Tommy Bahama Miramonte Resort & Spa
Food & Beverage Manager
Tommy Bahama Miramonte Resort & Spa, Indio, California, United States, 92201
Live the Island Life as a Restaurant, Bars & Events Manager
Tommy Bahama is a lifestyle brand that invites our guests to relax, recharge, and experience a slice of paradise. At our resort, we deliver this through exceptional dining, elevated cocktails, and unforgettable event experiences. As the Restaurant, Bars & Events Manager, you will lead our food & beverage outlets and event operations with a focus on service excellence, team development, and seamless execution—ensuring every guest enjoys a relaxed yet refined experience that embodies the spirit of the islands.
Responsibilities Leadership & Operations:
Oversee daily operations across the restaurant, bars, and resort event spaces
Drive guest satisfaction through proactive service management, staff engagement, and hands‑on floor presence
Develop and implement service standards that reflect Tommy Bahama’s premium hospitality experience
Collaborate with the culinary team to align food and beverage offerings with seasonal menus and resort concepts
Ensure consistent and effective communication across front‑of‑house and back‑of‑house teams
Team Management & Training:
Recruit, train, and mentor staff to deliver attentive, polished, and friendly service
Create staffing plans and manage schedules to meet fluctuating business needs
Lead pre‑shift meetings, conduct performance evaluations, and provide coaching for team development
Foster a positive and inclusive team culture aligned with Tommy Bahama’s brand values
Events & Private Functions:
Manage and coordinate all aspects of on‑property events—from intimate dinners to resort‑wide functions
Work with sales, catering, and marketing teams to plan and execute memorable guest events
Oversee setup, breakdown, and event execution while maintaining brand standards and guest satisfaction
Manage event budgets, contracts, and timelines to ensure operational efficiency
Financial & Administrative:
Monitor food & beverage budgets, labor costs, and inventory controls to ensure profitability
Analyze sales and guest feedback to identify opportunities for improvement
Ensure compliance with health, safety, and licensing regulations
Manage vendor relationships and coordinate ordering of bar and service supplies
Additional Duties:
Maintains a commitment to customer service and guest satisfaction
Leads and supervises the outlets team
Ensures the physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations
Take the initiative to develop and execute new promotions, events, etc.
Responsible for daily report input and logbook entries
Works with culinary to develop new food menus responsive to the local market
Enforces high standards of hygiene and sanitation within the outlets
Tracks payroll and revenue daily
Ensure the security of monies, credit and financial transactions
Establishes par levels for supplies and equipment
Supervises the performance, attendance, attitudes, appearance and conduct of team
Manages timely completion of performance appraisals
Monitors time punches in Timesaver, ensuring accurate payroll for all staff
Monitors and maintains the outlets’ systems and equipment to ensure their optimum performance
Develop and implement controls for expense management
Implement strategies to continually improve revenues
Provides prompt follow‑up to all guest concerns
Assists the Director of Food & Beverage with the design and implementation of training programs
Empowers team to exceed service standards
Instills a calm, organized approach in all stressful situations
Works with PS to recruit and hire staff
Completes all proper new hire and termination paperwork
Orders all necessary office supplies and ensures proper stocking levels
Maintains a safe and pleasant work environment
Ensures cleanliness of outlets’ storage rooms
Promotes high team morale
Recommend discipline and/or termination when appropriate of team members
Takes a proactive approach to coaching and counseling
Attends appropriate resort, division and department meetings
Resolves guest issues promptly and with great care and effectiveness
Maintains a strong knowledge of hospitality trends, especially food & beverage
Provides general resort information for guests
Utilizes labor management tools to schedule and control labor costs
Offers warm and sincere welcome/farewell for all guests including use of guest name & good eye contact with each guest
Interact with resort staff in a professional manner, assisting other departments with necessary information
Up sells other resort services and amenities to guests
Always maintains a professional demeanor and attitude
Communicates all pertinent information to the outlets team
Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious people). Reports all safety incidents to on‑duty supervisor.
Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver.
Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised.
Maintains a professional appearance. Follows grooming standards
Remains alert, courteous and helpful to the guests and colleagues at all time
Performs other duties as assigned
Works as MOD as assigned.
Assists in other departments as needed.
