Food & Beverage Manager

At HRI Hospitality, we offer a unique perspective on hotel ownership and management.

We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.

We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!

Pay Range:

$70,500.00-$92,000.00

Are you passionate about creating memorable experiences and delivering exceptional service? At Hilton Garden Inn Dana Point – Doheny Beach, we pride ourselves on our Heartfelt Hospitality, where warmth and care are at the core of everything we do. We are a dedicated team committed to exceeding expectations, embracing our beautiful beachside location, and infusing every moment with joy and flair. If you're ready to be a part of a team that values personalized service, exceptional cleanliness, and a strong connection to our community, we invite you to apply and help us create a beloved destination for all who visit.

Job Description

Job Title: Food & Beverage Manager

Department: Food & Beverage                                                     

Supervision Exercised: Food & Beverage Supervisor, Restaurant Servers/Bartenders, Banquet Staff, Food Runners/Host.

Supervision Received: General Manager/Director of Food & Beverage & dotted line to Executive Chef

Job Summary: The Food & Beverage Manager is responsible for the overall leadership and administration of the hotel’s Food & Beverage operations, including restaurants, bars, banquets, catering, and inroom dining. This role ensures the highest level of guest satisfaction, operational efficiency, and financial performance. The Food & Beverage Manager will collaborate closely with the Executive Chef and other department heads to uphold quality standards, optimize profitability, and maintain compliance with brand and company policies.

Job Duties include the following:

Operational Leadership:

• Oversee daily operations of all F&B outlets, ensuring alignment with brand and service standards.
• Collaborate with the Executive Chef on menu planning, outlet concepts, and seasonal updates to ensure offerings remain innovative and market relevant.
• Monitor all aspects of service delivery to ensure quality, consistency, and efficiency.
• Maintain a visible presence throughout outlets and events to ensure seamless execution and guest satisfaction.

Banquet & Catering Oversight:

• Lead all aspects of banquet and catering operations, including staffing, service execution, client communication, and post-event follow-up.
• Partner with Sales and Events teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions.
• Review event orders (BEOs) for accuracy and operational feasibility.
• Support menu design and costing in collaboration with the Executive Chef.

Financial & Business Management:

• Develop, manage, and monitor department budgets, forecasts, and financial performance indicators.
• Implement cost-control measures to achieve targeted labor and expense ratios without compromising quality or service.
• Review financial reports regularly to identify trends, variances, and opportunities for improvement.
• Ensure compliance with purchasing, inventory, and cash-handling procedures.

Team Leadership & Development:

• Recruit, train, schedule, and evaluate F&B leadership and service staff.
• Establish clear performance expectations, provide regular feedback, and conduct formal performance evaluations.
• Promote teamwork, accountability, and a positive work environment consistent with the hotel’s values.
• Identify development opportunities and support cross-training across outlets to enhance operational flexibility

Guest Experience & Quality Assurance:

• Ensure all guests receive consistent, high-quality service that reflects the hotel’s brand standards.
• Monitor guest feedback and service metrics, taking prompt corrective action where necessary.
• Partner with culinary and service teams to ensure consistent food quality, presentation, and timeliness.
• Support marketing initiatives and promotions designed to increase F&B revenues and visibility.

Compliance & Safety:

• Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service.
• Maintain a safe, organized, and compliant work environment in all F&B areas.
• Conduct regular inspections to ensure compliance with health and safety standards.

Reporting & Administration:

• Prepare and present regular performance reports, including revenue, cost, and guest satisfaction metrics.
• Participate in department head and executive committee meetings, contributing to overall property goals and strategic planning.
• Maintain accurate records related to staffing, inventory, and operational performance.
• Other duties may be assigned.

Minimum Requirements:

• Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.
• 2 Years of Food & Beverage Management Experience including banquet experience.
• Experienced n budgeting, cost control and quality assurance.
• Must have a flexible schedule and be available to work weekends, holidays and overnight shifts.

Necessary Licenses/Certifications:

• RBS Certification will be required prior to the start of employment.
• Must complete CA Food handlers Card training provided upon hire.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must be able to deftly maneuver between tight confines in the bar and pool areas, including on occasionally wet pool deck surfaces, while clearing items and/or carrying trays of food and beverages.  The employee frequently is required to talk or hear.  The employee is occasionally required to taste or smell.  The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. 

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.