Job Title: Restaurant Manager

Location: Temecula, CA

Compensation: $70,000 – $75,000 annually (DOE) + full benefits

About the Opportunity

A refined restaurant in Temecula’s wine country is seeking a dedicated and service-driven Restaurant Manager to lead front-of-house operations. This destination dining spot offers brunch and dinner service with a focus on seasonal cuisine, warm hospitality, and a serene guest experience overlooking the vineyards.

This is an ideal opportunity for a polished professional who thrives in fine dining settings and enjoys leading high-performing teams with a collaborative and hands-on approach.

Schedule

Must have availability to work peak meal periods, weekends, and holidays as needed.

Restaurant Hours

• Monday – Friday: 8:00 AM – 12:00 PM
• Saturday – Sunday: 12:00 PM – 3:00 PM | 5:00 PM – 9:00 PM

Benefits Include

• Medical, dental, and vision insurance
• 401(k) with employer match
• Life and hospital confinement insurance
• Pet insurance
• 3 weeks of PTO
• 2 paid holidays (Thanksgiving & Christmas) + 6 floating holidays
• On-site perks and access to a scenic wine country work environment

You’re a Great Fit If You Have:

• 3–5+ years of experience managing in fine dining or upscale restaurants
• A deep passion for hospitality, culinary excellence, and wine
• Proven success leading and developing service teams
• A calm, confident presence and strong communication skills
• Familiarity with POS systems (Toast preferred), Microsoft Office, and Excel
• Riverside County Food Manager Certification (or ability to obtain)
• Ability to work on your feet for long periods and lift up to 25 lbs

Key Responsibilities

Service & Guest Experience

• Lead front-of-house operations during brunch and dinner service
• Ensure high-touch, memorable service for every guest
• Monitor dining room flow and adjust as needed for guest satisfaction
• Partner with kitchen and hotel leadership to maintain service consistency
• Resolve guest concerns with professionalism and care

Team Leadership & Development

• Hire, onboard, and mentor service staff and hosts
• Set and uphold performance standards and service expectations
• Coach and provide real-time feedback to ensure team growth
• Foster a culture of accountability, hospitality, and teamwork

Operational Management

• Ensure daily readiness, cleanliness, and setup of the dining room
• Maintain front-of-house supplies and tools
• Enforce food safety and alcohol service compliance
• Oversee opening, closing, and shift-change procedures

Cross-Team Collaboration

• Communicate and align with hotel, kitchen, and events staff
• Participate in seasonal menu planning and service updates
• Support marketing promotions and private event execution