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.
Lompoc, CA Job Details Full-time $75,000•$85,000 a year 6 days ago Qualifications Hotel cost control Food service purchasing ServSafe Hotel event planning Expense management Restaurant reservation management Managing catering events Leading team collaboration initiatives Materials management in food and beverage ServSafe Food Manager Certification Managing food service teams Hotel operations budget management POS systems
Full Job Description Job Title:
Restaurant Manager at
Dave's Place Reports To:
General Manager
GENERAL PURPOSE OF JOB
The Restaurant Manager oversees all restaurant, beverage/bar, and catering operations within the hotel, ensuring a seamless guest experience while maintaining high standards of service, food and beverage quality, event execution, compliance, and profitability. This position is responsible for leading, training, and motivating staff; managing budgets, labor, inventories, and operating controls; and upholding hotel brand standards. The Restaurant Manager collaborates closely with the culinary, hotel, sales, banquet/catering, and front-of-house teams to drive guest satisfaction, event success, revenue growth, and operational performance.
ESSENTIAL DUTIES AND RESPONSIBILITIES
OPERATIONS & GUEST
EXPERIENCE
Manage daily restaurant operations, including opening, closing, shift management, dining room flow, and service standards. Ensure consistent delivery of exceptional guest service in alignment with hotel and restaurant standards. Monitor guest satisfaction, address service concerns promptly, and oversee appropriate service recovery. Collaborate with the Executive Chef and culinary team to ensure menu quality, order accuracy, presentation, and timely food service. Coordinate with hotel departments for group dining, VIP experiences, room service, and other food-and-beverage needs.
TEAM LEADERSHIP & TRAINING
Recruit, hire, train, schedule, coach, and evaluate front-of-house staff, including servers, hosts, bartenders, banquet/catering staff, and other assigned associates. Develop team members through ongoing coaching, performance evaluations, cross-training, and recognition programs. Foster a positive, professional work environment focused on teamwork, accountability, and guest satisfaction. Maintain effective communication between front-of-house, culinary, catering/banquet, bar, and hotel teams. Ensure required training, certifications, and departmental procedures are completed and maintained timely.
CATERING & EVENTS
Oversee catering and food-and-beverage event operations from planning through execution, including meetings, private events, group functions, and special occasions. Partner with hotel sales, culinary, and operations teams to develop event menus, service plans, staffing requirements, timelines, room setups, and guest-specific requirements. Review event orders and function details for accuracy and ensure all departments are prepared to execute the event as contracted. Coordinate event staffing, setup, service, breakdown, billing support, and post-event follow-up while maintaining service and profitability standards. Identify opportunities to grow catering revenue, repeat business, and local event partnerships.
BEVERAGE / BAR OPERATIONS
Oversee daily bar and beverage operations, including service standards, staffing, opening/closing procedures, cash controls, and guest experience. Manage beverage purchasing, receiving, storage, inventory, product rotation, and controls to minimize waste, variance, and loss. Monitor beverage pricing, beverage cost, pour cost, sales mix, and promotional opportunities to support revenue and profitability goals. Ensure bartenders and service staff follow established alcohol-service procedures and all applicable licensing, age-verification, and responsible beverage service requirements. Collaborate with culinary and hotel leadership on beverage menus, seasonal offerings, events, and food-and-beverage pairings.
FINANCIAL & INVENTORY MANAGEMENT
Oversee labor costs, restaurant and bar sales, catering revenue, and expense reports to meet departmental budget and profitability goals. Manage daily cash handling, POS operations, deposits, discounts, voids, comps, and other financial controls with accuracy and accountability. Control food, beverage, operating-supply, and event inventories, including ordering, receiving, storage, counts, and usage tracking. Monitor cost of goods, labor productivity, waste, inventory variance, and other operating metrics and implement corrective action when needed. Identify opportunities to increase restaurant, bar, and catering revenue while controlling operational costs.
