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Indian Springs Resort
Pool F&B Manager
Career Insights for Restaurant / Food Service Manager
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Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Overview The Pool Food & Beverage Manager is responsible for the complete operation of the pool facility, as well as the La Palmeraie coffee outlet— the safety, cleanliness and guest experience of the pool areas, and the food & beverage outlets that serve them, including The Shack, The Pool Bar and Made-To-Order service. This is a hands-on, floor-forward leadership role. The ideal candidate pairs genuine hospitality instincts with strong beverage knowledge and the ability to inspire, train and hold a seasonal team to a consistent standard in a fast-paced outdoor environment. The idea candidate will have a strong knowledge of food ingredients, cocktails and wine. Essential Duties and Responsibilities Develop and implement operational procedures that ensure optimal guest experience across the entire pool facility. Plan staffing and schedules based on business volume, seasonal needs, labor budgets and service coverage requirements. Monitor the pool's safety regulations and promote safety standards following the recommended procedures. Oversee day-to-day operation of The Shack, The Chaise Pool Bar and La Palmeraie coffee outlet with the goal of achieving guest satisfaction. Lead and coach the pool and La Palmeraie food & beverage team to consistently execute service standards. Drive food, beverage and retail sales monitoring trends and seasonality. Support related food and beverage operations as needed, including La Palmeraie morning service, administrative or operational needs, restaurant service and event spaces. Be visible during key hours of operation and available to both guests and staff. Resolve guest complaints as appropriate to maintain a high level of satisfaction and quality. Monitor and order all inventory including retail, food and beverage, and operating supplies for Chaise Pool Bar and La Palmeraie. Manage payroll and ensure staffing levels stay within budget, adjusting as business volume dictates. Work closely with the Director of Food & Beverage and Director or Outlets on interviewing, hiring, onboarding and training of all pool team members. Manage daily department staffing matters, including coaching, performance reviews, conflict resolution and appropriate corrective action. Build respectful, collaborative team relationships and address staff concerns through timely follow-up, meetings and one-on-one communication. Maintain F&B and pool standards, including SOP compliance, sanitation requirements, alcohol service laws, inspections and other assigned duties.