Food & Beverage Manager (USC Hotel & Hospitality)

Lead a dynamic, multi-outlet hospitality operation at the heart of one of the world’s leading universities.

At USC, hospitality is more than service—it’s a critical driver of guest experience, revenue, and community connection. This role offers the rare opportunity to oversee a diverse portfolio of food and beverage operations within the USC Hotel while collaborating across USC Hospitality. From intimate VIP experiences to large-scale events serving hundreds, you will shape how guests experience USC—every day, in every setting.

Accountabilities

• Lead day-to-day operations across multiple food and beverage outlets, including banquets, restaurants, bar programs, room service, and events

• Drive exceptional guest experiences by anticipating needs, resolving issues proactively, and elevating service standards across all touchpoints

• Develop innovative menu concepts and beverage programs in partnership with culinary leadership, including seasonal and revenue-generating offerings

• Oversee staffing strategy, including hiring, training, coaching, and performance management of front- and back-of-house teams

• Manage financial performance by controlling costs, optimizing labor, and contributing to revenue growth through events and operational efficiencies

• Collaborate cross-functionally with hotel departments (front desk, housekeeping, engineering, finance) and USC Hospitality to enhance operations and guest satisfaction

• Execute high-impact events and initiatives, from VIP experiences to large-scale banquets, ensuring operational excellence and brand consistency

• Lead catering and “Catering 2 Go” operations, managing end-to-end logistics, production, delivery, and client experience while driving incremental revenue opportunities

• Strengthen operational systems and controls, including POS, inventory management, procurement, and standard operating procedures to improve efficiency and accuracy

• Ensure compliance with health, safety, and regulatory standards, maintaining excellence in sanitation, alcohol service, and workplace safety

• Manage annual Strategic Planning Objectives (SPOs) for the fiscal year, tracking progress, measuring outcomes, and adjusting strategies to meet evolving business needs

Areas of Responsibility at the USC Hotel:

• Private Events & Catering

• McKay's Breakfast Restaurant

• In-Room Dining

• Poolside Dining

• Rosso Oro's Pizzeria

• The Lab Gastropub

• Tommy Trojan Employee Cafe

Qualifications

Minimum:

• Bachelor’s degree; or combined experience/education as substitute for minimum education

• Minimum 3 years of leadership experience in restaurant, food service, hospitality, or multi-unit dining operations

• Experience with food planning and preparation, and restaurant purchasing and sanitation

• Knowledge of HR practices including staff supervision, performance management, and workplace policies

• Excellent communication, organizational, and customer service skills

Preferred:

• 7 years of leadership experience in restaurant, food service, hospitality, or multi-unit dining operations

• Experience operating within a hotel or full-service hospitality environment, with an understanding of integrated food and beverage operations, guest service standards, and brand-driven service delivery

• Proven oversight of multi-outlet operations (e.g., restaurant, bar, banquets, in-room dining)

• Strong financial acumen, including budgeting, cost control, and revenue optimization

• Experience developing or elevating beverage/mixology programs

• Background working with unionized teams or complex labor environments

• Demonstrated ability to lead large, diverse teams and influence across departments

• Experience executing large-scale events (200+ guests) and high-touch VIP service

Licenses/ Licenses:

• ServeSafe food handler’s certification, or completion within 90 days of hire date

• Valid California driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information, please visit the  policy website.

Our Values
The University of Southern California is committed to fostering a culture grounded in integrity, excellence, community, well-being, open communication, and accountability.

The annual base salary range for this position is $85,000 - $90,000. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate’s experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions.

Benefits
USC offers a comprehensive benefits package including medical, dental, vision, retirement programs, tuition assistance, and a variety of well-being programs designed to support your personal and professional success.

Apply today to bring your hospitality leadership expertise to a fast-paced, high-impact environment where your work will shape the USC guest experience.

Equal Opportunity Employer
 The University of Southern California is an Equal Opportunity Employer.

Bachelor’s degree; or combined experience/education as substitute for minimum education Minimum 3 years of leadership experience in restaurant, food service, hospitality, or multi-unit dining operations Experience with food planning and preparation, and restaurant purchasing and sanitation Knowledge of HR practices including staff supervision, performance management, and workplace policies Excellent communication, organizational, and customer service skills Current employees apply here