Food and Beverage Manager

Hotel Nia is seeking a Food and Beverage Manager to oversee day-to-day food and beverage operations on-site in Menlo Park, CA. In this role, you will help maintain consistent service and quality while driving operational efficiency across the floor, the bar, and catering-related events.

This position supports effective leadership of food service teams, strengthens food safety compliance, and uses reporting and systems to improve results. Salary for the role is USD 70,314 to 75,000 per year.

What you will do

• Lead and supervise daily food and beverage operations, including dotted line support to kitchen management, serving staff, and bar services.
• Oversee food preparation, cooking, and presentation to ensure consistency with quality standards.
• Manage Aloha POS and Micros POS to ensure accurate order processing and cash handling.
• Control inventory levels through stock management, ordering, and waste reduction strategies.
• Train, mentor, and develop staff in food safety practices, customer service excellence, and operational procedures.
• Monitor shift performance, respond to customer complaints promptly, and help sustain high guest satisfaction.
• Conduct staff interviews, complete performance evaluations, and manage scheduling to optimize productivity.
• Review profit and loss statements to find opportunities for revenue growth and cost control.
• Maintain compliance with health regulations, food safety standards, and sanitation protocols.
• Coordinate catering events, banquets, and special functions to support additional revenue streams.

What you bring

• Hotel experience preferred.
• Proven management experience in food service environments such as casual dining, fine dining, or quick service restaurants.
• Extensive background in food preparation, cooking techniques, and kitchen operations management.
• Hands-on experience with POS systems, including Aloha POS and Micros POS, with familiarity in cash handling procedures.
• Demonstrated ability to lead teams through training and development initiatives.
• Strong knowledge of inventory control practices, food safety regulations (including HACCP), and hospitality management principles.
• Previous supervisory experience involving staff training, shift management, budgeting, and profit and loss analysis.
• Experience managing diverse hospitality teams in fast-paced settings such as restaurants or catering operations.
• Excellent communication skills for interviewing, team leadership, and customer interactions.