Restaurant Manager Job at Pacific Palms Resort in California

Restaurant Manager – Pacific Palms Resort

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Pacific Palms Resort is a premier resort located in the City of Industry, CA. We are looking for an experienced Restaurant Manager to lead our resort’s three‑meal dining experience and ensure outstanding guest satisfaction.

Base Pay Range

$70,000.00/yr – $72,000.00/yr

Key Responsibilities

• Previous Food & Beverage Restaurant Management experience, including 3‑meal dining and bar/lounge expertise.
• Restaurant experience covering staffing, training, menu compliance, liquor & inventory control implementation.
• Strong mathematical, forecast and budgeting expertise.
• Proficiency in navigating business computer systems.
• Professional appearance and proper management attire at all times.
• Leadership ability to guide staff and collaborate with culinary management to deliver excellent guest experience.
• Proficiency in food planning, purchasing, sanitation, security, company policies, personnel management, record keeping and reporting.
• Ensure comprehensive SOPs are in place, current and applied throughout the restaurant.
• Oversee all restaurant operations, making final decisions to maintain profitability, operational soundness and employee & guest satisfaction.
• Develop and disseminate SOPs and staff training in areas such as service dining, wine, liquor certification (RBS), and customer service.
• Maintain accurate staffing plans, ensuring adequate coverage at all times.
• Monitor department quality and efficiency, controlling costs, labor, finances and SOPs.
• Hire, train, develop and motivate staff within the department.
• Closely monitor performance to ensure productivity and adherence to resort policy and procedure.
• Adjust staffing as needed to maintain service levels.
• Mentor, motivate and inspire large groups of staff.
• Wine knowledge and pairing skills.
• Innovative ideas and marketing strategies to keep our restaurant at the industry cutting edge.
• Develop creative marketing programs to increase sales and educate the local community on events and promotions.
• Collaborate with marketing to create and distribute marketing materials.
• Advanced menu creation and development expertise.
• Lead large groups of lower‑level managers effectively.
• Strong written and verbal communication in English.
• Proficiency with all essential computer software.
• Ability to fulfill reasonable requests of management.

Qualifications

• At least 3 years of management experience in a high‑volume or hotel restaurant.
• Proficiency in Simphony or similar POS.
• Proficiency in Microsoft Word, Excel and Outlook.
• Knowledge of alcoholic beverage programs and ordering.
• Valid Food Handler’s and RBS certification.
• Excellent multitasking and communication skills with guests, vendors, employees and management.
• Ability to schedule to business demands.
• Oversee daily operations for efficient performance.
• Plan and assign daily workloads to associates.
• Develop and enforce established policies and procedures.
• Establish operational strategies to meet quality and customer service standards.
• Flexibility under pressure.
• Patience and sound decision making.

Seniority Level

Mid–Senior level

Employment Type

Full‑time

Job Function

Management and Manufacturing; Hospitality Industry