THE LA JOLLA BEACHTENNIS CLUB IS CURRENTLY SEEKING A HIGHLY SKILLED RESTAURANT MANAGER TO JOIN OUR TEAM AT OUR BEAUTIFUL OCEANFRONT PROPERTY!

Be a part of the diverse team at La Jolla BeachTennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla BeachTennis Club, Inc. offers excellent benefits and a great work environment for our employees.

SUMMARY

Coordinates food service activities of establishment by performing the following duties personally or through subordinate supervisors. Promotes and follows LJBTC, Inc.’s Signature Service standards and requirements ensuring a lasting impression of exemplary service resulting in supremely satisfied and loyal members and guests.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

Fifth year college or university program certificate; or three to five years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information in English and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

OTHER SKILLS AND ABILITIES

Ability to use a networked PC effectively with a working knowledge of word-processing software (WordPerfect or Word) and spreadsheets (Lotus 123 or Excel).

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Estimates food and beverage costs and requisitions or purchases supplies necessary to the “Front of the House” operations.
• Confers with Sous Chef, management and other service personnel to maximize menu options and related activities such as dining room, bar, and banquet operations.
• Inspects food and food preparation to maintain quality standards and sanitation regulations. Delegates responsibility with followup to maintain the highest standards of cleanliness.
• Investigates and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Maintains inventories of uniforms, service items and forms.
• Prepares daily, weekly, monthly reports.
• Assures all staff is properly trained on responsible alcohol service and adheres to restaurant alcohol service policy.
• Responsible for establishing and overseeing standards of customer/member service.
• Acts as an integral part of the FB team at LJB&TC, Inc. by providing assistance to other managers and staff member when needed.
• Assures that floor is properly staffed and maintained.
• Assigns work to employees and monitors performance to ensure that quality service standards are maintained.
• Fills in as needed by business demand on the dining floor and in the bar.
• Evaluates and appraises performance of subordinate employees. Regularly provides employees with positive and for negative feedback regarding performance. Promptly conducts formal periodically scheduled appraisals (i.e. 90 day and annual reviews).
• Assists FoodBeverage Director with design of beverage program and training.
• Supervises summer food program in Beach Hut.
• Based on performance, appropriately rewards, coaches, counsels, and disciplines employees. Adheres to applicable company policies and procedures and applicable federal and state laws.
• Properly documents performance related issues (i.e. Guest comments, verbal or written warnings, awards and achievements).
• Plans and organizes daily work activities for employees and helps set weekly and/or monthly goals for the Restaurant.
• Manager needs to have clear understanding of every position and be able to perform it at any time.
• Understand and has a full knowledge of the Micros System.Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES

Manages subordinate supervisors who supervise employees in the restaurant. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.