COMPLIANCE & SAFETY
Ensure compliance with all applicable health, safety, sanitation, food-service, and beverage-service requirements. Maintain current knowledge of applicable food and beverage regulations, permits, certifications, and Company standards. Enforce hotel policies and procedures related to safety, conduct, grooming, cash handling, food safety, and alcohol service. Promote a culture of accountability, cleanliness, safe work practices, and professionalism throughout restaurant, bar, and catering operations. Promptly address inspection findings, safety concerns, incidents, and corrective actions within assigned areas of responsibility.
KEY PERFORMANCE INDICATORS
(KPIs):
OPERATIONS & GUEST EXPERIENCE
Guest satisfaction results and service-recovery trends meet or exceed Company-established goals. Restaurant service timing, order accuracy, cleanliness, presentation, and operating standards consistently meet established expectations. Guest complaints and operational issues are resolved timely, documented appropriately, and used to identify recurring service opportunities.
TEAM LEADERSHIP & TRAINING
Staffing and scheduling align with business volume and approved labor targets. Required onboarding, training, certifications, performance reviews, and coaching are completed by established deadlines. Associate retention, attendance, engagement, and performance trends remain within Company expectations, with timely corrective action when needed.
CATERING & EVENTS
Catering and event revenue meets or exceeds budgeted and forecasted goals. Event orders, staffing plans, setups, service execution, and billing support are accurate and completed on time. Event guest satisfaction, repeat-event business, and service recovery results meet Company-established expectations. Event labor and food-and-beverage costs are managed within approved targets.
BEVERAGE / BAR OPERATIONS
Bar and beverage revenue meets or exceeds budgeted and forecasted goals. Beverage cost, pour cost, inventory variance, waste, and shrinkage remain within approved targets. Bar cash/POS controls and inventory counts are accurate and completed according to schedule. Required beverage-service training and compliance standards are maintained, with no preventable violations.
FINANCIAL & INVENTORY MANAGEMENT
Department revenue, operating profit, labor cost, and cost-of-goods results meet or exceed approved budget and forecast targets. Cash, POS, purchasing, receiving, and inventory variances remain within Company-established tolerances. Inventory counts, expense reviews, forecasts, and required financial reporting are accurate and completed timely. Corrective action plans are implemented when financial or inventory results fall outside established targets.
COMPLIANCE & SAFETY
Health, sanitation, safety, food-service, and beverage-service inspections meet or exceed required standards. Required permits, certifications, logs, and training remain current and complete. Safety incidents, preventable violations, and repeat audit findings are minimized, with corrective actions completed by assigned deadlines. Restaurant, bar, catering, storage, and service areas consistently meet Company cleanliness and safety standards. EDUCATION and / or
EXPERIENCE
3-5 years of restaurant management experience required; hotel or resort environment strongly preferred. Proven track record in guest service excellence and team leadership. Bachelor's degree in Hospitality Management or related field preferred. ServSafe Manager Certification required (or ability to obtain upon hire). Experience overseeing bar/beverage service and catering or event operations strongly preferred.
TECHNICAL
SKILLS and
OTHER REQUIREMENTS
Strong leadership, communication, and problem-solving skills. Working knowledge of restaurant POS systems, budgeting, and labor management tools. Ability to manage multiple priorities in a fast-paced environment. Must be able to work flexible hours including nights, weekends, and holidays. Working knowledge of catering/event planning, banquet event orders, function execution, and food-and-beverage service coordination. Working knowledge of beverage inventory controls, purchasing, pricing, pour-cost management, and responsible beverage service practices.
WORKING CONDITIONS/ENVIRONMENT AND PHYSICAL REQUIREMENTS
Moderate Noise Clear vision
AMOUNT OF TIME
•WORK
ENVIRONMENT
Wet or humid conditions (non-weather): Under 1/3 Work near moving mechanical parts: Under 1/3 Extreme heat (non-weather): Under 1/3 Fumes or airborne particles: Under 1/3 Outdoor weather conditions: Under 1/3 AMOUNT OF TIME•
PHYSICAL DEMANDS:
Stand:
1/3-2/3
Walk:
1/3-2/3 Use hands to handle or feel: 1/3-2/3 Reach with hands and arms: 1/3-2/3 Stoop, kneel, crouch, or crawl: Under 1/3 Talk or hear: Over 2/3 AMOUNT OF TIME•LIFTING
OR FORCE EXERTED
Up to 10 pounds 1/3-2/3 Up to 25 pounds Under 1/3 Up to 50 pounds None Up to 100 pounds None More than 100 pounds None The Restaurant Manager oversees all restaurant, beverage/bar, and catering operations within the hotel, ensuring a seamless guest experience while maintaining high standards of service, food and beverage quality, event execution, compliance, and profitability. This position is responsible for leading, training, and motivating staff; managing budgets, labor, inventories, and operating controls; and upholding hotel brand standards. The Restaurant Manager collaborates closely with the culinary, hotel, sales, banquet/catering, and front-of-house teams to drive guest satisfaction, event success, revenue growth, and operational performance.
