Assistant Food & Beverage Director

General Purpose

Assists in directing and overseeing all food and beverage facets including, but not limited to: high level communication, operations, member and guest satisfaction, service training, personnel, product mix data, ordering, vendor relationships, service leadership, inventory, labor and cost of goods controls, and catering functions.

Essential Duties

• Develops schedules for all food and beverage departments, according to budget and forecast
• Manages and assists in the ordering of all alcohol beverages, maintains beverage pour cost, implements recipes and retail pricing of product
• Works closely with the kitchen leadership to ensure food quality and consistency, and appropriate ticket times, labor and cost of sales
• Aids in the completion of all month end inventories to include the kitchen, bars, and beverage cart
• Aids the Director, Food and Beverage with budget development and cost analysis
• Aids in the marketing of the restaurant and catering departments, both internal and external
• Aids and leads interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, communicating opportunities, praise, progressive performance documentations of all food and beverage associates; addressing complaints and resolving issues
• Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers, Bussers, Food Runners, and any other food and beverage associates
• Affirms that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension
• Maintains business volume forecast and plans accordingly in areas of labor, productivity, costs and other expenses
• Incorporates safe work practices in job performance
• Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds

Education/Experience

• Field related education or one or more years of related experience and/or training; or equivalent combination of education and experience

Physical Demands

• Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms
• Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches
• Occasionally lifts up to 50 pounds

Environment/Noise

• Often works in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather)
• Noise level is moderate

Certificates/Licenses

• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences

• Working knowledge of wine, spirits and regional cuisines
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
• Strong problem analysis and problem resolution skills
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills
• Professional and courteous demeanor
• Ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values
• Organizational development abilities with a strong focus on individual and team advancement
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
• Working knowledge of food and beverage service equipment and current trends
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors

About Troon

Troon, founded in 1990 and headquartered in Scottsdale, AZ, is the world’s largest professional club management company, specializing in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.