The Oak - Manager

Ojai Valley Inn•Ojai, CA

About The Position

The F&B Manager leads restaurant and outlet service in an upscale resort setting, overseeing servers and bartenders to ensure efficient service and high standards of guest care. The role encourages staff growth, collaborates with food and beverage managers and chefs to deliver a seamless guest experience, and coordinates with hotel managers to respond to changing resort needs. It also contributes to the restaurant’s competitive positioning, maintains the department’s financial obligations, and represents the quality of the food and beverage program to guests. The manager leads by example, supports quality assurance and continuous improvement, and helps develop restaurant positioning, systems, and standards. The role includes staff supervision and development, service-standard oversight, financial and operational administration, facility and equipment observation, and active participation in service. Candidates should have restaurant management experience, strong service and leadership skills, financial acumen, and a desire to work in a quality-driven team. Luxury resort or fine-dining experience is preferred.

Requirements

At least 3 years of restaurant management experience, preferably in fine dining or upscale dining.
Experience in food and beverage administration.
Proven supervisory skills and ability to provide leadership.
Knowledge of liquor laws and regulations, health department regulations, and current TIPs certification.
Thorough knowledge of food and beverage point-of-sale systems; MICROS/ORACLE preferred.
Experience resolving difficult guest situations effectively.
Excellent verbal and written communication skills for interacting with 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 and ability to communicate in English with guests, visitors, vendors, media/publication contacts, community contacts, industry contacts, management, and coworkers.
Ability to perform basic mathematical computations.
Knowledge of restaurant point-of-sale systems.
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.
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.
Conduct performance evaluations and train, develop, and work alongside associates.
Establish service standards and monitor compliance through observation.
Observe the condition of restaurant facilities and equipment and recommend corrections or improvements.
Control use of food and beverage items and service equipment and tools.
Assist with staff scheduling to ensure coverage appropriate to hotel occupancy.
Review daily revenue and labor reports and manage performance against budget and forecast goals.
Keep POS systems, inventory systems, wine lists, and other beverage-selling information accurate, current, and understood by the team.
Participate in pre-shift meetings to communicate business levels, policies, procedures, training topics, menu descriptions, and promote a positive work environment.
Participate in the cycle of service to promote, educate, and sell to guests.
Organize and complete beverage administration, including menu and lineup updates, 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 food and beverage offerings, including ingredients, preparation methods, and proper service.
Fulfill restaurant manager-on-duty responsibilities when necessary.
Perform other tasks or projects as assigned by the Director of Restaurants and Outlet General Managers.