Company Description: Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Job Description What You Will Accomplish 1. Manage subordinate hourly team members in all restaurant food and beverage areas. Assist with overall direction, coordination, and evaluation of these units. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Provides input into planning department goals and directs team members to achieve results. Monitors day-to-day restaurant operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed. 3. Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. 4. Takes action to achieve budgeted revenues, control expenses and maximize restaurant profitability. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability. 5. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints. 6. Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations. 7. Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting. What You Will Bring Three or more years of related and progressive Food & Beverage experience with one year as a Supervisor or Assistant Manager in similar setting. Solid knowledge of restaurant management, luxury hotel service standards, guest relations and etiquette. Great If you have Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Bachelor's degree in Hospitality Management