Director of Food and Beverage

About the position Atkinson Resort & Country Club, located in Atkinson, NH, is pleased to announce an excellent career opportunity for a Full-Time Food and Beverage Director! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.\n\nGeneral Purpose:\nDirects and oversees all food and beverage operations, including personnel, menu development, purchasing, vendor relationships, food production, inventory, and catering, with overall responsibility for guest satisfaction and financial performance. Responsibilities Directs and oversees all food and beverage operations, including personnel, menu development, purchasing, vendor relationships, food production, inventory, and catering, with overall responsibility for guest satisfaction and financial performance.Clearly defines, assigns, and delegates responsibility and authority across all food and beverage sub-departments (catering, restaurants, banquets, kitchens, and stewarding)Prepares and monitors annual budgets, revenue goals, and departmental expenses; develops weekly and monthly business forecastsReviews and analyzes financial reports to evaluate performance and implement corrective actions as neededMonitors market conditions impacting menu offerings, business volume, and profitabilityOversees inventory control, monthly analysis, and reconciliation; identifies opportunities to control food and operational costsCollaborates with the Executive Chef, Food and Beverage Managers, and Catering Managers on menu development and pricing strategiesDirects ordering processes, including quantities, timing, receiving, invoice accuracy, and proper storage standardsEvaluates and manages vendor relationships, including pricing, service, and product qualityApproves catering policies and pricing; oversees planning, execution, and post-event processesImplements departmental policies and procedures, ensuring compliance with company standards and applicable regulationsLeads hiring, training, scheduling, performance management, and employee relations within the departmentManages team members, including but not limited to: Assistant Director of Food and Beverage, Restaurant Manager, and Catering ManagerPartners closely with the Executive Chef to ensure cohesive culinary and service operationsDevelops and maintains training programs and ensures effective onboarding for all new associatesMonitors business volume and adjusts staffing, productivity, and costs accordinglyEnsures exceptional service standards to achieve high levels of guest satisfactionCommunicates updates, policies, and procedures to the team effectivelyConducts regular staff meetingsMaintains flexibility to take on additional responsibilities as neededIncorporates safe work practices in job performanceRegular and reliable attendancePerforms other duties as requiredRequirements Bachelor’s degree from a four-year college or university; or three to five years of related experience and/or training; or equivalent combination of education and experienceBenefits Healthcare Benefits – Medical, Dental, and Vision coverageRetirement Benefits – 401(k) with employer match (19 years of age and older)Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteriaAdditional Compensation – Eligibility for Bonuses, Commissions, Service Charge, Employee Meals