Bar Manager

About this role

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

Salary Range $80,000-$85,000   WHAT YOU WILL ACCOMPLISH The Food & Beverage Manager – Restaurants & Bars is responsible for the overall leadership and daily operation of the restaurant and bar outlets, ensuring exceptional guest experiences, financial performance, and operational excellence. This position serves as the leader of the property's beverage program, overseeing cocktail development, wine and spirits selection, beverage cost controls, bar standards, and team training across all restaurant and bar venues. The Manager is responsible for driving revenue growth, maximizing profitability, maintaining luxury service standards, and developing a culture of hospitality, accountability, and continuous improvement. This role works closely with Culinary, Marketing, and Operations teams to create innovative food and beverage experiences that enhance guest satisfaction and support resort objectives.   Leadership & Operations Manages supervisors, bartenders, servers, support staff, and other Food & Beverage team members within assigned outlets. Provides overall direction, coaching, and leadership to ensure exceptional service standards and operational execution. Carries out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, scheduling, training, performance management, coaching, recognition, and corrective action. Monitors daily operations of all assigned restaurant and bar venues to ensure efficient execution, proper staffing, adherence to service standards, and achievement of departmental goals. Leads by example on the floor, assisting with guest service, bartending, wine service, table visits, and operational support during peak business periods. Ensures all opening, closing, cash handling, and inventory procedures are consistently executed and maintained.   Beverage Program Leadership Serves as the primary owner and administrator of the property's beverage program, including all restaurant bars, lounge bars, seasonal outlets, and special events. Develops, implements, and continuously evolves cocktail, wine, beer, and spirits programs that align with the property's brand positioning and guest expectations. Partners with vendors, distributors, and beverage partners to source products, negotiate pricing, secure promotional opportunities, and maintain competitive beverage offerings. Creates seasonal beverage menus, specialty cocktails, wine features, spirit promotions, and pairing experiences designed to drive revenue and enhance the guest experience. Conducts ongoing beverage training and certification programs for bartenders, servers, and managers to ensure product knowledge, upselling effectiveness, and consistency in execution. Establishes and maintains beverage recipe standards, specifications, presentation guidelines, and quality controls to ensure consistency and profitability. Monitors beverage inventories, purchasing, pour costs, shrinkage, and product usage to maintain budgeted beverage cost targets.   Financial Performance Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned outlets through effective labor management, purchasing controls, menu engineering, and operational efficiencies. Utilizes forecasting tools, financial reports, and operating metrics to analyze performance and implement action plans that improve revenue and profitability. Manages labor costs through effective scheduling practices while maintaining service standards and guest satisfaction. Participates in menu engineering initiatives and pricing strategies to optimize both food and beverage profitability.   Guest Experience Ensures guests receive outstanding, consistent, and personalized service by actively engaging with guests and monitoring service delivery throughout all outlets. Resolves guest concerns promptly and professionally while identifying opportunities to exceed expectations and increase guest loyalty. Maintains a visible presence in dining and bar areas to ensure service standards, cleanliness, and hospitality expectations are consistently achieved.   Training & Development Develops and executes comprehensive onboarding and training programs for all restaurant and bar team members. Conducts regular service training, beverage education, menu knowledge sessions, and performance coaching to support continuous development. Creates a culture of accountability, engagement, and professional growth while fostering teamwork and collaboration.   Inventory, Compliance & Safety Ensures all dining rooms, bars, service stations, storage areas, and back-of-house spaces are maintained in a clean, organized, and guest-ready condition. Maintains appropriate inventory levels of food, beverage, supplies, uniforms, glassware, and operating equipment. Oversees weekly and monthly inventories, purchasing activities, and vendor relationships. Ensures compliance with all company policies, health department regulations, responsible alcohol service requirements, food safety standards, and liquor laws. Ensures adherence to TIPS®, Food Handler, sanitation, OSHA, and safety requirements.   Marketing & Collaboration Partners with the Marketing team to develop beverage promotions, holiday programming, special events, happy hour initiatives, and revenue-generating experiences. Collaborates with Culinary leadership on menu d

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