Assistant Director of Food And Beverage
The California Club, Los Angeles, California, United States, 90079
Oversee all Food & Beverage operations, including dining rooms, bars, and private events. Supervises Captains, Servers, Bussers, and Bartenders to ensure exceptional service, operational excellence, cost control, and Member satisfaction.
Key Responsibilities
Develops a comprehensive understanding of all Club operations, services, events, membership, history, and brand.
Serves as Manager-on-Duty in the absence of the General Manager and Assistant General Manager.
Ensures outstanding Member and Guest satisfaction by resolving issues promptly and reinforcing a culture of service excellence.
Maintains effective communication and collaboration across all departments.
Remains highly visible on the floor during service periods; engages professionally with Members and Guests.
Service & Dining Operations
Supervises service staff to ensure consistent, high-quality service and food presentation; assists as needed.
Oversees daily à la carte and private event checks; coordinates with Accounting and Reservations.
Leads hiring, training, scheduling, coaching, counseling, and discipline in compliance with Club policies and the Collective Bargaining Agreement.
Conducts pre-shift and departmental meetings to communicate BEOs, menu changes, and Club updates.
Oversees large functions and performs Captain duties when required.
Conducts regular operational rounds of dining rooms, kitchens, bars, and staff areas to ensure quality, consistency, and compliance.
Builds strong working relationships with Kitchen leadership regarding menus, timing, specials, and events.
Manages labor scheduling, payroll approvals, time edits, equipment use, and inventory control.
Reviews operational costs, prepares forecasts, and implements cost-saving initiatives.
Bar Operations
Supervises Bartenders to ensure consistent beverage quality and service standards.
Develops standardized drink recipes, bar menus, and special events.
Oversees cleanliness and compliance with Los Angeles County Health Department regulations.
Participates in quarterly bar inventories and cost controls.
Compliance & Standards
Ensures full compliance with the Collective Bargaining Agreement and all federal, state, and local employment, labor, wage & hour, safety, and health regulations.
Maintains regular attendance and flexible scheduling to meet business needs.
Adheres to all Club rules, safety procedures, and training requirements.
Knowledge, Skills & Abilities
Extensive experience in Food & Beverage operations within hotel, restaurant, or private club environments.
Strong expertise in service delivery, banquet operations, and beverage management.
Advanced computer proficiency, including POS and accounting systems.
Strong verbal and written communication skills; solid mathematical aptitude.
Ability to read, write, and communicate effectively in the primary workplace language.
Knowledge of employment and labor laws (Title VII, ADA, FLSA, OSHA, FMLA, NLRA).
Knowledge of The California Club preferred.
Qualifications Education:
High school diploma or equivalent required; Bachelor’s degree preferred
Experience:
4–6 years of managerial experience in a high-volume, multi-outlet Food & Beverage operation; experience managing large banquets/events; union experience preferred
Certifications:
TIPS (preferred); ServSafe Supervisor
Grooming:
Professional appearance required per Club standards
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Key Responsibilities
Develops a comprehensive understanding of all Club operations, services, events, membership, history, and brand.
Serves as Manager-on-Duty in the absence of the General Manager and Assistant General Manager.
Ensures outstanding Member and Guest satisfaction by resolving issues promptly and reinforcing a culture of service excellence.
Maintains effective communication and collaboration across all departments.
Remains highly visible on the floor during service periods; engages professionally with Members and Guests.
Service & Dining Operations
Supervises service staff to ensure consistent, high-quality service and food presentation; assists as needed.
Oversees daily à la carte and private event checks; coordinates with Accounting and Reservations.
Leads hiring, training, scheduling, coaching, counseling, and discipline in compliance with Club policies and the Collective Bargaining Agreement.
Conducts pre-shift and departmental meetings to communicate BEOs, menu changes, and Club updates.
Oversees large functions and performs Captain duties when required.
Conducts regular operational rounds of dining rooms, kitchens, bars, and staff areas to ensure quality, consistency, and compliance.
Builds strong working relationships with Kitchen leadership regarding menus, timing, specials, and events.
Manages labor scheduling, payroll approvals, time edits, equipment use, and inventory control.
Reviews operational costs, prepares forecasts, and implements cost-saving initiatives.
Bar Operations
Supervises Bartenders to ensure consistent beverage quality and service standards.
Develops standardized drink recipes, bar menus, and special events.
Oversees cleanliness and compliance with Los Angeles County Health Department regulations.
Participates in quarterly bar inventories and cost controls.
Compliance & Standards
Ensures full compliance with the Collective Bargaining Agreement and all federal, state, and local employment, labor, wage & hour, safety, and health regulations.
Maintains regular attendance and flexible scheduling to meet business needs.
Adheres to all Club rules, safety procedures, and training requirements.
Knowledge, Skills & Abilities
Extensive experience in Food & Beverage operations within hotel, restaurant, or private club environments.
Strong expertise in service delivery, banquet operations, and beverage management.
Advanced computer proficiency, including POS and accounting systems.
Strong verbal and written communication skills; solid mathematical aptitude.
Ability to read, write, and communicate effectively in the primary workplace language.
Knowledge of employment and labor laws (Title VII, ADA, FLSA, OSHA, FMLA, NLRA).
Knowledge of The California Club preferred.
Qualifications Education:
High school diploma or equivalent required; Bachelor’s degree preferred
Experience:
4–6 years of managerial experience in a high-volume, multi-outlet Food & Beverage operation; experience managing large banquets/events; union experience preferred
Certifications:
TIPS (preferred); ServSafe Supervisor
Grooming:
Professional appearance required per Club standards
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