Restaurant General Manager Food & Beverage

Trilogy® at La Quinta

Spectacular mountain views allowing active days and quiet evenings.

The community combines active adult lifestyle choices including golf, fitness center, pools, on-site spa and Café Solaz along with two club houses.

Located on the southern edge of La Quinta, California.

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Restaurant General Manager is responsible and accountable for proactive leadership, direction, and support of the operation of all Club Food & Beverage (F&B) Outlets, including the F&B staff. This position coordinates with, and reports to the Club Manager.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
• Establish goals and processes for measuring sales, revenue, new projects, and business development.
• Coordinate with Club General Manager, F&B Managers to create and execute budgets on a daily, monthly, and annual basis.
• Initiate planning meetings with staff and managers to discuss current concerns and expectations, as well as future restaurant functions and implementation.
• Oversee the implementation of procedures for the F&B department.
• Hire, train, and supervise restaurant staff in alignment with BSRG values, policies, and procedures; create weekly schedules; coach and encourage team members to be successful.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Perform activities of the team members as needed.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Responsible for cost of goods, labor, and general expenses of F&B operations.
• Create operational reports, as requested.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our Blue Star core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit
  • Safety & Wellbeing

• High School diploma or equivalent preferred.
• Four to ten years’ related experience and/or training; or equivalent combination of education and experience required.
• Two to three years’ experience supervising a team of managers, or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to…