Assistant Director, Food & Beverage | Full-Time | University Club Alabama

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

About the Role

The Assistant Director, Food & Beverage's primary purpose is to oversee the daily Food and Beverage operations in support of the Director of Food & Beverage and/or General Manager. Ensure all food and beverage operations and Member services are coordinated to exceed Member expectations, while driving initiatives to achieve the Club's revenue and profit objectives. This position will work closely with the Director of Food & Beverage and Executive Chef to ensure the standards of service and safety guidelines are met. The benchmarks for success include maintaining quality standards for service, cleanliness, and safety; fostering positive employee relations; and staff development. Assist the Food and Beverage Director in achieving annual sales and profit goals for overall Front of House operations while exceeding Member expectations through strong leadership and management skills.

About The Venue

The University Club at Alabama exists to support its Members in living their best lives—on and off campus. Whether providing pregame dining for Crimson Tide fans, offering meeting space for a university department event, or hosting a milestone celebration for a Member, the club is deeply integrated with the heartbeat of campus life and the Tuscaloosa community.

Responsibilities

• Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, and maintenance.
• Complete scheduled inventories and ensure proper administration processes are followed.
• Responsible for front-of-house scheduling and ensuring budgeted labor targets are met.
• Ensure all expense control systems are in place with close monitoring of all department expenses, including revenue to payroll ratio.
• Ensure appropriate forecasting systems are utilized.
• Work with Member committees to develop and implement Member activities and events.
• Communicate with Members on both group and individual bases to ensure the Club is exceeding their expectations.
• Collaborate with the Food & Beverage team to create and implement new ideas.
• Ensure compliance with federal, state, and local food sanitation and safety regulations.
• Be knowledgeable about the most updated laws and guidelines and communicate this information to the staff.
• Assist in selecting and developing a qualified staff of Service Excellence Employees to understand the relationships between value, Member service and satisfaction, and member retention/attrition.
• Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning.
• Ensure the service team is properly trained to deliver exceptional service and create memorable moments for Members, including interactive dining, table-side service, and promoting specialty or signature items.
• Create an excellent work environment centered upon teamwork and mutual respect, focusing on Member Satisfaction and the 3 Steps of Service while producing the Club's revenue objectives.
• Implement and effectively execute specific training programs timely and consistently to ensure Club staff provides Members with quality service and products.
• Responsible for the scheduling of all service personnel.
• Ensure controls on time reporting via the time management systems are in place by computing total hours and verifying accuracy by both the Employee and the supervisor.
• Ensure Employees adhere to mandated policies and procedures as outlined in the Time Management Policy.
• Attend all Department Head staff meetings and Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed.
• Perform line-up twice daily, reviewing the events of the day and menu items.
• Ensure service recovery programs are in place, staff is properly trained to execute, and staff is properly utilized as set forth by management.
• Execute all menus, promotions, and programs as outlined by the Director of Food & Beverage in accordance with Club standards.
• Ensure daily walkthroughs are conducted in all Front of House areas.
• Perform a multitude of different functions as needed, including helping others when required.
• Adhere to all company, club, and department written mandatory standards of operations, policies, and procedures.
• Attend meetings as required by the Director of F&B.
• Continuously improve Member satisfaction through programming, pricing, promotions, and compliance with OVG standards of operations and training.
• Oversee side work duties assigned to F&B staff and general housekeeping for all F&B outlets where applicable.
• Initiate and control a wine/beverage sales incentive for the service team on a monthly or quarterly basis.
• Maintain OVG Standards of Operations by helping the F&B Director control labor costs, linen costs, and miscellaneous F&B expenses.

Requirements

• 4-5 years in Club leadership or a related field in the food & beverage industry.
• Bachelor's degree in hospitality or related field preferred.
• Food Handler's Certificate, Alcohol Safety Training.
• Computer literacy and spreadsheet knowledge required.
• Strong communication skills and the ability to be a strong leader.
• Ability to direct and motivate food service teams.
• Must be able to work nights, weekends, and holidays as needed.

Benefits

• Health, Dental, and Vision Insurance.
• 401(k) Savings Plan with matching.
• Paid Time Off (vacation days, sick days, and 11 holidays).

Pay

Annual salary of $60,320-$65,000.

Schedule

• Attendance requirements as outlined on the weekly schedule.
• Additional hours required to meet deadlines, including weekends and/or holidays.