Food & Beverage, Director

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally.This role will be located at one of Discovery Land Company's locations:Troubadour Golf & Field Club, set outside of Nashville, Tennessee.Troubadour Golf & Field Club is seeking a Food & Beverage Director to join the Food & Beverage Service Department.The Food & Beverage Director is responsible for the leadership and coordination of the F&B Operation, primarily overseeing all outlets, which encompass casual dining to fine dining experiences within the club. The Food & Beverage Director will work to maintain and improve operational standards for both the front of house and back of house to ensure all guests receive exceptional and genuine service at all times, reflective of international luxury service standards. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.Key ResponsibilitiesOperations ManagementoUphold Discovery Land Company Sequence of Service for all F&B outlets.oDevelop and execute a comprehensive food and beverage strategy in line with the club's objectives and target market.oCreate and update menus to reflect seasonal ingredients, culinary trends, and member preferences.oOptimize seating capacity by constantly monitoring reservation status and professionally allocating tables.oEstablish and maintain relationships with suppliers and vendors to ensure the timely delivery of high-quality ingredients at competitive prices.oEstablish standard operating procedures and department safety guidelines and implement effective strategys, checklists, and records to maintain accuracy.oEnsure compliance with health and safety regulations and maintain cleanliness and sanitation standards in all food and beverage areas.oMonitor and review reports on inventory levels, equipment, andoAttends operational meetings and provide department updates to management.oCollaborate with other departments, such as marketing and sales, to develop promotions and special events to drive revenue and enhance the member experience.oAligns with Club management to establish department KPIs and additional measures of member satisfaction and operational efficiency.Customer ServiceoMaintain an active presence in all F&B outlets to develop relationships with members and guests.oEnsures guest profiles are maintained and updated on a daily basis.oAssist with all member or guest issues/concerns in a professional, courteous, and prompt manner.oStay abreast of industry trends, competitor activities, and customer preferences to maintain a competitive edge in the market.oMonitor customer feedback and reviews to identify areas for improvement and implement corrective actions as necessary.oCommunicates effectively and genuinely with members and guests, team members and other departments.Staff ManagementoOversee department recruitment, training, and supervision to ensure delivery of exceptional service and a continuous, positive work environment.oContinuously create and implement new ideas for training & development, department objectives, and goals.oMonitor staff scheduling and compare to maintain accuracy for the department labor budget.oLeads department briefings to communicate necessary information.oMaintain department employee relations andoOversees department promotions and disciplinary action for subordinates.Financial ManagementoManage food and beverage annual capital and operational budgets, monitor expenses, and implement cost-saving measures without compromising quality.oEnsures cost effectiveness of resources (material & staff) to achieve optimum profitability.oCoach Food and Beverage managers on how to implement efficient operations and cost saving strategies for their outlet budgets.Any and all other duties deemed necessary by a member of management.QualificationsA degree in Hospitality Management or Culinary Degree.Ten (10) or more years' experience in a luxury full service environment.Two (2) to Five (5) years of experience in a restaurant manager or similar capacity with exposure in food and beverage standards in an international setting.Sommelier Certification from an internationally recognized institution.Specialty experience in private dining events.Strong proven leadership abilities and vision for quality and excellence in hotel and food and beverage operations.A great knowledge of HACCP & local food safety standards.A great personality with strong leadership, communication and organization skills with the ability to train others.Exceptional time management skills and be familiar with discerning and demanding international clientele.Knowledge of various Operations and POS Softwares (JONAS, TEI, etc).Additional RequirementsPositive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team mem