San Diego Yacht Club
Food and Beverage Manager
San Diego Yacht Club, San Diego, California, United States, 92189
SAN DIEGO YACHT CLUB
Established in 1886, the prestigious San Diego Yacht Club is a part of the incredible history of San Diego. Home to many world class sailors and Olympians, we are consistently ranked among the top 5 yacht clubs in the Nation and recently recognized as being one of the top 50 yacht clubs in the world.
Department:
Food and Beverage
Job Title:
Food and Beverage Manager
Reports to:
Clubhouse Manager/Director of Food and Beverage
Type of position:
Full-time 40HRs/Week
ESSENTIAL FUNCTIONS
Oversees all front of house food and beverage service within the Club, including the daily operation of the dining room and bar areas.
Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front of the house.
Manage the hiring, training and development of all front of the house food service personnel. Ensures that all mandated training programs are implemented.
Assist in preparing the annual financial budget and achieve these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs.
Direct the implementation of payroll, reports, forecasts, inventory, and budget for food and beverage operations.
Monitors performance to ensure adherence to all service standards, sanitation standards, and productivity standards to ensure exceptional guest satisfaction. Resolve customer complaints as appropriate to maintain a high level of member satisfaction.
Generates schedules for all front of house food & beverage operations.
Ensure all employees are in full uniform and are conducting themselves in a professional manner.
Direct and oversee development of employees. Coach and counsel employees to reflect SDYC service standards.
Monitor and control labor costs.
Maintain cleanliness and sanitation levels to Health Department required ratings at all times. Perform a daily walk through to ensure compliance with Health Department and SDYC standards.
Implement policies and procedures for food and beverage and ensure enforcement. Continue to increase standards of service.
Ensure the quality levels of food & beverage products and maintain quality standards in production, services, facilities and guest satisfaction.
Manages Food and Beverage Service Managers and supervises all front of house employees. Is responsible for the overall direction, coordination, and evaluation of these units. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Other duties as assigned.
MANAGERIAL FUNCTIONS
Hire, train, supervise, coach and counsel all departmental leads and team members.
Schedule team members taking into consideration club events, member service needs and budgetary guidelines.
Ensure that all team members are properly uniformed and following club procedures.
Facilitates all emergency response training and safety training for all team members.
Know club emergency procedures and where all emergency shut offs are located. Assist members in case of emergency.
Assists with the financial management for the department to include budgeting, CAP EX, monthly P&L alignment and reconciliation.
Adhere to the goals, tactics and metrics of the Board of Directors strategic plan outline.
WORK EXPERIENCE, SKILLS AND ABILITIES
Must have 2+ years of experience in Food and Beverage management, with private dining experience preferred.
Must have a proven track record of team management, organizational and coaching skills.
Strong leadership and motivating skills including the ability to build strong relationships with customers and staff, initiative, teambuilding, customer service, planning and organization, creativity, and innovation.
Should have a solid understanding of a la carte revenue generation, banquet revenue generation, and expense control as it relates to service payroll and the forecasting/budgeting of expenses.
Skilled in marketing and merchandising procedures; working knowledge of industry standards; organizational and time management skills combined with a high level of initiative.
Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis.
Knowledge of food, food hygiene (including HACCP) and food preparation.
To perform this job successfully, an individual should have knowledge of purchasing and inventory systems, payroll management, point of sale systems, and word processing software.
EDUCATION REQUIREMENTS
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Job Type:
Full-time
Pay:
$70,000.00 - $75,000.00 per year
Benefits:
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance
Work Location:
In person
#J-18808-Ljbffr
Established in 1886, the prestigious San Diego Yacht Club is a part of the incredible history of San Diego. Home to many world class sailors and Olympians, we are consistently ranked among the top 5 yacht clubs in the Nation and recently recognized as being one of the top 50 yacht clubs in the world.
Department:
Food and Beverage
Job Title:
Food and Beverage Manager
Reports to:
Clubhouse Manager/Director of Food and Beverage
Type of position:
Full-time 40HRs/Week
ESSENTIAL FUNCTIONS
Oversees all front of house food and beverage service within the Club, including the daily operation of the dining room and bar areas.
Responsible for short- and long-term planning and the management of the Food and Beverage operations in the front of the house.
Manage the hiring, training and development of all front of the house food service personnel. Ensures that all mandated training programs are implemented.
Assist in preparing the annual financial budget and achieve these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs.
Direct the implementation of payroll, reports, forecasts, inventory, and budget for food and beverage operations.
Monitors performance to ensure adherence to all service standards, sanitation standards, and productivity standards to ensure exceptional guest satisfaction. Resolve customer complaints as appropriate to maintain a high level of member satisfaction.
Generates schedules for all front of house food & beverage operations.
Ensure all employees are in full uniform and are conducting themselves in a professional manner.
Direct and oversee development of employees. Coach and counsel employees to reflect SDYC service standards.
Monitor and control labor costs.
Maintain cleanliness and sanitation levels to Health Department required ratings at all times. Perform a daily walk through to ensure compliance with Health Department and SDYC standards.
Implement policies and procedures for food and beverage and ensure enforcement. Continue to increase standards of service.
Ensure the quality levels of food & beverage products and maintain quality standards in production, services, facilities and guest satisfaction.
Manages Food and Beverage Service Managers and supervises all front of house employees. Is responsible for the overall direction, coordination, and evaluation of these units. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Other duties as assigned.
MANAGERIAL FUNCTIONS
Hire, train, supervise, coach and counsel all departmental leads and team members.
Schedule team members taking into consideration club events, member service needs and budgetary guidelines.
Ensure that all team members are properly uniformed and following club procedures.
Facilitates all emergency response training and safety training for all team members.
Know club emergency procedures and where all emergency shut offs are located. Assist members in case of emergency.
Assists with the financial management for the department to include budgeting, CAP EX, monthly P&L alignment and reconciliation.
Adhere to the goals, tactics and metrics of the Board of Directors strategic plan outline.
WORK EXPERIENCE, SKILLS AND ABILITIES
Must have 2+ years of experience in Food and Beverage management, with private dining experience preferred.
Must have a proven track record of team management, organizational and coaching skills.
Strong leadership and motivating skills including the ability to build strong relationships with customers and staff, initiative, teambuilding, customer service, planning and organization, creativity, and innovation.
Should have a solid understanding of a la carte revenue generation, banquet revenue generation, and expense control as it relates to service payroll and the forecasting/budgeting of expenses.
Skilled in marketing and merchandising procedures; working knowledge of industry standards; organizational and time management skills combined with a high level of initiative.
Stamina and the ability to work under stress, good at thinking quickly and sorting out problems on the spot, and the ability to stay calm in a crisis.
Knowledge of food, food hygiene (including HACCP) and food preparation.
To perform this job successfully, an individual should have knowledge of purchasing and inventory systems, payroll management, point of sale systems, and word processing software.
EDUCATION REQUIREMENTS
Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Job Type:
Full-time
Pay:
$70,000.00 - $75,000.00 per year
Benefits:
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance
Work Location:
In person
#J-18808-Ljbffr