F&B Manager, PM

The PM Food & Beverage Manager – Dining Room leads the evening dining operation at El Encanto, ensuring exceptional guest experiences, strong operational execution, and consistent delivery of the hotel's luxury service and LQA standards.

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This highly visible, hands-on leadership role has a strong emphasis on wine and beverage knowledge. The PM Food & Beverage Manager serves as a key beverage resource for guests and colleagues, bringing confidence in wine, spirits, cocktails, food-and-wine pairing, and proper beverage service while developing the knowledge and capabilities of the Dining Room team. The ideal candidate combines refined hospitality, strong restaurant operations experience, and genuine wine expertise with an approachable, floor-focused leadership style.

MAIN DUTIES AND RESPONSIBILITIES:

Guest Experience & Dining Room Operations

• Lead the PM Dining Room operation from pre-service preparation through closing, maintaining a visible and engaged presence throughout dinner service.
• Ensure service reflects El Encanto's standards of gracious, intuitive, personalized, and polished hospitality.
• Lead effective pre-shift meetings covering reservations, VIPs, special occasions, menu updates, service priorities, and beverage features.
• Manage service flow, pacing, table maintenance, ambiance, and communication between front- and back-of-house teams.
• Build relationships with guests, recognize preferences and special occasions, and identify opportunities to personalize the dining experience.
• Take ownership of guest concerns and service recovery with professionalism, discretion, and timely follow-through.
• Maintain strong communication with Culinary and other hotel departments regarding guest needs, menu availability, allergies, special requests, and operational priorities.

Wine & Beverage Leadership

• Serve as a primary wine and beverage resource during evening service, demonstrating strong knowledge of wine, spirits, cocktails, beer, and non-alcoholic beverages.
• Guide guests confidently through the wine and beverage offerings, making thoughtful recommendations based on preferences, menu selections, occasion, and desired price point.
• Demonstrate strong knowledge of major Old World and New World wine regions, grape varieties, wine styles, food-and-wine pairing, and proper wine service.
• Maintain strong familiarity with California wines, particularly Santa Barbara County and the Central Coast.
• Ensure proper standards for wine presentation, glassware, temperature, opening, decanting, pouring, and tableside service.
• Support beverage revenue through authentic guest engagement and knowledgeable recommendations.
• Partner with the Restaurant General Manager and Food & Beverage leadership on beverage-program execution, inventory controls, product availability, and opportunities to enhance the guest experience.
• Maintain awareness of relevant wine, spirits, cocktail, and non-alcoholic beverage trends.

Team Leadership, Training & LQA Standards

• Lead, coach, and develop Dining Room colleagues through clear expectations, real-time feedback, accountability, and recognition.
• Maintain a thorough working knowledge of applicable LQA standards and ensure consistent execution throughout the Dining Room.
• Incorporate LQA expectations, service standards, and beverage education into pre-shift meetings and ongoing floor coaching.
• Elevate team wine and beverage knowledge through tastings, pairing discussions, product education, and hands-on service training.
• Coach colleagues to confidently discuss menu items, wines, spirits, cocktails, and appropriate pairings with guests in a natural and approachable manner.
• Support onboarding and development of new colleagues and identify ongoing training needs with the Restaurant General Manager.
• Reinforce professional appearance, conduct, teamwork, communication, and adherence to hotel policies and standards.
• Foster a culture of curiosity, ownership, continuous learning, and genuine hospitality.

Business & Operational Performance

• Monitor reservations, floor plans, staffing levels, and anticipated business volumes to ensure appropriate coverage and efficient deployment.
• Maintain awareness of covers, average check, beverage sales, labor, discounts, voids, comps, and other relevant operating metrics.
• Support beverage sales, labor management, inventory controls, and cost-conscious operating practices without compromising the guest experience.
• Ensure established opening, closing, cash-handling, point-of-sale, and reporting procedures are followed.
• Support responsible alcohol service and compliance with applicable food safety, sanitation, and operational requirements.
• Identify operational or service opportunities and partner with the Restaurant General Manager on appropriate solutions and follow-up.
• Protect hotel assets and ensure equipment, supplies, wine, spirits, and other products are handled responsibly.

OTHER:

1. Previous Food & Beverage management or supervisory experience in a luxury hotel, resort, fine-dining restaurant, or comparable upscale environment.
2. Strong wine and beverage knowledge with the ability to confidently engage guests and educate colleagues.
3. Strong understanding of elevated restaurant operations, sequence of service, and luxury hospitality standards.
4. Working knowledge of major wine regions, grape varieties, wine styles, spirits, cocktails, and food-and-wine pairing.
5. Strong familiarity with California wine; knowledge of Santa Barbara County and Central Coast wines strongly preferred.
6. Formal wine education or certification through the Court of Master Sommeliers, WSET, Society of Wine Educators, or comparable organization preferred; demonstrated professional knowledge and experience may be considered in lieu of certification.
7. Experience conducting wine tastings, beverage education, or service training preferred.
8. Strong leadership, coaching, communication, organization, and guest-recovery skills.
9. Ability to remain composed and make sound decisions during high-volume, high-expectation service. xhyhwjd
10. Working knowledge of restaurant POS and reservation systems and basic restaurant financial fundamentals.
11. Required food safety and responsible beverage service certifications must be obtained and maintained in accordance with hotel policy and applicable law.

The Salary for this Position: $90,000 - $95,000 Annually