Senior Food & Beverage Manager, The Lodge at Bodega Bay

We are seeking a Senior Food and Beverage Manager to join our outstanding F&B team at Drake's Sonoma Coast Restaurant.

The position will require providing hands-on leadership for restaurant, lounge, banquet, catering, in-room dining, and other food and beverage operations at The Lodge at Bodega Bay. They will drive exceptional guest experiences through visible floor leadership, consistent service, associate development, labor management, and strong operational controls.

Working cooperatively with other departments including the Managing Director, Executive Chef, Sales and Events, and other departments to achieve revenue, profitability, guest satisfaction, engagement, safety, and service goals.

This role requires strong leadership, communication, and food and beverage expertise, with the ability to lead from the floor in a luxury resort environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Lead daily restaurant, lounge, in-room dining, banquet, catering, and related food and beverage operations with a visible presence during peak periods, holidays, and special events.
• Direct service from the floor; monitor staffing, service flow, food quality, presentation, cleanliness, and guest satisfaction; and resolve operational issues promptly.
• Conduct operational walkthroughs and ensure all dining, banquet, kitchen, storage, service, and public areas are prepared, maintained, and presented to standard.
• Lead pre-shift meetings covering service priorities, menus, groups, special requests, safety, assignments, timing, and daily expectations.
• Engage guests, promote The Lodge at Bodega Bay's services, solicit feedback, and lead timely, professional service recovery.
• Maintain and enforce service standards, operating procedures, hotel policies, and associate guidelines across all outlets and events.
• Partner with culinary leadership to ensure food quality, timing, presentation, menu execution, sanitation, and product consistency; assist operationally when needed.
• Oversee banquets and catering from event planning through breakdown, including BEO review, setup, staffing, service execution, guest interaction, and post-event evaluation.
• Coordinate with Sales, Events, Culinary, Housekeeping, Engineering, Front Office, and other departments to execute successful events and guest experiences.
• Hire, train, schedule, supervise, coach, evaluate, recognize, and develop managers, supervisors, and associates; address performance concerns and support succession planning.
• Set clear expectations for service, productivity, cleanliness, safety, professionalism, teamwork, and accountability while maintaining a respectful and inclusive workplace.
• Build schedules based on forecasts, reservations, occupancy, banquet activity, seasonality, and operating needs; adjust staffing while protecting service quality.
• Monitor labor hours, overtime, productivity, breaks, payroll, timekeeping, and staffing documentation; improve deployment, cross-training, and scheduling accuracy.
• Support budgets, forecasts, operating plans, and departmental goals; analyze revenue, costs, labor, expenses, average check, capture, profitability, and material variances.
• Implement cost-saving and profit-enhancing measures without compromising quality; evaluate pricing, menus, packages, promotions, purchasing, staffing, and productivity.
• Maintain controls over purchasing, receiving, storage, inventory, par levels, requisitions, transfers, cash handling, discounts, complimentary transactions, and departmental assets.
• Complete forecasts, reports, schedules, inventories, variance explanations, and other required documentation accurately and on time.
• Monitor guest feedback and service trends, implement action plans, and ensure special occasions, dietary needs, allergies, accessibility needs, and recognition details are handled appropriately.
• Partner with Sales, Marketing, Reservations, and Front Office to promote services, events, menus, packages, and seasonal experiences aligned with The Lodge at Bodega Bay's positioning.
• Ensure compliance with food safety, sanitation, responsible beverage service, workplace safety, wage-and-hour, employment, accounting, purchasing, cash-handling, inventory, personnel, and security requirements.
• Maintain permits, certifications, inspection and training records; report and follow up on maintenance needs; and ensure safe equipment, chemical, emergency, injury, and accident procedures.
• Communicate timely business information, attend leadership and operational meetings, support team goals, and perform related duties and special projects as assigned.

OTHER

• Maintain regular attendance and comply with established standards and policies.
• Work a flexible schedule based on business needs, including early mornings, evenings, weekends, holidays, special events, and extended hours.
• Follow all rules and regulations supporting the safe, efficient, professional, and respectful operation of The Lodge at Bodega Bay.

SUPERVISORY RESPONSIBILITIES:

• Directly supervise assigned Food & Beverage managers, supervisors, and associates in accordance with organizational policies and applicable laws.
• Manage payroll, interviewing, hiring, onboarding, training, scheduling, work assignments, performance evaluation, recognition, coaching, discipline, complaints, and operational or employee concerns.
• Work through managers and supervisors when appropriate while remaining directly engaged in restaurant and banquet operations.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong knowledge of upscale or luxury hotel restaurant and banquet operations, food and beverage service, and responsible alcohol service.
• Demonstrated ability to lead from the floor during busy meal periods and complex events.
• Strong knowledge of food, wine, spirits, cocktails, service techniques, labor, productivity, food and beverage cost, inventory, and operating-expense controls.
• Ability to prepare and analyze schedules, forecasts, variance explanations, reports, training materials, correspondence, and departmental financial information.
• Strong leadership, coaching, organization, communication, problem-solving, and decision-making skills.
• Ability to assign work, evaluate service, provide feedback, address performance concerns, and maintain a respectful, accountable, and supportive workplace.
• Ability to resolve guest and employee concerns with patience, discretion, diplomacy, and professionalism.
• Must speak, read, write, and understand English; English and Spanish fluency is preferred.
• Ability to calculate percentages, proportions, discounts, sales volumes, cost ratios, labor metrics, and other operating measurements.
• Proficiency with Microsoft Office and ability to learn hotel point-of-sale, reservations, scheduling, inventory, payroll, and event-management systems.
• Ability to work independently, prioritize competing demands, remain composed in a fast-paced environment, and work a flexible schedule.
• Must meet all legal-age requirements associated with alcoholic beverage service.

EDUCATION/EXPERIENCE:

• Bachelor's degree in Hospitality Management, Business, or a related field preferred; an equivalent combination of education, training, and experience may be considered.
• Five years of progressive food and beverage experience in an upscale hotel, resort, restaurant, club, or comparable environment preferred, including three years in management or supervision.
• Direct restaurant and banquet leadership experience strongly preferred; luxury hotel, destination resort, or high-end restaurant experience preferred.
• Experience managing labor, schedules, inventory, service standards, guest satisfaction, and departmental financial performance required.

CERTIFICATES AND LICENSES:

Required: California Responsible Beverage Service certification, California Food Handler Card, and valid California Driver License with clean record.

Preferred: ServSafe Manager and CPR/First Aid certifications.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate 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 associate is regularly required to stand, walk, use hands, reach, speak, and hear; frequently stoop, kneel, crouch, bend, taste, or smell; and occasionally sit. Regularly lift or move up to 25 pounds and frequently lift or move up to 50 pounds

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing 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 associate is regularly moving in between the restaurant, lounge, banquet, kitchen, storage, office, and outdoor environments. Conditions may be busy, crowded, noisy, fast-paced, or subject to changing temperatures, moving equipment, fumes, airborne particles, cleaning chemicals, hot surfaces, cold storage, and weather. Routinely use restaurant, bar, banquet, kitchen, and office equipment; outdoor work may be required for special events or seasonal service.

GROOMING:

Maintain a neat, clean, professional, and well-groomed appearance consistent with standards at The Lodge at Bodega Bay.

PAY SCALE:

The pay scale for this position is between $75,000 to $95,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education.