Viceroy Hotels & Resorts inspires travelers with one-of-a-kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. A leader in modern luxury, Viceroy’s vibe-led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Hyatt Centric Santa Monica

The Food & Beverage Manager supports the Food & Beverage Manager in overseeing the daily operations of the hotel’s restaurants, bars, banquet facilities, and room service. This role ensures the highest levels of guest satisfaction, service standards, and operational efficiency while assisting in financial and staff management responsibilities.

Operations Management

• Assist in managing day-to-day operations across all F&B outlets, including restaurants, bars, banquets, and room service.
• Oversee opening and closing procedures, ensuring compliance with hotel standards.
• Monitor food and beverage quality, presentation, and service to maintain excellence.

Guest Service & Relations

• Ensure guests receive outstanding hospitality and prompt resolution of any concerns.
• Handle guest requests, feedback, and complaints with professionalism.
• Support initiatives to enhance guest satisfaction and loyalty.

Staff Supervision & Training

• Supervise, schedule, and support F&B team members.
• Conduct ongoing training in service standards, menu knowledge, and upselling techniques.
• Assist with performance evaluations and staff development.
• Ensure consistent guest service excellence and brand standards across outlets
• Lead daily standup meetings during shifts. (identify VIP, recovery, and groups)
• Monitor (10 mins) rest breaks and (30 min) meal breaks. 
• Allocate time appropriately with an intense focus on being a presence on the floor of the outlets.

Financial & Inventory Control

• Support the Food & Beverage Manager in budgeting, forecasting, and cost control.
• Monitor inventory levels and coordinate ordering of supplies.
• Work with vendors to ensure timely and cost-effective procurement.

Compliance & Safety

• Enforce health, safety, and sanitation standards in all F&B operations.
• Ensure compliance with hotel policies, licensing laws, and hygiene regulations.
• Uphold quality control in food preparation and service delivery.

Event & Banquet Management

• Assist in planning and executing banquets, conferences, and special events.
• Coordinate with kitchen, service, and sales teams for seamless event execution.
• Ensure guest expectations are met or exceeded at all functions.

Administration & Reporting

• Prepare operational and financial reports for management review.
• Collaborate with other departments (kitchen, front office, housekeeping) to support hotel operations.
• Assist in implementing strategies to drive revenue growth and guest satisfaction.

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Viceroy Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.
• Must be able to lift trays of food items weighing 30 lbs. frequently.
• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Must be able to bend, stoop, squat, and stretch to complete the full cleaning task if needed.
• Requires grasping, writing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual activities.