Food and Beverage Manager

The San Ysidro Ranch, an ultra-luxury resort, is looking for an exceptional Restaurant Manager. The successful candidate will be responsible for the management of all aspects of the restaurants and bar functions in accordance with the Ranch standards. The Restaurant Manager will direct, implement, and maintain the Ranch service and management philosophy which serves as a guide to respective staff.

About San Ysidro Ranch:

San Ysidro Ranch is a Ty Warner Hotel Resort with forty-one individually decorated private cottages and suites that wind along San Ysidro's hillside creek and tree-lined paths. Some of the most breathtaking scenery in the West is contained on the 500 acres of the Ranch. The San Ysidro Ranch has two restaurants, Plow & Angel and The Stonehouse. The Stonehouse Restaurant is regarded as one of the most distinguished dining locations in California.

Responsibilities:

• Communicate concisely both verbally and in writing and compute basic mathematical calculations
• Enforce hotel’s standards, policies, and procedures with restaurant/bar staff.
• Direct and motivate performance of restaurant/bar management and staff and follow up with corrections where needed
• Ascertain restaurant/bar management and staff training needs and provide training
• Suggestively sell menu items, beverages, and wines
• Endure abundant physical movements in carrying out job duties
• Ensure security and confidentiality of guest and hotel information

• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization of deficiencies.
• Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget
• Meet with the Chef to review daily specials and discontinued items, update board throughout shift.
• Periodically check with the Front Desk to review updates on house count and arrivals
• Computer literate in Microsoft office, Fidelio Opera and POS systems
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled, document any late or absent employees
• Ensure coordination of appropriate meal and rest breaks for staff
• Conduct pre-shift meeting with staff and review all information pertinent to the day’s business
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Anticipate heavy business times and organize procedures to handle extended waiting lines
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry

Maintain complete knowledge of:

• All liquor brands, beers, and non-alcoholic selections available in restaurant, bar, and pool bar
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list
• Designated glassware and garnishes for drinks
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
• Daily menu specials and discontinued items
• Restaurant, bar and pool bar layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
• All F & B department policies and service procedures
• Employee Handbook
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving

QUALIFICATIONS

Essential:

• High school graduate
• Minimum 21 years of age to serve alcoholic beverages
• Three years’ experience as a Restaurant Manager/Supervisor, or equivalent
• Knowledge of various foodservice styles (i.e., French service, American service, Russian service, butler style service) and various drink recipes and beverage standards
• Familiarity with food and beverage cost controls
• Ability to satisfactory communicate in English with guests, management, and co-workers to their understanding
• Knowledge of California wines
• Food Handlers Certificate

Desirable:

• College degree, Hotel/Restaurant Management
• Ability to communicate in a second language
• Certification of previous training in liquor, wine, and food service
• Any previous culinary training
• Certification in alcohol awareness program (TIPS)
• Certification in CPR

Ability to stand in a stationary position for prolonged periods of time, ability to lift and/or move 50 pounds, to use hands and arms to mix ingredients and knead dough, to sit, hear, use and speak on telephone, and to use a computer.

Classification:

This position is classified EXEMPT from Federal and Overtime regulations: Administrative Exemption.

This job description in no way states of implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical Setting:

• Fine dining restaurant

Schedule:

• Day shift
• Evening shift
• Holidays
• Night shift
• Weekend availability

Supplemental Pay:

• Bonus pay
• Quarterly bonus

Education:

• Bachelor's (Preferred)

Shift availability:

• Night Shift (Preferred)
• Day Shift (Preferred)

Work Location: One location