Find & Apply For Restaurant / Food Service Manager Jobs in Cambria, California

Overview Join our dynamic team as a Food & Beverage Experience Manager, where your passion for hospitality and culinary excellence will elevate guest experiences to new heights! In this energetic role, you will lead and inspire food service teams, oversee daily operations, and ensure every guest enjoys exceptional service in a lively, fast-paced environment. Your expertise in food preparation, restaurant management, and team leadership will drive success and create memorable moments for our guests. This position offers an exciting opportunity to showcase your management skills and culinary knowledge while fostering a vibrant hospitality atmosphere.

Positions Overview :

The Food & Beverage Manager oversees all food and beverage operations for large-scale seasonal events—including the 46 Ranch Festival and Cambria Christmas Market—as well as ongoing Farm Stand operations. This role owns the full lifecycle of the F&B program: planning, menu development, logistics, hiring, and execution. The manager leads all pre-event coordination and transitions into on-site operational leadership during event seasons, ensuring efficient service, consistent quality, and strong financial performance across multiple indoor and outdoor service environments. Essential Functions Develop and update menus for all events and Farm Stand operations, ensuring quality, consistency, and efficiency in high-volume, outdoor settings Build and maintain detailed stocking lists, par levels, and prep systems for all food and beverage locations Plan and manage all ordering, inventory, and vendor relationships, including sourcing food, supplies, and equipment Collaborate with Events, Operations, Marketing, and F&B leadership on pricing, menu presentation, and overall guest experience Coordinate site logistics including kitchen layouts, equipment, utilities, and delivery flow Oversee daily food and beverage operations across kitchens, booths, and retail spaces during events and peak seasons Establish production schedules and prep plans based on forecasted attendance to ensure readiness and minimize waste Manage ordering, receiving, storage, and inventory control during active operations Ensure consistent food quality, speed of service, and adherence to operational standards Develop and execute seasonal hiring plans, including recruiting, interviewing, onboarding, and training all seasonal F&B staff. Create staff schedules based on business levels, payroll targets, and operational needs Lead, coach, and hold team members accountable to performance, safety, and service standards Operate within established budgets, monitor food and supply costs, and identify opportunities to improve profitability Track and report cost performance and variances post-season Maintain compliance with all health, safety, and regulatory requirements, including

CABC/OLCC

standards Ensure all documentation and processes are in place for inspection readiness Perform other duties as assigned by management. Knowledge, Skills & Experience High school diploma or GED required; culinary or vocational training preferred Minimum 2 years of F&B management experience or 5 years in a high-volume kitchen or food service role Experience in banquet production, outdoor events, or commercial baking strongly preferred Strong knowledge of culinary techniques, food safety, and high-volume execution Ability to plan, organize, and execute complex operations with multiple moving parts Strong communication and leadership skills Current Food Handler's Card required; Manager Certification preferred Must be available to work evenings, weekends, and holidays during peak seasons

Pay:

From $26.00 per hour

Work Location:

In person