Director of Food

About Cabot

Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France.

With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including: Cascata Golf Club and Serket Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana.

Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings.

About Cabot-Managed Properties

Since 2022, Cabot has managed the strategy and operations of four exceptional golf courses across the United States, including Cascata and Serket in Las Vegas, Nevada, Grand Bear in Saucier, Mississippi, and Chariot Run in Laconia, Indiana.

Position Overview

The Club Director of Food & Beverage directs and oversees all aspects of food and beverage planning and service for the club, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. This opportunity requires a professional high energy style, exceptional communication, and customer service skills. Passion for anticipatory service, enlightened hospitality and commitment and strong desire to lead and coach a dynamic team.

Essential Functions

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Full knowledge of the club's Food and Beverage operations, focusing on beverage carts, food trailer and restaurant operations.Create and foster a great working environment for the F&B team to thrive - linking up departments to create a sense of one team.Design, develop and implement a consistent Food and Beverage offering and exceptional service at the club, aligned with Cabot Managed Properties Core Brand standards.Work with department supervisors and managers to institute a spirit of enlightened hospitality.Lead the club's Food and Beverage team in menu design, operational excellence and optimal F&B offerings.Participate in bi-weekly F&B calls with the CMP F&B Executive Leader and fellow F&B leaders.

Promote teamwork and inter-department collaboration.Develop and maintain close and effective working relationships with all supporting golf & maintenance departments, with focus on the Event Sales Manager, Events Operations Manager, Chefs, Supervisors and Managers of all Food and Beverage outlets.Uphold Core Brand standards for the club's food and beverage operations.Prepare the club for property reviews of food and beverage operations against brand standards.In conjunction with CMP leadership, support strategic partnerships with key vendors.Assist in the preparation and coordination of a long-term strategic vision for the club's Food and Beverage operation.Support and enforce a comprehensive culinary safety program.Work with the Director of Golf and all department heads to create the annual Food and Beverage budget for each outlet at the club, excluding events and banquet revenue, which reports directly to the F&B Executive Leader.Partner with the Event Sales Manager and Events Operations Manager to ensure a seamless food and beverage experience for all club events.Drive continuous improvement in all club Food and Beverage operations.Supervisory Responsibilities

Directly supervises the Beverage Manager and Sous Chef at the club. Carries out supervisory responsibilities in accordance with the club's policies and applicable employment laws, including interviewing, hiring, training, planning, assigning work, appraising performance, and addressing performance concerns.

Requirements

A degree or diploma in Hospitality from a recognized University or College is an asset.5+ years' experience in food & beverage service and at least 2+ years in management.Proficiency with computer software including Microsoft Office, the ability to effectively program and fully utilize various Point of Sale systems, inventory control systems, etc.In addition, the ideal candidate will be or have:

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