Director Of Outlets

The La Jolla Beach & Tennis Club is currently seeking a Director of Outlets to join our team at our beautiful oceanfront property!

Be a part of the diverse team at La Jolla Beach & Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach & Tennis Club, Inc. offers excellent benefits and a great work environment for our employees.

What we offer:

• Free daily meal and salad bar
• Free parking
• Benefits including: Medical, Dental, Vision, 401K (based on employment status)
• Paid vacation, sick, and holiday time
• Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!
• Property retail shop and hotel discounts
• $500 referral bonus for referring new employees to The La Jolla Beach & Tennis Club

What we ask:

• Consistently provide professional, attentive, and genuinely friendly service
• Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests

Schedule: Full Time

Hire Rate: $90,000 - $110,000

SUMMARY

Coordinates service of Club Dining & Walnut Lounge, The Shores Restaurant, In Room Dining and Banquet & Catering operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assists with establishing annual KRA's (key results areas).
• Monitors, Trains & enhances service within the food and beverage outlets
• Develops curriculum and facilitates service training for all guest facing F&B employees
• Assures all staff is properly trained on responsible alcohol service and adheres to restaurant alcohol service policy.
• Responsible for establishing and overseeing standards of customer/member service.
• Acts as an integral part of the F & B team at LJB&TC, Inc. by providing assistance to other managers and staff members when needed.
• Assures that floor is properly staffed and maintained.
• Assigns work to employees and monitors performance to ensure that quality service standards are maintained.
• Fills in as needed by business demand on the dining floor and in the bar.
• Evaluates and appraises performance of subordinate employees.
• Regularly provides employees with positive and for negative feedback regarding performance.
• Promptly conducts formal periodically scheduled appraisals (i.e. 90 day and annual reviews).
• Assists Food & Beverage Director with design of beverage program and training.
• Estimates food and beverage costs; requisitions or purchases supplies necessary to the "Front of the House" operations.
• Confers with Executive Chef, management and other service personnel to maximize menu options and related activities such as dining room, bar and banquet operations.
• Monitors inventories of uniforms, service items and forms.
• Inspects food and food preparation to maintain quality standards and sanitation regulations. Delegates responsibility with follow-up to maintain the highest standards of cleanliness.
• Investigates and resolves food quality and service complaints.
• Reviews financial transactions and monitors budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Stays privy to current private club & food and beverage trends
• Must be available to work morning, evenings and weekends as needed.
• Oversees & elevates the service component for all banquets and catered events.
• Other duties may be assigned.

OUTCOME

This position is responsible for directing the marketing efforts of all three of the Restaurants and the Catering Department as well as determining and ensuring the maintenance of exemplary service standards. Quality service is the key to repeat business. Successful marketing will increase revenues by attracting new customers.

SUPERVISORY RESPONSIBILITIES

Manages subordinate managers who supervise employees in the Marine Room, Club Dining and the Shores Restaurant as well as the Catering Operation. Responsible for the overall direction, coordination and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Fifth year college or university program certificate; or three to five years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

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, clients, customers and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

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.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have and maintain a current Food Handlers Card. Must have a valid drivers license.

OTHER SKILLS and ABILITIES

Ability to use a networked PC effectively with a working knowledge of WordPerfect, Lotus 1‑2‑3 and Micros P.O.S. (Point of Sale).

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and taste or smell. The employee frequently is required to stand and talk or hear. The employee is occasionally required to walk; sit; reach with hands and arms; and stoop, kneel, crouch, or crawl.

The employee must constantly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to extreme heat. The employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, extreme cold, risk of electrical shock, and vibration.

The noise level in the work environment is usually moderate to loud.

The employee is responsible for taking actions to perform each task safely and to ensure that managers and staff members under their direction are properly trained on job safety issues.

The La Jolla Beach & Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed

about potential hazards in the work place. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION

This position requires daily interaction with subordinate managers and other executive committee members.

Frequent interaction with vendors, kitchen management and staff, and dining room employees is also required.

SCHEDULING

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed schedule as task assignments demand. In addition, it should be understood that business needs determine the number of hours that you work.

LJBTC INC. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.