Director, Food & Beverage

Employment Status Full Time Pay Range 75,000-80,000 Dept.: Lyric at Ridgegate Lyric™ at RidgeGate New from Shea Homes®, Lyric™ is an eclectic community surrounded by nature — a wonderful creative contributor to the multi-faceted energy and excitement of RidgeGate. At the core of the community, Residents can anticipate a fitness center, coffee house, and signature restaurant, as well as facilities for swimming, lounging, and socializing. Where: Located in South Metro Denver, Colorado Pay: $$75,000 - $80,000 Annual Benefits: New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment. Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year. Full-Time team members are eligible for 7 paid holidays annually. All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service. POSITION OVERVIEW: The Food & Beverage (F&B) Director is responsible and accountable for strategic planning, the proactive leadership, direction, and support of the F&B team to assure peak performance, culinary decisions, events, and establishing excellence for the guest experience. This position reports to the Club General Manager. KEY RESPONSIBILITIES: Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals. Involved in key development initiatives directly relating to the clubhouse and restaurant plans.Establish goals and processes for measuring sales, revenue, new projects, and business development. Provide strategic intelligence to partners and clients regarding all F&B initiatives including, but not limited to, vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences. Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations at all facilities. Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members. Coordinate with F&B Manager and Club Manager to create budget and goals for measuring sales, revenue, new projects, and business development. Monitor the performance of F&B operations to determine whether strategies require adjustment to positively impact revenues and cost controls. Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members. Oversee cost of goods, labor, and general expenses of F&B operations. Create operational reports as requested. Other duties and responsibilities may be assigned. PERSONAL ATTRIBUTES: Must be highly customer oriented and responsive with high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team-building skills including the ability to lead, cooperate, and motivate. Must be role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS: Bachelor's degree preferred, or the equivalent combination of education and professional experience. Four to ten years’ experience in a hospitality field required. Three to five years’ experience supervising a team of managers or another supervisory role required. Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures). Computer literate with working knowledge of Microsoft Office, including Excel. Knowledge of restaurant database software a plus. Knowledgeable about county regulations. Ability to understand and implement BSRG dining standards. Knowledgeable about financial forecasting and budgets with ability to create and maintain effective financial accountability to the company and ownership. Ability to read, analyze, and interpret periodicals specific to the food service industry. Ability to understand the standardized recipe format. Ability to solve problems quickly, write regular reports, order guidelines, pr