Food and Beverage Manager na Avalon Hotel Beverly Hills

With its breezy mid-century vibes, discover a quintessential boutique hotel experience tucked away in the more residential heart of Beverly Hills — all centered around an iconic, cabana-lined boomerang-shaped pool. An architectural gem filled with unique details, Avalon Hotel Beverly Hills’ understated luxury runs deep, from its design-forward indoor and outdoor spaces for events and small gatherings to the Cali-fresh, chef-driven cuisine at poolside jewel box restaurant Viviane.

Job Overview

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 Avalon's brand and guest expectations. The Food and Beverage Manager also 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

• 2025-10-20 14:00:00.0