Director of Food & Beverage

About the role

Colony Bay Club, located in Bonita Springs, FL, is pleased to announce an excellent career opportunity for a Director of Food & Beverage. We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Responsibilities

• Direct and oversee all food and beverage facets, dedicating 51% of each day to management and supervisory duties.
• Clearly describe, assign, and delegate responsibility and authority for the operation of various food and beverage sub-departments (catering, restaurants, banquets, purchasing, and stewards).
• Coordinate all aspects of wine programs including Up-Town wine list, Wine Locker Program, and seasonal offers and specials; maximize wine revenue and maintain a 'wine culture' through wine events and dinners.
• Manage total beverage consistency in cost of goods sold; run promotional programs offering unique beverage offerings; provide bartenders with all products and tools for unique presentations.
• Hold weekly F&B meetings with senior staff, reviewing BEOs and 10-day outlook.
• Hire and train to appropriate staffing levels to ensure superior service; coordinate with the Chef to create an Early Dining Program as the weekly schedule allows; train staff to maximize all dining areas in peak season.
• Assist staff during service periods, identifying and managing through the weakest areas.
• Prepare and monitor annual budget, revenue goals, and expenses for the Food and Beverage department; generate various business volume forecasts (nightly, weekly, monthly, etc.) and plan accordingly.
• Prepare and present at monthly Board meetings a synopsis of F&B operations.
• Review and analyze various financial and data results/reports to monitor overall Food and Beverage performance and take corrective actions as needed.
• Monitor market conditions that impact menu offerings, business volume, and profitability.
• Execute inventory control and calculation for monthly analysis and reconciliation; identify opportunities to control food costs and other expenses.
• Direct ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, and storage temperatures in all areas.
• Continually research vendor opportunities, pricing, service, and evaluate vendor relationships to benefit the facility.
• Approve catering policies, contracts, and pricing; oversee planning, execution, and closure of events.
• Implement policies and procedures for the Food and Beverage department including compliance with company, federal, state, and local standards and laws relating to quality of products and services.
• Interview, hire, train, plan, assign, direct work, evaluate performance, reward, and discipline associates; address complaints and resolve problems.
• Manage department members including all front-of-house staff, Assistant Managers, supervisors, or other lead staff; report to the General Manager.

Qualifications

• Four or more years related experience and/or training; or equivalent combination of education and experience.
• Food Safety and Applicable Sanitation Training certification.
• Alcohol Awareness Training certification.
• Must meet state age requirements for handling alcoholic beverages.
• Ability to read and speak English may be required to perform job duties.
• Working knowledge of wine, spirits, and regional cuisines.

Skills

• 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 including 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.
• Ability to maintain effective financial accountability to the company and to the ownership.
• 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.

Pay

Salary Range: $100,000 - $110,000 annually