Restaurant Manager South Coast Winery Resort & Spa

carter-hospitality-group; Temecula (CA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Training & development

Tuition assistance

Job summary

Carter Hospitality Group, LLC is looking for an experienced Restaurant Manager at the Vineyard Rose at South Coast Winery Resort & Spa. In this role, you will lead daily operations, ensuring exceptional service and financial performance.

Key responsibilities include managing staff, monitoring profitability, and maintaining high service standards. The ideal candidate should have a passion for customer service and proven team leadership skills. This position offers an array of benefits including health insurance and paid time off.

Qualifications

• Proven experience in restaurant management and team leadership.
• Strong communication skills and a passion for customer service.
• Ability to forecast financial performance and manage budgets.

Responsibilities

• Lead daily restaurant operations to meet revenue goals.
• Ensure high service standards and resolve guest issues promptly.
• Analyze financial performance to enhance profitability.
• Recruit, train, and develop restaurant staff.

Skills

Leadership

Customer service

Financial analysis

Team management

Job description

Benefits

• 401(k)
• 401(k) matching
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurance
• Wellness resources

Vineyard Rose at South Coast Winery Resort & Spa is seeking an experienced and passionate Restaurant Manager to lead daily restaurant operations and deliver exceptional dining experiences for our guests.

Essential Responsibilities

• Manage daily restaurant operations to achieve revenue and profitability goals.
• Ensure exceptional guest experiences by maintaining high service standards and promptly resolving guest concerns.
• Monitor and analyze financial performance, including labor costs, food and beverage costs, and overall profitability.
• Develop, implement, and manage departmental budgets.
• Collaborate with culinary leadership to plan menus, pricing strategies, daily specials, and promotional initiatives.
• Maintain inventory controls and establish appropriate par levels for supplies and equipment.
• Ensure compliance with all health, safety, sanitation, and licensing regulations.
• Recruit, train, coach, mentor, and develop restaurant team members.
• Create staff schedules and manage workflow to support operational needs.
• Maintain strong communication with guests, team members, vendors, and resort leadership.
• Monitor restaurant facilities and coordinate corrective actions when necessary.
• Prepare operational and financial reports as required.
• Stay current with food and beverage industry trends and best practices.
• Assist with service operations as needed to ensure seamless guest experiences.

Our Core Values

• Integrity – Do the right thing and maintain transparency.
• Customer Focus – Exceed the expectations of our guests and team members.
• Relationship Building – Foster meaningful and lasting connections.
• Teamwork – Collaborate to achieve shared goals.
• Passion – Bring enthusiasm and dedication to every task.
• Self-Motivation – Take initiative and ownership in delivering results.