Food and Beverage Director

Description: Position Summary: The Food and Beverage Director is responsible for directing and facilitating all food and beverage services with a focus on quality, exceptional service, budget adherence and accountability. Develops and manages all aspects of food/beverage service and bar operations including staff recruiting, developing systems, training, and developing a positive work environment that supports exceptional service. Performs the duties of a Manager on Duty in the absence of the General Manger to ensure the entire operation is functioning properly. Completes tasks and duties assigned by the General Manager. Requirements: Work Performed: • Ultimately responsible for the effective operation of assigned areas through personal accountability and delegation of authority to the appropriate managers and supervisors. Maintains superior quality in all areas. • Remains well informed of industry trends and member preferences to ensure only the highest quality services and amenities are provided. • Reviews employee efficiency and performance and is responsible for developing a professional and high performing staff. • Familiar with Labor Union Agreements and ensures the provisions and properly followed. • Hire, evaluate and review direct reports and related staff in coordination with Human Resources. • Prepares and/or approves departmental work schedules and periodic payroll. • Prepares the annual operating budget and financial analysis for specified departments. Ensures the financial performance of each department is consistent with the approved budgets. • Prepares and maintains departmental operating manuals and training programs. • Oversight responsibility of new staff member onboarding and regular training in all assigned departments. • Coordinates details associated with Club social functions and banquet activities. Works with the appropriate managers and Directors to develop food and beverage programs to encourage member participation. • Implements and enforce security and cost control programs in all areas of responsibility. • Administrates and maintains the computerized Point of Sale system (POS) in food and beverage areas. • Ensures all clubhouse areas are well maintained, and good housekeeping practices are followed. • Works cooperatively with and supports the Executive Chef to ensure the food quality is maintained at a superior level and served in the desired manner • Ensures regular safety training is consistently provided in all assigned departments. • Completes special projects, reports and duties assigned by the General Manager. • Commitment to recognize and acknowledge members by name. • In coordination with the Food and Beverage Managers, facilitates the wine and beverage programs which includes. o Wine list development and inventory control o Spirit selections and seasonal craft cocktail menus o Wine and beverage pricing o Programs that promote wine and beverage opportunities to members and guests o Staff training and awareness o Member wine lockers/storage o Assists with and has oversight of the monthly physical inventory of beverage items and bottled wines. • Ensures appropriate food handling and sanitation practices are followed. Trains and informs staff members of proper food handling practices. Reporting Relationship: General Manager Supervises: Food and Beverage Managers, Bartenders, floor supervisors, Host/Hostesses, Servers and Assistant Servers Minimum Requirements for Position: · Formal education in Hospitality Management preferred. Minimum education: High School graduate with a commitment to continuing education. · 4 or more years of progressive responsibility as a Food and Beverage Manager/Director preferably in a private club, hotel, or resort. · Proficient in computer software including Microsoft Word, Excel and Point of Sale applications. · Solid time management, organization and prioritization skills. · Proven ability to effectively build and foster a team environment. · Ability to make decisions in a fast-paced environment. · Must have functional wine knowledge and service experience. · Must have functional food knowledge. · Must pass company pre-employment drug screening and background check. Physical Requirements: · Required to work irregular and extended hours including evenings, weekends and holidays. · Able to lift a minimum of 35 pounds, walk, bend and stoop. · Remain standing and walking for several hours during a work shift.