Our Mission 

The Bay Club Company is much more than a hospitality company. 
We provide experiences which celebrate a healthy and vibrant lifestyle. 

 

Our Culture 

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call them the “Actions We Live By.” 

 

Our Core Values: 

Actions We Live By. It’s who we are when we step into our full power.  

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace. 

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it! 

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team. 

One Team. One Voice. Moving Forward. Together. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish. 

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter. 

 

 

GENERAL SUMMARY 

Manhattan Country Club, located in Manhattan Beach, California, is one of the Bay Club Company’s premier properties.   The Executive Chef is an experienced and passionate individual who draws on their passion for hospitality and their creativity to craft memorable experiences for the club’s members and their guests while also delivering optimal financial performance for the company.    

 

Reporting to the Club’s General Manager, the Executive Chef is responsible for building a culture of hospitality, teamwork, and service, reflective of the Bay Club company’s “Actions We Live By”. She/He is responsible for driving financial performance and quality of execution across the business, inclusive of restaurant operations as well as events.  

 

The Executive Chef is an ambassador for our company in serving our members and overseeing daily service at the club’s restaurants and bars.  In doing so, She/He is responsible for refining and optimizing the execution of food and service. This role is responsible for the selection, hiring, and training of staff, and the ongoing development and performance management of employees. The Executive Chef manages revenue, cost of goods, and labor to drive the financial performance of the club’s Food and Beverage business.  This position collaborates with the Director of Food & Beverage as well as other departmental managers to develop and execute memorable programing and events which elevate member satisfaction and retention.  

 

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. 

 

PRIMARY JOB FUNCTIONS  

Overseeing all aspects of food operations inclusive of restaurant, bar, and events  Ensuring excellent guest service that meets or exceeds expectations  Ensures that the club’s kitchen is properly staffed to meet member needs, and that scheduled labor and actual labor are properly aligned with financial forecasts and operating budgets.   Oversees the interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems  Managing all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness  Monitoring daily activities to ensure quality food and cleanliness standards  Participate in weekly management meetings as required by DFB and/or VPGM  Work with corporate F&B Team to create and implement seasonal menus  Create and deliver menus for special events and member parties in a timely manner  Is considered a member of the club's management team and will help with oversight of club operations (MOD) at the club and campus level 

 

Financial Accountability 

Controlling day-to-day operations - profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions   Working with DFB to develop the restaurant’s annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs  Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with Company policies and procedures  Maximizing table turnover by meeting standards for ticket times  Meeting the restaurant's P&L, and expense goals  Promoting suggestive selling techniques   Preparing financial projections for approval including follow up on store action plans 

 

Communication and Relationships 

Effectively and professionally interacts and communicates with senior management, managers, other employees, vendors, members, senior staff, owners, sponsors and clients, public agencies.  Promote harmonious relations among members, associates, vendors, and the community at-large while creating a fun, innovative, and hospitable atmosphere.  

 

Corporate Goals & Objectives 

Promotes and champions the company’s goals and objectives with respect to diversity, equity, and inclusion.  Helps to promote the company’s safety goals and actively work towards ensuring a safe working environment.  Interpret and ensure compliance with company policies and procedures.  Actively further corporate objectives and continuously support improvement and positive change.  Make professional development a consistent priority.