Assistant Director of Food & Beverage at Rancho Santa Fe Association

Rancho Santa Fe, California, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

125000.0

Posted On

17 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Front-of-House Management, Staff Scheduling, Labor Productivity, Onboarding, Coaching, Service Development, Inventory Management, Purchasing, POS Reconciliation, Wine Program Execution, Performance Evaluations, Financial Reporting, Sanitation Standards, Customer Service, Team Leadership, Operational Management

Industry

Non-profit Organization Management

Description

POSITION: Assistant Director of Food & Beverage REPORTS TO: Food and Beverage Director FLSA STATUS: Exempt POSITION SUMMARY: The Assistant Director of Food & Beverage reports directly to the Food & Beverage Director and is responsible for the day-to-day management of all front-of-house food and beverage operations. This position ensures exceptional service standards, develops team members, oversees daily operations, and supports the achievement of departmental financial and operational goals. REPORTING RELATIONSHIPS: Food & Beverage Director MAJOR DUTIES AND RESPONSIBILITIES: * Manage the daily operation of all food and beverage outlets. * Serve as Manager on Duty during assigned shifts. * Supervise front-of-house employees and managers. * Create staff schedules and manage labor productivity. * Lead onboarding, training, coaching, and service development. * SALARAYMaintain visible floor presence and ensure service standards. * Handle member concerns and escalate significant issues to the Director. * Coordinate daily operations with Culinary and Catering teams. * Monitor sanitation, safety, cleanliness, and facility appearance. * Conduct inventories and assist with purchasing and receiving. * Review payroll, POS reconciliation, reservations, and operational reports. * Support wine program execution and beverage education. * Perform other duties assigned by the Director of Food & Beverage. SUPERVISORY RESPONSABILITIES: Supervises assigned management and hourly employees, conducts coaching, performance evaluations, training, and corrective action consistent with Club policies. FINANCIAL RESPONSIBILITIES: * Monitor labor costs. * Protect Club assets through inventory and purchasing controls. * Review financial and operational reports. EDUCATION: High School with relevant progressive food & beverage experience, College degree in Hospitality field with progressive food & beverage experience, Culinary school with progressive food & beverage experience. SALARY RANGE: $115,000 - $125,000 PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The employee must occasionally lift or move up to 25 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. All offers are contingent upon a successful background check as well as a drug screening. We follow Federal guidelines related to drug screening results, prior to appointment of position. Rancho Santa Fe Association is an Equal Employment Opportunity (EEO) employer. We consider all qualified candidates regardless of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status, pregnancy, disability or any other protected class under federal, state or local law.

Responsibilities

Responsible for the day-to-day management of all front-of-house food and beverage operations to ensure exceptional service standards. This includes supervising staff, managing labor productivity, and coordinating with culinary and catering teams to meet financial goals.