Assistant F and B Manager

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.

• 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.

• →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.

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