Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $130,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Paid Time Off
Pet insurance
Life insurance
Disability insurance
401(k)
Job Description
Claremont Resort & Club is a premier luxury resort nestled on 22 acres in the scenic Berkeley and Oakland Hills, offering breathtaking views of the San Francisco Bay. Established over a century ago, this iconic resort blends rich 19th-century history with modern elegance to create an unforgettable hospitality experience. Known throughout the Bay Area for outstanding service and luxurious amenities, the resort boasts a diverse range of offerings including gourmet dining at Limewood, a serene urban oasis at The Spa, and comprehensive wellness programs at The Club. Committed to creating memorable guest experiences and fostering an inclusive and rewarding workplace,... Show More
Job Requirements
- Minimum of two years of post high school education
- Minimum of five years of employment in a related position
- Hotel experience preferred
- Requires advanced knowledge of the principles and practices within the food profession
- this includes experiential knowledge required for management of people and/or complex problems and food and beverage management
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning
- Ability to work effectively under time constraints and deadlines
- Effective verbal and written communication skills
- Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc
Job Qualifications
- Minimum of two years of post high school education
- Minimum of five years of employment in a related position
- Hotel experience preferred
- Requires advanced knowledge of the principles and practices within the food profession
- this includes experiential knowledge required for management of people and/or complex problems and food and beverage management
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning
- Ability to work effectively under time constraints and deadlines
- Effective verbal and written communication skills
- Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc
Job Duties
- Manage day to day operations for all restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations
- Control and manage all areas of cost management including cost of food, beverage, salaries and wages, and other expenses
- Plan and manage the procurement, production, preparation and presentation of all food and beverages in the hotel in a safe, sanitary, and cost-effective manner
- Manage the Human Resources within the division
- Direct and oversee recruitment and development of associates
- interview, hire, train, empower, coach and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate
- Implement and manage all company programs to ensure compliance with the SOPs and LSOPs
- to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest
- Market the Food and Beverage outlets
- develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives
- Develop, implement, and manage the department's business/marketing plan and budget
- continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives
- Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
- Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service
- Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
- Comply with attendance rules and be available to work on a regular basis
- Perform any other job-related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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