Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Company Description:
Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment
Job Description
Position Summary
The Senior Food & Beverage Manager is responsible for the daily leadership, management, and profitability of Sartén restaurant, Private Dining, and In-Room Dining front-of-house operations. Reporting to the Director of Food & Beverage, this position directly leads the F&B Supervisor and ensures exceptional guest experiences, operational excellence, financial performance, and team member engagement while maintaining property standards and company objectives.
What You Will Accomplish
Key Responsibilities
•Own the daily operation and business performance of Sartén, Private Dining, and In-Room Dining front-of-house operations, ensuring efficient and effective service delivery.
•Maintain high standards of guest service, product quality, cleanliness, presentation, opening and closing discipline, reservation pacing, and outlet readiness.
•Directly lead, coach, schedule, train, and develop the F&B Supervisor and assigned front-of-house team members to promote a culture of excellence, accountability, recognition, and continuous improvement.
•Monitor guest satisfaction, remain visible during service, and resolve guest concerns in a timely and professional manner.
•Own the Private Dining program, including inquiry coordination, operating plans, venue readiness, service standards, and cross-functional routing with Culinary, Sales, Conference Services, Banquets, and Finance.
•Partner with the F&B Manager, who owns Blend, the Rooftop Bar, beverage programming, and activations; coordinate Rooftop Private Dining requirements while preserving clear venue ownership.
•Manage labor schedules and shift deployment based on forecasted demand, service requirements, and budgeted productivity.
•Review outlet revenue, covers, average check, Private Dining performance, labor, guest feedback, discounts, voids, comps, and cost reports to identify opportunities for improvement and increased profitability.
•Ensure compliance with all health, safety, sanitation, responsible beverage service, wage-and-hour, and company requirements.
•Participate in inventory management and maintain strong controls for ordering, receiving, storage, waste, breakage, and loss prevention.
•Support menu development, pricing, promotions, Private Dining growth, and other revenue-generating initiatives in partnership with the Director of F&B, Culinary, and Finance.
•Conduct regular inspections of assigned food and beverage facilities and ensure corrective actions are documented and completed.
•Participate in budgeting, forecasting, strategic planning, daily operating reviews, and F&B leadership meetings; clearly communicate risks, decisions, and required follow-up.
What You Will Bring
Qualifications
•Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred; equivalent progressive experience considered.
•Minimum of 3-5 years of progressive food and beverage management experience in an upscale hotel, resort, restaurant, or comparable high-volume environment.
•Strong knowledge of restaurant and private dining operations, guest relations, service standards, labor management, scheduling, inventory, P&L drivers, and financial controls.
•Proven experience leading supervisors or lead personnel and developing hourly service teams.
•Excellent communication, judgment, organization, coaching, and problem-solving abilities, with the ability to convert operating data into clear actions.
•Ability to work flexible schedules, including early mornings, evenings, weekends, holidays, and alternate shifts based on business needs.
•Knowledge of applicable health, safety, food handling, wage-and-hour, and alcohol service regulations; required certifications must be obtained and maintained.
We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
•We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.
This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.