Food & Beverage Server jobs in Bakersfield, CA

Responsible for a clear understanding of the entire operations of Bear Valley Springs Association. This position will be crucial in assisting the General Manager/ COO in recreating and re-establishing the operations standards in all areas of the Food & Beverage Operations. The Food & Beverage Director will work with the General Manager/ COO to create a great Club/Community.

Food & Beverage Director

Bear Valley Springs Association is a gated residential mountain community located in Tehachapi, California located 6o miles east of Bakersfield, California.

Bear Valley Springs started being developed in the 1970’s. The new community was intended to serve as a weekend recreational getaway and retirement community but has evolved over the years into an active family friendly community. It is a 3500 home, private gated, all-age residential community with an active population of more than 6000 residence. Bear Valley Springs Association features:

• Annual Revenues – $11,500,000 Annually
• 25,000 square foot Clubhouse
• Two Full Service Restaurants
• Saloon
• Ballroom (150 seating Capacity)
• 18 Hole Golf Course
• Equestrian Center
• Recreation Center
• Swimming Pool
• Fitness Center
• 4 Lighted Tennis Courts, 4 Lighted Pickleball Courts
• 3 Campgrounds
• 2 Recreational Lakes
• 2 Baseball and Soccer Fields
• Gun Range
• RC/ Drone Flying Field

Job Details

The Food & Beverage Director will be a dynamic, visible, and accessible leader for staff and members. He or she will be responsible for the leadership and coordination of the entire Food & Beverage Operation, primarily taking responsibility for multiple outlets within the Clubhouse and Community providing the best-in-class experience for members and guests. He or she will work to maintain and improve operational standards for all areas of responsibility to ensure all members and guests receive exceptional and genuine service at all times, reflective of traditional service standards.

This position has direct oversight responsibility for the Front and Back of the House service experience both through a la carte, community and catered events. The F&B Director will manage the entire Food and Beverage staff along with the various dining outlets for all members and guests. The F&B Director will train, and supervise staff to make sure that consistent and exceptional service levels are delivered as well as implement and monitor departmental budgets with the General Manager/ COO. The candidate must have the ability to strengthen the “DCBE service culture” where member dining consistently exceeds expectations. The Club Manager will “set the pace of service” as an example to all team members. He or she will be proactive (not reactive) to member needs and have a high degree of integrity.

Potential candidates will possess all the requisite skills, leadership qualities, and personal traits suited for a high-level private club and community environment. A friendly, polished, outgoing personality is a must as is a strong club knowledge of first-class, food & beverage service and management. He or she will be an excellent communicator who drives the service culture of the team while delivering excellent service as a standard. The F&B Director will act as the leader, mentor, and liaison between all department managers.

The Food & Beverage Director’s duties include but are not limited to:

• Providing proactive, high-quality leadership and a positive image for the BVSA.
• Providing hands-on, visible presence, and operational leadership throughout all the F&B departments operations.
• A passion to deliver superior services and events.
• A full understanding of front- and back-of-the-house operations with a proven reputation for Food and Beverage excellence.
• Thorough knowledge of food, beverage, and labor costs on how they relate to P&L, budget, forecasting, etc.
• Executing the established vision adopted by the General Manager/ COO and Board of Directors and improving the member experience on an ongoing basis.
• The ability to effectively communicate to the membership regarding the marketing of special events, and an active club calendar.
• Administration and oversight of the financial reporting for all F&B operations and be responsible for the P & L.
• The ability to function in a committee-oriented environment; to respond to the ideas and energies of the Club’s Standing Committees and Recognized Clubs. The ability to deal with a variety of personalities.
• Must be a club promoter in the way of increasing private event revenues, weddings, banquets, etc.
• The development and execution of all standards and operating policies, which will be the foundation of a true service culture. The Club believes that great service is in paying attention to the small details.
• The ability to establish and maintain effective working relationships with all staff.
• In-depth knowledge of leadership, coaching, and support techniques.
• Overseeing the F&B Departments staffing and scheduling. Enforcing service standards, dress codes, and evaluating personnel.
• Initiating directly and through department managers the emphasis on a member-first service culture that ensures, tradition, and resident patronage and maximizes the use of the F&B facilities.
• Works with the Executive Chef in analyzing menus, prices, and overall product offering to ensure maximum profitability.
• Ensures Food & Beverage outlets are staffed adequately along with monitoring punctuality and monitoring the department labor budget.
• Handles members' complaints/comments and provides solutions to enhance member experiences. Communicates issues and comments to the General Manager/ COO in a timely manner

