Food and Beverage Manager

JOB TITLE

Food and Beverage Manager

DEPARTMENT

Food and Beverage

REPORTS TO

Director of Food and Beverage STATUS:

Salary•

Exempt About Rolling Hills Country Club:

Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of Palos Verdes Peninsula with expansive skyline views of the Los Angeles Basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2017 brought a new vision of excellence. A brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd. The luxurious 70,000 sq. ft. clubhouse designed by one of the most celebrated clubhouse architects in the West, Robert Altevers. Club amenities include, championship golf course, 400 yard double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, golf academy including state-of-the-art technology including Trackman, Boditrak, and SAM Putt Lab, tennis courts, athletic facility, aquatic center, kids club, elegant spa, fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and world class service distinguishing Rolling Hills Country Club as the preeminent leader in the private club experience. Job Summary The Food & Beverage Manager reports to the Food and Beverage Director and has direct oversight over all aspects of the foodservice at all outlets and banquet operations. The Food and Beverage Manager works alongside the Executive Chef and Director of Catering and Events, as well as the full management team to achieve the quality, safety, programming, and training standards of the Club. This position will be responsible for supervision, training, and for all front-of-house food and beverage staff. Additionally, they will have direct oversight of staffing levels, inventories, scheduling, and motivation. This person will be instrumental in establishing and then training to the highest standard for quality of service. Essential Duties and Responsibilities Manages food and beverage outlets in the new Clubhouse including those currently named as Dining Room 1 and 2, the mixed grill downstairs, the pool snack bar, 12th tee snack bar, and the golf snack areas. • Responsible for ensuring the highest level of member and guest satisfaction is achieved through their own visible, accessible and interactive leadership. Work with the Sommelier to oversee the wine program including developing a well-balanced, appropriate wine list relevant to our Membership. Create and promote wine events to best engage members and promote wines offered through the club. Make educated adjustments to inventory to ensure we are best servicing the membership and maximizing revenue. Qualified candidates should work well in stressful, high-pressure situations and be effective in anticipating and resolving problems. Qualified candidates should work collaboratively and efficiently and maintain a positive attitude throughout all situations. Assist in the hiring, development, and training of a high-performance food and beverage team. Oversees all assigning, scheduling, evaluating, supervising performance, and carrying out disciplinary action as needed, in accordance with RHCC policies and applicable laws. Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef, Clubhouse Manager, and all other related Managers. Responsible for managing and forecasting revenues and cost controls. Controls costs of all food and beverage outlets by overseeing all purchasing of beverages, bar supplies, restaurant supplies, and small equipment; estimating product and personnel levels; utilizing labor scheduling tools to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies, and maintenance; generating monthly inventory reports, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget. Ensures successful operation of food and beverage services, special events, and banquets through regular communication, including but not limited to daily line-up staff meetings, weekly management team meetings, BEO meetings, etc. Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events. Maintains member and guest satisfaction and employee productivity by handling customer inquiries, concerns, or comments and providing solutions; acquiring feedback to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business. Inspect all outlets daily to ensure cleaning and set up standards are maintained. Adheres to all safety, sanitation, food preparation, food storage, and alcohol beverage control policies.

Qualifications:

Skills :

Basic Skills Active Learning Active Listening Critical Thinking Learning Strategies Mathematics Monitoring Reading Comprehension Speaking Writing Social Skills :

Coordination Instructing Negotiation Persuasion Service Orientation Social Perceptiveness Complex Problem Solving Skills :

Complex Problem Solving Technical Skills :

Operation Monitoring Operations Analysis Quality Control Analysis Systems Skills :

Judgment and Decision Making Systems Analysis Systems Evaluation Resource Management Skills :

Management of Financial Resources Management of Material Resources Management of Personnel Resources Time Management Knowledge Required:

Customer and Personal Service Education and Training English Language Food Production Sales and Marketing Physical Requirements:

Requires ability to bend, stoop, lift, balance and carry items up to 50lbs. Ability to assist in moving furniture when necessary. Ability to stand for prolonged periods of time. Ability to operate and handle a computer, wine opener, and other banquet equipment. Ability to move about freely on a multi-floor building Accepted by: __________________

Date:

___________________________ Food and Beverage Manager 3.6 3.6 out of 5 stars 1 Chandler Ranch Road, Rolling Hills Estates, CA 90274 $71,000•$75,000 a year

