Casa De Fruta
About Us:
Casa de Fruta is a unique business that offers a wide range of services, including a restaurant, a Fruit Stand, Wine Tasting, a Sweet Shop, an RV Park, an Inn, Cabins, and a Chevron fueling station. Our commitment is to provide outstanding guest service, memorable experiences, and seamless operations throughout all areas of our property.
Job Description:
The Restaurant Manager is responsible for all front-of-house operations, ensuring high levels of guest satisfaction, team leadership, beverage cost control, and smooth service execution. This role requires close collaboration with the Chef de Cuisine and culinary department to ensure operational harmony and alignment on service timing, presentation standards, and guest feedback. The Restaurant Manager will create a welcoming, efficient, and service-oriented culture that reflects the values of Casa de Fruta.
Responsibilities: •Lead and manage all front-of-house operations, ensuring consistent guest satisfaction and positive brand representation. •Oversee all service-related aspects of the restaurant, including staffing, floor management, and training. •Build and maintain a collaborative relationship with the Chef de Cuisine to ensure exceptional execution of service and food delivery. •Monitor and manage beverage inventory, pricing, and cost controls in alignment with budgeted targets. •Recruit, train, and mentor a high-performing service team of over 40 team members. •Act as an active floor presence during peak service times to support guest relations and operational flow. •Develop, manage, and optimize labor schedules to balance operational needs and cost efficiency. •Implement and maintain a professional, guest-focused culture that emphasizes hospitality, accountability, and teamwork. •Ensure compliance with all ABC, Responsible Beverage Service (RBS), and health department regulations. •Leverage POS systems (Aloha experience preferred) to ensure accurate transactions, reporting, and service insights. •Handle guest concerns with diplomacy and professionalism, ensuring swift and satisfying resolutions. •Oversee vendor relationships and ordering for front-of-house needs. •Ensure compliance with California labor laws and company policies. •Collaborate with executive leadership on service initiatives, guest feedback, and revenue enhancement strategies.
Qualifications: •Minimum 5 years of progressive restaurant management experience required. •Proven leadership experience in guest service, team development, and front-of-house operations. •Strong knowledge of beverage operations and cost control. •Familiarity with ABC laws, RBS standards, and California labor regulations. •Excellent interpersonal and communication skills. •Flexible availability includes weekends, holidays, and peak periods. •Multi-unit experience and bilingual (English/Spanish) preferred.
Education and Certifications: •Bachelor's degree in business, hospitality, or related field preferred. •ServSafe Food Manager Certification required. •Responsible Beverage Service (RBS) Certification required.
Benefits: •Competitive salary and benefits package. •Opportunities for leadership development and advancement. •Supportive, team-oriented work environment. •The opportunity to contribute meaningfully to a guest-centered operation.
Application Process: •To apply, please submit your resume and a cover letter outlining your qualifications and interest in the position. •Only candidates selected for an interview will be contacted. Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Holidays Day shift Night shift Overtime Benefits Paid time off Health insurance Dental insurance Vision insurance Employee discount
Casa de Fruta is a unique business that offers a wide range of services, including a restaurant, a Fruit Stand, Wine Tasting, a Sweet Shop, an RV Park, an Inn, Cabins, and a Chevron fueling station. Our commitment is to provide outstanding guest service, memorable experiences, and seamless operations throughout all areas of our property.
Job Description:
The Restaurant Manager is responsible for all front-of-house operations, ensuring high levels of guest satisfaction, team leadership, beverage cost control, and smooth service execution. This role requires close collaboration with the Chef de Cuisine and culinary department to ensure operational harmony and alignment on service timing, presentation standards, and guest feedback. The Restaurant Manager will create a welcoming, efficient, and service-oriented culture that reflects the values of Casa de Fruta.
Responsibilities: •Lead and manage all front-of-house operations, ensuring consistent guest satisfaction and positive brand representation. •Oversee all service-related aspects of the restaurant, including staffing, floor management, and training. •Build and maintain a collaborative relationship with the Chef de Cuisine to ensure exceptional execution of service and food delivery. •Monitor and manage beverage inventory, pricing, and cost controls in alignment with budgeted targets. •Recruit, train, and mentor a high-performing service team of over 40 team members. •Act as an active floor presence during peak service times to support guest relations and operational flow. •Develop, manage, and optimize labor schedules to balance operational needs and cost efficiency. •Implement and maintain a professional, guest-focused culture that emphasizes hospitality, accountability, and teamwork. •Ensure compliance with all ABC, Responsible Beverage Service (RBS), and health department regulations. •Leverage POS systems (Aloha experience preferred) to ensure accurate transactions, reporting, and service insights. •Handle guest concerns with diplomacy and professionalism, ensuring swift and satisfying resolutions. •Oversee vendor relationships and ordering for front-of-house needs. •Ensure compliance with California labor laws and company policies. •Collaborate with executive leadership on service initiatives, guest feedback, and revenue enhancement strategies.
Qualifications: •Minimum 5 years of progressive restaurant management experience required. •Proven leadership experience in guest service, team development, and front-of-house operations. •Strong knowledge of beverage operations and cost control. •Familiarity with ABC laws, RBS standards, and California labor regulations. •Excellent interpersonal and communication skills. •Flexible availability includes weekends, holidays, and peak periods. •Multi-unit experience and bilingual (English/Spanish) preferred.
Education and Certifications: •Bachelor's degree in business, hospitality, or related field preferred. •ServSafe Food Manager Certification required. •Responsible Beverage Service (RBS) Certification required.
Benefits: •Competitive salary and benefits package. •Opportunities for leadership development and advancement. •Supportive, team-oriented work environment. •The opportunity to contribute meaningfully to a guest-centered operation.
Application Process: •To apply, please submit your resume and a cover letter outlining your qualifications and interest in the position. •Only candidates selected for an interview will be contacted. Work schedule 8 hour shift 10 hour shift 12 hour shift Weekend availability Holidays Day shift Night shift Overtime Benefits Paid time off Health insurance Dental insurance Vision insurance Employee discount