ESSENTIAL DUTIES AND RESPONSIBILITIES
OPERATIONS & GUEST
EXPERIENCE
Manage daily restaurant operations, including opening, closing, shift management, dining room flow, and service standards. Ensure consistent delivery of exceptional guest service in alignment with hotel and restaurant standards. Monitor guest satisfaction, address service concerns promptly, and oversee appropriate service recovery. Collaborate with the Executive Chef and culinary team to ensure menu quality, order accuracy, presentation, and timely food service. Coordinate with hotel departments for group dining, VIP experiences, room service, and other food-and-beverage needs.
TEAM LEADERSHIP & TRAINING
Recruit, hire, train, schedule, coach, and evaluate front-of-house staff, including servers, hosts, bartenders, banquet/catering staff, and other assigned associates. Develop team members through ongoing coaching, performance evaluations, cross-training, and recognition programs. Foster a positive, professional work environment focused on teamwork, accountability, and guest satisfaction. Maintain effective communication between front-of-house, culinary, catering/banquet, bar, and hotel teams. Ensure required training, certifications, and departmental procedures are completed and maintained timely.
CATERING & EVENTS
Oversee catering and food-and-beverage event operations from planning through execution, including meetings, private events, group functions, and special occasions. Partner with hotel sales, culinary, and operations teams to develop event menus, service plans, staffing requirements, timelines, room setups, and guest-specific requirements. Review event orders and function details for accuracy and ensure all departments are prepared to execute the event as contracted. Coordinate event staffing, setup, service, breakdown, billing support, and post-event follow-up while maintaining service and profitability standards. Identify opportunities to grow catering revenue, repeat business, and local event partnerships.
BEVERAGE / BAR OPERATIONS
Oversee daily bar and beverage operations, including service standards, staffing, opening/closing procedures, cash controls, and guest experience. Manage beverage purchasing, receiving, storage, inventory, product rotation, and controls to minimize waste, variance, and loss. Monitor beverage pricing, beverage cost, pour cost, sales mix, and promotional opportunities to support revenue and profitability goals. Ensure bartenders and service staff follow established alcohol-service procedures and all applicable licensing, age-verification, and responsible beverage service requirements. Collaborate with culinary and hotel leadership on beverage menus, seasonal offerings, events, and food-and-beverage pairings.
FINANCIAL & INVENTORY MANAGEMENT
Oversee labor costs, restaurant and bar sales, catering revenue, and expense reports to meet departmental budget and profitability goals. Manage daily cash handling, POS operations, deposits, discounts, voids, comps, and other financial controls with accuracy and accountability. Control food, beverage, operating-supply, and event inventories, including ordering, receiving, storage, counts, and usage tracking. Monitor cost of goods, labor productivity, waste, inventory variance, and other operating metrics and implement corrective action when needed. Identify opportunities to increase restaurant, bar, and catering revenue while controlling operational costs.
COMPLIANCE & SAFETY
Ensure compliance with all applicable health, safety, sanitation, food-service, and beverage-service requirements. Maintain current knowledge of applicable food and beverage regulations, permits, certifications, and Company standards. Enforce hotel policies and procedures related to safety, conduct, grooming, cash handling, food safety, and alcohol service. Promote a culture of accountability, cleanliness, safe work practices, and professionalism throughout restaurant, bar, and catering operations. Promptly address inspection findings, safety concerns, incidents, and corrective actions within assigned areas of responsibility.
