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 supplies 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 #J-18808-Ljbffr