ROLLING HILLS COUNTRY CLUB 77

reviews $71,000•$75,000 a year

JOB TITLE

Food and Beverage Manager

DEPARTMENT

Food and Beverage

REPORTS TO

Director of Food and Beverage STATUS:

Salary•

Exempt About Rolling Hills Country Club:

Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of Palos Verdes Peninsula with expansive skyline views of the Los Angeles Basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2017 brought a new vision of excellence. A brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd. The luxurious 70,000 sq. ft. clubhouse designed by one of the most celebrated clubhouse architects in the West, Robert Altevers. Club amenities include, championship golf course, 400 yard double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, golf academy including state-of-the-art technology including Trackman, Boditrak, and SAM Putt Lab, tennis courts, athletic facility, aquatic center, kids club, elegant spa, fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and world class service distinguishing Rolling Hills Country Club as the preeminent leader in the private club experience. Job Summary The Food & Beverage Manager reports to the Food and Beverage Director and has direct oversight over all aspects of the foodservice at all outlets and banquet operations. The Food and Beverage Manager works alongside the Executive Chef and Director of Catering and Events, as well as the full management team to achieve the quality, safety, programming, and training standards of the Club. This position will be responsible for supervision, training, and for all front-of-house food and beverage staff. Additionally, they will have direct oversight of staffing levels, inventories, scheduling, and motivation. This person will be instrumental in establishing and then training to the highest standard for quality of service. Essential Duties and Responsibilities Manages food and beverage outlets in the new Clubhouse including those currently named as Dining Room 1 and 2, the mixed grill downstairs, the pool snack bar, 12th tee snack bar, and the golf snack areas. • Responsible for ensuring the highest level of member and guest satisfaction is achieved through their own visible, accessible and interactive leadership. Work with the Sommelier to oversee the wine program including developing a well-balanced, appropriate wine list relevant to our Membership. Create and promote wine events to best engage members and promote wines offered through the club. Make educated adjustments to inventory to ensure we are best servicing the membership and maximizing revenue. Qualified candidates should work well in stressful, high-pressure situations and be effective in anticipating and resolving problems. Qualified candidates should work collaboratively and efficiently and maintain a positive attitude throughout all situations. Assist in the hiring, development, and training of a high-performance food and beverage team. Oversees all assigning, scheduling, evaluating, supervising performance, and carrying out disciplinary action as needed, in accordance with RHCC policies and applicable laws. Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef, Clubhouse Manager, and all other related Managers. Responsible for managing and forecasting revenues and cost controls. Controls costs of all food and beverage outlets by overseeing all purchasing of beverages, bar supplies, restaurant supplies, and small equipment; estimating product and personnel levels; utilizing labor scheduling tools to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies, and maintenance; generating monthly inventory reports, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget. Ensures successful operation of food and beverage services, special events, and banquets through regular communication, including but not limited to daily line-up staff meetings, weekly management team meetings, BEO meetings, etc. Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events. Maintains member and guest satisfaction and employee productivity by handling customer inquiries, concerns, or comments and providing solutions; acquiring feedback to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business. Inspect all outlets daily to ensure cleaning and set up standards are maintained. Adheres to all safety, sanitation, food preparation, food storage, and alcohol beverage control policies.

Qualifications:

Skills :

Basic Skills Active Learning Active Listening Critical Thinking Learning Strategies Mathematics Monitoring Reading Comprehension Speaking Writing Social Skills :

Coordination Instructing Negotiation Persuasion Service Orientation Social Perceptiveness Complex Problem Solving Skills :

Complex Problem Solving Technical Skills :

Operation Monitoring Operations Analysis Quality Control Analysis Systems Skills :

Judgment and Decision Making Systems Analysis Systems Evaluation Resource Management Skills :

Management of Financial Resources Management of Material Resources Management of Personnel Resources Time Management Knowledge Required:

Customer and Personal Service Education and Training English Language Food Production Sales and Marketing Physical Requirements:

Requires ability to bend, stoop, lift, balance and carry items up to 50lbs. Ability to assist in moving furniture when necessary. Ability to stand for prolonged periods of time. Ability to operate and handle a computer, wine opener, and other banquet equipment. Ability to move about freely on a multi-floor building Accepted by: __________________

Date:

___________________________