Food & Beverage Manager

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Salary Range $80,000-$85,000

WHAT YOU WILL ACCOMPLISH

The Food & Beverage Manager – Restaurants & Bars is responsible for the overall leadership and daily operation of the restaurant and bar outlets, ensuring exceptional guest experiences, financial performance, and operational excellence. This position serves as the leader of the property's beverage program, overseeing cocktail development, wine and spirits selection, beverage cost controls, bar standards, and team training across all restaurant and bar venues.

The Manager is responsible for driving revenue growth, maximizing profitability, maintaining luxury service standards, and developing a culture of hospitality, accountability, and continuous improvement. This role works closely with Culinary, Marketing, and Operations teams to create innovative food and beverage experiences that enhance guest satisfaction and support resort objectives.

Leadership & Operations

Manages supervisors, bartenders, servers, support staff, and other Food & Beverage team members within assigned outlets. Provides overall direction, coaching, and leadership to ensure exceptional service standards and operational execution. Carries out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, scheduling, training, performance management, coaching, recognition, and corrective action. Monitors daily operations of all assigned restaurant and bar venues to ensure efficient execution, proper staffing, adherence to service standards, and achievement of departmental goals. Leads by example on the floor, assisting with guest service, bartending, wine service, table visits, and operational support during peak business periods. Ensures all opening, closing, cash handling, and inventory procedures are consistently executed and maintained.

Beverage Program Leadership

Serves as the primary owner and administrator of the property's beverage program, including all restaurant bars, lounge bars, seasonal outlets, and special events. Develops, implements, and continuously evolves cocktail, wine, beer, and spirits programs that align with the property's brand positioning and guest expectations. Partners with vendors, distributors, and beverage partners to source products, negotiate pricing, secure promotional opportunities, and maintain competitive beverage offerings. Creates seasonal beverage menus, specialty cocktails, wine features, spirit promotions, and pairing experiences designed to drive revenue and enhance the guest experience. Conducts ongoing beverage training and certification programs for bartenders, servers, and managers to ensure product knowledge, upselling effectiveness, and consistency in execution. Establishes and maintains beverage recipe standards, specifications, presentation guidelines, and quality controls to ensure consistency and profitability. Monitors beverage inventories, purchasing, pour costs, shrinkage, and product usage to maintain budgeted beverage cost targets.

Financial Performance

Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned outlets through effective labor management, purchasing controls, menu engineering, and operational efficiencies. Utilizes forecasting tools, financial reports, and operating metrics to analyze performance and implement action plans that improve revenue and profitability. Manages labor costs through effective scheduling practices while maintaining service standards and guest satisfaction. Participates in menu engineering initiatives and pricing strategies to optimize both food and beverage profitability.

Guest Experience

Ensures guests receive outstanding, consistent, and personalized service by actively engaging with guests and monitoring service delivery throughout all outlets. Resolves guest concerns promptly and professionally while identifying opportunities to exceed expectations and increase guest loyalty. Maintains a visible presence in dining and bar areas to ensure service standards, cleanliness, and hospitality expectations are consistently achieved.

Training & Development

Develops and executes comprehensive onboarding and training programs for all restaurant and bar team members. Conducts regular service training, beverage education, menu knowledge sessions, and performance coaching to support continuous development. Creates a culture of accountability, engagement, and professional growth while fostering teamwork and collaboration.

Inventory, Compliance & Safety

Ensures all dining rooms, bars, service stations, storage areas, and back-of-house spaces are maintained in a clean, organized, and guest-ready condition. Maintains appropriate inventory levels of food, beverage, supplies, uniforms, glassware, and operating equipment. Oversees weekly and monthly inventories, purchasing activities, and vendor relationships. Ensures compliance with all company policies, health department regulations, responsible alcohol service requirements, food safety standards, and liquor laws. Ensures adherence to TIPS®, Food Handler, sanitation, OSHA, and safety requirements.

Marketing & Collaboration

Partners with the Marketing team to develop beverage promotions, holiday programming, special events, happy hour initiatives, and revenue-generating experiences. Collaborates with Culinary leadership on menu development, pairing programs, seasonal offerings, and special event activations. Participates in weekly Food & Beverage leadership meetings and contributes to strategic planning, operational improvements, and departmental initiatives.

Other Responsibilities / Supportive Functions

Assists in preparation of annual operating budgets and business plans. Makes recommendations regarding promotions, compensation adjustments, and staffing needs. Approves leave requests and scheduling changes in accordance with company policy. Responds to guest inquiries and coordinates special arrangements and VIP requests. Ensures minors and intoxicated guests are not served alcoholic beverages. Notifies management and/or Security of unusual incidents, guest concerns, safety issues, or policy violations. Performs other duties as assigned to support operational needs.

What You Will Bring

Required Qualifications

Education & Experience

• High school diploma or GED required; college degree in Hospitality Management, Business, or related field preferred.
• Minimum 3–5 years of progressive Food & Beverage management experience in a luxury hotel, resort, upscale restaurant, or high-volume bar environment.
• Minimum 2 years of direct bar management, beverage program management, or beverage leadership experience required.
• Proven experience developing cocktail programs, wine programs, beverage menus, and staff training initiatives.
• Strong understanding of beverage cost controls, inventory management, purchasing, and menu engineering.

Knowledge, Skills & Abilities

• Comprehensive knowledge of restaurant operations, bar management, luxury service standards, and guest relations.
• Strong understanding of wine, spirits, beer, cocktail development, and beverage trends.
• Demonstrated ability to lead and motivate teams in a fast-paced, high-volume environment.
• Strong financial acumen with experience managing budgets, forecasting, labor costs, and profitability metrics.
• Excellent interpersonal, coaching, communication, and conflict-resolution skills.
• Proficient in POS systems, inventory systems, Microsoft Office, and hospitality technology platforms.
• Ability to analyze operational and financial data and make sound business decisions.
• Must be able to work a flexible schedule including evenings, weekends, and holidays.

Certifications

• Must be at least 21 years of age.
• Current Food Handler Card or ability to obtain within 30 days of employment.
• Current RBS alcohol awareness certification.
• WSET, Court of Master Sommeliers, BarSmarts, or similar beverage certifications preferred.

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.