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About the Role

The Food and Beverage Manager plays a pivotal role in overseeing the daily operations of all food and beverage outlets, including Monte’s Restaurant, Monte’s Bar, in-room dining, and hotel banquet functions. This position focuses on the management and execution of banquet operations while ensuring the smooth operation of all other outlets. The manager will supervise staff, coordinate events, and ensure that food and beverage services meet the highest standards of quality, consistency, and guest satisfaction. They will also work closely with other departments to maximize financial performance, enforce Omni’s standards and policies, and deliver exceptional service.

Responsibilities

Oversee all aspects of the execution of banquet functions, ensuring flawless service delivery and meeting guest expectations.
Ensure banquet and meeting spaces are set up according to specifications, assisting with setups as necessary.
Directly supervise and coordinate the Banquet team during all events, ensuring top-notch food and beverage service.
Supervise clearing, post-function cleanup, and maintain cleanliness and organization after each event.
Complete all post-event reporting, including banquet checks, captains reports, and daily summaries.
Maintain consistency in meeting and exceeding established service standards for all banquet functions.
Collaborate with the Director of Catering and Conference Services, F&B Management Team, and other departments for seamless event execution.
Address any concerns or guest complaints related to banquet functions promptly.
Monitor the condition of banquet equipment, reporting necessary repairs or maintenance.
Oversee the operations of Monte’s Restaurant, Monte’s Bar, and other food and beverage outlets, ensuring high standards of service, cleanliness, and quality.
Manage in-room dining services, ensuring prompt, efficient, and courteous service and high-quality food preparation, presentation, and delivery.
Lead and train staff across all food and beverage outlets to ensure they are knowledgeable and prepared to deliver exceptional service.
Monitor service and atmosphere of all outlets and take immediate action to address guest concerns.
Work with the culinary team to ensure diverse and appealing menu offerings across all outlets and in-room dining.
Encourage sales and upselling techniques across all outlets to enhance guest experience and increase revenue.
Communicate with kitchen staff, servers, and other departments to ensure smooth operations during service hours.
Ensure all outlets, including in-room dining, operate within budgeted guidelines for food, beverage, and payroll expenses.
Manage, train, and develop team members within all areas of food and beverage operations.
Oversee food and beverage budget adherence, including payroll, food, and beverage costs.
Conduct daily pre-shift meetings with staff across all departments.
Enforce liquor liability laws and ensure compliance with all local and state regulations.
Promote and implement sales promotions and merchandising strategies.
Coordinate with chefs, head stewards, and service staff for seamless food preparation and delivery.
Ensure staff have the necessary tools, training, and resources to provide exceptional service.
Maintain accurate records for payroll, reports, and closing procedures, including forecasting and labor management.

Requirements

Previous experience in managing banquet operations, including event coordination, staff management, and function execution is essential.
Proven experience overseeing food and beverage outlets and in-room dining operations, ensuring service excellence and operational efficiency.
Previous food and beverage management experience, including an understanding of food and wine.
Experience in managing upscale hotel F&B operations, particularly banquet-heavy environments.
Availability to work flexible hours, including evenings, weekends, and holidays.
Strong knowledge of financial management, including experience with financial statements, labor productivity, and budget oversight.
Excellent leadership, communication, and organizational skills.
Familiarity with Micros or other restaurant management systems is a plus.
Background in culinary training or experience with menu design preferred.
Ability to stand and walk for extended periods, including an entire shift.
Ability to exert up to 50 pounds of force occasionally, 25-50 pounds frequently, and 10-25 pounds constantly to move objects.
Ability to work in fluctuating temperatures and inclement weather, and withstand long hours in conditions unique to the hospitality industry.

Skills

Banquet Management
Event Coordination
Staff Management
Function Execution
Outlet Management
In-Room Dining Supervision
Food and Beverage Service Excellence
Operational Efficiency
Financial Management
Budget Oversight
Leadership
Communication
Organizational Skills
Menu Design
Culinary Training

Location

San Francisco

Work Type

Full-time

Experience Level

Management

Salary/Compensations

$70,000 - $80,000

About the Company

Omni San Francisco Hotel offers a refined escape for both leisure and business travelers, blending timeless luxury with contemporary style.
Located in the heart of the Financial District, moments from Union Square and the Embarcadero.
Dedicated to creating a culture of warmth, respect, and growth where associates are empowered to deliver exceptional service and grow personally and professionally.
Discover a destination where classic elegance meets modern convenience.

Equal Opportunity

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.