Who We Are:
Surf City U.S.A.'s hotel and spa is a modern oasis with an unrivaled sense of clean coastal style. Set adjacent to the chic shops of Pacific City, steps from the Pacific Ocean, and a short stroll from the iconic Huntington Beach pier, Paséa Hotel & Spa is one of the most desired Orange County accommodations. The property features 250 luxurious guest rooms with unparalleled ocean views, a Balinese inspired spa, a boutique café, as well as two pools, a hot tub, full-service restaurant, and rooftop lounge all with breathtaking ocean views. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.
Are you ready to take your career to the next level? Let’ Apply Today!
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
What You Will Accomplish
- Provide guidance and direction to ensure overall restaurant success and profitability. Manage subordinate managers/supervisors in all restaurant food and beverage areas. Responsible for the overall direction, coordination, and evaluation of these units. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.
- Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any
- required training or attends mandatory meetings.
- Prepares annual budget. Achieves budgeted revenues, controls expenses and maximizes restaurant profitability. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
- Maximizes profitability by optimizing menu prices and selection. Assists in developing and implementing new menu ideas, wine list, pricing and marketing programs.
- Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
- Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.
- Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
- Ensures department follows all standard food handling, TIPS, sanitation and health department guidelines.
- Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
- Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
What You Will Bring
- Solid knowledge of restaurant management, luxury hotel service standards, guest relations and etiquette.
- Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.
- Ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
Great If you have
- Bachelor's degree in Hospitality Management desired.
- Five or more years of related and progressive Food & Beverage experience with two years as a Manager in similar setting.
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.