Restaurant Manager

Lead with Hospitality. Inspire Excellence.
Join Our Culinary Team at Bouquet Restaurant in Temecula Wine Country! 

About Us
Located at Ponte Vineyard Inn, Bouquet Restaurant is a refined brunch and dinner destination that highlights seasonal cuisine and exceptional service in the heart of wine country. With a focus on locally sourced ingredients and warm hospitality, guests enjoy a serene dining experience—whether indoors or on our vineyard-facing patio. 

Summary
We’re looking for a hands-on, hospitality-driven Restaurant Manager to oversee the daily operations of Bouquet Restaurant. This role is responsible for ensuring a consistently excellent guest experience, developing and leading a strong front-of-house team, and upholding service standards and operational efficiency. Ideal candidates are passionate about fine dining, guest service, and wine, with a leadership style rooted in professionalism, communication, and collaboration. 

Compensation 

$70,000 – $75,000 annual salary, DOE 

Schedule
Schedule will vary depending on business and operational needs, with an emphasis on peak hours, weekends, and holidays. 

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 Per Company Plan Details 

• Medical, Dental, Vision
• 401(k) Matching Plan
• Life Insurance
• Hospital Confinement Plan

• Pet Insurance
• 3 Weeks of PTO
• 2 Paid Holidays (Thanksgiving & Christmas) + 6 Floating Holidays
  The terms and conditions associated with each benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits.

You’ll Be a Great Fit If You Have: 

• 3–5+ years of recent experience managing a high-end or fine dining restaurant
• A genuine passion for hospitality, food, and estate-grown wine
• Proven success in team leadership, service excellence, and guest engagement
• Strong organizational and communication skills
• Proficiency in POS systems (Toast preferred), Microsoft Office, and Excel
• Riverside County Food Manager Certification (or ability to obtain)
• Ability to stand for long periods and lift up to 25 lbs
• A professional, collaborative approach to leadership

Essential Duties & Responsibilities 

Service Operations & Guest Experience 

• Lead front-of-house operations during brunch and dinner hours
• Ensure every guest receives attentive, personalized, and warm service
• Monitor dining room flow and adjust staffing as needed based on volume
• Partner with the kitchen and hotel teams to align on service expectations

• Address guest concerns promptly and professionally

Team Leadership & Development 

• Hire, train, and mentor hosts, servers, and support staff
• Set clear expectations for service and professionalism
• Deliver ongoing coaching and performance feedback
• Create a culture rooted in accountability, teamwork, and hospitality
• Provide on-floor coverage and leadership during peak periods

Operational Oversight 

• Maintain cleanliness, organization, and overall readiness of the dining room
• Monitor inventory levels for front-of-house supplies and tools
• Ensure compliance with health, safety, and alcohol service regulations
• Enforce opening, closing, and side work procedures consistently

Collaboration & Communication 

• Coordinate with Hotel Manager, Executive Chef, and Events Team as needed
• Participate in planning seasonal updates to the food menu and wine pairings
• Support marketing and special event promotions