Mpccpb
Job Details
Level:
Management
Job Location:
MPCC - Pebble Beach, CA 93953
Position Type:
Full Time
Salary Range:
$90,000.00 - $110,000.00 Salary
Job Shift:
Any
Job Category:
Restaurant - Food Service
SUMMARY The Dining Room Manager is responsible for managing daily operations of the Clubhouse Dining Room.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Complete daily inspection of facilities to ensure safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Report deficiencies to facilities department when necessary.
Manage the Clubhouse reservation system including opening and closing reservation thresholds and handling of special requests.
Optimize the daily floor plan to best facilitate service and accommodation of requests.
Lead the pre-service daily line-up, following established procedures and engaging the audience.
Greet Members and guests in all areas of the Club.
Remain highly visible during all meal periods and Club events.
Assist with hiring process of subordinates as requested.
Establish high standards of service and daily train, coach, and hold staff accountable to these standards.
Conduct ongoing training of service standards and education of food, wine, and beverage.
Establish effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Ensure Member and guest expectations are consistently exceeded.
Address Member and guest comments and complaints professionally and proactively communicating feedback to management as appropriate.
Ensure that all laws and responsibilities regarding the serving of alcohol are met. Always maintain a current alcohol awareness training program.
Audit POS system for menu item accuracy and improvement of server POS experience.
Facilitate menu printing, new menu roll-out information and POS menu card accuracy.
Participate in beverage inventory for Clubhouse and storage areas.
Be actively involved in the promotional club activities. Promote, participate, and manage Club event activities as assigned.
Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely. Act as safety liaison for department.
Report to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior.
NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist with interviewing and selection of new staff.
Act as Manager on Duty and follow established MOD guidelines.
Promote, participate, and manage Club event activities as assigned.
Assist with the budgeting process.
Monitor purchasing procedures.
Work with the other managers in developing and maintaining an interesting and appealing selection of wines by the glass and the bottle.
Perform other duties and jobs as assigned.
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.
Qualifications KNOWLEDGE, SKILLS & ABILITIES
Knowledge of general food service industry standards and continual interest in staying up to date with food, wine, and fine dining trends.
General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment and point of sale system.
Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law.
Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines.
Ability to perform tasks with attention to detail and accuracy.
Ability to be flexible, adaptable and customer service oriented.
Ability to calculate figures and amounts such as discounts, proportions, and percentages.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to work independently in the accomplishment of a wide variety of duties.
Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds.
Ability to read and interpret documents such as safety rules, menus, operating and maintenance instructions, and procedure manuals.
Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers.
Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.
Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.
EDUCATION AND/OR EXPERIENCE
Three years restaurant management experience in high-volume club, hotel, or resort and proficiency in managing fine dining.
High School Diploma required, Bachelor’s Degree in hospitality management preferred.
Knowledge of Northstar system preferred.
CERTIFICATES & LICENSES
Must provide valid document(s) to work in the US.
Valid Driver License with acceptable motor vehicle record required.
Possess Food Handler Certificate or can obtain within 30 days of start date.
Possess RBS certification required or must obtain within 30 days of start date.
Level One Sommelier preferred.
WORK ENVIRONMENT While performing duties of this job, the employee will be working within a well to dimly lit workspace and may be exposed to outside weather at times. Exposure to warm cooking environment, colder refrigerator, freezer, as well as slippery floors. The noise level in the work environment is usually moderate.
PHYSICAL DEMANDS While performing the duties of this job, the employee must be able to:
Occasionally move tables, chairs, boxes, and equipment weighing up to 50 pounds throughout the Club.
Must be able to remain in a stationary position up 25% of the time.
Must be able to regularly move about both the inside and the outside of the Club.
Constantly operate a computer and other office productivity machinery, such as copy machine, fax machine, Point of Sale system, and computer printer.
Must be able to read and type standard correspondence on a computer.
Frequently be able to communicate and exchange accurate information with Members, guests and staff regarding services and event.
ACKNOWLEDGEMENT This job description in not intended to be all-inclusive. Employee’s may be asked to perform other related duties as directed to meet the ongoing needs of the Club. The Club reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.
