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Lounge Manager Jobs in California (NOW HIRING)

Burger Lounge

Restaurant General Manager

Walnut Creek, CA · On-site

$61K - $84K/yr

General Manager - Lead the Lounge with Passion & Purpose! At Burger Lounge , we don't just serve up epic, grass-fed burgers-we create experiences. And to do that, we need rockstar leaders who bring ...

The Lash Lounge

Assistant Manager

Roseville, CA · On-site

$19 - $25/hr

The Lash Lounge is the premier salon for lash extensions in the United States. Founded in Dallas ... We are looking for an Assistant Salon Manager for our busy Roseville salon. You will report ...

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All JobsLounge JobsLounge Manager JobsLounge Manager Jobs in California

Lounge Manager information

See California salary details

$22.7K

$60.5K

$101.2K

How much do lounge manager jobs pay per year?

As of Sep 5, 2026, the average yearly pay for lounge manager in California is $60,548.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,400.00 and $68,100.00 per year, depending on experience, location, and employer.

What is a lounge manager?

Lounge Managers are professionals responsible for overseeing the daily operations of a lounge or bar area, ensuring a high standard of customer service, and maintaining a welcoming atmosphere. They manage staff, handle inventory, create schedules, and address customer concerns. Additionally, Lounge Managers often coordinate events, monitor compliance with health and safety regulations, and work to maximize profitability. Their role is essential in delivering a positive guest experience and maintaining an efficient, well-run establishment.

What are some common challenges a lounge manager might face when balancing customer satisfaction with staff management?

Lounge Managers often navigate the challenge of maintaining high levels of customer satisfaction while also effectively managing and motivating their staff. This can involve handling unexpected rushes, addressing guest complaints promptly, and ensuring team members are trained to provide excellent service. Additionally, Lounge Managers must keep morale high among staff, schedule shifts efficiently, and address any performance issues, all while fostering a positive and collaborative work environment. Successfully balancing these aspects is key to running a smooth and successful lounge operation.

What are the key skills and qualifications needed to thrive as a lounge manager, and why are they important?

To thrive as a Lounge Manager, you need strong hospitality management experience, organizational skills, and a background in food and beverage service, often supported by a relevant degree or certification in hospitality. Familiarity with point-of-sale (POS) systems, reservation management software, and inventory tracking tools is typically required. Exceptional leadership, problem-solving abilities, and interpersonal skills help you motivate staff and deliver outstanding guest experiences. These skills and qualities ensure efficient lounge operations, high customer satisfaction, and a well-coordinated team environment.

What is the difference between Lounge Manager vs Bar Supervisor?

AspectLounge ManagerBar Supervisor
CredentialsExperience in hospitality, management certificationsBar certifications, mixology knowledge
Work EnvironmentUpscale lounges, hospitality settingsBars, pubs, nightlife venues
Employer & IndustryHotels, resorts, private clubsBars, nightclubs, restaurants
Primary ResponsibilitiesOversee lounge operations, staff management, guest experienceSupervise bartenders, manage bar stock, ensure drink quality

The main difference between a Lounge Manager and a Bar Supervisor lies in their scope of responsibilities and work environment. Lounge Managers typically oversee entire lounge operations in upscale settings, focusing on guest experience and staff management. Bar Supervisors mainly oversee bartenders and bar operations within bars or nightclubs, emphasizing drink quality and stock management. Both roles require hospitality experience, but Lounge Managers often have broader managerial duties.

What are the most commonly searched types of Lounge jobs in California?

The most popular types of Lounge jobs in California are:

What cities in California are hiring for Lounge Manager jobs?

Cities in California with the most Lounge Manager job openings:

Lounge Manager jobs near you
Infographic showing various Lounge Manager job openings in California as of August 2026, with employment types broken down into 90% Full Time, 9% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $60,548 per year, or $29.1 per hour.

Restaurant and Lounge General Manager - Specialty Dining

Grand Hyatt Indian Wells Resort and Villas

Indian Wells, CA • On-site

$95K - $120K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 5 days ago

Key responsibilities

  • Direct the daily operations of Tia Carmen and Carmocha, including service, food and beverage quality, cleanliness, and ambiance.

  • Plan, coordinate, and execute restaurant and lounge events, activations, and special programming, managing vendor relationships and event logistics.

  • Recruit, train, and develop restaurant and lounge staff to ensure high service standards and a service-oriented team culture.

