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U
(un)subtle
Food and Beverage Operations Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
We're looking for a hospitality-driven manager who can build systems, lead teams, manage partners, and help turn the vision into a highly functioning business.
- Responsibilities
- Lead opening and day-to-day operations
- Build SOPs, systems, service standards, and reporting
- Hire, train, and develop the hospitality team
- Coordinate across 10 kitchen partners, bar, pickup, and third party delivery
- Support chef onboarding, agreements, and operational workflows
- Oversee labor, scheduling, budgets, costs, and key performance metrics
- Identify problems early and develop smart, creative solutions
- Represent (un)subtle with chefs, partners, and collaborators
- Qualifications
- 5+ years of progressive restaurant or hospitality experience
- Manager, Operations / F&B lead, or similar leadership experience
- Experience opening restaurants or complex hospitality concepts
- Strong knowledge of P&Ls, labor, budgeting, HR, and operational systems
- Exceptional leadership and communication skills
- Entrepreneurial, highly organized, and solutions-oriented
- Able to communicate equally well with chefs, executives, guests, and team members
- Experience in multi-concept hospitality, restaurant groups, hotels, or private clubs is a plus
- Hospitality or business education is valued
- Familiarity with Unreasonable Hospitality is a plus