Food and Beverage Supervisor

Join Celebrity Chef Charlie Palmer to open "The Pass" - a modern steakhouse and tavern at the heart of the Paso Robles Inn.

About the Role

Paso Robles Inn is expanding its dining collaboration with Chef Charlie Palmer. The Pass by Charlie Palmer, opening, will serve breakfast, lunch and dinner with modern, approachable cooking and the polish of fine dining. It joins Cattlemen's Bar and Salina Rooftop.

The F&B Supervisor leads daily service across the Inn's outlets and events, with a focus on The Pass. You will open and close shifts, lead the team on the floor, hold every station to Charlie Palmer service standards, and help managers hit labor, cost and guest-satisfaction targets.

Responsibilities

Shift leadership

• Open and close outlets, confirming staffing, setup, cleanliness and readiness for each meal period.
• Lead pre-shift lineups: menu changes, specials, 86'd items, allergies, VIPs, reservations and private events.
• Lead from the floor: touch tables, manage pacing with the kitchen, and deploy staff where guests need them most.
• Review OpenTable reservations, private events and buyouts daily, so reservations and walk-ins are handled correctly across outlets.
• Handle guest concerns and service recovery on the spot; follow up with the manager on duty.
• Communicate daily with outlet managers, the kitchen and the manager on duty; participate in the hotel Manager on Duty program.

Service standards and training

• Know every menu in full, including ingredients and allergens, and confirm that servers and bartenders do too.
• Enforce steps of service, responsible alcohol service, and correct ordering, pouring and cashiering.
• Deliver and update training modules; coach team members during service and give timely, documented feedback.
• Participate in interviewing, hiring, onboarding, performance reviews and discipline, in line with hotel policy and California law.

Scheduling and cost control

• Monitor labor against sales during each shift and manage California meal and rest breaks.
• Monitor payroll, supply and beverage costs against budget with the outlet manager.
• Approve voids and comps, and complete cash-handling, tip-reporting and end-of-day reports in Toast following SOP.

Beverage and inventory

• Run monthly beverage inventory; maintain the liquor room, beer and wine coolers, par levels, inventory logs and requisitions.
• Maintain control of uniforms, supplies and equipment.
• Set up and run F&B events, promotions and group reservations in the restaurant, bar and banquet spaces.

Safety

• Make sure every team member is trained in safe work practices, food safety and fire and emergency procedures.
• Complete accident and incident reports accurately and on time.
• Follow all hotel policies, safety and security procedures, and attendance standards; perform other duties as assigned.

Required Qualifications

• At least 2 years of supervisory experience in hotel food and beverage or an upscale restaurant.
• California RBS certification and a Food Protection Manager certification (such as ServSafe Manager)
• Strong POS and computer skills; Toast, OpenTable and Excel preferred.
• Experience with scheduling, labor management and beverage cost control.
• Availability for morning, evening, weekend and holiday shifts.
• Ability to lead a team calmly in a busy environment.

Preferred Qualifications

• Hotel F&B outlet experience
• Wine program experience and familiarity with Paso Robles wines.
• Catering and banquet experience.
• Bilingual English/Spanish.

Physical Requirements

The minimum physical requirements include but are not limited to:

• Lift and carry up to 40 pounds frequently.
• Stand and walk for an entire shift.
• Bend, twist, reach, push, pull, stoop and kneel; ascend and descend a ladder.
• Hear, understand and communicate clearly in person and on the phone with guests, staff and vendors.
• Work long or variable hours when business requires.

What We Offer

• Leadership experience across three Charlie Palmer Collective outlets and the opening of The Pass.
• Training and development with the Charlie Palmer Collective and Peregrine Hospitality teams.