Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $80,000.00
Benefits
Medical insurance
Dental Insurance
Life insurance
Paid Time Off
Paid holidays
401(k) Plan
Job Description
Trilogy at The Polo Club, located along the celebrated Avenue 52 on the border of La Quinta and Indio, California, is a premier 25,000+ square foot recreational and social club offering a wide range of amenities. This upscale club features exquisite dining options, including the renowned restaurant June Hill's Table, along with the versatile 2Palms Event Center suitable for public dining and private bookings. Members and guests enjoy exceptional facilities such as fitness centers, swimming pools, outdoor recreation spaces, and breathtaking panoramic views of the Santa Rosa Mountains and the Chocolate Mountains. The club is designed to provide an all-encompassing luxury lifestyle experience, blending dining, relaxation, and outdoor enjoyment in an exclusive setting.
As part of BlueStar Resort & Golf (BSRG), Trilogy at The Polo Club prides itself on providing excellent member services and maintaining high standards of food and beverage operations. The club’s commitment to quality and hospitality is reflected in its pursuit of exceptional dining experiences and expert event management. BSRG is known for its core values emphasizing honesty, integrity, respect, teamwork, and a competitive spirit, which help foster a positive and motivated work culture.
The Restaurant Manager position is a crucial leadership role responsible for overseeing all food and beverage outlets within the Club, including managing the entire F&B staff. This full-time role commands a salary of $80,000 annually and offers an excellent benefits package. The Restaurant Manager reports directly to the Director of Food & Beverage or the Club Manager and plays a pivotal role in ensuring superior service standards, aligning with BSRG's mission and values.
This role requires a proactive leader who can effectively communicate the company's mission and cultivate a highly motivated team. Responsibilities include hiring, training, supervising staff, planning and implementing operational procedures, and ensuring the highest quality food service standards that meet or exceed guest expectations. The Restaurant Manager is also in charge of financial responsibilities such as creating and managing budgets, controlling costs for goods, labor, and expenses, and preparing operational reports.
In addition to managing daily operations, the Restaurant Manager must stay informed about industry trends, attend culinary exhibitions, and engage in continuous improvement efforts to maintain BSRG’s standard of excellence. Success in this role demands strong team-building skills and the ability to inspire staff while fostering a positive work environment. The position also requires flexibility in scheduling, as it involves evenings, weekends, and occasional travel. Overall, this role is tailored for a customer-focused individual with excellent communication, organizational, and leadership skills striving to make a significant impact in a vibrant hospitality setting.
As part of BlueStar Resort & Golf (BSRG), Trilogy at The Polo Club prides itself on providing excellent member services and maintaining high standards of food and beverage operations. The club’s commitment to quality and hospitality is reflected in its pursuit of exceptional dining experiences and expert event management. BSRG is known for its core values emphasizing honesty, integrity, respect, teamwork, and a competitive spirit, which help foster a positive and motivated work culture.
The Restaurant Manager position is a crucial leadership role responsible for overseeing all food and beverage outlets within the Club, including managing the entire F&B staff. This full-time role commands a salary of $80,000 annually and offers an excellent benefits package. The Restaurant Manager reports directly to the Director of Food & Beverage or the Club Manager and plays a pivotal role in ensuring superior service standards, aligning with BSRG's mission and values.
This role requires a proactive leader who can effectively communicate the company's mission and cultivate a highly motivated team. Responsibilities include hiring, training, supervising staff, planning and implementing operational procedures, and ensuring the highest quality food service standards that meet or exceed guest expectations. The Restaurant Manager is also in charge of financial responsibilities such as creating and managing budgets, controlling costs for goods, labor, and expenses, and preparing operational reports.
In addition to managing daily operations, the Restaurant Manager must stay informed about industry trends, attend culinary exhibitions, and engage in continuous improvement efforts to maintain BSRG’s standard of excellence. Success in this role demands strong team-building skills and the ability to inspire staff while fostering a positive work environment. The position also requires flexibility in scheduling, as it involves evenings, weekends, and occasional travel. Overall, this role is tailored for a customer-focused individual with excellent communication, organizational, and leadership skills striving to make a significant impact in a vibrant hospitality setting.
Job Requirements
- High school diploma or equivalent preferred
- four to ten years related experience and/or training or equivalent combination of education and experience
- one to three years supervising a team of managers or supervisory role
- current Food Handlers Card and TIPS certification
- computer literate with working knowledge of Microsoft Office, including Excel
- knowledge of restaurant database software a plus
- knowledgeable about county regulations
- ability to implement BSRG dining standards
- financial forecasting and budgetary analysis skills
- ability to read and interpret industry periodicals
- understanding of standardized recipe format
- ability to write routine reports and correspondence
- effective public speaking skills
- ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards, and volume
- planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication skills
- ability to consistently achieve high work standards
- initiative and sound independent judgment
- ability to multitask in a fast-paced environment
- flexible schedule including evenings and weekends
- valid driver’s license
Job Qualifications
- High school diploma or equivalent preferred
- four to ten years related experience and/or training or equivalent combination of education and experience
- one to three years supervising a team of managers or supervisory role
- current Food Handlers Card and TIPS certification
- computer literate with working knowledge of Microsoft Office, including Excel
- knowledge of restaurant database software a plus
- knowledgeable about county regulations
- ability to implement BSRG dining standards
- financial forecasting and budgetary analysis skills
- ability to read and interpret industry periodicals
- understanding of standardized recipe format
- ability to write routine reports and correspondence
- effective public speaking skills
- ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards, and volume
- planning, problem-solving, decision-making, delegation, time management, and employee development skills
- excellent written and verbal communication skills
- ability to consistently achieve high work standards
- initiative and sound independent judgment
- ability to multitask in a fast-paced environment
- flexible schedule including evenings and weekends
- valid driver’s license
Job Duties
- Communicate the core values and mission of BlueStar Resort & Golf to support company goals
- ensure superior standards of food service and quality are met or exceeded
- initiate planning meetings with staff and managers
- oversee implementation of procedures for the food and beverage department
- hire, train, and supervise restaurant staff
- create weekly schedules
- coach and encourage team members
- recognize and celebrate team member success
- perform activities of team members as needed
- maintain effective communication regarding F&B operations, safety, and employee concerns
- create and execute budgets daily, monthly, and annually
- manage cost of goods, labor, and expenses
- prepare operational reports
- stay updated on new products and market trends
- attend culinary exhibitions and educational seminars
- perform other assigned duties
Job Criteria
Experience
No experience required
Job Location
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