Food & Beverage Operations & Hotel Manager

The F&B Operations & Hotel Manager leads the daily guest experience and hotel operation at The Willows, a 17-room inn, provides restaurant floor leadership at Le Vallauris, and oversees operational delivery at O’Donnell House, the event venue. Reporting to the Area General Manager, this hands-on leader combines hotel and restaurant expertise to maintain service standards, develop the team and deliver commercially sound operations across the three properties.

• Work three days per week at The Willows and two days per week at Le Vallauris, including two evening floor-management shifts on the current Restaurant Manager’s days off.
• Coordinate O’Donnell House event oversight within the weekly schedule, agreeing any adjustments and property coverage with the Area General Manager and Events team.
• Work a flexible mix of daytime and evening shifts. Availability on weekends and holidays is required, with schedules reflecting guest demand and the event calendar.

• Lead the daily operation of the 17-room inn, including Innkeepers, guest arrivals and departures, reservations follow-up, room readiness and coordination with Housekeeping.
• Conduct daily property walks, including room and public-area inspections. Oversee room releases, room tours, guest preferences, service recovery and follow-through on guest feedback.
• Oversee breakfast, pool and room service, Golden Hour, minibar and turndown standards. Ensure teams can plate and deliver food, prepare the approved beverage selection and manage service alongside reception duties.
• Coordinate maintenance needs with the Property and Grounds Manager following daily walks. Log issues, agree priorities and timelines, and verify repairs are completed while protecting the guest experience.

• Own a forward-looking programming calendar for The Willows, including music, wellness, intimate events, seasonal activities and holiday programming suited to the inn and its guests.
• Work with Events, Marketing, Membership and local partners to plan, promote and deliver programming within agreed budgets, venue permissions and operating hours.
• Review attendance, guest feedback and commercial results; adjust programming to support guest satisfaction, repeat visits and room demand.

• Act as manager on duty for two evening services weekly on the Restaurant Manager’s days off, and cover their vacations. Agree any schedule changes and Willows coverage with the Area General Manager; maintain clear handovers.
• Lead pre-shift briefings, allocate sections and break coverage, check dining-room and bar readiness, and remain visible on the floor throughout service.
• Coordinate with the kitchen and bar on service timing, menu knowledge, allergies, beverage standards and guest requests; resolve issues promptly and professionally.
• Coach servers, bartenders, runners and bussers on steps of service, guest recognition and presentation. Complete closing checks and communicate service, staffing and financial issues to the Restaurant Manager and Area General Manager.

• Oversee venue readiness and operational delivery in partnership with the Events Manager, Sales, culinary, maintenance and external suppliers.
• Review event orders and attend planning meetings to confirm staffing, setup, service requirements, equipment, access, timings and breakdown arrangements.
• Ensure each event has a designated operational lead and adequate coverage; attend key events as scheduled and coordinate guest recovery or escalations.
• Protect the property through pre-event and post-event inspections, safe working practices, inventory controls and timely reporting of damage or maintenance needs.

• Attend HOD and BEO meetings, communicate staffing and operational needs across all three properties, and follow through on agreed actions. Report performance, guest feedback and unresolved issues to the Area General Manager.
• Manage payroll for The Willows, reviewing timecards, attendance, leave, overtime and corrections, and ensuring accurate submission by payroll deadlines. Plan staffing against occupancy and events, and monitor labor and operating costs against budget.
• Train and coach Innkeepers and Housekeeping staff on room standards, inspections, guest service and operating procedures. Support recruitment and performance management with People & Development, and lead monthly team meetings.
• Maintain accurate Opera and Micros records, billing, room-charge routing and cash controls. Train teams on system workflows and resolve issues with IT. Uphold food safety, allergy, responsible beverage service and emergency standards.
• Attend the weekly revenue call, review occupancy, ADR, RevPAR, booking pace and forecasts, and follow through on agreed actions. Coordinate with the Area General Manager and commercial teams on revenue and guest-referral opportunities.

• At least five years of progressive hospitality experience, including management responsibility in both hotel or inn operations and full-service restaurants.
• Strong knowledge of front office, reservations, room inspections, Housekeeping and restaurant floor management. Boutique or luxury hotel experience preferred.
• Experience delivering private events and guest programming, coordinating suppliers, teams, budgets and service across multiple locations.
• Ability to manage labor and operating costs, train teams and resolve guest concerns. Working proficiency in both Opera and Micros is required, including reservations, guest billing, POS transactions, reporting and room-charge routing.
• A visible, practical leadership style and the ability to travel between the Palm Springs properties. Must be available for day and night shifts, weekends and holidays.

The role requires extended periods on the floor and supporting service and event setups, with reasonable accommodation where required. Perform other duties as assigned by the Area General Manager or supervisor.