Food & Beverage Assistant Manager- The Stonehaus

Oxnard, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $78,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

performance-based bonus opportunities

Paid Time Off

401(k) retirement plan

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

accidental death and dismemberment insurance

long term disability insurance

Flexible Spending Account (FSA)

Health Reimbursement Arrangement (HRA)

Voluntary supplemental health benefits: Hospital Care (Indemnity), Accident Injury, Critical Illness

Employee assistance program (EAP)

Discounted employee meals

Employee dining discounts at Mediterraneo and Stonehaus

Generous employee and friends-and-family discounts on stays at the Inn

employee recognition programs

Employee Referral Program

Job Description

Stonehaus is a distinguished hospitality establishment that transcends the traditional restaurant experience by offering guests an immersive and memorable dining journey. Known for its elevated ambiance and dedication to exceptional service, Stonehaus operates with a passion for both culinary excellence and guest satisfaction. Located within the prestigious hospitality market, Stonehaus caters to a diverse clientele seeking an upscale yet welcoming environment. As an employer, Stonehaus values high-energy, guest-focused professionals who are committed to maintaining superior operational standards and enhancing the overall guest experience through thoughtful leadership and teamwork.

The role of Assistant Manager at Stonehaus is a critical leadership position designed for an experienced hospitality professional ready to contribute significantly to the success of the front-of-house operations. This full-time, exempt role offers an annual salary range of $75,000 to $78,000 and involves hands-on management of a front-of-house team comprising approximately 25 to 30 employees. The Assistant Manager will work closely with the Director of Operations to oversee daily service execution, team development, and adherence to operational and service standards.

In this position, leadership and team development are the cornerstone responsibilities, making up roughly 50 percent of the role's duties. The Assistant Manager will recruit, hire, train, and develop front-of-house team members, ensuring they align with the company's hospitality standards and operational goals. Ongoing coaching and performance management are essential to foster a culture of accountability and service excellence. The role also demands a firm commitment to maintaining a respectful and service-oriented work environment where team members are motivated and empowered.

Equally important is the commitment to guest experience and brand presence, accounting for approximately 15 percent of the role. The Assistant Manager is expected to maintain a hands-on presence on the floor, fostering positive guest interactions, addressing concerns promptly and professionally, and supporting regular and group clientele relationships. Upholding Stonehaus's reputation for exceptional hospitality serves as an ongoing priority.

The position also involves a focus on food and beverage excellence, where the Assistant Manager must maintain a current and working knowledge of menus and service procedures. Supporting consistent quality, presentation, and compliance with local and federal regulations related to food safety and alcohol service are key components of this responsibility.

Operational and financial performance responsibilities include managing labor budgets, strategic scheduling, overseeing inventory and cost control, and protecting revenue by ensuring strong cash handling and operational discipline. Facility oversight is also necessary to monitor cleanliness, organization, and overall upkeep of guest and operational areas to maintain the brand's high standards.

Collaboration with culinary, events, and operational teams is vital to support seamless daily operations and nurture a positive culture within Stonehaus. The Assistant Manager role demands adaptability, strong problem-solving skills, effective communication, and the ability to perform under pressure in a dynamic hospitality environment. This opportunity is ideal for a hospitality leader passionate about driving team success and delivering an extraordinary guest experience in a fast-paced and upscale setting.

Job Requirements

High school diploma or equivalent
Must be at least 21 years of age
Must possess or obtain a valid California Food Handler Card within 30 days of hire
Must possess or obtain California ABC Responsible Beverage Service (RBS) certification within 60 days of hire
Prior ServSafe Manager Certification or equivalent food safety certification is preferred and may be required based on operational assignment or business needs
Maintain a polished, professional appearance consistent with an upscale, guest-facing nightclub environment
Adhere to the venue’s dress code, which may include designated uniforms, cocktail attire, or specified wardrobe guidelines
Maintain personal grooming and hygiene consistent with hospitality service standards
Hair should be neat, clean, and styled in a manner that does not interfere with job duties or guest service
Tattoos should be covered where required by operational standards, subject to applicable accommodations
Facial piercings should be minimal in visibility and consistent with workplace appearance guidelines
Availability to work a flexible schedule, including evenings, weekends, holidays, and extended shifts as business needs require
Ability to maintain regular and reliable attendance
Ability to work in a fast-paced hospitality environment with frequent interaction with guests, team members, and vendors
Ability to stand and walk for extended periods during scheduled shifts
Ability to frequently move throughout dining rooms, kitchens, storage areas, and other operational spaces
Ability to communicate effectively in person and over telephone or radio equipment
Ability to operate standard restaurant and office equipment, including POS systems and computers
Ability to occasionally lift, carry, push, or pull items weighing up to 25 pounds
Ability to bend, reach, stoop, kneel, and perform repetitive hand and wrist movements as needed in the course of operations

Job Qualifications

5–7+ years of progressive leadership experience in a high-volume restaurant, hotel, or food and beverage environment, or equivalent combination of education and experience
Demonstrated experience supervising, training, and developing teams in a fast-paced hospitality environment
Experience with operational management functions including scheduling, labor management, inventory control, and cost awareness
Working knowledge of food safety, sanitation standards, and applicable health and workplace safety regulations
Demonstrated ability to deliver strong guest service while supporting operational efficiency and team performance
Strong problem-solving, conflict-resolution, and decision-making skills in a dynamic environment
Effective verbal and written communication skills with the ability to interact professionally with guests and team members
Ability to prioritize multiple responsibilities, adapt to changing business needs, and maintain composure under pressure
Ability to perform a hands-on leadership role, including active participation in daily operations
Basic proficiency with point-of-sale systems, scheduling platforms, and standard business software

Job Duties

Recruit, hire, train, and develop front-of-house team members in alignment with service standards and operational needs
Provide ongoing coaching, feedback, and performance management to support team effectiveness and consistent service delivery
Promote a respectful and service-focused work environment that supports accountability and consistent hospitality standards
Conduct performance discussions and facilitate regular team communications, including pre-shift meetings, to support operational alignment and service execution
Maintain a visible, hands-on presence on the floor to support service operations and guest experience
Respond to and resolve guest concerns in a professional, timely, and service-oriented manner consistent with company standards
Support the development and maintenance of positive guest relationships, including regular and group clientele
Uphold and elevate Stonehaus’ reputation for exceptional hospitality
Maintain working knowledge of food and beverage menus, offerings, and service procedures
Support consistent execution of established quality, presentation, and service standards
Ensure adherence to applicable local, state, and federal food safety, sanitation, and alcohol service regulations
Manage labor budgets and scheduling strategically
Oversee inventory, ordering, and cost controls
Protect revenue through strong cash handling and operational discipline
Monitor cleanliness, organization, and condition of guest and operational areas to support service and brand standards
Identify and recommend opportunities to enhance presentation, safety, and overall condition of guest and operational areas
Partner with culinary, events, and operations teams to support service execution and daily operations
Contribute positively to the overall culture and success of Stonehaus