Food & Beverage, Director

About the position 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. Responsibilities • Operations Management • Uphold Discovery Land Company Sequence of Service for all F&B outlets. • Develop and execute a comprehensive food and beverage strategy in line with the club's objectives and target market. • Create and update menus to reflect seasonal ingredients, culinary trends, and member preferences. • Optimize seating capacity by constantly monitoring reservation status and professionally allocating tables. • Establish and maintain relationships with suppliers and vendors to ensure the timely delivery of high-quality ingredients at competitive prices. • Establish standard operating procedures and department safety guidelines and implement effective strategys, checklists, and records to maintain accuracy. • Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in all food and beverage areas. • Monitor and review reports on inventory levels, equipment, and • Attends operational meetings and provide department updates to management. • Collaborate with other departments, such as marketing and sales, to develop promotions and special events to drive revenue and enhance the member experience. • Aligns with Club management to establish department KPIs and additional measures of member satisfaction and operational efficiency. • Customer Service • Maintain an active presence in all F&B outlets to develop relationships with members and guests. • Ensures guest profiles are maintained and updated on a daily basis. • Assist with all member or guest issues/concerns in a professional, courteous, and prompt manner. • Stay abreast of industry trends, competitor activities, and customer preferences to maintain a competitive edge in the market. • Monitor customer feedback and reviews to identify areas for improvement and implement corrective actions as necessary. • Communicates effectively and genuinely with members and guests, team members and other departments. • Staff Management • Oversee department recruitment, training, and supervision to ensure delivery of exceptional service and a continuous, positive work environment. • Continuously create and implement new ideas for training & development, department objectives, and goals. • Monitor staff scheduling and compare to maintain accuracy for the department labor budget. • Leads department briefings to communicate necessary information. • Maintain department employee relations and • Oversees department promotions and disciplinary action for subordinates. • Financial Management • Manage food and beverage annual capital and operational budgets, monitor expenses, and implement cost-saving measures without compromising quality. • Ensures cost effectiveness of resources (material & staff) to achieve optimum profitability. • Coach 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. Requirements • A 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). • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Nice-to-haves • additional languages preferred. Benefits • Competitive Pay • Medical, Dental, and Vision Benefits • 401k Contribution • Paid Time Off and Paid Holidays • Employee Meals, Referral Incentives, and Recognition Programs • Holiday Pay • Professional development and upward mobility opportunities • Work-Family Culture