Overview
Live the Island Life as a Food & Beverage Manager
Tommy Bahama is a lifestyle brand that invites our guests to relax, recharge, and experience a slice of paradise. At our resort, we deliver this through exceptional dining, elevated cocktails, and unforgettable event experiences. As the Food & Beverage Manager, you will lead our food & beverage outlets and event operations with a focus on service excellence, team development, and seamless execution—ensuring every guest enjoys a relaxed yet refined experience that embodies the spirit of the islands.
Salary Range $70,000-$80,000 annual
Responsibilities
Key Responsibilities:
Leadership & Operations:
- Oversee daily operations across the restaurant, bars, and resort event spaces
- Drive guest satisfaction through proactive service management, staff engagement, and hands-on floor presence
- Develop and implement service standards that reflect Tommy Bahama’s premium hospitality experience
- Collaborate with the culinary team to align food and beverage offerings with seasonal menus and resort concepts
- Ensure consistent and effective communication across front-of-house and back-of-house teams
Team Management & Training:
- Recruit, train, and mentor staff to deliver attentive, polished, and friendly service
- Create staffing plans and manage schedules to meet fluctuating business needs
- Lead pre-shift meetings, conduct performance evaluations, and provide coaching for team development
- Foster a positive and inclusive team culture aligned with Tommy Bahama’s brand values
Events & Private Functions:
- Manage and coordinate all aspects of on-property events—from intimate dinners to resort-wide functions
- Work with sales, catering, and marketing teams to plan and execute memorable guest events
- Oversee setup, breakdown, and event execution while maintaining brand standards and guest satisfaction
- Manage event budgets, contracts, and timelines to ensure operational efficiency
Financial & Administrative:
- Monitor food & beverage budgets, labor costs, and inventory controls to ensure profitability
- Analyze sales and guest feedback to identify opportunities for improvement
- Ensure compliance with health, safety, and licensing regulations
- Manage vendor relationships and coordinate ordering of bar and service supplie
Additional Duties:
- Maintains a commitment to customer service and guest satisfaction
- Leads and supervises the outlets team
- Ensures the physical atmosphere and cleanliness of the restaurant, including inspecting tabletops and side stations
- Take the initiative to develop and execute new promotions, events, etc.
- Responsible for daily report input and logbook entries
- Works with culinary to develop new food menus responsive of the local market
- Enforces high standards of hygiene and sanitation within the outlets
- Tracks payroll and revenue daily
- Ensure the security of monies, credit and financial transactions
- Establishes par levels for supplies and equipment
- Supervises the performance, attendance, attitudes, appearance and conduct of team
- Manages timely completion of performance appraisals
- Monitors time punches in Timesaver, ensuring accurate payroll for all staff
- Monitors and maintains the outlets’ systems and equipment to ensure their optimum performance
- Develop and implement controls for expense management
- Implement strategies to continually improve revenues
- Provides prompt follow-up to all guest concerns
- Assists the Director of Food & Beverage with the design and implementation of training programs
- Empowers team to exceed service standards
- Instills a calm, organized approach in all stressful situations
- Works with PS to recruit and hire staff
- Completes all proper new hire and termination paperwork
- Orders all necessary office supplies and ensures proper stocking levels
- Maintains a safe and pleasant work environment
- Ensures cleanliness of outlets’ storage rooms
- Promotes high team morale
- Recommend discipline and/or termination when appropriate of team members
- Takes a proactive approach to coaching and counseling
- Attends appropriate resort, division and department meetings
- Resolves guest issues promptly and with great care and effectiveness
- Maintains a strong knowledge of hospitality trends, especially food & beverage
- Provides general resort information for guests
- Utilizes labor management tools to schedule and control labor costs
- Offers warm and sincere welcome/farewell for all guests including use of guest name & good eye contact with each guest
- Interact with resort staff in a professional manner, assisting other departments with necessary information
- Up sells other resort services and amenities to guests
- Always maintains a professional demeanor and attitude
- Communicates all pertinent information to the outlets team
- Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious people). Reports all safety incidents to on-duty supervisor.
- Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver.
- Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for guest property should always be exercised.
- Maintains a professional appearance. Follows grooming standards
- Remains alert, courteous and helpful to the guests and colleagues at all time
- Performs other duties as assigned
- Works as MOD as assigned.
- Assists in other departments as needed.
Qualifications
- Must be able to read, write and speak English
- Must have excellent leadership skills
- Must be a positive example for staff
- Must be able to work well under pressure
- Must be able to accurately follow instructions, both verbally and written
- Must be highly detailed orientated
- Must have excellent computer skills
- Must have strong working knowledge of Microsoft Office programs
- Must be able to work in a fast paced environment
- Must have excellent listening skills
- Must possesses excellent communication skills
- Must be professional in appearance and demeanor
- Must always ensure a teamwork environment
- Ability to work a flexible schedule that may include evenings, weekends and holidays
- Must have the ability to deal effectively and interact well with the guests and associates
- Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
- Must have a passion for creating an exceptional experience for all guests
Qualifications:
- 3+ years of management experience in a high-end restaurant, resort, or hospitality venue
- Strong understanding of bar and restaurant operations, event planning, and team leadership
- Proven success in managing multi-outlet or high-volume environments
- Excellent communication, organizational, and interpersonal skills
- Creative problem-solving and ability to adapt in a dynamic, guest-focused setting
- Proficiency in POS systems, event software, and basic financial reporting
- Certification in responsible alcohol service (e.g., RBS, ServSafe) preferred
- Riverside County Food Handler Certification preferred
- Ability to work flexible hours, including evenings, weekends, holidays, and during resort events
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