Restaurant, Bars + Events Manager

Hilton Garden Doheny; Toovunga (CA); On-site; USD 71,000 - 92,000; Full time

Job summary

Hilton Garden Doheny is seeking a Restaurant, Bars + Events Manager to lead all facets of the hotel’s Food & Beverage operations, including restaurant, bars, banquets, catering, and in-room dining. You will drive guest satisfaction, efficiency, and profitability while aligning with brand standards and policies.

Reporting to the General Manager with a dotted line to the VP of Food & Beverage, you will oversee daily operations, budget management, and staff development, ensuring consistent,

Qualifications

• Minimum two years of leadership experience in a hotel environment or equivalent.
• Experience managing banquet and catering operations, with event oversight.
• Knowledge of budgeting, cost control, quality assurance, and staff development.

Responsibilities

• Oversee daily F&B operations across restaurant, bars, banquets, catering, and in-room dining.
• Collaborate with Executive Chef on menu planning and seasonal updates.
• Lead banquet and event execution from planning through post-event follow-up.
• Manage budgets, forecasts, and financial performance indicators.
• Ensure compliance with food safety, sanitation, and alcohol service standards.

Skills

Leadership

Budgeting

Cost control

Guest service

Staff development

Operations management

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-$92,000.00Job DescriptionJob Title: Restaurant, Bars + Events ManagerDepartment: Food & BeverageSupervision Exercised: Food & Beverage Supervisor, Restaurant Servers/Bartenders, Banquet Staff, Food Runners/Host.Supervision Received: General Manager with a dotted line to VP of Food & BeverageJob 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 include the following: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 flexibilityGuest 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.#HRIElevateGDPHRI 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.