Balboa Bay Club
Overview
Level: Management Job Location: Balboa Bay Club - Newport Beach, CA Position Type: Full Time Salary Range: $68640.00 - $72000.00 Salary/year Travel Percentage: None Job Shift: Any Job Category: Hospitality - Hotel Description
Position Summary: Assists in overseeing daily operations of the Food & Beverage (F&B) and culinary departments to ensure high levels of guest and employee satisfaction while maintaining financial performance. Supports departmental leadership in ensuring operational excellence, adherence to brand standards, and compliance with legal and safety requirements. Primary Responsibilities / Essential Functions
Assisting with Day-to-Day Operations Supports the ordering and inventory of F&B supplies, cleaning materials, and uniforms. Oversee daily F&B shift operations; ensures compliance with policies, standards, and procedures. Supports and supervises the monthly self-inspection program. Operates department equipment as needed and promptly reports malfunctions. Manages staffing levels to align with guest service demands, operational efficiency, and financial goals. Fosters a culture of trust, respect, and teamwork among employees. Develops and executes plans to prioritize and accomplish departmental objectives. Recognizes and learns from both successes and failures. Communicates operational issues clearly and follows up to ensure resolution. Coordinates and improves the cleaning programs for all F&B areas. Implements and supports the property's recovery and second-effort plans. Maintains visibility and approachability for both team members and guests. Demonstrates commitment to the brand’s service culture. Ensuring Exceptional Customer Service Delivers services that exceed guest expectations, enhancing satisfaction and loyalty. Acts as a role model in delivering outstanding service and professionalism. Monitors daily operations to ensure consistent service quality and adherence to brand standards. Take a proactive approach to resolving guest concerns and complaints. Promotes positive guest relations through a hands-on, visible presence. Reviews guest feedback and satisfaction scores with staff to identify improvement opportunities. Responds promptly to customer service issues and escalations. Additional Responsibilities Communicate effectively with supervisors and team members via phone, email, or in person. Gathers and analyzes data to support informed decision-making and problem-solving. Performs hourly functions when necessary to support operations. Demonstrates consistent professionalism and courtesy to colleagues and guests. Understands and interprets budgets, financial reports, and payroll progress reports. Proven aptitude to providing a refined dining experience within a variety of surroundings. Possess solid knowledge of restaurant management, luxury hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time-sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Completes required training as scheduled. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. You must be able to solve problems and remain calm and alert if dealing with difficult guests, during busy activity periods or in an emergency. Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. Must maintain a clean appearance and professional demeanor Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Make recommendations within budget or established guidelines. Recommend promotions or reclassifications within company policy Ensures that minors and intoxicated people are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior. May assist in developing the annual F&B budget for assigned area. Approves leave and time away from work within company policy. Other Responsibilities / Supportive Functions Respond promptly and professionally to guest inquiries, special requests, and VIP arrangements, ensuring attention to detail and personalization. Collaborate with management and security to address guest incidents, safety concerns, and unusual situations. Ensure compliance with alcohol service regulations, preventing service to minors and intoxicated guests, and addressing service-related challenges as needed. Foster a positive team culture that emphasizes collaboration, professional growth, and high-level guest service. Qualifications
Required Education and Experience
High school diploma or GED; minimum 3 years of experience in Food & Beverage, Culinary, or a related professional area. OR A minimum of three years of restaurant management experience, preferably in a high-volume restaurant with a Forbes or a AAA 4 or 5-diamond rating. Strong leadership, communication, and interpersonal skills, with the ability to inspire and develop a high-performing team aligned with Forbes standards. Proven ability to manage labor and costs effectively while delivering exceptional guest service. Commitment to guest-centric service with an emphasis on creating personalized, memorable experiences. Analytical and problem-solving skills to manage financial performance, operational challenges, and guest service issues. Ability to thrive in a fast-paced, high-volume environment, multitask, and maintain composure during busy periods. Familiarity with union environments (preferred but not required). Ability to read, analyze, and interpret business documents, and write professional reports and correspondence. Fluent in English (speaking, reading, writing); Spanish bilingual a plus. Minimum 21 years of age; valid Food Handler and RBS certifications required within 30 days of hire. Flexibility to work varied shifts, including weekends, holidays, and evenings, based on business needs. Commitment to Forbes Standards & Guest Satisfaction
As part of our leadership team, the Food & Beverage is expected to: Demonstrate, role model, and uphold Forbes standards in all guest interactions and service moments. Proactively train, coach, and empower teams to deliver personalized, intuitive, and anticipatory service. Audit and monitor daily service to ensure full compliance with Forbes standards, taking immediate corrective action when needed. Actively seek guest feedback, resolve issues promptly, and ensure that all guests depart with an exceptional and memorable experience. Partner with leadership and learning teams to drive continuous improvement in service quality and guest satisfaction metrics. Special Skills & Abilities / Mental And Physical Demands
Ability to stand and walk for extended periods in a high-energy environment. Frequent bending, reaching, carrying, and lifting up to 50 lbs. Strong verbal communication to clearly and professionally engage with guests and team members. Ability to function in dynamic settings, including crowded dining areas, outdoor patios, and banquet venues. Tolerance to heat, noise, and kitchen/dining aromas common to food and beverage operations.
