Overview Live the Island Life as a Food & Beverage Manager Tommy Bahama is a lifestyle brand that invites our guests to relax, recharge, and experience a slice of paradise. At our resort, we deliver this through exceptional dining, elevated cocktails, and unforgettable event experiences. As the Food & Beverage Manager, you will lead our food & beverage outlets and event operations with a focus on service excellence, team development, and seamless execution—ensuring every guest enjoys a relaxed yet refined experience that embodies the spirit of the islands. Salary Range $70,000-$80,000 annual Responsibilities Key Responsibilities: Leadership & Operations: • Oversee daily operations across the restaurant, bars, and resort event spaces • Drive guest satisfaction through proactive service management, staff engagement, and hands-on floor presence • Develop and implement service standards that reflect Tommy Bahama’s premium hospitality experience • Collaborate with the culinary team to align food and beverage offerings with seasonal menus and resort concepts • Ensure consistent and effective communication across front-of-house and back-of-house teams Team Management & Training: • Recruit, train, and mentor staff to deliver attentive, polished, and friendly service • Create staffing plans and manage schedules to meet fluctuating business needs • Lead pre-shift meetings, conduct performance evaluations, and provide coaching for team development • Foster a positive and inclusive team culture aligned with Tommy Bahama’s brand values Events & Private Functions: • Manage and coordinate all aspects of on-property events—from intimate dinners to resort-wide functions • Work with sales, catering, and marketing teams to plan and execute memorable guest events • Oversee setup, breakdown, and event execution while maintaining brand standards and guest satisfaction • Manage event budgets, contracts, and timelines to ensure operational efficiency Financial & Administrative: • Monitor food & beverage budgets, labor costs, and inventory controls to ensure profitability • Analyze sales and guest feedback to identify opportunities for improvement • Ensure compliance with health, safety, and licensing regulations • Manage vendor relationships and coordinate ordering of bar and service supplie Additional Duties: • Maintains a commitment to customer service and guest satisfaction • Leads and supervises the outlets team • Ensures the physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations • Take the initiative to develop and execute new promotions, events, etc. • Responsible for daily report input and logbook entries • Works with culinary to develop new food menus responsive of the local market • Enforces high standards of hygiene and sanitation within the outlets • Tracks payroll and revenue daily • Ensure the security of monies, credit and financial transactions • Establishes par levels for supplies and equipment • Supervises the performance, attendance, attitudes, appearance and conduct of team • Manages timely completion of performance appraisals • Monitors time punches in Timesaver, ensuring accurate payroll for all staff • Monitors and maintains the outlets’ systems and equipment to ensure their optimum performance • Develop and implement controls for expense management • Implement strategies to continually improve revenues • Provides prompt follow-up to all guest concerns • Assists the Director of Food & Beverage with the design and implementation of training programs • Empowers team to exceed service standards • Instills a calm, organized approach in all stressful situations • Works with PS to recruit and hire staff • Completes all proper new hire and termination paperwork • Orders all necessary office supplies and ensures proper stocking levels • Maintains a safe and pleasant work environment • Ensures cleanliness of outlets’ storage rooms • Promotes high team morale • Recommend discipline and/or termination when appropriate of team members • Takes a proactive approach to coaching and counseling • Attends appropriate resort, division and department meetings • Resolves guest issues promptly and with great care and effectiveness • Maintains a strong knowledge of hospitality trends, especially food & beverage • Provides general resort information for guests • Utilizes labor management tools to schedule and control labor costs • Offers warm and sincere welcome/farewell for all guests including use of guest name & good eye contact with each guest • Interact with resort staff in a professional manner, assisting other departments with necessary information • Up sells other resort services and amenities to guests • Always maintains a professional demeanor and attitude • Communicates all pertinent information to the outlets team • Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious people). Reports all safety incidents to on-duty supervisor. • Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver. • Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised. • Maintains a professional appearance. Follows grooming standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other duties as assigned • Works as MOD as assigned. • Assists in other departments as needed. Qualifications • Must be able to read, write and speak English • Must have excellent leadership skills • Must be a positive example for staff • Must be able to work well under pressure • Must be able to accurately follow instructions, both verbally and written • Must be highly detailed orientated • Must have excellent computer skills • Must have strong working knowledge of Microsoft Office programs • Must be able to work in a fast paced environment • Must have excellent listening skills • Must possesses excellent communication skills • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner • Must have a passion for creating an exceptional experience for all guests Qualifications: • 3+ years of management experience in a high-end restaurant, resort, or hospitality venue • Strong understanding of bar and restaurant operations, event planning, and team leadership • Proven success in managing multi-outlet or high-volume environments • Excellent communication, organizational, and interpersonal skills • Creative problem-solving and ability to adapt in a dynamic, guest-focused setting • Proficiency in POS systems, event software, and basic financial reporting • Certification in responsible alcohol service (e.g., RBS, ServSafe) preferred • Riverside County Food Handler Certification preferred • Ability to work flexible hours, including evenings, weekends, holidays, and during resort events #Miramonte