Pool Assistant Manager Pools, Pool Bars & Coffee Shop

SUMMARY

The Pool Manager is responsible for the daily operation, service standards, financial performance, and team leadership of Rancho Valencia’s pool facilities, including all poolside food and beverage outlets, pool bars, and the resorts coffee shop “Café Valencia”. This role ensures exceptional guest experience by maintaining luxury service standards, overseeing staff performance, managing operational efficiency, and driving revenue while fostering a positive and collaborative work environment.

ESSENTIAL FUNCTIONS

Pool Operations

• Oversee all daily pool operations to ensure a safe, clean, and welcoming environment for resort guests and members. 
• Coordinate with Engineering, Housekeeping, and Facilities teams to maintain pool equipment, furniture, cabanas, and surrounding areas. 
• Ensure compliance with health, safety, sanitation, and resort policies. 
• Monitor guest satisfaction and proactively resolve service issues. 

Food & Beverage Management

• Oversee the operation of pool bars, poolside dining service, and the resort coffee shop “Café Valencia”. 
• Ensure consistent execution of luxury service standards and food and beverage quality. 
• Monitor inventory levels and control beverage, food, and operating costs. 
• Ensure compliance with all alcohol service regulations and responsible beverage service practices. 

Team Leadership

• Recruit, hire, train, coach, and develop pool, bar, and coffee shop team members. 
• Conduct regular performance evaluations and provide ongoing feedback. 
• Create schedules based on business levels while controlling labor costs. 
• Foster a culture of teamwork, accountability, professionalism, and guest-focused service. 
• Lead daily pre-shift meetings and communicate operational priorities. 

Financial Management

• Monitor revenue, expenses, and profitability. 
• Identify opportunities to increase revenue and guest engagement. 
• Maintain labor costs, inventory controls, and purchasing procedures within budget guidelines.  

Guest Experience

• Actively engage with guests and members to ensure a personalized luxury experience.      
• Address guest concerns promptly and professionally. 
• Develop and implement initiatives that enhance poolside and coffee shop experiences. 
• Maintain strong relationships with resort members and repeat guests. 

Administrative Responsibilities

• Maintain compliance with company policies, local health regulations, and liquor licensing requirements. 
• Participate in meetings and contribute to strategic planning initiatives. 

QUALIFICATIONS 

Required

1. Must be a minimum of  21 years of age.

2. 1- 3 years current experience managing luxury resort, spa, recreation or fine dining restaurant operations

3. Able to work a variable schedule including nights, weekends and all major holidays.

4. Valid San Diego County Food Handlers Card and TIPS certification

5. Ability to communicate in English with vendors, guests and staff, to their understanding

Desirable

1. Hospitality Degree Graduate

2. Progressive front-of-house hourly and management experience

3. Certification of previous training in liquor, wine and food service

4. Experience in Forbes 5-star hotel or resort environment

5. Certification in CPR

6. Certified to train staff to obtain Food Handlers card, ServSAFE or TIPS certificate

SKILLS 

Required

1. Ability to anticipate and understand guests’ needs.

2. Must be willing to be practically involved and lead by example

3. Ability to move quickly and safely through workspace.

4. Ability to focus attention on service details. Exceptional eye for facility presentation and cleanliness. 

5. Ability to follow directions thoroughly.

6. Ability to work cohesively with co-workers as part of a team.

7. Excellent verbal and written communication.

8. Excellent computer skills with full command of Microsoft Outlook, Word, Excel and Opentable reservation software.

9. Strong knowledge of food and its preparations, trends and history.

10. Strong knowledge of wine, liquor, beer and bartending.

Desirable

11. Strong knowledge of styles of service such as ala carte, buffet, casual dining, fine dining, quick service.

12. Accurate cash handling/credit card (PCI/security) and billing knowledge.

13. Experience with MICROS Point of Sale system.

14. Knowledge of pertinent health regulations and liquor laws.

15. Strong customer service skills.

16. Good hand/eye/foot coordination required..

TRAVEL REQUIREMENTS 

1. Infrequent local travel

PHYSICAL DEMANDS

1. Must be able to work outdoors for duration of work shift

2. Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. 

3. Constant need to perform the following physical activities: grasping, turning, finger dexterity. 

4. Frequent need to stand for long periods of time. 

5. Lifting/carrying up to 25 lbs. frequently and 50 lbs. occasionally.

6. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.

7. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.