Food & Beverage Manager, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

4d•$75,000 - $80,000•Onsite

About The Position

The Food & Beverage Manager is responsible for the daily leadership and oversight of all food and beverage operations, ensuring exceptional guest experiences, operational excellence, and financial performance. This role oversees restaurant, lounge, banquet, and outlet operations while developing team members, maintaining service standards, and driving revenue and profitability. The ideal candidate is a hands-on leader with a passion for hospitality, employee development, and delivering memorable guest experiences.

Requirements

Minimum of 3 years of progressive food and beverage management experience in a hotel, resort, restaurant, or hospitality environment.
Full-service hotel or resort experience preferred.
Strong leadership, coaching, and team development skills.
Demonstrated ability to manage labor costs, food costs, and departmental budgets.
Excellent communication, organization, and problem-solving abilities.
Ability to thrive in a fast-paced, guest-focused environment.
Working knowledge of POS systems, Microsoft Office, and inventory management systems.
Food Handler Certification and Responsible Beverage Service certification (or ability to obtain).

Responsibilities

Lead the daily operations of all food and beverage outlets, including restaurant, bar, room service, and banquet events.
Ensure exceptional guest service by maintaining high standards of hospitality, cleanliness, and product quality.
Recruit, train, coach, and develop supervisors and hourly team members to foster a positive, service-focused culture.
Schedule staff based on business demands while managing labor costs and productivity.
Monitor and control food, beverage, and operating expenses to achieve budgeted financial goals.
Maintain compliance with all health, safety, sanitation, and alcohol service regulations.
Partner with the Executive Chef to ensure seamless coordination between front and back of house operations.
Conduct daily pre-shift meetings and ongoing training to reinforce service standards and operational expectations.
Resolve guest concerns professionally and promptly to ensure guest satisfaction and loyalty.
Analyze financial reports, labor reports, guest feedback, and operational metrics to identify opportunities for improvement.
Assist with menu implementation, promotions, special events, and seasonal programming.
Ensure accurate cash handling, inventory controls, purchasing, and cost management procedures.
Support banquet and catering operations as needed to ensure successful event execution.
Maintain compliance with company policies, brand standards, and operational procedures.