Position Summary and Responsibilities
Our employees are at the heart of our members’ experiences.
Our employees aim to satisfy the members’ needs and create an environment where the members can create incredible life time memories for their friends and family, while cultivating a positive work environment for our staff.
The Food and Beverage Manager is responsible for all food and beverage service departments; including hiring staff; scheduling; training; direct supervision of food and beverage supervisors, and front of the house operations on a day to day basis.
In addition:
Ensure the Club’s service standards are being delivered by the food and beverage service team, and that member satisfaction is achieved.
Maintain a high level of service and visibility on the floor to assure that the wants and needs of the Club’s members and guests are consistently exceeded.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as special events and menu changes.
Review all written Banquet Event Orders and Tournament Write-Ups to determine appropriate staffing levels, room/station assignments, floor plans and service plans as they relate to banquets, golf tournaments and room set-ups.
Responsible for the Club’s day-to-day beverage operation/programing including maintenance of the wine, beverage lists and inventories.
Directly oversee all bar personnel.
Interact positively with members promoting events and services.
Resolve problems to the satisfaction of involved parties.
Work closely with the Clubhouse Manager to monitor and take corrective action as necessary to maintain the fiscal budget.
Develop and implement departmental standards with supervisory team to ensure Club service is held in high standards, making them representatives of one of the finest Clubs in the country.
Work closely with the Housekeeping Department to coordinate the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
Interact with the Executive Chef and Kitchen staff, Catering, Housekeeping and other Club departments and personnel to ensure synergy for all food and beverage services.
Qualification Standards
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
Excellent communications skills both written and oral
Advanced wine knowledge relating to service and inventory management
Skilled with MS Office, including Outlook Word, Publisher and Excel
Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary
Ability to maintain on-going professional development and training programs for the dining room staff
Ability to engage with members as well as staff and be especially empathetic to the needs of both constituencies
Knowledge of food including its preparation and service
Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses
Working knowledge of federal, state and local laws (Specifically California) governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA/CFRA, and NLRA
Education
Bachelor’s degree preferred, but not required (ideally hospitality based)
Experience
Minimum of seven years of food and beverage service experience in a restaurant/club/hotel.
2-3 years of which should be dining room management experience.
Private Country Club Environment preferred.
Physical Demands
Position requires walking and giving direction most of the working day.
Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Must be able to lift up to 25 lbs.
on a regular and continuing basis
Must be able to push and pull carts and equipment weighing up to 50 lbs.
occasionally
Compensation
Competitive within the industry and commensurate with experience and qualifications.
Job Type: Full-time
Pay: $65,000.00
– $75,000.00 per year
Benefits:
401(k)
401(k) matching
Dental insurance
Employee assistance program
Health insurance
Life insurance
Paid time off
Vision insurance
Physical Setting:
Fine dining restaurant
Schedule:
8 hour shift
Holidays
Weekend availability
Supplemental Pay:
Bonus pay
COVID-19 considerations:
We follow the Los Angeles County Department of Public Health Guidelines.
Common surfaces are sanitized regularly.
Education:
Bachelor’s (Preferred)
Experience:
Restaurant Experience: 6 years (Preferred)
License/Certification:
Driver’s License (Preferred)
Work Location: One location