Food & Beverage Manager - Catalina Sea Camps CA
Job Details
Toyon Bay - Avalon, CA
Full Time

Job Title:                  F&B Manager

Location:                  Catalina Island Marine Institute

Department:            Foodservice           

Work Year:               Full Time/Year Round

**These dates are contingent and could change do to the guidelines from the CDC, State of California and County Public Health Officials.**           

Reports To:             President

FLSA Status:           Exempt

Revision Date:        March 2, 2021

Position Summary:

Manages all CampCIMI Kitchens and Staff teams in assigned kitchen and dining hall areas to ensure campers, staff, teachers and guests receive the highest level of service and quality on a daily and consistent basis.

Supervisory Responsibilities

Primary Responsibilities/Essential Functions:

  1. Manages Lead Cook/Cooks and dishwashers and employees in the assigned CIMI camp kitchens. Is 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 employee members; planning, assigning, and directing work; appraising performance; rewarding and disciplining employee members; addressing complaints and resolving problems. Responsible for planning department goals and directing employee members to achieve results.
  2. Achieves budgeted revenues, controls expenses. Utilizes computer programs to analyze forecasts and costs. Ensures quality and freshness of food being ordered.
  3. Implementing new menu ideas (and working close with the Lead Cook) on menus and cost evaluations.
  4. Ensures campers, staff, teachers and guests receive outstanding, consistent, exceptional service by circulating through each dining area weekly. Seeks opportunities to improve satisfaction and immediately handles any campers, staff, teachers and guests concerns or complaints.
  5. Assists in developing and updating policies and procedures. Participates in weekly meeting with the Kitchen Team to ensure weekly goals, challenges, and service standards are met.
  6. Follows all standard food handling and sanitation and health department guidelines.
  7. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Employee members will be trained in the proper use and care of assigned PPE if applicable. The camp provides the required PPE. The employee member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to the F&B Manager. Maintains strict compliance with camps Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
  8. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
  9. Makes merit recommendations within budget or established guidelines. Recommends promotions or reclassifications within company policy.
  10. Responsible for daily payroll and approvals of time off.  Approves leave and time away from work within company policy.
  11. Assists in developing the annual Food & Beverage budget for all three camps.
  12. Resolves complaints within scope of authority, otherwise refers the matter to upper management. Notifies Camp Director/President of all unusual events, circumstances, missing items, or alleged theft.
  13. Works closely with the Health Director and the Executive Leadership Team to develop safe, effective, and financially sustainable operational guidelines for food service operations during a pandemic. 
  14. Reports that are requested must be given to the Director of Finance/President in a timely manner which could be daily, weekly or monthly.

Other Responsibilities/Supportive Functions:

  1. Completes required training as scheduled.
  2. Ability to monitor labor as required by anticipating business activity while ensuring that positions are staffed when and as needed and labor cost objectives are met.
  3. Requires ability to serve needs of campers, staff, teachers and guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of campers, staff, teachers and guests satisfaction.
  4. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult situations, during busy activity periods or in an emergency situation.
  5. Requires working knowledge of MS Office applications and ability to learn and use Teams and telephone and computer systems.
  6. Strong attention to detail and the ability to handle multiple tasks. 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.
  7. 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 directors/managers, employee members, campers, staff, teachers and guests and the general public. Must be able to speak, read, write and understand English to communicate with management, employee members and guests. Bilingual Spanish is a plus.
  8. Due to the cyclical nature of the camp industry, employee members may be required to work varying schedules to reflect the business needs of the camp. Work schedules will include working on holidays, weekends and alternate shifts.
  9. Must maintain a clean appearance and professional demeanor.

Note: This job description is not intended to be all-inclusive. Staff may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the employee member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The employee member regularly grasps objects such as cookware, knives, plate ware and glassware. The employee member frequently feels the temperature of objects such as hot dishes and cookware. The employee member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The employee member regularly stoops, kneels and crouches. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying cookware, plate ware, and food items. Lifting is regularly required when moving around dishes, cookware and supplies. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as cookware, dishes and supplies. The employee member is required to have visual acuity to determine the cleanliness, accuracy, neatness, and thoroughness of the work areas.

The employee member is subject to environmental conditions found working indoors. The employee member is frequently subject to extreme heat, with temperatures up to 110 degrees while moving around in the kitchen and dishwashing areas. The employee member is frequently subject to loud noise when working in or around the kitchen and dining areas. The employee member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot stoves, cookware, plate ware or glassware. The employee member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The employee member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas. Outdoor areas are uneven and require attention while walking. Camp life outside the kitchen and dining areas on occasion, depending on conditions can be dusty or wet at times.

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


Qualifications (relevant experience, education and training):

  1. Five years of F&B experience in high volume restaurant or camp required.
  2. Five years management experience in a high volume restaurant or camp required.
  3. Possess solid knowledge of restaurant/camp management, service standards of comparable restaurant/camp, guests relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in employees that meets/exceeds campers, staff, teachers and guests expectations and provides a high level of guest satisfaction.
  4. Current driver’s license.
  5. Current Food Handler Card
  6. CPR is a plus