The Grand Del Mar

Clubhouse Grill Assistant Manager

Location: The Grand Del Mar
Job Code: 303


Just east of the Pacific and slightly north of Expectation.

Welcome to The Grand Del Mar. An elegant tribute to classic Mediterranean estate, seamlessly fusing old-world charm with modern luxury. Here, an award-winning, Renaissance-inspired spa, critically acclaimed dining, exclusive boutique shopping and championship golf- courtesy of legendary course designer Tom Fazio- awaits you.


  • Organize and oversee the restaurant. Ensure quality of food, beverage, service and ambiance. Maintain proper staffing and timeliness of restaurant.
  • Hire staff, discipline staff and evaluate their performance and document all aspects of their employment.
  • Training both group and in one on ones to stress service standards, safety, and product knowledge.
  • Coordinates all service staff for all meal periods in the Clubhouse Grill, Club M and beverage cart.
  • Oversee maintenance of all equipment, linen and cleanliness.
  • Write accurate schedules within designated staffing guidelines.
  • Maintain uniform inventory and linen inventory, as well as glassware inventory.
  • Managing reservations and adjusting Open Table service periods as they relate to events and business levels.
  • Maintaining micros and adjusting it as it relates to menu, food costs and kitchen efficiency. 
  • Perform all other administrative functions required and communicate information from management meetings.
  • Responsible for the general understanding of P & L statements and managing business according to these statements.
  • Work in safe manner at all times and follow all safety procedures as outlined in your Standards of Conduct and Loss Prevention Manual.
  • Knowledge of the food and beverage menus offered in the Clubhouse Grill, Club M and beverage cart.
  • Ability to prioritize work load. 
  • Organization skills and ability to adapt quickly to any given situation.
  • Background in supervising, basic knowledge of hotel and food and beverage and minimum of two years experience in Food & Beverage Management with high volume and/or fine dining.
  • Strong Micros knowledge and experience.
  • 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. 


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