Food & Beverage Director

Summary:

Overall responsibility, rooted in significant culinary knowledge and practical experience in food preparation, for all food & beverage execution serving the restaurant/event facility with large, daily culinary operations. Responsible for food and supply ordering, execution of all food delivery including menu design, profit related suitability, theme, and maintenance, banquet planning and execution, staffing of all food and beverage operations on the property including within restaurant, bar, and event spaces, as well as on golf course. Responsible for food safety protocols for the entire facility.

Essential job functions:

Contribute to the development of the annual food and beverage budget and operating plan. Implement the plan according to Company policies and procedures to ensure profit goals are achieved as outlined in the plan. Provide GM with weekly updates on such performance to plan.

· Plan for and schedule manpower, equipment, and supply requirements for the food and beverage operation and maintain full accountability for the cost, utilization, and performance of employees and equipment.

· Responsible for the hiring, training, and proficiency (including performance reviews) of employees in the Food and Beverage operation.

· Maintain control of employee's professional look, ensuring that all on-duty staff wear proper dress and name tags.

· Implement policies and operational procedures for the food and beverage operation.

· Maintain responsibility for kitchen safety, cleanliness, organization, and preventative equipment maintenance procedures and standards.

· Assume responsibility for, and assist in, the cleanliness and proper set-up of a dining room, any event space/area, including areas/stations in association with a tournament.

· Assist Private Event Sales & Marketing Director with the selling of event services and catering capabilities for events.

· Assist the Private Event Sales & Marketing Director and General Manager with develop and ongoing execution of the marketing and promotional plan as it relates to the Food and Beverage operation.

· Assume line cooking step-in responsibilities when such is required, or to demonstrate menu item preparation.

· Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods ensuring food and service standards are maintained.

· Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks.

· Effectively and accurately operate the Point of Sale System as outlined in Company operating procedures, and as may otherwise directed by the General Manager.

· Ensure compliance with operating guidelines as it relates to the Santa Clara County Health Department, as well as operating within all other County, State, and Federal laws, rules and regulations, including any and all ABC requirements.

· Implement and monitor internal financial controls for the food and beverage operation and be prepared to report on such as may be requested by the General Manager.

· Implement and monitor food and beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs relating to all food & beverage services.

· Maintain purchase ordering system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases.

· Provide for the ongoing timely review and payment processing of all food & beverage invoices based on Company and GM expressed policies and requirements.

Responsible for all sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget, including those relating to private events and catering services.

Physical Demands:

• Must be able to frequently sit, stand, bend, kneel, walk and crouch.
• Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects.
• Reach overhead and below knees, including bending, twisting, pulling, and stooping.

Qualifications:

• Five years in a comparable food and beverage management role within the hospitality or restaurant industry.
• Successful background of managing food and labor costs.
• Event catering experience a plus.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Compensation details: 85000-88000 Yearly Salary

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