Restaurant, Bar & Catering Operations Leader

VANDENBERG RESTAURANT AND HOTEL SERVICES LLC; Lompoc (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

VANDENBERG RESTAURANT AND HOTEL SERVICES LLC is seeking a Restaurant Manager in Lompoc, CA to oversee restaurant, beverage/bar, and catering operations within the hotel, ensuring exceptional guest experiences and high standards of service.

You will lead, train, and motivate staff, manage budgets and inventory, and collaborate with culinary and hotel teams to drive revenue growth and operational performance.

Qualifications

• 3-5 years of restaurant management experience required; hotel or resort environment strongly preferred.
• Proven track record in guest service excellence and team leadership.
• Bachelor’s degree in Hospitality Management or related field preferred.
• ServSafe Manager Certification required (or ability to obtain upon hire).
• Experience overseeing bar/beverage service and catering or event operations strongly preferred.

Responsibilities

• Oversee daily restaurant operations including opening/closing, shift management, dining room flow, and service standards.
• Lead, train, coach, and evaluate front-of-house staff; maintain teamwork and guest satisfaction.
• Oversee catering and F&B events from planning to execution; coordinate staffing, timelines, room setups, and guest requirements.
• Oversee bar/beverage operations, inventory, pricing, and compliance with service procedures.
• Manage labor costs, sales, catering revenue, and financial controls to meet budgets and profitability goals.
• Ensure compliance with health, safety, sanitation, and beverage-service regulations.

Skills

Guest service excellence

Team leadership

Budgeting

Labor management

Communication

Education

Bachelor’s degree in Hospitality Management or related field

ServSafe Manager Certification

Tools

POS systems

Job description

VANDENBERG RESTAURANT AND HOTEL SERVICES LLC is seeking a Restaurant Manager in Lompoc, CA to oversee restaurant, beverage/bar, and catering operations within the hotel, ensuring exceptional guest experiences and high standards of service.

You will lead, train, and motivate staff, manage budgets and inventory, and collaborate with culinary and hotel teams to drive revenue growth and operational performance.