Area Bar & Restaurant Manager

San Francisco, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $115,000.00 - $125,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Unlimited PTO

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

Flexible spending account

basic life insurance

accidental death and dismemberment insurance

short-term disability insurance

401(k) with employer matching

Employee assistance program

Tuition Reimbursement

Employee Discounts

Job Description

Hotel Zelos, located in the vibrant heart of San Francisco, California, is home to unique dining experiences and exceptional hospitality. The hotel features renowned establishments such as The Dirty Habit and PLS on Post, each offering a distinct culinary and social ambiance. The Dirty Habit is celebrated for its sultry atmosphere, award-winning bar with an exotic cocktail list, a vast selection of over 640 whiskeys, and a popular outdoor patio known as Angel's Share, decorated with twinkle lights and heated for year-round enjoyment. Meanwhile, PLS on Post offers a lively social culinary experience that emphasizes a bold, off-beat approach to classic dishes, blending fun with innovative flavors and soulful vibes. Hotel Zelos is part of the Sage Hospitality Group, a leader in the hospitality industry known for its commitment to excellence, community impact, and employee empowerment. Sage Hospitality Group prioritizes genuine service and relationship building to create memorable experiences for guests and deliver value to shareholders.

The Area Bar and Restaurant Manager position at Hotel Zelos plays a critical role in maintaining operational excellence and driving the financial performance of multiple food and beverage outlets within the hotel. This full-time management position, with a competitive salary range of USD $115,000 to $125,000 annually, demands a highly skilled professional capable of overseeing day-to-day operations, staff development, guest satisfaction, and profitability. The manager is entrusted with ensuring adherence to brand standards, service quality, and regulatory compliance across all outlets, including The Dirty Habit and PLS on Post. This role requires exceptional leadership to inspire the team, drive creativity in cocktail programs, and maintain consistency throughout the bar and restaurant services. A key responsibility is to develop and execute innovative seasonal cocktails that elevate guests' experiences and uphold the reputation of the F&B outlets.

This position is perfect for entrepreneurial-minded individuals who embrace creative risks and leadership challenges. The Area Bar and Restaurant Manager will work closely with culinary leadership and other departments, fostering a team culture that is inclusive, accountable, and focused on service excellence. They are responsible for managing budgets, forecasting, scheduling, inventory, and safety compliance while ensuring the seamless execution of all dining services, including catering and banquet events. Additionally, this role involves managing guest relations, promptly addressing feedback, and implementing improvements to enhance customer satisfaction. With a focus on both operational and financial success, the manager will also collaborate with marketing teams to promote the outlets and create unique promotions that attract and retain clientele. This dynamic and multifaceted role offers a rewarding career opportunity within a respected hospitality group dedicated to professional growth and making a positive community impact.

Job Requirements

More than two years of post high school education
Three to five years of employment in a related position with this company or other organizations
Minimum 3 to 5 years of food and beverage management experience preferably in a multi-outlet or hotel environment
Bar program expertise including spirits wine and beer knowledge
Experience opening new outlets or launching new concepts
Strong leadership organizational and communication skills
Proven experience managing forecast budgets labor and cost controls
Knowledge of POS systems inventory management and scheduling software
Ability to work flexible hours including nights weekends and holidays

Job Qualifications

More than two years of post high school education
Three to five years of employment in a related position with this company or other organizations
Bar program expertise spirits wine and beer knowledge
Experience opening new outlets or launching new concepts
Minimum 3 to 5 years of food and beverage management experience preferably in a multi-outlet or hotel environment
Strong leadership organizational and communication skills
Proven experience managing forecast budgets labor and cost controls
Knowledge of POS systems inventory management and scheduling software
Ability to work flexible hours including nights weekends and holidays

Job Duties

Oversee daily operations of multiple outlets ensuring smooth service quality and operational consistency
Directly support all meal periods including weekday and weekend service for breakfast brunch and dinner
Ensure all outlets adhere to company standards health and safety regulations and local compliance requirements
Develop and enforce standard operating procedures for service cleanliness and food and beverage quality
Partner with Culinary leadership to ensure menu execution presentation and guest satisfaction
Actively execute Banquet and Catering events as needed
Recruit train schedule and supervise outlet leadership and hourly associates
Conduct interviews train supervise counsel schedule and evaluate associates ensuring compliance with all policies and procedures
Conduct culture of conversations and implement corrective action when necessary
Foster positive inclusive and accountable team culture
Help ensure high standards of food and beverage quality service and marketing to maximize profits and ensure outstanding customer service
Resolve guest concerns promptly and professionally
Monitor guest feedback and implement improvements based on customer feedback
Complete weekly monthly forecast labor schedule and weekly monthly ownership reports
Analyze P&L statements and develop strategies to maximize revenue and profitability
Monitor complete inventory purchasing and cost controls for food beverage and supplies
Create and manage labor schedules aligned with forecasted business levels
Approve payroll and manage timekeeping accuracy
Ensure compliance with food safety alcohol service and workplace safety regulations
Maintain proper storage handling and labeling of food and beverage items to ensure quality and safety
Conduct regular inspections of food preparation areas equipment and storage facilities to ensure compliance with regulations
Maintain required certifications such as ServSafe and Responsible Beverage Service
Oversee inventory control ensuring stock levels meet demand without excessive overstocking
Coordinate with suppliers and vendors to ensure timely deliveries and competitive pricing
Conduct regular inventory audits to maintain accuracy and identify discrepancies
Collaborate with marketing team to promote F&B outlets special offers and events
Prepare operational reports forecasts and action plans
Support hotel or company-wide initiatives and brand programs