Job Description

About Us

Nestled in the heart of Paso Robles wine country along California’s Central Coast, Bellasera Hotel & Suites offers warm European hospitality in a beautifully renovated, Mediterranean-inspired setting. The hotel features thoughtfully designed accommodations, over 2,000 square feet of flexible event space, and Enoteca, our signature restaurant serving breakfast, lunch, and dinner.

Enoteca provides a refined yet approachable dining experience for both hotel guests and local patrons. Inspired by Mediterranean and Italian flavors, the restaurant showcases locally sourced ingredients, inviting fireside dining, and a heated outdoor patio designed to create memorable guest experiences.

The Food & Beverage Manager is responsible for overseeing the management, coordination, and profitability of all food and beverage operations within the hotel. This includes leadership of Enoteca restaurant operations, in-room dining services, and catering and event execution for the hotel’s meeting and event spaces.

This role requires a hands-on leader who can drive operational excellence, enhance guest satisfaction, support team development, and implement strategic initiatives that maximize revenue and efficiency while maintaining the highest service standards.

Key Responsibilities

Food & Beverage Operations

• Oversee front-of-house daily operations for all food and beverage programs, ensuring exceptional quality, presentation, and guest service standards.
• Manage Enoteca’s breakfast, lunch, and dinner service to meet the expectations of both hotel guests and local diners.
• Ensure all food and beverage offerings align with company standards for service, quality, and presentation.
• Develop and implement operational procedures that improve efficiency, control costs, and minimize waste.

Menu Development & Innovation

• Partner with the Executive Chef to develop seasonal, innovative menus for Enoteca and banquet services that reflect guest preferences and market trends.
• Evaluate guest feedback, sales performance, and industry trends to refine menu offerings and enhance the dining experience.
• Ensure menu offerings align with the hotel’s brand identity, local market preferences, and guest dietary needs.

Catering & Event Management

• Lead food and beverage operations for conferences, weddings, banquets, and special events hosted within the hotel’s 2,000+ square feet of meeting and event space.
• Collaborate closely with the Sales team to ensure seamless planning and execution of all events.
• Oversee event logistics, staffing, and service delivery to ensure exceptional quality and guest satisfaction.

Financial Management & Budgeting

• Prepare and manage the departmental budget with a focus on cost control, forecasting accuracy, and profitability.
• Analyze revenue, expenses, and profit margins, making operational and pricing adjustments as needed to achieve financial goals.
• Partner with the General Manager to establish and review departmental financial objectives.
• Manage inventory, purchasing, and vendor relationships to maintain quality standards while maximizing cost efficiency.

Staff Management & Development

• Recruit, hire, train, and supervise front-of-house food and beverage team members.
• Provide ongoing coaching, mentorship, and performance feedback to support employee growth and operational excellence.
• Foster a collaborative, positive, and service-focused work environment that promotes employee engagement and morale.
• Ensure compliance with all labor laws, workplace safety requirements, and company policies.

Guest Satisfaction

• Lead by example in cultivating a guest-centric culture that consistently exceeds expectations.
• Address guest concerns promptly and professionally, implementing corrective actions when necessary.
• Monitor guest feedback, online reviews, and satisfaction surveys to identify opportunities for continuous improvement.

Compliance & Standards

• Ensure compliance with all health, sanitation, safety, and alcohol service regulations.
• Maintain high standards of food safety, cleanliness, and operational organization through regular inspections and audits.
• Ensure all team members are properly trained in food safety, responsible alcohol service, and emergency procedures.

Qualifications & Experience

• 3–5 years of leadership experience in restaurant, food service, or hospitality operations
• High School Diploma or GED required
• Strong leadership, communication, organizational, and guest service skills
• Proven ability to manage guest concerns and resolve conflicts professionally
• Experience with wine service, craft cocktails, and upscale dining environments preferred
• Ability to work a flexible schedule, including evenings, weekends, and holidays

Certifications

• ServSafe Food Handler Certification
• Alcohol Handler Certification

Pay and Benefits

Pay Range: $70,304 - $72,000/ annually

Peachtree Group provides a comprehensive benefits package, including bonus eligibility, medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

How to Apply

If you are a motivated leader with a passion for food & beverage service, we’d love to hear from you!