Food & Beverage Manager

About Us

Nestled in the heart of Paso Robles wine country along Californias Central Coast Bellasera Hotel & Suites offers warm European hospitality in a beautifully renovated Mediterranean-inspired setting. The hotel features thoughtfully designed accommodations over 2000 square feet of flexible event space and Enoteca our signature restaurant serving breakfast lunch and dinner.

Enoteca provides a refined yet approachable dining experience for both hotel guests and local patrons. Inspired by Mediterranean and Italian flavors the restaurant showcases locally sourced ingredients inviting fireside dining and a heated outdoor patio designed to create memorable guest experiences.

Position Summary

The Food & Beverage Manager is responsible for overseeing the management coordination and profitability of all food and beverage operations within the hotel. This includes leadership of Enoteca restaurant operations in-room dining services and catering and event execution for the hotels meeting and event spaces.

This role requires a hands-on leader who can drive operational excellence enhance guest satisfaction support team development and implement strategic initiatives that maximize revenue and efficiency while maintaining the highest service standards.

Key Responsibilities

Food & Beverage Operations

• Oversee front-of-house daily operations for all food and beverage programs ensuring exceptional quality presentation and guest service standards.
• Manage Enotecas breakfast lunch and dinner service to meet the expectations of both hotel guests and local diners.
• Ensure all food and beverage offerings align with company standards for service quality and presentation.
• Develop and implement operational procedures that improve efficiency control costs and minimize waste.

Menu Development & Innovation

• Partner with the Executive Chef to develop seasonal innovative menus for Enoteca and banquet services that reflect guest preferences and market trends.
• Evaluate guest feedback sales performance and industry trends to refine menu offerings and enhance the dining experience.
• Ensure menu offerings align with the hotels brand identity local market preferences and guest dietary needs.

Catering & Event Management

• Lead food and beverage operations for conferences weddings banquets and special events hosted within the hotels 2000 square feet of meeting and event space.
• Collaborate closely with the Sales team to ensure seamless planning and execution of all events.
• Oversee event logistics staffing and service delivery to ensure exceptional quality and guest satisfaction.

Financial Management & Budgeting

• Prepare and manage the departmental budget with a focus on cost control forecasting accuracy and profitability.
• Analyze revenue expenses and profit margins making operational and pricing adjustments as needed to achieve financial goals.
• Partner with the General Manager to establish and review departmental financial objectives.
• Manage inventory purchasing and vendor relationships to maintain quality standards while maximizing cost efficiency.

Staff Management & Development

• Recruit hire train and supervise front-of-house food and beverage team members.
• Provide ongoing coaching mentorship and performance feedback to support employee growth and operational excellence.
• Foster a collaborative positive and service-focused work environment that promotes employee engagement and morale.
• Ensure compliance with all labor laws workplace safety requirements and company policies.

Guest Satisfaction

• Lead by example in cultivating a guest-centric culture that consistently exceeds expectations.
• Address guest concerns promptly and professionally implementing corrective actions when necessary.
• Monitor guest feedback online reviews and satisfaction surveys to identify opportunities for continuous improvement.

Compliance & Standards

• Ensure compliance with all health sanitation safety and alcohol service regulations.
• Maintain high standards of food safety cleanliness and operational organization through regular inspections and audits.
• Ensure all team members are properly trained in food safety responsible alcohol service and emergency procedures.

Qualifications & Experience

• 35 years of leadership experience in restaurant food service or hospitality operations
• High School Diploma or GED required
• Strong leadership communication organizational and guest service skills
• Proven ability to manage guest concerns and resolve conflicts professionally
• Experience with wine service craft cocktails and upscale dining environments preferred
• Ability to work a flexible schedule including evenings weekends and holidays

Certifications

• ServSafe Food Handler Certification
• Alcohol Handler Certification

Pay and Benefits

Pay Range: $70304 - $72000/ annually

Peachtree Group provides a comprehensive benefits package includingbonus eligibilitymedical dental vision disability and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance we provide Paid Holidays and Paid Time access to our Employee Assistance Program and Fund.

How to Apply

If you are a motivated leader with a passion for food& beverageservicewedlove to hear from you!