Dining Room Manager

Pasadera Country Club; California; On-site; USD 60,000 - 90,000; Full time

Job summary

Pasadera Country Club in California seeks a dedicated Restaurant Manager to lead daily restaurant and beverage operations, delivering exceptional guest experiences and developing a strong, engaged team. The ideal candidate brings hands-on leadership, food expediting, sommelier training, and a proven ability to manage costs while maintaining high service standards.

Flexibility to work days, evenings, weekends, and holidays is required.

Qualifications

• Minimum of five years of hospitality experience with emphasis on restaurant and beverage operations.
• Hands-on food expediting experience coordinating kitchen/service during busy periods.
• Sommelier training or formal wine education with knowledge of wine pairings.
• Demonstrated ability to lead, coach, and develop a team.
• Strong knowledge of service standards, food and beverage operations, and guest service.
• Experience managing budgets, controlling costs, and working toward financial targets.
• Working knowledge of point-of-sale systems and restaurant management software.

Responsibilities

• Lead restaurant and beverage operations to ensure quality, cleanliness, presentation, and timely service.
• Manage the expo station and ensure allergy/dietary requests are addressed.
• Build guest relationships and resolve concerns promptly and professionally.
• Recruit, train, schedule, and supervise staff; provide coaching and recognition.
• Establish service standards and hold team members accountable for hospitality and teamwork.
• Apply sommelier training to wine service and educate staff on recommendations.
• Monitor expenses, sales, and labor costs; work to meet budgets.
• Forecast beverage and operating supply needs; coordinate with culinary on purchasing.
• Collaborate on menu offerings, pricing, and seasonal updates.
• Maintain food safety and sanitation standards; ensure responsible alcohol service.
• Coordinate events, promotions, and revenue-generating activities.
• Monitor KPIs and implement improvements; communicate across departments.

Skills

Hospitality leadership

Food expediting

Sommelier training

Communication

Problem-solving

Budgeting & cost control

Staff forecasting

Team leadership

Organizational skills

Tools

POS systems

Restaurant management software

Microsoft Office

Job description

We are seeking a dedicated, service-focused Restaurant Manager to lead daily restaurant and beverage operations. This position is responsible for delivering exceptional guest experiences, developing a strong team, maintaining service standards, and achieving financial and operational goals.

The ideal candidate is a hands-on leader with excellent communication, organizational, and problem-solving skills, along with food expediting experience and sommelier training. Success in this role requires a commitment to hospitality, effective cost management, and the ability to build a positive culture through consistent training, recognition, and accountability.

Schedule Requirements:

Must be available to work a flexible schedule, including day shifts, evenings, weekends, and holidays, based on business needs.

Key Responsibilities:

• Daily Operations: Lead restaurant and beverage service, ensuring consistent quality, cleanliness, presentation, and efficient execution of opening and closing procedures.
• Food Expediting: Manage the expo station as needed, coordinating communication between the kitchen and service team to ensure accurate orders, appropriate pacing, and consistent food presentation. Verify that allergy and special dietary requests are clearly communicated and addressed before dishes leave the kitchen.
• Guest Experience: Build positive guest relationships, anticipate service needs, and resolve concerns promptly and professionally.
• Team Leadership: Recruit, hire, train, schedule, and supervise restaurant and beverage staff. Provide ongoing coaching, performance feedback, and recognition.
• Service Standards: Establish clear expectations and hold team members accountable for hospitality, teamwork, professionalism, and service execution.
• Wine Service and Education: Apply sommelier training to support wine selection, proper storage and service, and food and wine pairings. Train staff to make informed recommendations and confidently present and serve wine.
• Financial Performance: Manage controllable expenses, monitor sales and labor costs, and take action to meet approved budgets and financial targets.
• Inventory and Purchasing: Forecast beverage and operating supply needs, oversee ordering and inventory controls, and coordinate with the culinary team on food purchasing and availability. Minimize waste and maintain appropriate stock levels.
• Menu Development: Collaborate with the culinary team on menu offerings, pricing, presentation, and seasonal updates, incorporating guest feedback and sales performance.
• Safety and Sanitation: Maintain food safety, sanitation, and responsible alcohol service standards in accordance with applicable requirements and company policies.
• Events and Promotions: Coordinate with culinary, catering, and marketing teams to support special events, promotions, and other revenue-generating activities.
• Performance Management: Monitor key performance indicators, including guest satisfaction, sales, labor costs, and inventory variances. Develop and implement improvements as needed.
• Communication: Maintain clear communication across departments to support staffing, service readiness, and a consistent guest experience.

Qualifications:

• Minimum of five years of hospitality experience with an emphasis on restaurant and beverage operations.
• Hands-on food expediting experience, including managing ticket flow, coordinating kitchen and service teams, and maintaining accuracy and quality during busy service periods.
• Sommelier training or formal wine education, with knowledge of wine styles, food and wine pairings, proper storage, and wine service.
• Demonstrated ability to lead, coach, and develop a team.
• Strong knowledge of restaurant service standards, food and beverage operations, and guest service.
• Experience managing budgets, controlling costs, and working toward financial targets.
• Working knowledge of point-of-sale systems, restaurant management software, and standard computer applications.
• Ability to forecast staffing, inventory, and operational needs.
• Excellent organizational, communication, delegation, and problem-solving skills.
• Ability to prioritize responsibilities and make sound decisions in a fast-paced environment.

Physical Requirements and Work Environment:

This role requires standing, walking, bending, stooping, and reaching for extended periods. Duties may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in varying weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Equal Employment Opportunity Statement:

Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Accommodation Notice:

If you require reasonable accommodation when completing an application, interviewing, completing pre-employment testing, or otherwise participating in the employee selection process, please contact Human Resources.