Director of Food & Beverage

Property Description: Lake of Isles, a 36-hole Rees Jones-designed golf club located in North Stonington, Connecticut, opened in May 2005. Owned by the Mashantucket Pequot Tribal Nation and located across the street from Foxwoods Resort Casino, the two courses wind their way through 900 acres of wooded Connecticut countryside and around a 90-acre lake. Managed by KemperSports, known for their outstanding upscale golf course management, development and marketing, Lake of Isles offers the ultimate golf experience. In addition to superior service and impeccable course conditions, amenities include a 50,000 sq. ft. clubhouse, a state-of-the-art indoor and outdoor practice facility. Position Summary: The Food & Beverage Director will manage all Food & Beverage Operations at Lake of Isles. All Food & Beverage departments are to be run efficiently and effectively and maintained to the highest standard. Keys to success will be to improve the profitability of Food & Beverage Departments and club, as well as increase member, banquet, and restaurant customer satisfaction and develop improved product offerings and strategies. Essential Duties and Responsibilities: Provide appropriate leadership, direction, supervision, and guidance to subordinate management staff in accord with Company culture and mission statement to promote positive employee morale and performance quality. Assist in implementing departmental operating policies & procedures through training and supervision. Assure the efficient and timely submission of all required operational, financial, budgetary and related reports. Plan menus for restaurant, private dining, banquets, tournaments, holidays and special events. Price and cost menus, while taking into consideration member needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors. Assist the Executive Chef in developing the culinary vision to ensure customer satisfaction and meet all the financial goals of the club. Rotate all menus seasonally using as much local, fresh and seasonal foods as possible. Plan and implement staffing schedules to ensure customer satisfaction is achieved within staff plan guidelines. Monitor activities to ensure compliance with company payroll policies and procedures. Develop and maintain vendor relations to ensure quality and pricing. Ensure an ‘A’ rating from health department inspections. Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times Ensure efficient and accurate execution of banquet functions, meetings, special events and outings. Ensure all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, food storage areas, washing areas, dining and bar areas and restrooms. Coordinate banquet staffing with banquet manager and captain to ensure personnel and room plans are set-up based upon anticipated guest counts and client needs. Provides appropriate reports to accounting regarding employee hours, schedules, pay rates, job changes, tip pools, etc. Receives and handles complaints concerning food, beverages or service. Serves as liaison between the dining room and kitchen staff. Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel. Establish controls and monitor kitchen activities to minimize food and supply waste and theft. Train employees regarding safety, hazardous materials, sanitation and accident prevention principles. Maintain the budgeted monthly food cost and labor as outlined in the annual budget. Conduct monthly inventory of food and supplies. Provide orientation of company and department rules, policies and procedures and oversee training of all new staff. Produces daily/monthly sales analysis and other reports from the POS system. Develops and maintains the dining room reservation system and the POS system. Monitors labor and supplies budget; makes adjustments as necessary to achieve financial goals. Knowledgeable of all Kemper policies regarding personnel. Administer prompt, fair and consistent corrective action for any and all violations of company policies and procedures. Work closely and oversee the Executive Chef team. Develop kitchen team, menus, pricing, and stay on the newest F&B trends. Manage employment activities for F&B staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline, termination, etc. Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations. Complete other duties as assigned by the General Manager Qualifications: College degree preferred. Experience in Management in Food & Beverage in Resorts, Restaurants, Hotels and Country Clubs. Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management. Demonstrated quality written, verbal, and interpersonal communication skills. Must maintain a valid Serve Safe Certificate. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to work in a standing position for long periods of time (possibly up to 10 hours). Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends. Positive attitude, professional manner and appearance in all situations. Supervises: Servers, bussers, hosts, banquet manager, banquet captains, banquet servers, beverage cart, halfway house BOH Chefs, line cooks, dishwashers Classification: Full-Time, Non-Seasonal, Salaried, Exempt License/Certification: ServSafe (Preferred) Ability to Commute: North Stonington, CT 06359 (Required) Ability to Relocate: North Stonington, CT 06359: Relocate before starting work (Required) Work Location: In person KemperSports Management is an Equal Opportunity Employer