Salary Range: $110-125k

Company Description:

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description:

What You Will Accomplish

• Responsible for managing the Front-of-House Operations for all Food & Beverage outlets including the Restaurant, Pool Bar, In-Room Dining, and Banquets/Events.
• Provides guidance and direction to ensure overall departmental success. Manages managers/supervisors in all food and beverage outlet areas. Responsible for the overall direction, coordination, and evaluation of these units. Carries out responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.
• Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any required training or attends mandatory meetings.
• Prepares annual budget. Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost, and revenue reports. Makes decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
• Maximizes profitability by optimizing menu prices and selection. Assist in developing and implementing new menu ideas, wine list, pricing, and marketing programs.
• Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
• Ensures all dining service areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.
• Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
• Ensures department follows all standard food handling, TIPS, sanitation, and health department guidelines.
• Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team Member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on a regular basis) is an essential function of the job.
• Participates in merit decisions within budget or established guidelines. Determines promotions or reclassifications within company policy.
• Approves leave and time away from work within company policy.
• Responds to guest inquiries and coordinates special arrangements and requests.
• Resolves guest complaints within scope of authority, otherwise refers the matter to upper management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
• Ensures that minors and intoxicated persons are not served alcoholic beverages. Notifies management of any problems

What You Will Bring

• Bachelor's degree preferred.
• Five or more years of related and progressive Food & Beverage experience with two years as a Manager in a similar setting.
• Possess solid knowledge of restaurant and banquet management, hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
• Completes required training as scheduled.
• Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed when and as needed and labor cost objectives are met.
• Requires ability to serve the needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires the ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guests, during busy activity periods or in an emergency situation.
• Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
• Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests, and the general public. Must be able to speak, read, write, and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
• Must complete Blue/Red Card certification as scheduled upon employment to comply with State Liquor Laws. Must obtain Serve Safe Certificate within 90 days of employment.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
• Must maintain a clean appearance and professional demeanor.

Great If you have

• While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as plate ware and glassware. The team member frequently feels the temperature of objects such as hot plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member frequently talks when communicating with guests, dining and kitchen staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving, or carrying plates, beverages, and food items.
• Lifting is occasionally required to prepare dining areas and serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to operate a computer. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas.
• The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals.
• Other hazards may include slick floors and hot plate ware or glassware. The team member is occasionally subject to atmospheric conditions such as fumes, odors, or dust.
• The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/banquet areas.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.