Assistant F and B Manager

POSITION SUMMARY

The Assistant Food & Beverage Manager assists the Director and Manager to achieve the optimum performance of each operation outlet within the Food and Beverage department. Responsibilities include, but not limited to: business planning, branding, menu/clubhouse design, service standards training, operational audits and the creative and conceptual development of new F&B experiences.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Three to five years restaurant management experience with proven track record of increased sales and high morale.
• Must possess computer proficiency and demonstrated skills in accounting.
• Strong organizational, leadership and problem-solving skills.
• Must have local health and alcohol awareness certification.
• Experience in high-volume restaurant experience a plus.
• Special Event / Banquet execution experience a plus.
• Proficient oral and written communication skill.
• Mature judgment and professionalism in handling all matters.

ESSENTIAL RESPONSIBILITIES

• Assist in the Vision of PGA WEST becoming one of the Top 5 Club Resorts in the United States focusing on Member and Guest experience, team development, and reinvestment strategies while delivering financial success to our partners.
• Have a working knowledge of laws, legal codes, government regulations regarding the food service industry, local liquor laws, health and safety standard and employee on the job injury reporting requirements.

• Assist Director and Manager in managing daily operations of food and beverage department.

• Complete payroll tasks daily; review time sheets, verify attendance and other earnings, evaluate missed breaks and penalty pay.

• Assist in hiring, training, and disciplining employees to achieve departmental objectives.
• Ensure that the staff follow standard operating procedures for operational efficiency.
• Conduct team meetings to discuss about ongoing issues and recommendations.
• Educate the staff on health department guidelines and safety and sanitation programs.
• Establish and enforce standards for food and beverage quality.
• Analyze guest concerns and recommend corrective actions.
• Provide outstanding customer services and ensure the elevation of customer satisfaction. Educate the team on how to enhance the guest’s experience.
• Implement operational strategies to ensure quality and productivity in all areas of the department including Banquets.
• Ensure that the facility is maintained, clean, safe, and organized.
• Assist in inventory management and cost control activities while maintaining high quality.

PHYSICAL AND MENTAL DEMANDS

• Must be able to multitask, handle high volume and work well in a team environment.

• Must be able to lift upwards of 50 lbs. to waist height.
• Frequent bending turning, kneeling, and stooping.
• Exposure to hot and cold temperatures.
• Must be able to stand for extended periods.
• Repetitive motion required including computer entry.
• Must be able to operate a golf cart in a safe manner.

Other Requirements: 

• Must be able to work nights, weekends and holidays as needed.