Employment Status:

Full Time Pay Range:

$100,000 - $105,000 Annually Dept.: Trilogy at La Quinta Trilogy® at La Quinta Spectacular mountain views allowing active days and quiet evenings. The community combines active adult lifestyle choices including golf, fitness center, pools, on-site spa and Café Solaz along with two club houses.

Where:

Located on the southern edge of La Quinta, California.

Pay:

$100,000-$105,000 annual

Benefits:

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment. Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year. Full-Time team members are eligible for 7 paid holidays annually. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW

The Restaurant General Manager is responsible and accountable for proactive leadership, direction, and support of the operation of all Club Food & Beverage (F&B) Outlets, including the F&B staff. This position coordinates with, and reports to the Club Manager.

KEY RESPONSIBILITIES

Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals. Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations. Establish goals and processes for measuring sales, revenue, new projects, and business development. Coordinate with Club General Manager, F&B Managers to create and execute budgets on a daily, monthly, and annual basis. Initiate planning meetings with staff and managers to discuss current concerns and expectations, as well as future restaurant functions and implementation. Oversee the implementation of procedures for the F&B department. Hire, train, and supervise restaurant staff in alignment with BSRG values, policies, and procedures; create weekly schedules; coach and encourage team members to be successful. Recognize and celebrate team member's success and maintain a sense of humor. Perform activities of the team members as needed. Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members. Responsible for cost of goods, labor, and general expenses of F&B operations. Create operational reports, as requested. Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested. Other duties and responsibilities may be assigned.

PERSONAL ATTRIBUTES

Must be highly customer oriented and responsive with high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit Safety & Wellbeing

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS

High School diploma or equivalent preferred. Four to ten years' related experience and/or training; or equivalent combination of education and experience required. Two to three years' experience supervising a team of managers, or another supervisory role required. Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures). Computer literate with working knowledge of Microsoft Office, including Excel. Knowledge of restaurant database software a plus. Knowledgeable about county regulations. Ability to understand and implement BSRG dining standards. Knowledgeable about financial forecasting and budgetary analysis with ability to create and maintain effective financial accountability to the company and ownership. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to understand the standardized recipe format. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or team members. Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects. Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills. Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness. Must demonstrate initiative and make independent decisions, based on sound judgment. Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected. This position requires a flexible schedule to include evenings and weekends, and may require minimal travel. Valid driver's license is required.

WORK ENVIRONMENT

This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. While in the kitchen, the employee may be exposed to heat, steam, or fire. An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

PHYSICAL DEMANDS

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER

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