Assistant General Manager

Pasadera Country Club•Monterey, CA

20d

About The Position

A private country club is seeking an Assistant General Manager to provide strategic planning and day-to-day leadership of clubhouse operations, with a strong focus on food and beverage. The role directs and organizes clubhouse departments to maintain high standards of quality and service, maximize member satisfaction and profits, achieve revenue goals, and exceed member and guest expectations. This is a hands-on leadership position working directly with staff across banquets, à la carte dining, and member events; it is not an office role. The Assistant General Manager is a key member of Club Leadership and participates in Manager on Duty coverage, which requires ongoing monitoring of the club and troubleshooting problems. The position requires 3–10 years of relevant experience, including at least five years as a manager or director in a high-volume upscale food and beverage operation. A BA/BS in a related field and/or a combination of experience and education is required, with at least seven years of equivalent experience. Country club experience is preferred.

Requirements

3–10 years of relevant experience.
At least five years of experience as a manager or director in a high-volume upscale food and beverage operation.
A BA/BS in a related field and/or a combination of experience and education, with at least seven years of equivalent experience.

Nice To Haves

Prior country club experience.

Responsibilities

Plan and direct food and beverage administration and planning to meet the operation’s daily needs.
Clearly define, assign, and delegate responsibility and authority across food and beverage sub-departments, including restaurants, banquets, kitchens, and stewarding.
Develop, implement, and monitor operating schedules for restaurants and bars.
Plan and execute large-volume banquet functions and member events.
Plan member event and dining programs to increase revenue and ensure guest satisfaction.
Collaborate with the chef and restaurant managers to create attractive menus.
Implement effective controls for food, beverage, and labor costs across departments.
Regularly review and evaluate member and guest satisfaction with restaurants and banquet service.
Develop operating tools with sub-department heads, such as budgets, forecasts, purchase specifications, recipes, portion specifications, menu abstracts, food production controls, and job descriptions.
Work with the Maintenance Director to ensure the clubhouse is well maintained.
Evaluate food and beverage colleagues’ performance and encourage their improvement.
Plan and administer departmental training and development to build employee skills and support qualified employees’ career advancement.
Assist the General Manager with budgeting and forecasting.
Assist the Catering Director in driving sales.
Perform general tasks needed to adhere to health standards.
Participate in Manager on Duty coverage, continuously monitoring the club and troubleshooting problems.
Submit reports and departmental documents to the corporate team.
Track purchases, labor costs, and revenue daily.
Work directly with staff to execute banquets, à la carte dining, and member events.