Food & Beverage Manager

Peachtree Group Hospitality Management•Paso Robles, CA

33d•$70,000 - $72,000•Onsite

About The Position

Nestled in the heart of Paso Robles wine country along California’s Central Coast, Bellasera Hotel & Suites offers warm European hospitality in a beautifully renovated, Mediterranean-inspired setting. The hotel features thoughtfully designed accommodations, over 2,000 square feet of flexible event space, and Enoteca, our signature restaurant serving breakfast, lunch, and dinner. Enoteca provides a refined yet approachable dining experience for both hotel guests and local patrons. Inspired by Mediterranean and Italian flavors, the restaurant showcases locally sourced ingredients, inviting fireside dining, and a heated outdoor patio designed to create memorable guest experiences. The Food & Beverage Manager is responsible for overseeing the management, coordination, and profitability of all food and beverage operations within the hotel. This includes leadership of Enoteca restaurant operations, in-room dining services, and catering and event execution for the hotel’s meeting and event spaces. This role requires a hands-on leader who can drive operational excellence, enhance guest satisfaction, support team development, and implement strategic initiatives that maximize revenue and efficiency while maintaining the highest service standards.

Requirements

3–5 years of leadership experience in restaurant, food service, or hospitality operations
High School Diploma or GED required
Strong leadership, communication, organizational, and guest service skills
Proven ability to manage guest concerns and resolve conflicts professionally
ServSafe Food Handler Certification
Alcohol Handler Certification

Nice To Haves

Experience with wine service, craft cocktails, and upscale dining environments preferred

Responsibilities

Oversee front-of-house daily operations for all food and beverage programs, ensuring exceptional quality, presentation, and guest service standards.
Manage Enoteca’s breakfast, lunch, and dinner service to meet the expectations of both hotel guests and local diners.
Ensure all food and beverage offerings align with company standards for service, quality, and presentation.
Develop and implement operational procedures that improve efficiency, control costs, and minimize waste.
Partner with the Executive Chef to develop seasonal, innovative menus for Enoteca and banquet services that reflect guest preferences and market trends.
Evaluate guest feedback, sales performance, and industry trends to refine menu offerings and enhance the dining experience.
Ensure menu offerings align with the hotel’s brand identity, local market preferences, and guest dietary needs.
Lead food and beverage operations for conferences, weddings, banquets, and special events hosted within the hotel’s 2,000+ square feet of meeting and event space.
Collaborate closely with the Sales team to ensure seamless planning and execution of all events.
Oversee event logistics, staffing, and service delivery to ensure exceptional quality and guest satisfaction.
Prepare and manage the departmental budget with a focus on cost control, forecasting accuracy, and profitability.
Analyze revenue, expenses, and profit margins, making operational and pricing adjustments as needed to achieve financial goals.
Partner with the General Manager to establish and review departmental financial objectives.
Manage inventory, purchasing, and vendor relationships to maintain quality standards while maximizing cost efficiency.
Recruit, hire, train, and supervise front-of-house food and beverage team members.
Provide ongoing coaching, mentorship, and performance feedback to support employee growth and operational excellence.
Foster a collaborative, positive, and service-focused work environment that promotes employee engagement and morale.
Ensure compliance with all labor laws, workplace safety requirements, and company policies.
Lead by example in cultivating a guest-centric culture that consistently exceeds expectations.
Address guest concerns promptly and professionally, implementing corrective actions when necessary.
Monitor guest feedback, online reviews, and satisfaction surveys to identify opportunities for continuous improvement.
Ensure compliance with all health, sanitation, safety, and alcohol service regulations.
Maintain high standards of food safety, cleanliness, and operational organization through regular inspections and audits.
Ensure all team members are properly trained in food safety, responsible alcohol service, and emergency procedures.