Job Details
Job Location
The Los Angeles Country Club - Los Angeles, CA
Salary Range
$150,000.00 - $175,000.00 Salary
Description
Position Summary
As a member of the Clubhouse team, the Clubhouse Manager has the responsibility for the overall management of the day to day food service operations while working cooperatively with other departments. The Clubhouse Manager is responsible for all food and beverage service departments; including planning, implementing and maintaining a budget; hiring staff; scheduling; training; direct supervision of food and beverage manager, dining room supervisors, and front of the house operations on a day to day basis. Ensure the club's service standards are being delivered by the food and beverage service team, and that member satisfaction is achieved. Create and apply relevant marketing principles to assure that the wants and needs of the club's members and guests are consistently exceeded.
The Position Supervises:
Food and Beverage Manager
Food and Beverage Supervisors
Beverage Staff
Food Service Staff
Snack Bar Staff
Men's Locker Room Supervisor
Qualifications
Position Responsibilities

• Interview, select, set standards, train, supervise, counsel, praise and/or discipline staff for the outstanding performance or efficient operations and performance of the dining rooms, bars, tournaments, events and/or banquets. Responsible for the development and implementation of training plans to ensure high quality presentation and level of service within the department. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as special events and menu changes Schedule and direct staff in their work assignments while managing various dining rooms and special events.
• Review all written Banquet Event Orders and Tournament Write-Ups to determine appropriate staffing levels, room/station assignments, floor plans and service plans as they relate to banquets, golf tournaments and room set-ups. Work with the Director of Catering and Tournament Coordinator to make adjustments according to the above items. Along with the Director of Catering, communicate information to the Executive Chef, kitchen and other supportive departments prior to, during and after events

• Responsible for the club's beverage operation/programming including maintenance of the wine, beverage lists and inventories. Directly oversee all bar and all beverage programing. Support member requests for wine in the dining rooms or at their private events at the club. Also, set and administer the clubs' policies as it relates to beverage service and control
• Will be the staff representative for the Wine Committee & Food Committee. Works together with the Chairman of both committees to plan Wine Dinners and events for all members to enjoy
• Interact positively with members promoting events and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Maintain communications with all departments to ensure needs are met. Research and resolve member billing questions
• Develop an operating budget for each of the departments, after approval monitor and take corrective action as necessary to help assure that the budget is maintained. Develop and implement departmental standards with supervisory team to ensure that the LACC service department is held in high standards making them representatives of one of the finest Clubs in the country. Delegates training responsibilities to ensure that all foodservice personnel receive adequate training and can perform at desired levels for all skills as defined by their job description. Ensures that departments have monthly safety and continued safety training such as ServSafe, CARE, and First Aid/CPR are given to appropriate Staff members

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the club.

• Provide direct service to members as needed, including, but not limited to, serving tables, bussing tables, seating guests and general cleaning duties
• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized
• Assist with processing and reconciling special event billing
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are in place and consistently met
• Participate in food, beverage, china, glassware, silverware, and linen inventories as necessary.
• Generate Banquet Event Orders as necessary
• Assist Executive Chef with staffing needs of snack bars during PTO or unforeseen circumstances
• Maintain good working relations with preferred vendors of the club and ensure adherence to policies and regulations

• Attend all department and club meetings as necessary
• Supervise support staff in hiring; provide ongoing training; establish and uphold policy and procedures and corrective action and appraisal of staff; write and participate in the annual performance reviews including making recommendations for annual and merit increases
• Ensure all legal requirements are constantly adhered to including wage and hour and federal and state and/or local laws pertaining to alcoholic beverages; and assistance as necessary
• Acts as team leader in emergency preparedness plan
• Acts as Manager on Duty when the General Manager and Director of Clubhouse Operations are off property

Qualification Standards
Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Excellent communications skills both written and oral
• Advanced wine knowledge relating to service and inventory management
• Skilled with MS Outlook and MS Office, including Word, Publisher and Excel
• Ability to supervise supervisory and management level staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary
• Ability to maintain on-going professional development and training programs for the entire food and beverage team
• Ability to engage with members as well as staff and be especially empathetic to the needs of both constituencies
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of food including its preparation and service
• Budgetary analysis capabilities required
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses
• Working knowledge of federal, state and local laws (Specifically California) governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA

• Develops in concert with our Director of Marketing and Communications interesting ways of promoting Club events and functions in the dining room, bar lounge and other outlets

Education
Bachelor's Degree Required (ideally Hospitality based).
Experience
Minimum of seven years of food and beverage management experience with at least five years of restaurant/club management required. At least 2-3 years management experience in a Private Country Club Environment preferred.