Balboa Bay Resort
Assistant F&B Manager - Members Grill
Balboa Bay Resort, Newport Beach, California, us, 92659
Assistant F&B Manager – Members Grill
Join Balboa Bay Resort to oversee daily operations of the Food & Beverage and culinary departments, ensuring guest and employee satisfaction while maintaining financial performance.
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
Supports ordering and inventory of F&B supplies, cleaning materials, and uniforms.
Oversees daily F&B shift operations; ensures compliance with policies, standards, and procedures.
Supports and supervises monthly self‑inspection program.
Operates department equipment as needed and 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 departmental objectives.
Recognizes and learns from both successes and failures.
Communicates operational issues clearly and follows up to ensure resolution.
Coordinates and improves 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.
Takes 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
Communicates 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.
Completes required training as scheduled.
Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed and labor cost objectives are met.
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 ability to handle multiple tasks.
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.
Ensures that minors and intoxicated people are not served alcoholic beverages.
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.
Foster a positive team culture that emphasizes collaboration, professional growth, and high‑level guest service.
Education and Experience Qualifications (Relevant Experience, Education and Training) Required
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
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.
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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
Supports ordering and inventory of F&B supplies, cleaning materials, and uniforms.
Oversees daily F&B shift operations; ensures compliance with policies, standards, and procedures.
Supports and supervises monthly self‑inspection program.
Operates department equipment as needed and 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 departmental objectives.
Recognizes and learns from both successes and failures.
Communicates operational issues clearly and follows up to ensure resolution.
Coordinates and improves 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.
Takes 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
Communicates 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.
Completes required training as scheduled.
Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed and labor cost objectives are met.
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 ability to handle multiple tasks.
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.
Ensures that minors and intoxicated people are not served alcoholic beverages.
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.
Foster a positive team culture that emphasizes collaboration, professional growth, and high‑level guest service.
Education and Experience Qualifications (Relevant Experience, Education and Training) Required
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
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