Food & Beverage Manager

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 revenuesProvides 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

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