Qualifications
3+ years of management experience in a high‑end restaurant, resort, or hospitality venue
Strong understanding of bar and restaurant operations, event planning, and team leadership
Proven success in managing multi‑outlet or high‑volume environments
Excellent communication, organizational, and interpersonal skills
Creative problem‑solving and ability to adapt in a dynamic, guest‑focused setting
Proficiency in POS systems, event software, and basic financial reporting
Certification in responsible alcohol service (e.g., RBS, ServSafe) preferred
Riverside County Food Handler Certification preferred
Ability to work flexible hours, including evenings, weekends, holidays, and during resort events
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Responsibilities Leadership & Operations:
Oversee daily operations across the restaurant, bars, and resort event spaces
Drive guest satisfaction through proactive service management, staff engagement, and hands‑on floor presence
Develop and implement service standards that reflect Tommy Bahama’s premium hospitality experience
Collaborate with the culinary team to align food and beverage offerings with seasonal menus and resort concepts
Ensure consistent and effective communication across front‑of‑house and back‑of‑house teams
Team Management & Training:
Recruit, train, and mentor staff to deliver attentive, polished, and friendly service
Create staffing plans and manage schedules to meet fluctuating business needs
Lead pre‑shift meetings, conduct performance evaluations, and provide coaching for team development
Foster a positive and inclusive team culture aligned with Tommy Bahama’s brand values
Events & Private Functions:
Manage and coordinate all aspects of on‑property events—from intimate dinners to resort‑wide functions
Work with sales, catering, and marketing teams to plan and execute memorable guest events
Oversee setup, breakdown, and event execution while maintaining brand standards and guest satisfaction
Manage event budgets, contracts, and timelines to ensure operational efficiency
Financial & Administrative:
Monitor food & beverage budgets, labor costs, and inventory controls to ensure profitability
Analyze sales and guest feedback to identify opportunities for improvement
Ensure compliance with health, safety, and licensing regulations
Manage vendor relationships and coordinate ordering of bar and service supplies
Additional Duties:
Maintains a commitment to customer service and guest satisfaction
Leads and supervises the outlets team
Ensures the physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations
Take the initiative to develop and execute new promotions, events, etc.
Responsible for daily report input and logbook entries
Works with culinary to develop new food menus responsive to the local market
Enforces high standards of hygiene and sanitation within the outlets
Tracks payroll and revenue daily
Ensure the security of monies, credit and financial transactions
Establishes par levels for supplies and equipment
Supervises the performance, attendance, attitudes, appearance and conduct of team
Manages timely completion of performance appraisals
Monitors time punches in Timesaver, ensuring accurate payroll for all staff
Monitors and maintains the outlets’ systems and equipment to ensure their optimum performance
Develop and implement controls for expense management
Implement strategies to continually improve revenues
Provides prompt follow‑up to all guest concerns
Assists the Director of Food & Beverage with the design and implementation of training programs
Empowers team to exceed service standards
Instills a calm, organized approach in all stressful situations
Works with PS to recruit and hire staff
Completes all proper new hire and termination paperwork
Orders all necessary office supplies and ensures proper stocking levels
Maintains a safe and pleasant work environment
Ensures cleanliness of outlets’ storage rooms
Promotes high team morale
Recommend discipline and/or termination when appropriate of team members
Takes a proactive approach to coaching and counseling
Attends appropriate resort, division and department meetings
Resolves guest issues promptly and with great care and effectiveness
Maintains a strong knowledge of hospitality trends, especially food & beverage
Provides general resort information for guests
Utilizes labor management tools to schedule and control labor costs
Offers warm and sincere welcome/farewell for all guests including use of guest name & good eye contact with each guest
Interact with resort staff in a professional manner, assisting other departments with necessary information
Up sells other resort services and amenities to guests
Always maintains a professional demeanor and attitude
Communicates all pertinent information to the outlets team
Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious people). Reports all safety incidents to on‑duty supervisor.
Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver.
Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised.
Maintains a professional appearance. Follows grooming standards
Remains alert, courteous and helpful to the guests and colleagues at all time
Performs other duties as assigned
Works as MOD as assigned.
Assists in other departments as needed.
Qualifications
3+ years of management experience in a high‑end restaurant, resort, or hospitality venue
Strong understanding of bar and restaurant operations, event planning, and team leadership
Proven success in managing multi‑outlet or high‑volume environments
Excellent communication, organizational, and interpersonal skills
Creative problem‑solving and ability to adapt in a dynamic, guest‑focused setting
Proficiency in POS systems, event software, and basic financial reporting
Certification in responsible alcohol service (e.g., RBS, ServSafe) preferred
Riverside County Food Handler Certification preferred
Ability to work flexible hours, including evenings, weekends, holidays, and during resort events
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