Job Description

San Vicente Club Overview:

San Vicente Bungalows is a prestigious private members-only club located in West Hollywood, California. Since its 2018 opening, SVB has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location, SVB is expanding into Santa Monica and New York City in 2024.

San Vicente West Village Overview:

SV WV is located in the historic Jane Hotel which faces the iconic Pier 51, SV WV imbues West Village charm and New York’s most desired elements. Opening is scheduled for early 2025.

Like SVB West Hollywood, membership at SV WV will be highly selective. With a rooftop cafe, 1st floor restaurant and bar, private meeting spaces, hotel rooms, living room like décor, and multi-floor layout, members will enjoy an enhanced ‘home-away from-home’ experience. The New York Community of members will bring together entertainment, media, fashion, design, art, architecture, music, and technology thought leaders. Membership will be generationally and ethnically diverse as New York City itself.

Primary Purpose of the Food & Beverage Manager:

The Food & Bewverage Manager is responsible for assisting the General Manager in the daily front-of-house Food and Beverage operations of the club. The responsibilities include, but are not limited to, ensuring service standards and member and guest satisfaction are meeting company standards at all times. Additionally, we expect our managers to help create a positive internal culture and meet all safety and cleanliness standards.

Responsibilities:

• Supervise shifts and manage the floor by being present at all times
• Hire and train new front of house employees
• Create and build a weekly training calendar to ensure team learning and development
• Deliver superior service and maximize and monitor member satisfaction
• Respond efficiently and accurately to member and guest complaints
• Appraise staff performance and provide feedback to improve productivity
• Update menus and operation hours regularly either online or offline and brief the team accordingly
• Discipline team members when necessary and hold each individual accountable for the expectations from their role
• Identify staffing needs and work with Human Resources on sourcing, interviewing and hiring candidates
• Ensure compliance with sanitation and safety regulations
• Manage labor cost through efficient scheduling and shift management
• Control operational costs and identify measures to cut waste
• Assist in the preparation of daily and weekly payrolls and ensure timecards are accurate and time-off requests approved
• Assist in the completion of all necessary paperwork associated with the revenues and labor of the restaurant.
• Have strong knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service.
• Assist in the completion and conducting of performance evaluations for restaurant staff.
• Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments.

Qualifications:

• An enthusiastic and proactive approach to building relationships and delivering exceptional member experiences.
• A passion for luxury hospitality and an understanding of the exclusive membership culture.
• Proven work experience as a Restaurant Manager or similar role
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and wait staff
• Familiarity with restaurant management software, like OpenTable and Resy
• Strong leadership, motivational and people skills
• Must be able to prioritize and delegate work with effective and consistent follow-through
• Highly organized with attention to detail, speed, and accuracy
• Self-motivated with high energy level
• Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff
• Must be able and willing to work long hours, flexible schedules, including evenings, weekends, and holidays, as needed
• Must be able to multi-task in a fast-paced work environment

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