Candidate Qualifications

• An outgoing and friendly personality with a high potential to identify with and embrace the Club's unique culture.
• Have a passion and aptitude for teaching and training and the ability to develop and enhance training programs and checklists for all food service personnel and multiple outlets throughout the facility.
• Highly energetic; a self-starter with a “hands-on” approach to management.
• A strong sense of service with proven staff development and training skills.
• The active promotion of the F&B Operations to all residents and their families. The F&B Director is expected to interact with residents daily; actively soliciting opinions and input as to the operation, facilities and service.
• Collaboration – Regularly works with other departments or projects.
• Decision Making – Resolves common problems and challenges regularly with high judgment. Looks at problems from many angles.
• Achieving Goals – Determines the best method to achieve goals and maintains the flexibility to ensure effective delivery of work. Continuously delivers high-quality results and is resilient in the face of obstacles.
• Teamwork – Fosters a collaborative team spirit. Actively helps and supports others. Deals with conflict in a positive manner.
• Strategic Thinking – Understands all the key departments and functions and how they work collectively to achieve larger goals. Provides advice, information, and direction to others to support the achievement of team and/or department goals. Recommends optimal approaches to address critical issues in the immediate and medium-term.
• An intelligent and articulate individual who can relate to people at all levels of an organization and possesses excellent written and oral communication skills. Must be able to communicate policies, procedures, regulations, reports, etc., to staff, members, and guests.
• Provides exceptional member service and uses prompt and responsive follow-through. Asks questions to identify members' needs and/or expectations. Ability to respond effectively to the most sensitive inquiries or complaints.
• Able to work in a rapidly changing work environment. Must be able to adapt to changes, manage competing demands, and can deal with frequent changes, delays, or unexpected events. Remain open to others’ ideas and exhibit a willingness to try new things.
• Ability to envision the Club’s future and continually come up with ways to improve the entire member experience.
• Possesses a good sense of humor and the ability to have fun.

Educational Requirements

• Bachelor’s degree in Hotel/Restaurant Management, business, or a related field and experience that provides the required skills and knowledge.
• Five-year minimum experience as a Food & Beverage Manager or Food and Beverage Director in a similar position at a club or within a hospitality environment.
• A Certified Club Manager (CCM) designation or working towards is considered a plus.
• A career path marked by stability and professional achievement.
• A person of exceptional character; motivated, energetic, friendly, and dedicated to the profession.
• A friendly and outgoing personality with strong communication skills and high visibility.
• Proficiency in Toast Management Software is preferred but not required.
• The professional will be a lifelong learner continuing to research and understand industry trends.
• Excellent verbal and written skills.
• Impeccable and verifiable references. All candidates will be subject to a thorough background check.

Role & Responsibility

Team Member and Member Satisfaction

Keep all team members informed daily, weekly and monthly on events through flyers, memos or meetings. Ensure that all team member bulletin Boards are updated at all times.

• Will be responsible in the hiring, performance evaluations and counseling of all Food & Beverage Managers and staff.
• Responsible for the development and/or implementation of all department training manuals and programs for Food & Beverage.
• Responsible for assisting in the all aspects of the Club Calendar, Website, E-mail Blasts Flyers, Newsletters on a weekly / monthly basis.
• Responsible for ensuring the updating website, all bulletin boards with current information. (i.e. flyers, posters, bulletins and social events).
• Maintain a neat and professional appearance at all times.
• Responsible for the overall cleanliness and maintenance of the Food & Beverage operations. Providing our members with a neat and sanitary environment.
• Will actively work with all Committees, Clubs and Board of Directors to plan and participate in all member Food & Beverage related functions.
• Responsible for implementation and monitoring of Operating Procedures, and all current policies and procedures set forth by the General Manager/ COO.

Profitability

• Will review forecasts, schedules, assumptions and reports for revenue, payroll and other expenses for the F&B.
• Responsible for developing, understanding and achieving the financial objectives (plan) for the F&B Department.
• Will attend and hold weekly and monthly meetings as required by the General Manager/ COO.
• Responsible for monitoring the proper care, storage and security of all supplies, equipment and spot checking Food and Beverage inventories on a monthly basis.
• Responsible for the development and implementation of all promotional programs for Food & Beverage. This includes the development of collateral, flyers and coupons.

Growth

Responsible for a clear understanding of the entire operations of Bear Valley Springs Association. This position will be crucial in assisting the General manager/ COO in recreating and re-establishing the operations standards in all areas of the Food & Beverage Operations. The Food & Beverage Director will work with the General Manager/ COO to create a great Club/Community.

• Operating Procedures
• Leadership
• Time Management
• Communication (Verbal and Written)
• Team Member Satisfaction/Recognition
• Human Resources/Performance Mgmt.
• Team Member Appearance
• Administrative Controls
• Food & Beverage Standards
• Payroll and Benefits
• Labor Management
• Situational Expertise
• Verbal Communication
• Member Relations
• Cash Handling Standard
• Opening and Closing Procedures

Computer Skills

Must have a general understanding of Toast POS System, Excel, Word, Outlook and Power Point

Salary & Benefits

Salary is commensurate with qualifications, education and experience. The Club offers an excellent benefits package and bonus program.

Inquiries

IMPORTANT: Interested candidates should submit resumes along with a detailed cover letter which

addresses the qualifications and describes your alignment/experience with the prescribed position. Applicants should submit their resume via e-mail to Connie Vondomarus, Human Resource Manager at connive@bvsa.org.

Job Type: Full-time

Pay: $80,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Vision insurance

People with a criminal record are encouraged to apply

Application Question(s):

• Must have 5 years of experience in restaurants management.

License/Certification:

• State of California Food Safety Certification (Required)

Work Location: In person