Food Services Manager - Culinary Program

Founded in August of 2008 and based in San Francisco, California, Airbnb is a trusted community marketplace for people to list, discover, and book unique travel experiences around the world. Whether an apartment for a night, a castle for a week, or a villa for a month, Airbnb allows people to Belong Anywhere through unique travel experiences at any price point, in more than 34,000 cities and over 190 countries. We promote a culture of curiosity, humanity, and creativity through our product, brand, and, most importantly, our people.
The Food Service Manager is responsible for managing all daily operations of the cafe and office floors. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety. This position also motivates, trains, develops and directs all service coordinators to accomplish the objectives and uphold the ethos and culture of the company.

Day to Day Operations:

○ Maintaining high standards for the Service Coordinator in all food service areas

○ Meets all timelines for payroll, service, and project related requests

○ Sets expectations for food quality, and presentation

○ Takes ownership of the dining room, office floors and events

○ Partners with Lead Service Coordinators to own, develop, and adjust cleaning and operational checklists

○ Holds each team member accountable to completing daily operational tasks

○ Demonstrates and fosters the Airbnb ethos and culture

Facilities, Safety, Sanitation:

○ Adheres to all Health Department and Osha regulations

○ Educates and trains staff to follow proper health and safety standards

○ Holding all staff accountable to all food safety standards

○ Responsible for the accuracy of all product signage

○ Training employees and being responsible for all cafe menu signage

○ Managing monthly smallwares purchases for GM/Exec Chef approval

○ Ensuring all smallwares and equipment are available to service coordinators

○ Ensure cleanliness and organization of all office floors, stockrooms, and dining room

○ Look for new opportunities to engage and improve infrastructure and operational processes

○ Be the main point of contact for all cafe and office floor related facility issues


○ Managing schedules for all service coordinator direct reports

○ Communication with Kitchen surrounding special meal/event needs

○ Communication with team about shortages and strategies when employees are out of office

○ Manage direct report labor and overtime hours

Support and Development:

○ Hires and manages the training and expectations of all service coordinators and shift leads

○ Supervises and actively manages performance and conduct for all Food Team members

○ Has bi-weekly one-on-one meetings with all direct reports and provides written feedback within 48 hours

○ Assists in creation and adjustment of Service Coordinator and Shift Lead job description

○ Sets and upholds expectations for conduct of the staff

○ Provides direction to employees regarding operational/procedural issues along with problem resolution

○ Develop employees by providing ongoing feedback while establishing performance expectations

○ Conduct employees’ reviews, coaching and disciplinary actions as needed

Beverage/Food Management:

○ Education and training surrounding all product and beverage knowledge

○ Responsible for purchase and deployment of all beverages (coffee, tea, alcohol) and beverage gas needs

○ Working with receiver to ensure correct product pars are being maintained

○ Ensuring all staff is trained on espresso machines and keg (N/A and alcoholic) replacement and troubleshooting

○ Brainstorm and communicate seasonal rotation of office floor product

○ Maintaining Vendor relationships

○ Seeking out new and exciting products

○ Managing rotation of coffee, tea, and alcohol throughout the office


To perform this job successfully, an individual must be able to perform the following essential duty satisfactorily. The list below represent some of these essential duties:

Education: College degree or degree in Hospitality

Experience: Has a minimum of 3 years applicable experience in a fast-paced, high volume service environment.

○ Broad range of knowledge in Hospitality and interest in sustainability, organic, and low food waste programs

○ Experience with ordering systems

○ Flexible and easily adaptable to change

○ Proficient with word processing and spreadsheet applications.

○ Possesses a personal and professional curiosity in food and hospitality


○ ServSafe Certification

Physical Requirements:

While performing the duties of the job, the employee is regularly required to:

○ Being able to stand for up to and over 8 hours

○ Regularly lift and/or move up to 40 pounds and lift up to 50 pounds
○ Push and pull cart weighing up to 100 pounds

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