Job description

The Restaurant and Lounge General Manager - Specialty Dining is responsible for the overall leadership, financial performance, guest experience, and daily operations of Tia Carmen and Carmocha, Grand Hyatt Indian Wells' signature specialty dining venues created in partnership with Chef Angelo Sosa.
Tia Carmen celebrates the beauty, stories, land, and farms of the Southwest through its dining experience, while Carmocha offers globally inspired small plates alongside an expansive bar and lounge. Together, these venues provide distinctive culinary and hospitality experiences for resort guests, local clientele, and the surrounding community.
This position leads the front-of-house operation and partners closely with Chef Angelo Sosa, culinary leadership, Food and Beverage leadership, hotel departments, and external partners to deliver exceptional dining experiences. The General Manager serves as a visible ambassador for both venues and the resort, ensuring that service, food and beverage quality, atmosphere, programming, and guest engagement consistently reflect Grand Hyatt standards.
In addition to leading daily restaurant and lounge operations, this role oversees special events, culinary programming, entertainment, vendor activations, brand partnerships, and promotional experiences that drive awareness, revenue, repeat visitation, and loyalty among resort guests and the local community.
The salary range for this position is $95,000 - $120,000. Final compensation will be based on factors including experience, education, and qualifications.
Key Responsibilities
Restaurant and Lounge Operations
  • Direct the daily operations of Tia Carmen and Carmocha across all applicable meal periods and service experiences.
  • Maintain a consistent, elevated level of service, hospitality, food quality, beverage quality, cleanliness, ambiance, and presentation.
  • Establish and uphold service standards, operating procedures, opening and closing routines, and brand expectations.
  • Maintain a visible presence on the floor and in guest-facing areas, actively monitoring service flow, pacing, table touches, and overall guest satisfaction.
  • Oversee reservations, seating strategy, table pacing, guest flow, waitlist management, private dining, VIP arrangements, and special requests.
  • Partner with Chef Angelo Sosa and culinary leadership to ensure effective communication between the front and back of house, consistent menu execution, and smooth service flow.
  • Maintain strong knowledge of food, wine, spirits, beer, cocktails, and current dining trends.
  • Ensure compliance with health, sanitation, alcohol service, workplace safety, and other applicable regulations.
  • Resolve guest concerns promptly and professionally while protecting the reputation of the restaurants, lounge, and resort.
  • Use guest feedback, online reviews, operational reports, and business trends to identify opportunities for improvement.

Events, Activations, and Partnerships
  • Plan, coordinate, and execute restaurant and lounge events, culinary experiences, tastings, pop-ups, chef collaborations, holiday programming, live entertainment, and seasonal activations.
  • Manage recurring and one-time vendor activations, including beverage tastings, spirit or wine partnerships, product showcases, brand collaborations, and promotional experiences.
  • Collaborate with Marketing, Sales, Events, Revenue Management, and Food and Beverage teams to develop, promote, and measure special programming.
  • Serve as the primary operational contact for outside vendors, brand partners, entertainers, culinary collaborators, and event stakeholders.
  • Review activation proposals, menus, floor plans, staffing needs, production requirements, timelines, contracts, and operational impacts.
  • Ensure all activations align with the identity of Tia Carmen and Carmocha, resort standards, guest expectations, and applicable legal and safety requirements.
  • Coordinate event-day execution, including vendor load-in, setup, staffing, service, entertainment, guest flow, breakdown, and post-event follow-up.
  • Track event results, including attendance, revenue, guest feedback, operational performance, and return on investment.
  • Build relationships with local businesses, community organizations, hospitality partners, and influential guests to increase awareness and visitation.

Team Leadership and Development
  • Recruit, select, onboard, train, schedule, coach, and evaluate restaurant and lounge leaders and associates.
  • Develop a high-performing, service-oriented team culture grounded in accountability, professionalism, inclusion, and genuine hospitality.
  • Provide ongoing training in service standards, menu knowledge, beverage knowledge, upselling, responsible alcohol service, guest recovery, and event execution.
  • Develop assistant managers, supervisors, and emerging leaders through coaching, delegation, feedback, and succession planning.
  • Maintain appropriate staffing levels based on business volume, reservations, events, activations, and operational needs.
  • Conduct pre-shift meetings, lineups, menu tastings, service observations, and regular communication sessions.
  • Recognize strong performance and address performance, attendance, and conduct concerns promptly and consistently.
  • Partner with Human Resources to support recruitment, employee relations, compliance, retention, and engagement initiatives.

Financial and Business Performance
  • Own the financial performance of the restaurants and lounge, including budgets, forecasts, revenue goals, labor costs, food costs, beverage costs, and operating expenses.
  • Review financial statements, sales trends, labor reports, inventory results, guest counts, average checks, capture rates, and other key performance indicators.
  • Develop and implement strategies to drive revenue, increase average check, improve profitability, and strengthen repeat business.
  • Manage labor through effective forecasting, scheduling, productivity, and deployment.
  • Oversee inventory controls, purchasing practices, product receiving, storage, waste reduction, and beverage accountability.
  • Partner with culinary and purchasing teams to maintain food quality and cost-control standards.
  • Evaluate the financial performance and operational return on investment of events, activations, promotions, and partnerships.
  • Prepare reports and business updates for hotel and Food and Beverage leadership.

Brand and Guest Experience
  • Serve as a brand ambassador for Tia Carmen, Carmocha, Chef Angelo Sosa, Grand Hyatt Indian Wells, and Hyatt.
  • Create memorable, personalized, and authentic experiences for resort guests, local guests, VIPs, group attendees, and repeat customers.
  • Build relationships with regular guests, local clientele, travel professionals, community partners, and resort stakeholders.
  • Ensure that Tia Carmen and Carmocha maintain distinctive identities while supporting the overall resort experience.
  • Collaborate with other hotel departments to coordinate guest preferences, celebrations, group experiences, and resort-wide programming.
  • Promote a culture of innovation, respect, service orientation, and inclusion.

Benefits
Hyatt colleagues work in an environment that demands exceptional performance while offering meaningful rewards, including:
  • Medical, dental, and vision coverage after 30 days of full-time employment
  • Paid holidays, vacation, and sick leave
  • Life insurance, 401(k) with matching, flexible spending account, and employee assistance program
  • Tuition reimbursement
  • Complimentary employee meals and parking
  • Referral bonuses
  • Free and discounted room nights, including Friends & Family discounts, subject to applicable waiting periods
  • Career growth and relocation opportunities within Hyatt
  • Opportunities to learn and develop within a teaching hotel environment

Apply