Food & Beverage Director

Ocala Golf Club, located in Ocala, FL, is seeking a driven individual 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.

About the role

Directs and oversees all food and beverage facets including à la carte locations, banquet/event spaces, and satellite locations including the pool and halfway house.

Responsibilities

• 51% of each day is dedicated to management and supervisory duties
• Clearly describe, assign, and delegate responsibility and authority for the operation of food and beverage sub-departments (catering, restaurants, banquets, kitchens, purchasing, and stewards)
• Prepares and monitors annual budget, revenue goals, and expenses for the food and beverage department; generates weekly, monthly business volume forecasts and plans accordingly
• Reviews and analyzes financial and data results/reports to monitor overall food and beverage performance and takes corrective actions as needed
• Monitors market conditions that impact menu offerings, business volume, and profitability
• Executes inventory control and calculation for monthly analysis and reconciliation; identifies opportunities to control food costs, bar costs, and other expenses
• Participates with the sous chef, lead line cook, food and beverage managers, and catering managers in menu creation to entice a variety of outlets while incorporating a pricing structure supporting bottom-line goals
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement, accuracy, and storage temperatures in all areas
• Researches vendor opportunities, pricing, and service; evaluates vendor relationships for facility benefit
• Approves catering policies, contracts, and pricing; oversees planning, execution, and closure of events with event coordinator and food and beverage managers
• Implements policies and procedures for the food and beverage department, ensuring compliance with company, federal, state, and local standards and laws
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves problems
• Manages department members including sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, and server assistants

Requirements

• Bachelor’s degree (BA) from a four-year college or university; two or more years of related experience and/or training; or equivalent combination of education and experience
• Regular and reliable attendance
• 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
• Ability to work in wet or humid conditions, near moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and in extreme heat or cold
• Moderate noise level environment
• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training
• Must meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits, and regional cuisines

Skills

• Ability to read and speak English to perform job duties (e.g., communicating with English-speaking customers or co-workers, understanding equipment manuals)
• Leadership ability, including clear communication and expression of ideas and directives
• Strong problem analysis and resolution skills
• Strong multi-tasking, organizational, and time management skills to ensure quick response to client needs
• High level of active listening and strong client service skills, including resolving issues 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 be a strong team player
• Demonstrates a strong commitment to company values
• Organizational development abilities with a focus on individual and team advancement
• Computer proficiency in Microsoft products (Word, Excel, PowerPoint, Outlook)
• Comprehensive understanding of physical infrastructure, food and beverage controls, and financial back-office systems in 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

About the company

Founded in 1990 and headquartered in Scottsdale, AZ, Troon 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.