KEY PERFORMANCE INDICATORS
(KPIs):
OPERATIONS & GUEST EXPERIENCE
Guest satisfaction results and service-recovery trends meet or exceed Company-established goals. Restaurant service timing, order accuracy, cleanliness, presentation, and operating standards consistently meet established expectations. Guest complaints and operational issues are resolved timely, documented appropriately, and used to identify recurring service opportunities.
TEAM LEADERSHIP & TRAINING
Staffing and scheduling align with business volume and approved labor targets. Required onboarding, training, certifications, performance reviews, and coaching are completed by established deadlines. Associate retention, attendance, engagement, and performance trends remain within Company expectations, with timely corrective action when needed.
CATERING & EVENTS
Catering and event revenue meets or exceeds budgeted and forecasted goals. Event orders, staffing plans, setups, service execution, and billing support are accurate and completed on time. Event guest satisfaction, repeat-event business, and service recovery results meet Company-established expectations. Event labor and food-and-beverage costs are managed within approved targets.
BEVERAGE / BAR OPERATIONS
Bar and beverage revenue meets or exceeds budgeted and forecasted goals. Beverage cost, pour cost, inventory variance, waste, and shrinkage remain within approved targets. Bar cash/POS controls and inventory counts are accurate and completed according to schedule. Required beverage-service training and compliance standards are maintained, with no preventable violations.
FINANCIAL & INVENTORY MANAGEMENT
Department revenue, operating profit, labor cost, and cost-of-goods results meet or exceed approved budget and forecast targets. Cash, POS, purchasing, receiving, and inventory variances remain within Company-established tolerances. Inventory counts, expense reviews, forecasts, and required financial reporting are accurate and completed timely. Corrective action plans are implemented when financial or inventory results fall outside established targets.
COMPLIANCE & SAFETY
Health, sanitation, safety, food-service, and beverage-service inspections meet or exceed required standards. Required permits, certifications, logs, and training remain current and complete. Safety incidents, preventable violations, and repeat audit findings are minimized, with corrective actions completed by assigned deadlines. Restaurant, bar, catering, storage, and service areas consistently meet Company cleanliness and safety standards. EDUCATION and / or
EXPERIENCE
3-5 years of restaurant management experience required; hotel or resort environment strongly preferred. Proven track record in guest service excellence and team leadership. Bachelor's degree in Hospitality Management or related field preferred. ServSafe Manager Certification required (or ability to obtain upon hire). Experience overseeing bar/beverage service and catering or event operations strongly preferred.
TECHNICAL
SKILLS and
OTHER REQUIREMENTS
Strong leadership, communication, and problem-solving skills. Working knowledge of restaurant POS systems, budgeting, and labor management tools. Ability to manage multiple priorities in a fast-paced environment. Must be able to work flexible hours including nights, weekends, and holidays. Working knowledge of catering/event planning, banquet event orders, function execution, and food-and-beverage service coordination. Working knowledge of beverage inventory controls, purchasing, pricing, pour-cost management, and responsible beverage service practices.
WORKING CONDITIONS/ENVIRONMENT AND PHYSICAL REQUIREMENTS
Moderate Noise Clear vision
AMOUNT OF TIME
•WORK
ENVIRONMENT
Wet or humid conditions (non-weather): Under 1/3 Work near moving mechanical parts: Under 1/3 Extreme heat (non-weather): Under 1/3 Fumes or airborne particles: Under 1/3 Outdoor weather conditions: Under 1/3 AMOUNT OF TIME•
PHYSICAL DEMANDS:
Stand:
1/3-2/3
Walk:
1/3-2/3 Use hands to handle or feel: 1/3-2/3 Reach with hands and arms: 1/3-2/3 Stoop, kneel, crouch, or crawl: Under 1/3 Talk or hear: Over 2/3 AMOUNT OF TIME•LIFTING
OR FORCE EXERTED
Up to 10 pounds 1/3-2/3 Up to 25 pounds Under 1/3 Up to 50 pounds None Up to 100 pounds None More than 100 pounds None
