Assistant Food and Beverage Manager

Spanish Hills Club is seeking an experienced Assistant Food and Beverage Manager to assist with the management and operation of the banquet service and dining room services. Supervise and train service personnel to assure member and guest satisfaction through proper food and beverage service and presentation. Work with the kitchen, catering and other departments to assure that the guests’ expectations are exceeded. Daytime/Evening shifts, weekends and holidays are required.

Job Tasks and Responsibilities:

  • Assists in hiring, training, supervising, scheduling and evaluating of service staff.
  • Plans professional development and training activities for staff.
  • Ensures that all staff are well-groomed and in proper uniform.
  • Consults daily with the food & beverage director, executive chef, catering director, and other applicable club administrators to help assure the highest level of Member and Guest satisfaction at minimum cost.
  • Holds pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
  • Assures that all functions and shifts are properly staffed in accordance with the approved staffing schedule.
  • Regularly inspects all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met.
  • Diagrams buffet tables, guest tables and other function room set-up needs for special and club events.
  • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
  • Responsible for floor supervision during restaurant and banquet service.
  • Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing.
  • Serves as liaison between service personnel and other staff members.
  • Serves as liaison between service personnel room and kitchen staff.
  • Assures the neatness, cleanliness and safety of all food and beverage areas.
  • Greets and seats members and guests.
  • Assists with on-going sales efforts for group and local function business.
  • Assures proper inventory of all service equipment and supplies to meet required needs.
  • Acts as head waiter at special, private functions and may greet and seat guests as necessary for on-site/off-site events.
  • Handles member and guest complaints.
  • Address and resolve employee issues.
  • Participates in scheduled staff and management meetings.
To apply please send your cover letter, resume and references to Estella Arguelles, Human Resources Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010

Catering Sales Director


Spanish Hills Club is looking for a full-time Catering Sales Director to join our team. Supervisory experience is preferred. 3-5 years of experience in catering or hospitality, excellent written and verbal English communication skills are required. Must be available to work a flexible schedule including working extended hours, evenings, weekends and holidays. 

Job Summary
The Catering Sales Director is responsible for the catering department, including the direct supervision of the catering staff. Hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded. Promote the club’s dining facilities for private banquets, business and social meetings and other member-related activities. Develop contracts for and oversees all administrative and operational aspects of preparing and serving events. Work with banquet and other departments to assure that the guests’ expectations are exceeded. 

Candidate should have a passion for creating an outstanding Member/Guest service experience, and be able to ensure that all Member/Guest requests and expectations are met and exceeded on a daily basis. Candidate must be able to work independently, without direct supervision as well as be a team player and lead the catering team. Candidate also must be able to think clearly, analyze and resolve problems in a timely manner, while exercising good judgment in all situations. Additionally, the candidate should have strong computer skills including Excel, Word and Outlook and have the ability and knowledge to update websites. 

Job Tasks and Responsibilities:

  • Supervises trains and schedules the Catering Sales Managers. 
  • Directs the work of catering department staff. 
  • Tracks labor for department. 
  • Evaluates and counsels the Catering Sales Managers. 
  • Plans professional development and training activities for subordinate staff. 
  • Checks Function Sheets against actual room setup; oversees personnel scheduling for special functions and may help supervise service personnel. 
  • Handles client complaints. 
  • Helps develop catering budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met. 
  • Attends staff meetings. 
  • Serves as liaison between kitchen, service and management staff. 
  • Represents members’ needs and interests on applicable club committees. 
  • Obtains necessary permits for special events and functions. 
  • Attends management meetings to review policies and procedures, future business and to continually develop quality and image of banquet and catering functions. 
  • Assumes responsibility of manager on duty when necessary. 
  • Promotes, advertises and markets the club’s social event facilities and capabilities. 
  • Helps member clients arrange banquets, luncheons, meetings, weddings, dances and other social events; obtains pertinent information needed for guest planning. 
  • Provides guest tours and offers suggestions in efforts to sell the club’s facilities for the occasion being planned. 
  • Works with the executive chef to determine selling prices, menus and other details for catered events; oversees the development of contracts; assures that pre-planned banquet menu offerings are current and reflect general member interests. 
  • Suggests and helps guests plan menus in conjunction with the executive chef or other culinary personnel. 
  • Transmits necessary information to and coordinates event planning with production, serving and housekeeping staffs: arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc. 
  • Inspects finished arrangements; may be present to oversee the introduction of event host to Banquet Captain and or Manager. 
  • Maintains past and potential client files; schedules calls or visits to assess on-going needs of prospective clients for catering services. 
  • Arranges prompt payment for all events. 
  • Critiques functions to determine future needs and to implement necessary changes for increased quality. 
  • Tracks new products and trends in food service and catering applicable to the club. 
  • Ensures that proper housekeeping and energy conservation procedures are always followed. Diagrams room layout, banquet item placement and related function details. 
  • Meets with athletic departments to plan food and beverage aspects of special events organized by the staff members. 
  • Manages banquet billing and client correspondence. 
  • Updates weekly function information for all affected staff. 
  • Performs competitive “shopping” of alternative function sources. 
  • Maintains club’s master calendar and function book. 
  • Performs special projects as assigned by the General Manager. 
  • Additional duties as assigned by the General Manager. 