#J-18808-Ljbffr
Level: Management Job Location: Balboa Bay Club - Newport Beach, CA Position Type: Full Time Salary Range: $68640.00 - $72000.00 Salary/year Travel Percentage: None Job Shift: Any Job Category: Hospitality - Hotel Description
Position Summary: Assists in overseeing daily operations of the Food & Beverage (F&B) and culinary departments to ensure high levels of guest and employee satisfaction while maintaining financial performance. Supports departmental leadership in ensuring operational excellence, adherence to brand standards, and compliance with legal and safety requirements. Primary Responsibilities / Essential Functions
Assisting with Day-to-Day Operations Supports the ordering and inventory of F&B supplies, cleaning materials, and uniforms. Oversee daily F&B shift operations; ensures compliance with policies, standards, and procedures. Supports and supervises the monthly self-inspection program. Operates department equipment as needed and promptly reports malfunctions. Manages staffing levels to align with guest service demands, operational efficiency, and financial goals. Fosters a culture of trust, respect, and teamwork among employees. Develops and executes plans to prioritize and accomplish departmental objectives. Recognizes and learns from both successes and failures. Communicates operational issues clearly and follows up to ensure resolution. Coordinates and improves the cleaning programs for all F&B areas. Implements and supports the property's recovery and second-effort plans. Maintains visibility and approachability for both team members and guests. Demonstrates commitment to the brand’s service culture. Ensuring Exceptional Customer Service Delivers services that exceed guest expectations, enhancing satisfaction and loyalty. Acts as a role model in delivering outstanding service and professionalism. Monitors daily operations to ensure consistent service quality and adherence to brand standards. Take a proactive approach to resolving guest concerns and complaints. Promotes positive guest relations through a hands-on, visible presence. Reviews guest feedback and satisfaction scores with staff to identify improvement opportunities. Responds promptly to customer service issues and escalations. Additional Responsibilities Communicate effectively with supervisors and team members via phone, email, or in person. Gathers and analyzes data to support informed decision-making and problem-solving. Performs hourly functions when necessary to support operations. Demonstrates consistent professionalism and courtesy to colleagues and guests. Understands and interprets budgets, financial reports, and payroll progress reports. Proven aptitude to providing a refined dining experience within a variety of surroundings. Possess solid knowledge of restaurant management, luxury hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time-sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. Completes required training as scheduled. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. You must be able to solve problems and remain calm and alert if dealing with difficult guests, during busy activity periods or in an emergency. Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus. Must be at least 21 years of age to serve alcoholic beverages. Must complete TIPS (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. Must maintain a clean appearance and professional demeanor Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Make recommendations within budget or established guidelines. Recommend promotions or reclassifications within company policy Ensures that minors and intoxicated people are not served alcoholic beverages. Notifies management of any problems resulting from guest complaints, intoxication or disruptive behavior. May assist in developing the annual F&B budget for assigned area. Approves leave and time away from work within company policy. Other Responsibilities / Supportive Functions Respond promptly and professionally to guest inquiries, special requests, and VIP arrangements, ensuring attention to detail and personalization. Collaborate with management and security to address guest incidents, safety concerns, and unusual situations. Ensure compliance with alcohol service regulations, preventing service to minors and intoxicated guests, and addressing service-related challenges as needed. Foster a positive team culture that emphasizes collaboration, professional growth, and high-level guest service. Qualifications
Required Education and Experience
High school diploma or GED; minimum 3 years of experience in Food & Beverage, Culinary, or a related professional area. OR A minimum of three years of restaurant management experience, preferably in a high-volume restaurant with a Forbes or a AAA 4 or 5-diamond rating. Strong leadership, communication, and interpersonal skills, with the ability to inspire and develop a high-performing team aligned with Forbes standards. Proven ability to manage labor and costs effectively while delivering exceptional guest service. Commitment to guest-centric service with an emphasis on creating personalized, memorable experiences. Analytical and problem-solving skills to manage financial performance, operational challenges, and guest service issues. Ability to thrive in a fast-paced, high-volume environment, multitask, and maintain composure during busy periods. Familiarity with union environments (preferred but not required). Ability to read, analyze, and interpret business documents, and write professional reports and correspondence. Fluent in English (speaking, reading, writing); Spanish bilingual a plus. Minimum 21 years of age; valid Food Handler and RBS certifications required within 30 days of hire. Flexibility to work varied shifts, including weekends, holidays, and evenings, based on business needs. Commitment to Forbes Standards & Guest Satisfaction
As part of our leadership team, the Food & Beverage is expected to: Demonstrate, role model, and uphold Forbes standards in all guest interactions and service moments. Proactively train, coach, and empower teams to deliver personalized, intuitive, and anticipatory service. Audit and monitor daily service to ensure full compliance with Forbes standards, taking immediate corrective action when needed. Actively seek guest feedback, resolve issues promptly, and ensure that all guests depart with an exceptional and memorable experience. Partner with leadership and learning teams to drive continuous improvement in service quality and guest satisfaction metrics. Special Skills & Abilities / Mental And Physical Demands
Ability to stand and walk for extended periods in a high-energy environment. Frequent bending, reaching, carrying, and lifting up to 50 lbs. Strong verbal communication to clearly and professionally engage with guests and team members. Ability to function in dynamic settings, including crowded dining areas, outdoor patios, and banquet venues. Tolerance to heat, noise, and kitchen/dining aromas common to food and beverage operations.
#J-18808-Ljbffr