SUMMARY

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. The F&B manager is responsible for ensuring a dynamic and unique guest experience and is dedicated to engaging the guest, monitoring the flow of service, ensuring adherence to service standards and being a visible presence on the floor. The person in this role will actively support the overall goals of the property. This is an exempt Position.

ESSENTIAL FUNCTIONS

1. Anticipate guests’ needs, respond promptly and acknowledges all guests.
2. Ensure that outlets operate efficiently and effectively within Rancho Valencia’s fiscal and operational guidelines.
3. Ensure adherence to all local, state, and federal laws and regulations.
4. Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.
5. Ensure all safety and security procedures are followed to ensure health and safety of employees and guests.
6. Responsible for the physical/aesthetic maintenance of the outlet
7. Maintain a working knowledge of all food recipes, products and production procedures.
8. Responsible for large party reservations including menu selection and special requests.
9. Ensure established standards of food safety and sanitation are maintained.
10. Respond to guest comments and criticism in a constructive and positive manner.
11. Ensure a safe and secure work and dining environment for associates and guests.
12. Conduct monthly departmental meetings.
13. Works a varied scheduled including mornings, nights, weekends and holidays.
14. Ensure associates receive timely and meaningful performance reviews following Human Resources Department guidelines.
15. Follows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required.
16. Ensure that personnel and payroll documentation and processing are submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines.
17. Orient all new hires utilizing company handbooks and support materials.
18. Leads training and recognition for employees at all levels and maintains a team-oriented environment.
19. Provides necessary materials for employees to properly administer company tip distribution and tip earning programs. Takes immediate corrective action if discrepancies occur.
20. Trains staff and enforces adherence relating to cash handling and payment handling policies
21. Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit.
22. Responsible to meet or exceed budgeted sales and profit goals.
23. Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness.
24. Responsible for outlet P&L performance.
25. Monitor and maintain cleanliness, sanitation and organization of all service areas in accordance with departmental procedures.
26. Be familiar with hotel services/features and local attractions/activities to respond to guests inquiries accurately.
27. Actively participates in Resort safety program, abides by all injury reporting and safety behavior requirements and leads safety training within the department.
28. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
29. Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

• Must be a minimum of 21 years of age.
• 1- 3 years current experience managing luxury resort or fine dining restaurant operation
• Able to work a variable schedule including nights, weekends and all major holidays.
• Valid San Diego County Food Handlers Card and TIPS certification.
• Ability to communicate in English with vendors, guests and staff, to their understanding.

Desirable

• Hospitality Degree Graduate.
• Progressive front-of-house hourly and management experience.
• Certification of previous training in liquor, wine and food service.
• Level one sommelier  
• Experience in 5 star hotel or resort environment.
• Certification in CPR.
• Certified to train staff to obtain Food Handlers card, ServSAFE or TIPS certificate.

SKILLS

Required

• Ability to anticipate and understand guests’ needs.
• Must be willing to be practically involved and lead by example.
• Ability to move quickly and safely through workspace.
• Ability to focus attention on service details.
• Ability to follow directions thoroughly.
• Ability to work cohesively with co-workers as part of a team.
• Excellent verbal and written communication.
• Excellent computer skills with full command of Microsoft Outlook, Word, Excel and OpenTable reservation software.
• Strong knowledge of food and its preparations, trends and history.
• Strong knowledge of wine, liquor, beer and bartending.

Desirable

• Strong knowledge of styles of service such as ala carte, buffet, casual dining, fine dining, quick service.
• Accurate cash handling/credit card (PCI/security) and billing knowledge.
• Knowledge of pertinent health regulations and liquor laws.
• Strong customer service skills.
• Good hand/eye/foot coordination required.

TRAVEL REQUIREMENTS

• Infrequent local travel.

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Frequent need to stand for long periods of time.
• Lifting/carrying up to 25 lbs. frequently and 50 lbs. occasionally.
• Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

** This is an EXEMPT Position **