Food and Beverage Manager

Golf Club Los Angeles; California (MO); On-site; USD 52,000 - 76,000; Full time

Job summary

Golf Club Los Angeles is seeking a seasoned Restaurant Manager to lead our indoors restaurant and the Vista Grill. The role oversees staff, operations, scheduling, training, and guest relations, ensuring policies and procedures align with club standards.

You will ensure food safety, control costs, collaborate with management to meet monthly and annual revenue targets, maintain compliance with laws, and deliver outstanding service across all shifts, weekdays, weekends and holidays.

Qualifications

• Experience in fine dining or upscale club settings.
• Proven ability to manage staff and control costs.
• Knowledge of health and safety regulations.
• Strong customer relations and communication skills.

Responsibilities

• Train and supervise restaurant staff.
• Ensure all food safety procedures are followed.
• Meet revenue objectives and manage budgets.
• Schedule staff for events and holidays.
• Maintain guest relations and resolve issues promptly.

Skills

Staff management

Operations management

Budgeting

Food safety

Customer relations

Education

Hospitality management degree

Job description

Job Description

General Purpose:

Persons in this position will manage the staff and operations of our indoors restaurant and outdoors Vista Grill. The successful candidate will be responsible for the implementation of our restaurant’s policies and procedures and will participate in achieving the Club’s revenue objectives. They will assist with scheduling, training and customer relations. The manager will ensure that staff remain compliant with all local, state and federal laws and health and safety standards and that the customer’s needs are promptly met.

Essential Duties:

• Train and supervise restaurant staff
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with all management to meet revenue objectives while ensuring that monthly and annual budgets are met for the restaurant
• Implement appropriate strategies to resolve adverse trends and improve sales in the restaurant
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment
• Audit inventory to ensure product availability, and order products as necessary
• Schedules appropriate staff for special events or holidays for the restaurant
• Maintains communication with the Executive Chef with any change of pricing and/or special menu items
• Carefully supervises staff to help assure proper service according to the Club’s policy and procedures
• Inspects restaurant and Vista grill employees to ensure that they are in proper and clean uniforms at all times.
• Hires, trains and supervises restaurant and Vista grill employees according to employee manuals and training schedules.
• Counsels and disciplines staff according to employee manual, at all times consulting with the Human Resources.
• Works closely with Human Resources to assure accuracy of payroll and hours paid of all restaurant employees.
• Receives and handles complaints concerning food, beverages, and service, whether it is an immediate problem or a situation regarding a follow-up complaint.
• Assures that all side work is accomplished and cleaning of all equipment and storage areas is completed according to schedule.
• Directs monthly meetings with restaurant and Vista grill personnel, relaying company information, safety training, and policy changes.
• Plans room set-up for events based upon anticipated guest counts and client needs.
• Manages Host stand to take reservations and checks table reservation schedules to staff accordingly.
• Greets every guest and maintains communication with every guest when appropriate.
• Maintains changes and everyday use of “Open Table”, our online reservation system regarding hours of operation, holiday and special events, closures, etc.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
• Directs pre-shift meetings with restaurant personnel, relaying information, training, and policy changes.
• Works with the Restaurant Supervisor to maintain and control all inventories of plate ware, glassware, linens, paper products and all utensils utilized in the day to day operations of the restaurant and the vista grill.
• Brings creativity and ideas to help maximize efficiency with service.
• Assist in programming and running reports from the point of sale system
• Handle and process incoming invoices
• Must be available weekdays, weekends, all holidays, opener and closer

Education/Experience: Some relevant education preferred; or up to five years related experience or training in fine dining; or equivalent combination of education and experience.

Language Skills: Will be required: to read and comprehend instructions, correspondence, and memos; to write correspondence, memos, and schedule; to effectively present information in one-on-one and small group situations to customers, clients, and fellow Staff.

Mathematical Skills: Basic math skills required.

Reasoning Ability: Problem solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests.

Physical Demands: Ability to stand and walk for 8 or more hours. Occasionally sits, climbs or balances; stoops, kneels, crawls or crouches. Reaches with hands and arms. Occasionally lifts up to 50 pounds. Regularly moving restaurant and vista grill equipment and furniture on the restaurant floor.