Food & Beverage Director

About the role

The Food & Beverage Director is responsible for managing all aspects of the Club’s daily operations, focusing on food and beverage operations including member dining, member events, activities, turn grill, pool snack bar, banquet, and catering functions.

Responsibilities

• Direct and manage daily operations and ensure the Club's high standards of service and quality are met or exceeded.
• Interview, hire, train, and supervise staff; implement and monitor department budgets.
• Coach, counsel, motivate, discipline, and hold staff accountable; monitor performance regularly.
• Oversee scheduling of departments and monitor employee records to minimize overtime and keep labor costs within budget.
• Audit and approve biweekly payroll.
• Assist in planning and approving external and internal marketing and sales promotion activities for department outlets and special Club events.
• Develop and implement financial strategies; establish quantity and quality output standards for staff in all positions within the departments.
• Manage the ordering of all purchases including food, beverages, supplies, wine, beer, liquor, sanitation, equipment, etc.; maintain records of special events, house counts, food covers, and daily business volumes.
• Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation, service standards, and procedures.
• Monitor and ensure alcoholic beverage and other regulatory requirements are met.
• Implement and monitor sanitation and cleaning schedules.
• Greet members and guests and oversee actual service on a routine and random basis.
• Provide updated information to the Accounting Department.
• Inspect supplies, equipment, cleanliness, and organization of areas to ensure efficiency, organization, safety, sanitation, and cleanliness standards.
• Assist in service when necessary. Expedite when needed.
• Approve all product invoices before submitting them to the Accounting Department.
• Maintain records of special events, house counts, food covers, and daily business volumes.
• Oversee and monitor monthly physical inventory for timeliness, and accuracy to maximize usage and minimize waste and breakage.
• Develop departmental objectives, budgets, policies, procedures, and strategies and meet or exceed specified goals.
• Utilize computer programs to analyze forecast, cost, and revenue reports and decisions based on that information to ensure maximizing of profits.
• Implement and monitor sanitation and cleaning schedules.
• Work closely with department leaders to ensure goals and objectives are continuously met or exceeded.
• Maintain communication with senior managers to review operational and financial goals and inform them of any problems or unusual matters of significance.
• Attend staff meetings.

Requirements

• BA/BS in Club/Hospitality Management, Business, or related field preferred.
• Experience with payroll cost controls, Microsoft Word/Excel, and Northstar or other similar club POS systems.
• Possess food safety and alcoholic beverage certification.
• Demonstrated ability to be a team leader, manage employees, and handle members/guests in a diplomatic, constructive, and professional manner.
• Exceptional organizational skills and high internal standards of quality and service.
• Must be able to effectively hire, train, motivate, discipline, and terminate employees.
• Ability to read and interpret documents and write routine reports and correspondence.
• Ability to communicate effectively with staff of diverse backgrounds, cultures, and education levels.
• Proven ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
• Excellent listening skills, oral communication skills, and positive interpersonal skills are required.

Skills

• Knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
• Proven ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
• Excellent listening skills, oral communication skills, and positive interpersonal skills are required.