Restaurant, Bars + Events Manager

HRI Hospitality; Dana Point (CA); On-site; USD 71,000 - 92,000; Full time

Job summary

HRI Hospitality in Dana Point is seeking a Restaurant, Bars + Events Manager to lead all F&B operations, including the restaurant, bars, banquets, catering and in-room dining. This role emphasizes guest satisfaction, profitability, and collaboration with the Executive Chef and department heads to uphold quality and brand standards.

The position reports to the General Manager with a dotted line to the VP of Food & Beverage, requiring strong leadership, budgeting, and banquet expertise to drive

Qualifications

• 2+ years of leadership experience in a hotel/F&B setting.
• Must have banquet experience from planning to executing.
• Experience budgeting, cost control and quality assurance.

Responsibilities

• Oversee daily operations of all F&B outlets, ensuring brand standards.
• Collaborate with Executive Chef on menu planning and seasonal updates.
• Monitor service delivery for quality and efficiency.
• Lead banquet and catering operations, coordinating with sales/events teams.
• Develop and monitor department budgets and cost-control efforts.
• Recruit, train, and evaluate F&B staff.
• Ensure guest satisfaction and compliance with safety standards.

Skills

Leadership

Banquet planning

Budgeting

Staff development

Guest service

Tools

POS systems

Scheduling software

Job description

198 rooms and 8,821 sq. Ft. Meeting/event space. Amenities include: ocean views, beachfront access, restaurant & bar, outdoor meeting space, fitness center, rooftop lounge, outdoor pool. Just steps from Doheny State Beach and minutes from I-5, this pet-friendly property offers guests easy access to local attractions and Dana Point Harbor’s shopping and dining. Combining coastal charm with modern amenities, it provides an engaging environment for hospitality professionals serving both leisure and business travelers, ideal for leaders who enjoy blending a resort-adjacent lifestyle with efficient operations.

Pay Range: $70,500.00-$92,000.00

Job Title

Restaurant, Bars + Events Manager

Department

Food & Beverage

Supervision Exercised

Food & Beverage Supervisor, Restaurant Servers/Bartenders, Banquet Staff, Food Runners/Host

Supervision Received

General Manager with a dotted line to VP of Food & Beverage

Job Summary

The Restaurant, Bars + Events Manager is responsible for the overall leadership and administration of the hotel’s Food & Beverage operations, including restaurant, bars, banquets, catering, and in-room dining. This role ensures the highest level of guest satisfaction, operational efficiency, and financial performance. The Restaurant, Bars + Events Manager, will collaborate closely with the Executive Chef and other department heads to uphold quality standards, optimize profitability, and maintain compliance with brand and company policies.

Job Duties

• Operational Leadership
  • Oversee daily operations of all F&B outlets, ensuring alignment with brand and service standards.
  • Collaborate with the Executive Chef on menu planning, outlet concepts, and seasonal updates to ensure offerings remain innovative and market relevant.
  • Monitor all aspects of service delivery to ensure quality, consistency, and efficiency.
  • Maintain a visible presence throughout outlets and events to ensure seamless execution and guest satisfaction.
  • Promote restaurant and bar concepts to the community. This position requires to connect with the community and surrounding areas to promote all F&B.
• Banquet & Catering Oversight
  • Lead all aspects of banquet and catering operations, including staffing, service execution, client communication, pre-event and post-event follow-up.
  • Partner with Sales and Events teams to ensure accurate event details, effective coordination, and delivery of high-quality experiences for corporate and social functions.
  • Executes all necessary instructions on Banquet Event Orders and inspects all function rooms prior to event start.
  • Manages all special requests and pop ups as needed.
  • Ensures the completion of banquet consumption sheets as designated by the sales team.
  • Support menu design and costing in collaboration with the Executive Chef.
• Financial & Business Management
  • Develop, manage, and monitor department budgets, forecasts, and financial performance indicators.
  • Implement cost-control measures to achieve targeted labor and expense ratios without compromising quality or service.
  • Review financial reports regularly to identify trends, variances, and opportunities for improvement.
  • Ensure compliance with purchasing, inventory, and cash-handling procedures.
• Team Leadership & Development
  • Recruit, train, schedule, and evaluate F&B leadership and service staff.
  • Establish clear performance expectations, provide regular feedback, and conduct formal performance evaluations.
  • Promote teamwork, accountability, and a positive work environment consistent with the hotel’s values.
  • Identify development opportunities and support cross-training across outlets to enhance operational flexibility.
• Guest Experience & Quality Assurance
  • Ensure all guests receive consistent, high-quality service that reflects the hotel’s brand standards.
  • Monitor guest feedback and service metrics, taking prompt corrective action where necessary.
  • Partner with culinary and service teams to ensure consistent food quality, presentation, and timeliness.
  • Support marketing initiatives and promotions designed to increase F&B revenues and visibility.
• Compliance & Safety
  • Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service.
  • Maintain a safe, organized, and compliant work environment in all F&B areas.
  • Conduct regular inspections to ensure compliance with health and safety standards.
• Reporting & Administration
  • Prepare and present regular performance reports, including revenue, cost, and guest satisfaction metrics.
  • Participate in department head weekly meetings, contributing to overall property goals and strategic planning.
  • Maintain accurate records related to staffing, inventory, and operational performance.

Minimum Requirements

• A minimum of 2 years of leadership experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.
• Must have banquet experience from planning to executing.
• This position requires a big focus on banquets and events.
• Experienced in budgeting, cost control and quality assurance.
• Must have a flexible schedule and be available to work mornings, evenings, weekends, and holidays shifts.

Necessary Licenses/Certifications

• RBS Certification will be required prior to the start of employment.
• Must complete CA Food handlers Card training provided upon hire.

Position Disclaimer

This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet business needs.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must be able to deftly maneuver between tight confines in the bar and pool areas, including on occasionally wet pool deck surfaces, while clearing items and/or carrying trays of food and beverages. The employee frequently is required to talk or hear. The employee is occasionally required to taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

Equal Opportunity Employer

#HRIElevateGDP HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws.

All employment decisions are based on valid job‐related requirements.