About Westin

At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests. Through refreshing environments, thoughtful amenities, and revitalizing programming, we help ensure guests leave feeling better than when they arrived. We understand that travel can challenge well-being, and we take pride in being trusted partners who anticipate needs, deliver instinctive service, and create journeys that help guests be at their best.

We're seeking dynamic leaders who are adaptable, intuitive, and genuinely care about the well-being of both guests and associates. At Westin Rancho Mirage Golf Resort & Spa, we believe that together, we rise.

Position Summary

The Food & Beverage Manager is responsible for overseeing the daily operations of the resort’s food and beverage outlets, ensuring exceptional guest experiences, operational efficiency, and adherence to brand standards. This role provides leadership to outlet supervisors and associates while partnering closely with culinary and resort leadership teams to maximize guest satisfaction, team engagement, and financial performance.

Key Responsibilities

Guest Experience & Operations

• Oversee daily operations of restaurant outlets, bars, lounges, pool venues, in-room dining, and banquet functions as assigned.

• Ensure exceptional guest service standards are consistently delivered across all food and beverage operations.

• Monitor service quality, cleanliness, presentation, and compliance with health and safety standards.

• Address guest concerns and service recovery situations promptly and professionally.

• Conduct regular inspections of outlets to ensure adherence to Marriott and Westin brand standards.

• Support banquet and special event operations to ensure seamless execution and exceptional guest experiences.

• Ensure compliance with responsible alcohol service policies and procedures.

Leadership & Talent Management

• Recruit, interview, onboard, train, and develop food and beverage associates and supervisors.

• Provide coaching, mentoring, and performance feedback to support associate growth and development.

• Conduct performance evaluations and administer corrective action in accordance with company policies.

• Foster a positive, inclusive, and high-performing work environment.

• Develop schedules and staffing plans based on occupancy levels, business forecasts, and operational needs.

• Promote associate engagement and recognition programs that support retention and service excellence.

Financial & Revenue Accountability

• Manage departmental labor and operating expenses within approved budgets.

• Monitor food, beverage, and labor costs to achieve financial goals and profitability targets.

• Assist in preparing departmental budgets, forecasts, and business plans.

• Support revenue growth initiatives through upselling, promotions, and enhanced guest experiences.

• Review financial reports and operational metrics to identify trends and implement corrective actions.

• Ensure accurate cash handling, inventory controls, and point-of-sale procedures.

Strategy & Collaboration

• Partner with the Executive Chef and culinary team to ensure alignment between service and food quality standards.

• Collaborate with Sales and Events teams to support group business, catering functions, and special events.

• Participate in daily operations meetings and communicate business priorities to outlet teams.

• Support implementation of new menu offerings, promotions, and service initiatives.

• Contribute ideas and recommendations to improve operational efficiency, guest satisfaction, and profitability.

• Provide regular updates and reporting to Food & Beverage leadership regarding departmental performance.

Supportive Functions

In addition to core responsibilities, this role may include:

• Assisting with menu implementation and beverage program initiatives.

• Monitoring productivity and efficiency metrics to drive continuous improvement.

• Supporting inventory management and purchasing controls.

• Ensuring compliance with company policies, ethical standards, and all applicable laws and regulations.

• Supporting resort-wide initiatives, special events, and seasonal programming.

• Assisting with training programs focused on service excellence and brand standards.

Knowledge, Skills & Abilities

• Strong leadership, communication, and interpersonal skills.

• Ability to lead multiple outlets in a fast-paced resort environment.

• Excellent guest service and conflict-resolution skills.

• Strong understanding of restaurant, bar, banquet, and food service operations.

• Financial acumen with experience managing labor, food costs, and operating expenses.

• Knowledge of food safety, sanitation standards, and responsible alcohol service requirements.

• Proficiency in point-of-sale systems and standard computer applications.

• Strong organizational, planning, and problem-solving skills.

• Working knowledge of federal, state, and local employment laws and workplace regulations.