Assistant Food & Beverage Manager

Why We're Here

We believe heartfelt, human connections make people's lives better. Especially the people who work here.

Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.

Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.

How We're Different

Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.
It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.
That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.
It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.

What You’ll Do:

The Assistant Food & Beverage Manager will be responsible for overseeing daily operations, ensuring guests are served in a professional and courteous manner, and providing training to line staff.

Essential Duties and Responsibilities

• Oversee daily restaurant and banquet service operations, ensuring timely coordination of food production and maintaining high service standards.
• Collaborate in evaluating food quality, kitchen staff performance, and the development of offerings aligned with the property's market positioning.
• Support the Food & Beverage Manager in developing annual financial objectives through the budgeting process.
• Create and manage staffing schedules for Food & Beverage employees, balancing guest needs with optimal labor ratios.
• Contribute to achieving financial goals by executing and enhancing the annual marketing plan, identifying new revenue opportunities, and ensuring consistent excellence in service and operations.
• Maintain cost control by monitoring sales performance, food and labor costs, and aligning with departmental budget goals.
• Act as a liaison between management, employees, and accounting staff to support effective communication, staff development, and succession planning.
• Stay informed and compliant with all local and state regulations regarding wages, food and alcohol distribution, entertainment, safety, and licensing.
• Conduct timely and constructive employee evaluations through the Check-In/Appraisal process.
• Design and implement continuous training programs for both new hires and existing staff to enhance skills and service delivery.
• Ensure daily cleanliness and upkeep of restaurant interiors and exteriors, coordinating with the Restaurant Manager and Chef on sanitation and maintenance efforts.
• Assist in managing labor and operating expenses through proactive controls and cost-saving strategies.
• Responsible for hiring, training, supervising, and evaluating staff; includes performance management, recognition, coaching, and handling employee relations matters.
• Ensure all certifications, legal requirements, and health and safety regulations are up to date and properly documented.
• Participate in weekly leadership meetings and contribute cross-departmentally.
• Take on special projects and additional responsibilities as assigned in support of departmental goals.
• Provide leadership and coordination for a team of 50–60 employees, ensuring smooth daily operations and consistently high guest satisfaction.
• Overseeing operations across multiple venues simultaneously, ensuring consistency, efficiency, and exceptional service delivery at each location.

What You Bring:

• Minimum of 2 years’ management experience in an upscale restaurant, luxury hotel, resort, or a comparable high-end hospitality environment.
• Proven ability to train and uphold Forbes Travel Guide and AAA Four- or Five-Diamond standards.
• Solid understanding of restaurant financials, including product mix analysis, food and beverage cost controls, and labor management.
• Bachelor’s degree in Hospitality, Restaurant Management, or Culinary Arts preferred.
• Exceptional interpersonal, communication, and organizational skills with a proactive approach to problem-solving.
• Demonstrated passion for crafting elevated and personalized guest experiences.
• Food Handler and Wine Certification (if applicable).
• Strong attention to detail and commitment to impeccable service presentation and cleanliness standards.
• Flexibility to work in outdoor environments and during evenings, weekends, and public holidays as required by business needs.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

The salary range for this role is USD $70,000 - $80,000.00.

 We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, pension, meal per shift, and many other benefits to eligible employees.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself, Lead Yourself, Make It Count.