Director of Food and Beverage

General Purpose

The Food and Beverage Director (FBD) fosters a culture that consistently creates opportunities to Exceed Member and Guest Experiences through outstanding food and beverage occasions across all dining areas.

Essential Duties

• Identifies, recruits and retains best in class leadership and staff to deliver Memorable. Member. Moments. as part of every food and beverage experience.
• Ensures excellence in culinary and service execution through ongoing, measurable development, training and advancement of all food and beverage (F&B) team members.
• Inspires the entire team and drives accountability for ongoing creativity, innovation and improvement of food and beverage product and experiences by all.
• The FBD takes personal ownership of ensuring Members’ and their Guests’ delight in all dining experiences.
• The FBD actively seeks opportunities to personally and directly addresses Members’ and their Guests’ feedback related to their dining experiences.
• The FBD personally communicates, oversees and follows through on service recoveries, as appropriate.
• Sets standards for, and ensures accountability of, all systems to achieve the highest level of quality, consistency and controls across all food and beverage operations to include, but not limited to:
  • Food safety and cleanliness across all food and beverage areas to exceed sanitation regulations and follow industry best practices
  • Financial and cost controls to ensure achievement of budgetary objectives
  • Training systems to drive operational success and team growth
  • Labor management to ensure proper staffing levels to drive consistency and achieve budgetary objectives
  • Procurement systems to ensure the highest standards of ingredient quality, food safety and eliminate out of stocks
  • Oversees compliance with Troon human resources, corporate and facility requirements and policies
• Functions as a collaborative and fully-engaged member of the Senior Management Team
• Seeks out and provides constructive, critical feedback from, and to, senior management teammates to foster ongoing personal and operational improvement across the food and beverage organization.
• Uses feedback to drive measurable improvement.
• Supports and collaborates on development and presentation of monthly and periodic Board reporting.
• Reviews and analyzes various financial, inventory, labor and other performance data and metrics to maintain budgetary success and take any corrective actions that may be needed.
• Supports and collaborate on annual budget development.
• Supports and collaborate on short and long-term capital planning.
• Works with the Board and club management to develop and implement new and revised food and beverage concepts.
• Seeks opportunities for personal and professional growth through ongoing learning opportunities, inspirations and exposure to culinary and beverage trends to position the Club forefront of the region and industry.
• Lead F&B management team to promote team members from within the team.
• Work with Troon leadership to identify and encourage F&B team member’s advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development.
• Oversees and ensures compliance of all regulations pertaining to F&B operations.
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals.
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events.
• Manages department members that may include, but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

Required Education, Training, Knowledge and Experience

• 2-3 years in a similar position
• BA or AoS in Culinary arts / Hospitality management
• Must be ServSafe Food Certified
• Functional computer knowledge (purchasing/cost control systems, POS, MS word and excel)

Core Skills, Competencies, and Characteristics

• Strong written and verbal communications skills and exceptional consciousness of non-verbal communication.
• High level of active listening skills and strong guest service skills, which includes the ability to resolve guest issues/complaints with tact and diplomacy.
• Strong leadership and people management skills.
• Strong multi-tasking, organizational and time management skills.
• Professional and courteous demeanor.
• Exceptional personal hygiene and positive representation of the organization to members, employees and vendors.
• Must have a culture of training and service mindset.
• High end dining and private club experience preferred.

Work Environment

General food service environment in which you may remain standing on your feet for extended periods and may also be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to regularly lift and/or move up to 50 lbs. during the course of the work shift.