Senior Restaurant & Bar Manager

Pacific Hospitality Group is a distinguished owner/operator in the hospitality industry that offers a unique value proposition to investors and team members alike. As a family-focused organization, Pacific Hospitality Group is committed to long-term holds that facilitate both business growth and the professional development of its members. Their mission centers on enriching people’s lives by providing memorable hospitality experiences, contributing meaningfully to their communities, and honoring God in all their endeavors. The company’s guiding principles emphasize integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, adaptability to change, humility, respect, and fulfillment, all of which shape the company culture and operational ethos.

The Senior Restaurant & Bar Manager role at Pasea Hotel & Spa is a pivotal leadership position designed for an experienced hospitality professional who thrives in managing upscale food and beverage environments. This full-time position commands a competitive salary range of $90,000 to $100,000 and is central to overseeing multiple dining outlets, including Lorea Restaurant and Treehouse on PCH, along with other supporting food and beverage venues. Serving as the primary operational leader, the manager is responsible for ensuring that every guest experiences exceptional dining service while driving a hospitality culture rooted in accountability and excellence.

Reporting directly to the Director of Outlets, the Senior Manager leads by example with a visible presence on the floor during high-volume periods, offering real-time coaching and mentorship to managers, supervisors, and hourly team members. This role fosters an environment of genuine hospitality and teamwork where recognition, engagement, and development are the cornerstones of everyday operations. By conducting daily lineups focused on service standards, product knowledge, and guest engagement, the manager builds strong leadership capabilities within the team through mentoring and succession planning.

Operationally, the Senior Restaurant & Bar Manager supervises daily activities to maintain luxury service levels that align with the hotel’s prestigious standards. This includes meticulous attention to staffing, service flow, ambiance, cleanliness, and guest interactions. The role requires close collaboration with the Culinary team to perfect food quality, presentation, and timing, as well as with Marketing, Events, and Hotel Operations to design and deliver memorable dining experiences that support business goals.

Elevating guest experience is a priority for the Senior Manager, who champions a guest-first culture and personally engages with guests to anticipate their needs, resolve concerns professionally, and foster memorable moments. Monitoring guest feedback and service metrics enables ongoing improvements through targeted coaching and follow-up.

People leadership is a critical component, including recruiting and developing high-performing restaurant leaders, conducting evaluations, and promoting continuous luxury service training. The manager actively promotes accountability and positive workplace culture while supporting retention through consistent communication and career growth opportunities.

Financial acumen is essential in partnering with the Director of Outlets to meet revenue and profitability targets, manage labor productivity and scheduling, control costs, and pinpoint operational efficiencies that enhance both guest satisfaction and financial outcomes. Collaboration with Executive Chef, Marketing, Event Services, and other departments ensures seamless execution of menus, promotions, and private dining events, alongside participation in hotel-wide initiatives.

Ideal candidates bring a minimum of five years of progressive food and beverage leadership experience in luxury hotels, resorts, or upscale restaurants, with demonstrated capability in managing multiple outlets and developing cohesive teams. Knowledge of luxury service standards, operational expertise, financial management, and exceptional communication skills are requisites. Certifications such as Food Handler Card and TIPS or ServSafe Alcohol Certification are mandatory, with a minimum age requirement of 21 years. Pacific Hospitality Group values diversity and provides equal employment opportunities, encouraging an inclusive environment where all team members are respected and supported.