management
At least 3 years of progressive leadership experience in food service, preferably in a themed environment
Strong communication skills
Knowledge of financial and budgeting principles
Ability to work flexible hours including evenings, weekends, and holidays
Proficiency in Microsoft Excel and Word
Ability to motivate and develop a team
Understanding of food safety and sanitation standards
Problem solving and decision making skills
Experience with employee relations and corrective action process
Capacity to handle physical demands such as lifting and standing for prolonged periods

Job Qualifications

At least 3 years of progressive leadership experience in food service, preferably in a themed environment
Must be customer-service focused and have an understanding of customer expectations
Knowledge in food and culinary design is desired
Must have financial knowledge in understanding budgets
Must possess strong communication skills, both in a verbal and written format
Effective organizational and problem solving skills with the ability to make quick decisions required
Ability to work as part of a team and to develop others within the team structure required
Effective delegator and collaborator, ensures that all assigned tasks are completed
Working knowledge of Excel and Word are required
Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, or Business Management
Must be willing to work flexible hours including evenings, weekends, and holidays to support Hotels operations

Job Duties

Involved in and actively contributes in heading up strategic planning for the department
Manage the operational effectiveness of the department
Implements and enhances high level of service, quality, and sanitation standards within all facilities
Ensures that all guests are served in an efficient and friendly manner
Spends time daily in each facility to provide feedback for improving operations
Communicates daily operational and financial objectives to the staff on a daily basis
Responsible for motivating, training, cross-training and developing the Assistant Manager team
Gives input and decides on promotions and transfers
Provides positive and corrective feedback to all staff to improve performance and KPIs
Responsible for reaching all budgeted targets for the department
Monitors labor hours and ensures that payroll reports are accurate
Responsible for overseeing and managing food cost
Monitors handling of money and inventory by team leaders and Model Citizens and investigates any issues
Utilizes guest forecasts to adjust operations, ensuring a good experience for guests at any given attendance level
Implements and enforces all company and divisional policies and procedures
Gives input and administers progressive exemplary and disciplinary action for performance and policy regulations
Develops and administers yearly personal development plans for their staff
Knowledgeable on corrective action process and employee relations basics
Responsible for maximizing revenue and per capita spending goals for the department
Monitors cost controls in the areas of labor, food costs, other direct expenses, and safety liability, keeping within budget
Provides input for annual budget on a yearly basis
Ensures that all MCs are trained and execute proper safety and sanitation requirements at all times
Oversees that all staff are knowledgeable and follow required company, division, OSHA, Environmental Health Department, and HACCP guidelines
Partners with culinary leadership to conduct regular food safety audits
Responsible for the initiating and follow-up of all maintenance and sanitation issues to ensure all facilities are maintained in an excellent and presentable working condition
May be scheduled as MOD or Park Duty Director on a rotational basis to ensure optimum divisional performance for the guests
Acts as a contact for concerns regarding guests, operations, food supplies, and maintenance issues, as well as a divisional contact for the park in operational concerns and emergency situations