Director of Food and Beverage

I. Job Summary To lead, develop and grow the food and beverage operations of the Reedsburg Country Club for both members and public patrons through an excellent restaurant/bar and banquet/event venue. II. Reports to: General Manager III. Job Duties 1. In cooperation with the General Manager and kitchen staff, supervise and manage all aspects of the front of house and back of house operation in a professional and efficient manner. 2. Provide excellent member services and assistance to all members and guest. 3. Develop and maintain a basic management philosophy to guide all service personnel toward optimal operating results, employee morale and member/guest satisfaction. 4. Supervise all front of house, new hires and existing staff, through regular training sessions as well as daily monitoring to insure proper service technique. 5. Week by week or further, complete and publish to all staff and management a work schedule for the service, bar, and event staff sufficient to handle anticipated business. 6. Assist in maintaining proper staffing levels. Take the necessary steps to insure an adequate number, and an appropriately skilled staff, including the advertisement of open positions in various publications when necessary. 7. In cooperation with the Business Office Manager assure that the appropriate paperwork is completed for all new hires prior to their first working shift. 8. Responsible for executing/coordinating holiday/seasonal decorations for the Clubhouse while adhering to the provided budget. 9. Orchestrate and execute month end inventory count of all alcoholic and non-alcoholic beverages. 10. Be informed on, and promote all club activities and services. 11. Enforce club rules, regulations and conduct with staff, membership and outside patrons. 12. Assure proper appearance of service staff, including proper uniforms prior to their shift. 13. Counsels with General Manager and employees about employee grievances and complaints; formulates solutions when possible. 14. Works directly with cleaning staff to insure cleanliness of facilities for operations and events including, restrooms, dining areas, service areas. 15. Provide sufficient training to service staff for the proper input of food and beverage orders into the Point of Sale system. 16. Verify that all food and beverage charges are properly entered into the system. 17. Oversee and execute all banquets and events with the assistance of banquet staff 18. In cooperation with the Director of Sales and Marketing 19. Provide input with GM and Kitchen Manager to develop ala carte menus, banquet menus and menus for restaurant, banquet facility and special events. 20. Maintain working relationship with the other department heads to insure the coordination of services provided to our members and guests. 21. In the event of a staff shortage , shifts serving or bartending for operational hours or special events will fall on the Director of Food and Beverage. 22. In the absence of the General Manager, be present to assure the proper execution of daily operations, whether it be for the restaurant or for banquets/events. 23. Performs other duties as directed by the General Manager. IV. Hourly Expectations: In Season (April 1 – October 31): 40-50 hr/week, 2 day off/ week maximum Out of Season (October 31 – March 31): 30-40 hr/week 2 day off/week minimum, if club is closed for certain days of the week, those days are mandatory days off unless otherwise advised by the GM. 2 weeks (80 hrs) of vacation, to be used in the offseason, November 1 – March 31 Nights, weekends and holidays are all required availability V. Compensation/Benefits: Starting hourly wage, compensatory with experience $25-30 plus tips/gratuities when applicable Annual bonus potential after one year of employment based on performance Company Matched Simple IRA up to 3% with 6% contribution after two years of employment 80 hrs of Vacation pay $50 house account allowance monthly Complimentary golf, range and cart VI. Qualifications: Extensive (5 years or more preferred) in food and beverage, hospitality or customer service. Leadership/Management experience is preferred Related degree is appreciated, but not required Job Type: Full-time Pay: $25.00 - $30.00 per hour Expected hours: No more than 50 per week Benefits: • Employee discount • Flexible schedule • Paid time off • Paid training • Retirement plan Schedule: • Day shift • Evening shift • Holidays • Night shift • Weekends as needed Work Location: In person