Food & Beverage Manager, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

1d•$75,000 - $78,000•Onsite

About The Position

Chaminade Resort & Spa is seeking an energetic and service-driven Food & Beverage Manager to oversee the daily operations of The View Restaurant, banquet and catering functions, bar operations, and outlet service teams. The Food & Beverage Manager is responsible for delivering exceptional guest experiences while maintaining high standards of service, cleanliness, financial performance, and team engagement. This leader will provide hands-on support to the operation, coach and develop team members, and ensure all outlets operate efficiently and in alignment with Chaminade's commitment to hospitality excellence.

Requirements

Minimum of 3 years of progressive leadership experience in food and beverage operations within a hotel, resort, or upscale restaurant environment.
Strong understanding of food and beverage financials, including labor management, cost controls, and budgeting.
Proven ability to lead teams, build engagement, and foster a positive work environment.
Excellent interpersonal, communication, and conflict-resolution skills.
Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
Proficient in Microsoft Office and point-of-sale systems.
Valid California Food Handler Certification required.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Prior experience managing restaurant and banquet operations preferred.
Experience with hotel property management systems preferred.
ServSafe Manager Certification preferred.

Responsibilities

Oversee the day-to-day operations of all assigned food and beverage outlets, ensuring exceptional service standards are consistently achieved.
Lead, coach, and develop supervisors and hourly team members through ongoing training, feedback, and performance management.
Ensure all food and beverage areas comply with company policies, health department regulations, and safety standards.
Monitor staffing levels and create schedules that align with business demands while controlling labor costs.
Partner with the culinary team to execute restaurant service, special events, and banquet functions seamlessly.
Conduct pre-shift meetings to communicate service expectations, menu updates, VIP arrivals, and operational priorities.
Address and resolve guest concerns promptly and professionally, ensuring guest satisfaction and service recovery when needed.
Monitor quality, presentation, and consistency of food and beverage offerings.
Assist in developing and implementing initiatives to drive revenue, enhance the guest experience, and improve operational efficiency.
Review daily financial reports, including labor, revenue, and cost controls, taking corrective action as needed.
Manage inventory levels and assist with purchasing to minimize waste and maximize profitability.
Ensure proper cash handling procedures are followed in all outlets.
Support recruitment efforts, onboarding, and retention initiatives to build a high-performing team.
Maintain a visible presence during peak operating periods, weekends, holidays, and special events.