To apply please send your cover letter, resume and references to Estella Arguelles, Human Resources Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010


Sous Chef

Spanish Hills Club is seeking an experienced Sous Chef. Must be available to work day and evening shifts on weekdays, weekends and holidays. 

Job Summary: 
Responsible for production of all food needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events.

Job Tasks:
  • Manages food production, including menu planning and personnel supervision, for banquet functions.

  • Manages food production, including menu development, costing and execution, for holiday buffets, Sunday brunch and other special occasions.

  • Assures proper staffing levels and payroll controls.

  • Hires, trains, supervises, schedules and evaluates the work of kitchen staff.

  • Evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner.

  • When requested, assists with production of daily specials for restaurants.

  • Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with food production.

  • Establishes and maintains professional standards of conduct and appearance at all times.

  • Supervises and coordinates the activities of ware and pot washers, night cleaners and other non-cooking kitchen workers to ensure the smooth and efficient operation of the kitchen.

  • Performs all necessary supervisory functions for subordinates; develops performance standards; trains; directs on-going work.

  • Requisitions china, glassware, etc., for the operation to ensure sufficient supplies for efficient service.

  • Assists or relieves the senior sous chef whenever reduced banquet volume allows.

  • Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.

  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.

  • Attends departmental staff meetings.

  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.

  • Responsible for consistent use of safe work practices by all banquet staff.

  • Conducts physical inspections of kitchen preparation and storage areas to assure that sanitation standards are consistently attained and that areas are organized with appropriate security precautions in place.

  • Understands and consistently follows proper sanitation practices including those for personal hygiene.

  • Sets up plating line for functions and assists with plating duties.

  • Assumes complete charge of the kitchen in the absence of the senior sous chef

  • Assists in food procurement, delivery, storage and issuing of food items.

  • Performs other special, ad hoc duties as requested by the executive chef and senior sous chef.

To apply please send your cover letter, resume and references to Estella Arguelles, Human Resources Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010



Spanish Hills Club is hiring a part-time experienced Bartender, 8-25 hours per week. Candidates must be available to work daytime, evenings, late nights, weekends and holidays.
Experience is required. Must be 21 or older.
Please send in your resume or apply in person at 999 Crestview Avenue
Camarillo, CA 93010.

Job Summary:
Prepare and serve alcoholic and non-alcoholic beverages.

Job Tasks:
  • Inspects the bar prior to opening to ensure that adequate supplies are available.

  • Requests additional supplies as necessary and stocks the bar.

  • Follows set-up procedures.

  • Prepares garnishes, mixes and pre-mixed drinks.

  • Greets members and guests.

  • Mixes, prepares and serves drinks to members and guests and mixes and prepares drinks ordered by food servers and beverage servers according to the recipes approved by the beverage manager.

  • Reports complaints to a manager as soon as they occur.

  • Maintains and cleans bar area and equipment.

  • Maintains records of liquors, beers, wine, tobacco and sundries to ensure bar stock is maintained at all times.

  • Maintains daily inventory and records indicating drinks in the greatest demand.

  • Cleans and lock ups the bar area according to prescribed procedures.

  • Attends staff meetings including pre-shift (line-up) sessions as required.

  • Carefully follows all laws and club policies and procedures regarding alcoholic beverage service and informs manager if continued service to a member or guest is in question.

  • Serves drinks to members and guests seated at lounge tables in the absence of a beverage server.

  • Continually practices beverage and revenue control procedures.

  • Thanks members and guests; invites them to return.

  • Completes other appropriate work assignments as requested by the beverage manager.

The employee is regularly required to:
  • Lift up to 30 pounds.

  • Bend, stoop, and carry.

  • Reach in all directions

  • Operate appliances and read gauges.

  • Stand for long periods of time.

  • Push, and pull objects such as pots, plates and food stuffs.

To apply please send your cover letter, resume and references to Estella Arguelles, Human Resources Manager, at or apply in person at 999 Crestview Ave. Camarillo, Ca. 93010