Food Service Manager

Position Purpose

The Food Service Manager is responsible for overseeing and supporting daily back-of-house (BOH) food service operations across all meal periods. This role focuses on operational execution, staffing coordination, inventory control, sanitation, and food safety compliance, while supporting culinary leadership in delivering consistent food quality and an exceptional guest experience. This position is operational in nature and works directly with Food and Beverage leadership.

Range of Salary: $70,000- $76,000

• Oversee and support daily BOH operations across all kitchens to ensure efficient, organized, and compliant service execution.
• Assist with organizing BOH staffing, directing daily prep activities, and supporting service flow.
• Ensure BOH opening and closing procedures are completed accurately, including proper setup, breakdown, cleaning, and product storage.
• Monitor kitchen readiness to ensure stations are stocked, organized, and operational prior to service.
• Provide hands-on operational support in BOH areas as needed.

• Monitor food preparation to ensure adherence to approved recipes, portion standards, and presentation guidelines.
• Verify that food quality, portions, and garnishes meet established standards prior to service.
• Identify quality or consistency concerns and escalate issues to culinary leadership as appropriate.
• Support proper cooking methods and safe food handling practices in accordance with Serv Safe and health department regulations.

• Conduct routine inspections of kitchens, walk-ins, freezers, and dry storage areas to ensure cleanliness, organization, equipment safety, and compliance with local health codes.
• Ensure BOH staff follow food safety, sanitation, and workplace safety standards at all times.
• Report maintenance or equipment issues promptly to appropriate departments.
• Support preparation for health inspections and internal audits.

• Coordinate and monitor daily and weekly product ordering in accordance with established par levels and forecasted needs.
• Assist with bi-weekly and monthly inventories to ensure accuracy prior to submission to management.
• Review invoices for accuracy and report discrepancies or pricing variances to management.
• Monitor par levels, waste logs, and requisition processes to support cost control and inventory accuracy.
• Assist with receiving kitchen deliveries and verifying quantity and quality.

• Provide day-to-day supervision and guidance to BOH staff, including coaching and reinforcement of operational standards.
• Assist with onboarding and training BOH employees on procedures, sanitation, and food handling requirements.
• Monitor employee productivity and adherence to policies; document and escalate performance issues as appropriate.
• Participate in disciplinary processes in collaboration with management, consistent with company policy and California labor regulations.

• Assist with BOH scheduling coordination to ensure adequate coverage while supporting labor efficiency.
• Oversee department timekeeping practices to ensure accurate clock-in/clock-out procedures.
• Ensure compliance with California meal and rest period requirements, including timely meal breaks and documentation.
• Review and submit time clock correction forms and early-leave documentation in a timely and professional manner with appropriate approvals.

• Collaborate with Sales, Banquets, and Front-of-House leadership to support operational needs and guest satisfaction.
• Assist with organizing and coordinating BOH execution for banquets and special events.
• Maintain clear communication across departments to support seamless service delivery.

• Maintain flexibility to work nights, weekends, holidays, and varying schedules as required by business needs.
• Uphold The Padre Hotel’s standards for professionalism, teamwork, cleanliness, and service excellence.
• Perform other related duties as assigned by management.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.

High School graduate or equivalent required.

Minimum 3 + years of combined education and / or high-volume kitchen-related work in management role. Flexible availability is required for this position (days, evenings, weekends, holidays).

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The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex,…