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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Pacific Hospitality Group is a distinguished hospitality company that stands out through its unique owner/operator approach, focusing on long-term value creation and sustainable growth. This family-focused company is deeply committed to enriching people's lives by delivering memorable experiences, giving back to communities, and honoring God in all its operations. As a company that prioritizes integrity, compliance, principled entrepreneurship, customer focus, and humility, Pacific Hospitality Group cultivates an environment where employees and investors find a lasting value. Their portfolio includes operating businesses with an emphasis on long-term holdings, fostering not only business growth but also team member development and satisfaction.Show More
Job Requirements
- Completion of an approved culinary program or apprenticeship preferred
- progressive culinary leadership experience in high-quality food and beverage operations
- strong knowledge of luxury culinary standards, guest relations, and service etiquette
- ability to lead and develop teams in high-volume environments
- knowledge of budgeting, forecasting, and operational planning
- strong communication, leadership, and interpersonal skills
- proficiency with Microsoft Office and relevant hotel or restaurant systems
- ability to read, write, and communicate effectively in English
- food handler certification required
- ServSafe certification required
- ability to work flexible schedules including weekends and holidays
- professional appearance and demeanor required
Job Qualifications
- Completion of an approved culinary program or apprenticeship preferred
- progressive culinary leadership experience in high-quality food and beverage operations
- strong knowledge of luxury culinary standards, guest relations, and service etiquette
- ability to lead and develop teams in high-volume environments
- knowledge of budgeting, forecasting, and operational planning
- strong communication, leadership, and interpersonal skills
- proficiency with Microsoft Office and relevant hotel or restaurant systems
- ability to read, write, and communicate effectively in English
- bilingual Spanish a plus
- food handler certification required
- ServSafe certification required
- ability to work flexible schedules including weekends and holidays
- professional appearance and demeanor required
Job Duties
- Provides guidance and direction to ensure overall restaurant success and profitability
- manages subordinate managers, supervisors, and culinary team members and oversees hiring, training, scheduling, and performance management
- plans department goals and directs team members to achieve results
- monitors day-to-day culinary operations to ensure product quality, presentation, and service exceed guest expectations
- takes corrective action as needed to maintain standards
- achieves budgeted revenues, controls expenses, and maximizes profitability through forecasting and reporting
- ensures portion control and minimizes waste or loss of supplies
- circulates through kitchen and service areas to ensure exceptional food quality and guest satisfaction
- handles guest concerns and complaints promptly
- plans and manages procurement, production, preparation, and presentation of all food
- interacts with guests to assess satisfaction and implement improvements
- collaborates with Food & Beverage leadership on menu development and concept evolution
- ensures compliance with all food handling, sanitation, and safety regulations
- performs administrative duties including budgeting, forecasting, reporting, and meetings
- monitors operational flow and team performance to anticipate and resolve issues
- maintains compliance with OSHA, PPE, and safety policies
- maintains regular attendance and reliability
- makes merit recommendations, promotions, and reclassifications within company policy
- approves leave and scheduling requests
- develops and manages departmental budgets and labor costs
- resolves guest complaints and escalates when necessary
- reports unsafe conditions, maintenance issues, and unusual incidents
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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