Restaurant Manager

Restaurant Manager – Pacific Palms Resort

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Pacific Palms Resort is a premier resort located in the City of Industry, CA. We are looking for an experienced Restaurant Manager to lead our resort’s three‑meal dining experience and ensure outstanding guest satisfaction.

$70,000.00/yr – $72,000.00/yr

• Previous Food & Beverage Restaurant Management experience, including 3‑meal dining and bar/lounge expertise.
• Restaurant experience covering staffing, training, menu compliance, liquor & inventory control implementation.
• Strong mathematical, forecast and budgeting expertise.
• Proficiency in navigating business computer systems.
• Professional appearance and proper management attire at all times.
• Leadership ability to guide staff and collaborate with culinary management to deliver excellent guest experience.
• Proficiency in food planning, purchasing, sanitation, security, company policies, personnel management, record keeping and reporting.
• Ensure comprehensive SOPs are in place, current and applied throughout the restaurant.
• Oversee all restaurant operations, making final decisions to maintain profitability, operational soundness and employee & guest satisfaction.
• Develop and disseminate SOPs and staff training in areas such as service dining, wine, liquor certification (RBS), and customer service.
• Maintain accurate staffing plans, ensuring adequate coverage at all times.
• Monitor department quality and efficiency, controlling costs, labor, finances and SOPs.
• Hire, train, develop and motivate staff within the department.
• Closely monitor performance to ensure productivity and adherence to resort policy and procedure.
• Adjust staffing as needed to maintain service levels.
• Mentor, motivate and inspire large groups of staff.
• Wine knowledge and pairing skills.
• Innovative ideas and marketing strategies to keep our restaurant at the industry cutting edge.
• Develop creative marketing programs to increase sales and educate the local community on events and promotions.
• Collaborate with marketing to create and distribute marketing materials.
• Advanced menu creation and development expertise.
• Lead large groups of lower‑level managers effectively.
• Strong written and verbal communication in English.
• Proficiency with all essential computer software.
• Ability to fulfill reasonable requests of management.

• At least 3 years of management experience in a high‑volume or hotel restaurant.
• Proficiency in Simphony or similar POS.
• Proficiency in Microsoft Word, Excel and Outlook.
• Knowledge of alcoholic beverage programs and ordering.
• Valid Food Handler’s and RBS certification.
• Excellent multitasking and communication skills with guests, vendors, employees and management.
• Ability to schedule to business demands.
• Oversee daily operations for efficient performance.
• Plan and assign daily workloads to associates.
• Develop and enforce established policies and procedures.
• Establish operational strategies to meet quality and customer service standards.
• Flexibility under pressure.
• Patience and sound decision making.

Mid–Senior level

Full‑time

Management and Manufacturing;
Hospitality Industry