Job Description
Position Description Summary
The Assistant Food & Beverage Director is responsible for the effective operation of their
assigned restaurant outlets, ensuring memorable experiences for our Members through
maintaining high service standards while managing the restaurants and staff.
Role & Responsibilities
- Oversee the operations of the Clubhouse restaurants, including the Palms, the
Terraces, and the Seasonal Outlets, with special focus on the Grille
Implement the upcoming Grille expansion while independently operating ourfine dining restaurant, ensuring Members and Guests receive world class service
in line with Club expectations
Collaborate with and assist the F&B Director in the analysis and improvement ofservice procedures, efficiency, staffing, and profitability
Supervise the Sommeliers as they manage the Club's wine program, assistingwith events, inventory, and special orders as needed
Maintain an active floor presence with strong posture, presence, and support,delegating tasks to staff as needed
Manage & coach staff, as needed, cultivating a positive & successful teamenvironment
Display high levels of Emotional Intelligence, including composure, empathy,humor, transparency, accountability,
Consistently improve Member satisfaction survey scores, responding to surveysand Member issues in a professional and timely manner
Implement new service training, as needed, developing consistent employeeschedules and cross training where appropriate
Create and maintain standard operating procedures for Clubhouse restaurants,building upon established protocols and improving overall service and efficiency
Ensure completion of monthly inventory in a timely fashion, keeping auditablerecords for each outlet and accounting
2 Initial : _______
Oversee the ordering of beer, liquor, & wine, upholding par levels, adhering tobudgetary constraints & accounting guidelines, & keeping Member-favorites in
stock
Adhere to all budgetary guidelines, controlling costs and hitting set targets,especially regarding payroll as a percentage of revenue and COGS
Work in conjunction with the culinary team to order necessary food products, asneeded for the FOH bar service
Learn and utilize the Northstar and POS systems, running regular reports andkeeping track of trends
Oversee the training and development of all FOH F&B staff, ensuring consistentservice to BHIC standards (especially in the off season)
Create and maintain standard operating procedures for restaurants, buildingupon established protocols & improving
Handle any Member complaints promptly and professionally, earning repeatbusiness and ensuring the same issue does not happen again
Ensure adherence to all health codes, periodically checking compliance, andaiming for a goal of 97 or higher each quarter
Conduct frequent checks throughout the shift, assisting the team as neededServe as a liaison between front and heart of house, maintaining goodrelationships between all teams
Help maintain adequate ticket times for member experienceEnsure proper shift preparation, including menus, silver & glass ware, music,linens, etc
Troubleshoot any equipment / systems, as needed (TVs, POS, heaters, fans, etc),ensuring a well-maintained facility
Participate in daily shift stand ups, preparing team with specials, safety, Memberpreferences, and other updates while motivating the team for their shift
Ensure that all direct reports complete their daily opening, closing, and sideduties, including completion of standardized checklists
With the help of HR, develop top-tier hospitality training programs designed toelevate our staff by implementing our new Passport Training Program
Be familiar with and able to execute the Emergency Preparedness Plans forassigned outlets, in the event of a storm or severe weather
Assist in other outlets and with events, as neededBe detail-oriented and able to prioritize in a fast-paced environment3 Initial : _______
Solve problems, work as a team, be a leader, and inspire happinessMaintain up-to-date credentials, certificates, and licenses, as applicableCommit to continuous professional development, keeping abreast with currentindustry trends, tools, technologies, and opportunities, attending conferences,
seminars, and workshops as assigned
Qualifications & Education Requirements
Prior progressive management experience in private clubs, resorts, hospitality, orrelated field required (4-7 years)
Bachelor's degree in hospitality management, business, or related fieldAbility to communicate effectively and professionally in both written and verbalformats
Must possess appropriate analytical skills, attention to detail, follow-through,creativity, and a high level of motivation
Willingness to learn and accept instruction; ability to delegate diplomaticallyMust possess a positive attitude and good work ethicProficient in business-related software (Microsoft Office Suite, POSAdvanced super-user level familiarity with Microsoft ExcelProficient knowledge of restaurant operations, especially fine dining (2-3 years)Related Certifications a plus (Sommelier, Cicerone, Bourbon Steward, etc)Prior training experience required; corporate training experience stronglypreferred
Other Accountabilities
Because of the fluctuating demands of the Clubs' operation, it may be necessaryfor each employee to perform a multitude of different functions; therefore, as an
essential part of your job, you will be expected to help others when the occasion
arises, just as others are expected to help you while we foster a team
environment. Therefore, you may be required to perform other tasks, as needed,
that are not included in the above.
Adhere to all of the various company written mandatory standards of operations,policies and procedures, manuals, memos, and other oral instructions.
Working Conditions
Outdoors and indoors, in a restaurant settingIn a standard office setting4 Initial : _______
Physical Requirements
Regularly required to stand, walk, sit, talk, hear, and use handsMust be able to stand for long periods of timeAbility to lift and move heavy objects, in excess of 40 poundsRepetitive motions are requiredAbility to bend, squat, lift, kneel, and crouchModerate to heavy lifting, pushing, and pulling is requiredAttendance Expectations
This position has an expected workload of 45-55 hours per week, barringcircumstances when overtime may be required; reduced off-season hours
This position requires flexible hours, including evenings, nights, weekends, andholidays, as needed throughout the season
