We are looking for a Food and Beverage Director for our semi-private golf club in Tallahassee, FL. This position would oversee the restaurant, private events, f/b for golf tournaments, and anything food and beverage related to the golf club. Oversee a staff of 20-25 employees with a head Chef, sous Chef, f/b supervisors, and waitstaff/bartenders. Manage the daily running of the restaurant ( open Monday-Sunday/ Weds-Sat dinner also). Take and run banquet events as well ( we do about 5-10 per month). Customer service and member relations is important; being semi-private you see the same people weekly and a good friendly demeanor is important. Having experience in customer relations or past semi-private/private clubs is important. must have a knowledge of banquets and running private events starting from the beginning with the host to seeing the event through to the end, with planning, BEO's, and execution of event. Hiring/firing of waitstaff and working with the head Chef for staffing of the kitchen. Training and standards for FOH/BOH for all staff to the desired needs is a must. Ordering for beer/liqour/wine and monthly inventory tracking skillset is a must. The head chef does the orders for the kitchen but a knowledge in this area is important. As knowing food cost/ liquor costs/ par levels will be expected to keep the department running in budget. Cleanliness of all FOH/ BOH and inventory procedures to pass health inspections and keep the department running well is required. Schedule making and maintaining staff par levels in order to staff shifts effectively.