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Management
Job Location:
MPCC - Pebble Beach, CA 93953
Position Type:
Full Time
Salary Range:
$90,000.00 - $110,000.00 Salary
Job Shift:
Any
Job Category:
Restaurant - Food Service
SUMMARY The Dining Room Manager is responsible for managing daily operations of the Clubhouse Dining Room.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Complete daily inspection of facilities to ensure safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Report deficiencies to facilities department when necessary.
Manage the Clubhouse reservation system including opening and closing reservation thresholds and handling of special requests.
Optimize the daily floor plan to best facilitate service and accommodation of requests.
Lead the pre-service daily line-up, following established procedures and engaging the audience.
Greet Members and guests in all areas of the Club.
Remain highly visible during all meal periods and Club events.
Assist with hiring process of subordinates as requested.
Establish high standards of service and daily train, coach, and hold staff accountable to these standards.
Conduct ongoing training of service standards and education of food, wine, and beverage.
Establish effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Ensure Member and guest expectations are consistently exceeded.
Address Member and guest comments and complaints professionally and proactively communicating feedback to management as appropriate.
Ensure that all laws and responsibilities regarding the serving of alcohol are met. Always maintain a current alcohol awareness training program.
Audit POS system for menu item accuracy and improvement of server POS experience.
Facilitate menu printing, new menu roll-out information and POS menu card accuracy.
Participate in beverage inventory for Clubhouse and storage areas.
Be actively involved in the promotional club activities. Promote, participate, and manage Club event activities as assigned.
Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely. Act as safety liaison for department.
Report to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior.
NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist with interviewing and selection of new staff.
Act as Manager on Duty and follow established MOD guidelines.
Promote, participate, and manage Club event activities as assigned.
Assist with the budgeting process.
Monitor purchasing procedures.
Work with the other managers in developing and maintaining an interesting and appealing selection of wines by the glass and the bottle.
Perform other duties and jobs as assigned.
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.
Qualifications KNOWLEDGE, SKILLS & ABILITIES
Knowledge of general food service industry standards and continual interest in staying up to date with food, wine, and fine dining trends.
General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment and point of sale system.
Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law.
Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines.
Ability to perform tasks with attention to detail and accuracy.
Ability to be flexible, adaptable and customer service oriented.
Ability to calculate figures and amounts such as discounts, proportions, and percentages.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to work independently in the accomplishment of a wide variety of duties.
Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds.
Ability to read and interpret documents such as safety rules, menus, operating and maintenance instructions, and procedure manuals.
Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers.
Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.
Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.
EDUCATION AND/OR EXPERIENCE
Three years restaurant management experience in high-volume club, hotel, or resort and proficiency in managing fine dining.
High School Diploma required, Bachelor’s Degree in hospitality management preferred.
Knowledge of Northstar system preferred.
CERTIFICATES & LICENSES
Must provide valid document(s) to work in the US.
Valid Driver License with acceptable motor vehicle record required.
Possess Food Handler Certificate or can obtain within 30 days of start date.
Possess RBS certification required or must obtain within 30 days of start date.
Level One Sommelier preferred.
WORK ENVIRONMENT While performing duties of this job, the employee will be working within a well to dimly lit workspace and may be exposed to outside weather at times. Exposure to warm cooking environment, colder refrigerator, freezer, as well as slippery floors. The noise level in the work environment is usually moderate.
PHYSICAL DEMANDS While performing the duties of this job, the employee must be able to:
Occasionally move tables, chairs, boxes, and equipment weighing up to 50 pounds throughout the Club.
Must be able to remain in a stationary position up 25% of the time.
Must be able to regularly move about both the inside and the outside of the Club.
Constantly operate a computer and other office productivity machinery, such as copy machine, fax machine, Point of Sale system, and computer printer.
Must be able to read and type standard correspondence on a computer.
Frequently be able to communicate and exchange accurate information with Members, guests and staff regarding services and event.
ACKNOWLEDGEMENT This job description in not intended to be all-inclusive. Employee’s may be asked to perform other related duties as directed to meet the ongoing needs of the Club. The Club reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.
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