Salary Range $90,000-$100,000
The Senior Restaurant & Bar Manager is responsible for the leadership and day-to-day operation of Pasea Hotel & Spa's restaurant and bar operations, ensuring every guest receives an exceptional dining experience while cultivating a culture of hospitality, accountability, and service excellence.
Reporting directly to the Director of Outlets, this role serves as the operational leader for Lorea Restaurant, Treehouse on PCH, and supporting food and beverage outlets as assigned. The Senior Manager leads by example on the floor, coaches and develops managers and hourly team members, and creates an environment where genuine hospitality, teamwork, and operational excellence are consistently delivered.
This position partners closely with Culinary, Marketing, Events, and Hotel Operations to execute memorable dining experiences while supporting financial performance, maintaining luxury service standards, and developing future leaders.
WHAT YOU WILL ACCOMPLISH
Leadership & Service Culture
- Serve as the daily operational leader for Lorea Restaurant, Treehouse on PCH, and other assigned outlets.
- Foster a culture centered around hospitality, accountability, teamwork, and continuous improvement.
- Lead by example through an active floor presence during meal periods and high-volume service.
- Coach managers, supervisors, and hourly team members through real-time feedback and hands-on leadership.
- Create an environment where recognition, development, and engagement drive exceptional guest experiences.
- Conduct daily lineups focused on service standards, product knowledge, and guest engagement.
- Build leadership capability within the management team through mentoring and succession planning.
Restaurant Operations
- Oversee daily restaurant and bar operations to ensure luxury service standards are consistently achieved.
- Monitor staffing levels, service flow, reservation pacing, cleanliness, ambiance, music, lighting, and overall guest experience.
- Ensure opening, closing, cash handling, and operational procedures are consistently followed.
- Support managers during peak business periods while remaining highly visible to guests and team members.
- Partner with Culinary to ensure food quality, presentation, timing, and execution exceed expectations.
Guest Experience
- Champion a guest-first culture throughout every shift.
- Personally interact with guests, anticipate needs, and create memorable experiences.
- Resolve guest concerns with professionalism while empowering leaders to do the same.
- Monitor guest feedback, online reviews, Medallia scores, and service metrics to identify coaching opportunities.
- Continuously elevate service standards through observation, coaching, and follow-up.
People Leadership
- Recruit, interview, hire, onboard, and develop high-performing restaurant leaders.
- Conduct performance evaluations, coaching conversations, and development planning.
- Lead ongoing training in luxury service standards, food knowledge, wine and beverage education, and guest recovery.
- Promote accountability while creating an engaging and positive workplace culture.
- Support retention initiatives through consistent communication, recognition, and career development.
Financial & Operational Performance
- Partner with the Director of Outlets to achieve departmental revenue and profitability goals.
- Monitor labor productivity and scheduling to align with business demands.
- Assist in controlling food, beverage, and operating expenses.
- Support forecasting, payroll management, inventory, and purchasing processes.
- Identify operational efficiencies that improve both guest satisfaction and financial performance.
Collaboration
- Work closely with the Executive Chef to ensure seamless execution of menus and seasonal initiatives.
- Partner with Marketing on promotions, holiday programming, and special events.
- Collaborate with Event Services to execute private dining experiences.
- Support hotel-wide initiatives and cross-departmental projects.
What You Will Bring
Experience
- Minimum five years of progressive Food & Beverage leadership experience within a luxury hotel, resort, or upscale restaurant.
- Previous experience leading multiple restaurant and bar operations.
- Proven ability to coach leaders and develop high-performing teams.
- Strong understanding of luxury service standards and guest engagement.
Knowledge & Skills
- Passion for creating memorable guest experiences.
- Exceptional leadership and coaching abilities.
- Strong operational knowledge of restaurant and bar service.
- Financial understanding of labor management, scheduling, and cost control.
- Excellent communication and conflict-resolution skills.
- Ability to remain calm, visible, and engaged in a fast-paced environment.
- Strong organizational and time management skills.
Certifications
- Food Handler Card
- TIPS or ServSafe Alcohol Certification
- Must be at least 21 years of age
