The Oak - Manager

Ojai Valley Inn & Spa•Ojai, CA

About The Position

The F&B Manager leads service operations for restaurants and outlets in an upscale resort setting, overseeing servers and bartenders and supporting the efficient delivery of high service standards. The role promotes staff growth and development and works closely with food and beverage managers, chefs, and other hotel managers to create a seamless guest experience and respond to changing resort business needs. The manager contributes creative ideas to maintain competitive positioning, upholds departmental financial obligations, and represents and promotes the quality of the food and beverage program. The position operates in a quality-assurance environment, using input to shape restaurant positioning, systems, and standards. The manager leads by example, maintains professional management practices, and supports improvement of the guest experience and the resort’s future growth. The role includes directing and developing front-of-house associates, maintaining service standards, overseeing restaurant operations and equipment, managing food and beverage usage, supporting scheduling, reviewing revenue and labor reports, and ensuring sales and inventory information remains accurate. The manager participates in service, pre-shift meetings, training, and beverage administration; maintains effective relationships with kitchen staff; and may fulfill restaurant manager-on-duty responsibilities when necessary. Other tasks or projects may be assigned by the Director of Restaurants and Outlet General Managers.

Requirements

At least 3 years of restaurant management experience; the posting also describes prior management experience of 2–3 years.
Experience in food and beverage administration.
Proven supervisory skills and ability to provide leadership.
Knowledge of liquor laws and regulations and health department regulations.
Current TIPs certification.
Thorough knowledge of food and beverage point-of-sale systems.
Experience resolving difficult guest situations effectively.
Excellent verbal and written communication skills for interacting with hotel guests and staff.
Strong attention to detail.
Computer literacy, including Word and Excel.
Professional track record, appearance, and demeanor.
Analytical skills demonstrating knowledge and understanding of financial responsibilities.
Valid driver’s license.
Positive, outgoing, and friendly personality.
Excellent interpersonal skills.
Ability to communicate in English with guests and visitors, vendors, media and publication contacts, community and industry contacts, management, and coworkers so they understand.
Ability to perform basic mathematical computations.
Ability to work productively with other resort departments and without constant direct supervision.
Ability to remain calm and courteous in demanding or difficult customer situations.
Ability to work evenings, weekends, and holidays.
Ability to motivate staff and maintain a cohesive team.

Nice To Haves

Experience in luxury resorts or hotels, or in fine dining or upscale dining.
Experience with MICROS/ORACLE point-of-sale systems.
Introductory Level completed from The Court of Master Sommeliers.
College degree, preferably in hotel and restaurant management.

Responsibilities

Provide direction, support, and communication to associates to ensure guest satisfaction and attention to detail.
Delegate responsibilities to front-of-house associates and conduct their performance evaluations.
Train, develop, and work alongside associates, supporting individual growth.
Establish service standards and ensure compliance through regular observation.
Observe the condition of restaurant facilities and equipment and recommend corrections or improvements.
Control the use of food and beverage items and service equipment and tools.
Assist in creating schedules that provide appropriate coverage for hotel occupancy levels.
Review daily revenue and labor reports to help meet budgeted and forecasted goals.
Ensure point-of-sale systems, inventory systems, wine lists, and other beverage-selling information are accurate, current, understood, and followed by the team.
Participate in daily pre-shift meetings to communicate expected business levels, policies and procedures, training topics, menu descriptions, and other information that supports a positive work environment.
Participate in the cycle of service to promote, educate, and sell to guests.
Organize and complete beverage administration as needed, including updating menus and lineup notes, creating floor plans, employee check-in and check-out, beverage stocking, and side work.
Maintain positive working relationships with kitchen leaders and line staff during service.
Ensure excellent service and hospitality for guests, community members, vendors, and investors.
Understand the food and beverage offerings, including ingredients, preparation methods, and appropriate service.
Fulfill restaurant manager-on-duty responsibilities when necessary.
Perform other tasks or projects assigned by the Director of Restaurants and Outlet General Managers.