Restaurant Manager, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

5d•$75,000 - $80,000•Onsite

About The Position

Chaminade Resort & Spa is seeking a dynamic, service-driven Restaurant Manager to lead the daily operations of our restaurant outlets while delivering exceptional guest experiences. The Restaurant Manager is responsible for overseeing front-of-house operations, ensuring service excellence, maximizing revenue opportunities, maintaining labor and cost controls, and developing a high-performing team. This leader will create a welcoming environment for guests while fostering a positive, engaging workplace culture for associates.

Requirements

Minimum of 3 years of restaurant management experience in a full-service restaurant, hotel, or resort environment.
Strong leadership and team development skills.
Excellent guest service and conflict resolution abilities.
Knowledge of food and beverage operations, service standards, wine, beer, and spirits.
Experience managing labor budgets, scheduling, and payroll.
Strong organizational and time management skills.
Ability to work flexible schedules including evenings, weekends, and holidays.
Proficiency with POS systems and Microsoft Office.
California Food Handler Card and Responsible Beverage Service (RBS) certification, or ability to obtain upon hire.

Nice To Haves

Luxury resort or hotel experience preferred.
Hotel or resort restaurant management experience.
Knowledge of Forbes, AAA Four Diamond, or luxury service standards.
Experience with OpenTable, Toast, Micros, or similar POS systems.
Wine knowledge or sommelier certification is a plus.

Responsibilities

Oversee the day-to-day operations of the resort restaurant, bar, and applicable dining outlets.
Lead, coach, and motivate front-of-house associates to provide exceptional guest service.
Ensure all service standards and brand expectations are consistently met.
Hire, train, schedule, mentor, and evaluate restaurant team members.
Conduct daily pre-shift meetings and communicate operational priorities.
Monitor guest satisfaction and proactively resolve guest concerns in a professional manner.
Partner with culinary leadership to ensure seamless communication between front and back of house.
Develop schedules that align with business levels while maintaining labor budgets.
Monitor payroll, overtime, labor costs, and productivity.
Assist in developing strategies to increase restaurant revenue through promotions, upselling, and exceptional service.
Ensure compliance with health, safety, sanitation, and alcohol service regulations.
Maintain cleanliness and organization throughout all dining areas.
Oversee inventory controls and assist in managing beverage and operating supply costs.
Support banquet and resort events as needed.
Maintain accurate records, reports, and departmental documentation.
Foster a positive, respectful, and team-oriented work environment.