Job Description

Join Celebrity Chef Charlie Palmer in Paso Robles, California’s coveted wine country

Charlie Palmer Collective is seeking a Restaurant General Manager who has a profound interest in food and wine, the drive and experience to oversee the guest services program for a historic property that services multiple F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with the property’s F&B Director, Chef Palmer, and offer a highly competitive compensation package, positioning this individual to grow under one of the most renowned Chef's and culinary brands in the country.

As a key member of the property’s oversees all aspects of the hotel’s Food & Beverage Front of House operations, including restaurants, bars, room service, and banquets/catering. This leader is responsible for driving exceptional guest experiences, ensuring operational excellence, and achieving financial success. The Restaurant General Manager develops and inspires their team, ensures consistent execution of brand standards, and upholds a culture of hospitality, quality, and accountability.

Please note, this is an on-premises role that requires relocation to Paso Robles, California’s most coveted and fastest growing wine country.

Leadership & Guest Experience:

• Champion the hotel’s mission, vision, and service values through daily operations and guest interactions.
• Foster a positive and engaging team culture that prioritizes guest satisfaction and professional development.
• Maintain visibility throughout outlets to ensure seamless service, guest engagement, and problem resolution.
• Anticipate and address guest needs, managing service recovery promptly and effectively.

Operational Excellence:

• Oversee daily operations across all F&B outlets, ensuring efficiency, cleanliness, and adherence to brand and safety standards.
• Ensure compliance with all state liquor and health regulations, including ServSafe, Food Handler, and Alcohol Service requirements.
• Develop, implement, and monitor food and beverage events, promotions, and service standards.
• Manage inventory control for all beverage areas, including maintaining par levels, accurate records, and secure storage.
• Coordinate banquet, catering, and restaurant reservations to ensure smooth execution and communication between departments.
• Coordinate operations during the redevelopment of F&B outlets

Financial Management:

• Accountable for the department’s financial performance, including revenue goals, cost control, and profitability.
• Prepare and manage departmental budgets, monitoring labor, payroll, and supply expenses to achieve financial targets.
• Ensure accurate ordering, pouring, and cashiering procedures are followed to maintain cost integrity.
• Participate in forecasting, menu development, and pricing strategies to align with market trends and profitability goals.
• Optimize restaurant revenue daily including table pacing, availability, and reservation strategy.

People Development:

• Recruit, train, and develop high-performing, service-oriented team members.
• Conduct regular performance evaluations, coaching sessions, and disciplinary actions in accordance with company policy.
• Create schedules aligned with business needs, staff availability, and labor budgets.
• Facilitate ongoing training modules, including safety, service standards, and brand initiatives.

Safety & Compliance:

• Maintain compliance with all food safety, sanitation, and liquor regulations.
• Enforce safety programs, PPE requirements, and hotel emergency procedures.
• Ensure all associates are trained in fire and safety regulations, accident reporting, and guest security.

Communication & Collaboration:

• Conduct daily pre-shift meetings to review key updates, events, and service priorities.
• Communicate effectively with other department leaders and the Manager on Duty to ensure consistency and operational alignment.
• Support and participate in the Hotel Manager on Duty program as assigned.
• Work closely with Executive Chef to assist with menu development, quality control, and ensure streamlined communication between FOH and BOH teams.

Qualifications:

• Minimum 3–5 years of progressive restaurant or F&B management experience, preferably in upscale casual or hotel environments.
• Proven success in guest satisfaction, financial performance, and team leadership.
• Strong knowledge of food and beverage operations, menu engineering, and cost management.
• Excellent communication, organizational, and problem-solving skills.

Required Certifications:   ServSafe, Food Handler, and Alcohol Service (TIPS or equivalent)

Working Conditions

• Ability to work a flexible schedule, including nights, weekends, and holidays, based on business needs.
• Must be detail-oriented, able to multitask, and thrive in a fast-paced environment.
• Requires the ability to push, pull, bend, squat, and lift regularly.
• Must maintain a professional appearance in accordance with company grooming standards.

Guest Service Standards:

Before Service

• Arrive on time, well-groomed, and in full uniform with name badge displayed.
• Attend or review daily pre-shift briefings and hotel activity updates.
• Stay informed on local events, resort amenities, and VIP arrivals to deliver personalized recommendations.

During Service

• Proactively greet all guests using the 5/10 rule and address them by name whenever possible.
• Escort guests to destinations within the property when appropriate.
• Take ownership of service recovery by apologizing, thanking the guest, and resolving issues promptly.
• Maintain cleanliness in all areas and assist co-workers whenever needed.
• Visit tables, check-in with guests, and oversee PPX/guest experience throughout service.

After Service

• Thank each guest sincerely, using their name when possible, and invite them to return.
• Review and communicate post-shift feedback and improvement opportunities.

Preferred Qualifications:

• Minimum 3 – 5 years’ experience in a qualified position and hotel food & beverage division
• A passion for hospitality, food and beverage, and the guest experience
• Experience overseeing a wine program
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Creative & team oriented
• Must have excellent computer skills, beverage cost management, catering experience
• Proficient in Micros and MS Office
• Fine Dining Experience preferred
• Must be flexible for schedule and have the ability to work long hours standing
• Must be able to lift 50 pounds

Benefits:   We offer medical, dental, and vision benefits for full time employees, as well as a 401(k) and employee dining discount benefits

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