Food & Beverage Manager Taskforce (Seasonal)

Huntington Beach, CA, USA|

Job Overview

Employment Type

Hourly

Compensation

Hourly

Range $50.00 - $60.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Professional development opportunities

Job Description

Pacific Hospitality Group is a renowned family-focused hospitality company that operates with a unique owner/operator approach, dedicated to creating long-term value for investors and team members alike. The company emphasizes sustainable growth and long-term business holds, fostering an environment where team members can grow alongside the business. Pacific Hospitality Group is committed to enriching people's lives by delivering memorable experiences, actively giving back to communities, and honoring God through its corporate values and daily operations. This commitment positions the group as a leader in the hospitality industry, known for principled entrepreneurship, integrity, and customer-focused services that consistently exceed expectations. Their guiding principles include integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment, which collectively guide every aspect of the company’s culture and operational strategy.

The Food and Beverage Manager role at Pacific Hospitality Group is an essential leadership position within the hospitality sector, focusing on managing the Food and Beverage team members in an assigned restaurant to ensure guests receive the highest level of service and quality consistently every day. This position operates under an hourly rate of 50-60 dollars and requires hands-on management of supervisory staff and frontline team members to uphold the company's high standards. Responsibilities include overseeing daily restaurant operations, guiding subordinate supervisors, coordinating in-room dining services, training and mentoring team members, and implementing strategic goals to maximize profitability. This role ensures that every aspect of the restaurant, from service delivery to inventory management and compliance with health regulations, meets or exceeds company and property standards.

The Food and Beverage Manager also plays a critical role in financial oversight, achieving budgeted revenues, controlling expenses, and analyzing cost and revenue reports to make informed decisions that enhance profitability. They work closely with corporate tools and systems to monitor forecasts and optimize menu pricing, selections, and marketing programs. Additionally, they are responsible for maintaining exceptional guest satisfaction by actively engaging with guests, promptly addressing complaints, and ensuring an inviting and clean dining environment. Beyond operational duties, the position involves participating in policy development, safety and sanitation compliance, managing labor efficiently, and collaborating with the broader Food and Beverage Management Team to meet weekly goals and service standards. This role requires a blend of strong communication skills, leadership abilities, operational expertise, and a commitment to fostering an inclusive and professional atmosphere. Pacific Hospitality Group values this role as pivotal in maintaining their standard of excellence and supporting their mission to enrich lives through positive guest experiences and community engagement.

Job Requirements

High school diploma or GED
Minimum two years management experience in a high-volume restaurant
Ability to lead and coordinate staff
Ability to train and mentor team members
Ability to monitor budgets and labor costs
Strong communication skills
Ability to handle guest interactions professionally
Completion of TIPS certification
Ability to obtain Food Handlers Card within 30 days if not already held
Must be 21 years or older for alcohol service
Willingness to work flexible hours including holidays and weekends
Must maintain a clean and professional appearance
Ability to follow safety and sanitation guidelines
Ability to stand and walk for extended periods
Ability to lift up to 50 pounds occasionally
Ability to use computer systems proficiently
Ability to remain calm in high-pressure situations

Job Qualifications

High school diploma or equivalent required
Minimum two years management experience in a high-volume restaurant
Solid knowledge of restaurant management and luxury hotel service standards
Proven ability to lead and mentor staff in a high-pressure environment
Strong guest relations and etiquette skills
Ability to develop and maintain effective operational controls
Completion of required training on schedule
Proficient with MS Office and hotel telephone/computer systems
Strong communication and interpersonal skills
Bilingual in Spanish is a plus
Must be at least 21 years old to serve alcohol
Completion of TIPS alcohol awareness certification
Valid current Food Handlers Card or ability to obtain within 30 days
Ability to manage labor costs effectively
Strong problem-solving skills and attention to detail
Ability to read and interpret business and technical materials
Capability to write reports and business correspondence
Effective presentation skills

Job Duties

Manages subordinate supervisors and team members in the assigned restaurant or In-Room Dining
Oversees overall direction, coordination, and evaluation of restaurant operations
Interviews, hires, and trains team members
Plans, assigns, and directs work
Appraises performance, rewards and disciplines team members
Addresses complaints and resolves guest problems
Plans department goals and directs team members to achieve results
Monitors day-to-day restaurant operations to ensure product presentation and service standards
Takes corrective action as needed
Achieves budgeted revenues, controls expenses, maximizes profitability
Utilizes corporate computer programs to analyze forecasts and financial reports
Optimizes menu prices and selection
Assists in developing new menu ideas, wine lists, pricing, and marketing programs
Ensures exceptional guest service by circulating through dining areas
Handles guest concerns or complaints promptly
Maintains clean and properly set up dining, service, and kitchen areas
Maintains and orders inventory of food, supplies, and equipment
Ensures compliance with all food and beverage regulations
Monitors and updates standard operating procedures
Participates in Food & Beverage Management Team meetings
Ensures safety and sanitation compliance
Reports safety issues and resolves emergencies
Recommends promotions and merit raises
Approves leave and time off
Assists in developing annual Food & Beverage budget
Resolves guest complaints or escalates to upper management
Ensures compliance with alcohol service laws
Notifies management of disruptions or intoxicated guests
Adapts work schedules to meet business needs including holidays and weekends
Maintains professional appearance and demeanor