Assistant Food & Beverage Manager - In Room Dining & Honor Bar

Job Overview

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application.

Summary of Position

The Assistant Food & Beverage Manager – In-Room Dining & Honor Bar is responsible for the daily leadership, operational oversight, and financial performance of the In-Room Dining and Honor Bar departments. This role ensures exceptional guest experiences through seamless service execution, luxury hospitality standards, operational efficiency, and colleague development. The Assistant F&B Manager will oversee all aspects of in-room dining service, minibar operations, inventory control, ordering, colleague training, guest satisfaction, and departmental profitability while supporting the overall objectives of the Food & Beverage Division.

Roles and Responsibilities

• Assist in the oversight and management of all food and beverage outlets within the hotel, including restaurants, bars, lounges, and in-room dining.
• Ensure that all guests receive impeccable service and have a memorable dining experience, addressing guest feedback and concerns promptly and professionally.
• Support, mentor, and lead a team of service professionals, fostering a culture of excellence, teamwork, and guest-centric service.
• Aid in creating and managing staff schedules, ensuring optimal coverage based on occupancy and event requirements.
• Collaborate with the culinary team to develop and update menus that showcase creativity, innovation, and seasonality while meeting guest preferences.
• Maintain high-quality food and beverage standards, overseeing the presentation, taste, and service of all dishes and beverages.
• Monitor and control food and beverage inventory, including ordering supplies, tracking stock levels, and minimizing waste.
• Assist in the planning and execution of special events, private dining experiences, and banquets, ensuring flawless execution and guest satisfaction.
• Contribute to the financial success of food and beverage operations by monitoring costs, analyzing financial data, and implementing cost-saving measures.
• Ensure compliance with health and safety regulations, food safety standards, and responsible alcohol service guidelines.
• Build and maintain relationships with suppliers and vendors to secure quality products and services at competitive prices.
• Ensure accurate stocking, replenishment, auditing, and maintenance of all guest room Honor Bars.
• Manage the alcohol-free room program and ensure proper execution of guest preferences and compliance requirements.
• Oversee minibar inventory controls, ordering processes, monthly inventories, product rotation, and waste reduction initiatives.
• Ensure all Honor Bar charges are accurately processed, reconciled, and communicated with Front Office and Accounting teams.
• Create and implement luxury service standards and SOPs for both IRD and Honor Bar operations.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Financial Responsibilities: Manage departmental labor, revenue, and cost goals for both In-Room Dining and Honor Bar operations. Analyze minibar revenue performance, consumption trends, and inventory variances. Prepare monthly inventory reports and investigate discrepancies. Identify opportunities to increase capture rates, guest satisfaction, and operational efficiencies. Support annual budget planning and forecasting processes.
• Recruit, train, coach, and develop IRD Servers, Phone Order Takers, Honor Bar Attendants, Supervisors, and Leads. Conduct regular audits, coaching sessions, and performance reviews. Maintain training programs and service standards aligned with Forbes Travel Guide expectations. Foster a culture of accountability, ownership, and luxury guest service.

Qualifications

• Bachelor’s degree in hospitality management, Food and Beverage Management, or a related field is preferred.
• Proven experience in food and beverage management, ideally within a luxury hotel or fine dining setting.
• Exceptional leadership and team management skills.
• Strong understanding of food and beverage operations, including culinary trends and wine and beverage knowledge.
• Excellent communication, interpersonal, and problem-solving skills.
• Proficiency in using computer software for scheduling, inventory management, and financial analysis.
• Flexibility to work shifts, weekends, and holidays as required.
• Certification in food safety and responsible beverage service is required.
• Previous experience managing In-Room Dining and/or Minibar operations within a luxury hotel environment.
• Knowledge of minibar inventory controls, audit processes, and revenue reconciliation.
• Experience with Micros Symphony POS, inventory management systems, Evention, BirchStreet, and departmental financial reporting.
• Strong understanding of luxury hotel operations and Forbes Travel Guide standards.

Physical Requirements

• Prolonged periods of sitting at a desk and working on a computer.
• Prolonged periods of standing.
• Must be able to lift 15 pounds at times.
• Physically able to walk and sit for extended periods of time.

Equal Opportunity Employer

We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.