Annual Salary Range: $90,000 - $100,000 plus annual incentive 

Pasea Hotel & Spa reserves the right to modify or update this range at any time. The actual salary offered will be at the sole discretion of the company and determined by relevant experience, qualifications, and skillset of the final candidate. This role is eligible for health insurance, dental insurance, vision insurance, life insurance, short-term disability, long-term disability, 401k, educational reimbursement, and paid time off, including vacation and sick leave.

Position Summary:
Responsible for managing the entire operation of an independent restaurant (Lorea and Treehouse on PCH) located at the hotel/resort property that generates more than $3.5 Million in annual revenues, is perceived as a stand alone restaurant with a specific concept or identity and has a unique or dedicated entrance apart from the hotel. Responsible for overall restaurant success and profitability.

Primary Responsibilities/Essential Functions:
1. Provides guidance and direction to ensure overall restaurant success and profitability. Manages subordinate managers/supervisors in all restaurant food and beverage areas. Responsible for the overall direction, coordination, and
evaluation of these units. Carries out supervisory 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.
2. 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.
3. Prepares annual budget. Achieves budgeted revenues, controls expenses and maximizes restaurant profitability. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and
takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
4. Maximizes profitability by optimizing menu prices and selection. Assists in developing and implementing new menu ideas, wine list, pricing and marketing programs.
5. 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.
6. Ensures all dining, service and kitchen 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.

7. 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.
8. Ensures department follows all standard food handling, TIPS, sanitation and health department guidelines.
9. 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. 

10. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Qualifications (relevant experience, education and training):

1. High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor's degree in Hospitality Management desired.
2. Five or more years of related and progressive Food & Beverage experience with two years as a Manager in similar setting.
3. Possess solid knowledge of restaurant management, luxury 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.

4. Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
5. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
6. Completes all required training as scheduled.
7. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires 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.
8. 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 guest, during busy activity periods or in an emergency situation.
9. Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
10. 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.
11. 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.
12. Must complete RBS (Responsible Beverage Services) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of
employment.
13. 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.

14. Must maintain a clean appearance and professional demeanor.

Pasea Hotel & Spa is an equal opportunity employer.