What are the responsibilities and job description for the Food and Beverage Director position at Cat Island Club?
Job Summary:
The F&B Director is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The F&B Director will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded. This position reports to the General Manager.
Essential Duties and Responsibilities:
- Daily management of the Food and Beverage Department including scheduling, pre-shift meetings, and service needs.
- Take direction and collaborate with VP, F&B Innovation & Operations.
- Responsible for Food & Beverage Department hiring, supervision, and evaluation.
- Conducting ongoing training; constantly enforcing and updating personnel as procedures are implemented and evolve.
- Management of F&B programs for the pool, convenience/grab & go, and concessions carts, if applicable.
- Enforcing proper uniforms and hygiene for the staff.
- Institute and implement all Human Resource guidelines.
- Uphold all Food and Beverage policies & alcohol service guidelines.
- Ensuring all employees are conducting themselves in a professional manner.
- Program and maintain all point of sale and reservation software.
- Directly responsible for all banquet and event execution.
- Assists in planning, promoting and generating enthusiasm and interest for club events.
- Oversight of all F&B accounting procedures including executing inventory counts.
- Forecasting and budgets pertaining to F&B operation.
- Directly responsible for achieving the budgeted COGS% for all food and beverage products and taking corrective action as necessary.
- Develop, maintain and administer a sound organizational plan for the club’s food & beverage operations, which includes an operating budget and marketing plan.
- Develop and implement creative strategies to increase revenues.
- Responsible for overall member satisfaction and proactively addressing member issues.
- Assisting the service staff throughout the shift or event as needed.
- Quality assurance (in both the front and back of the house).
- Perform walk-through compliance report to ensure full compliance with the Department of Health regulations and executing corrective action or training, as needed.
- Act as the designated Closing MOD – securing building, nightly drops, closing procedures.
- Maintain equipment by following appropriate operating guidelines, troubleshooting breakdowns and perform preventative maintenance.
- Other duties as assigned.
Qualifications, Experience and Skill Requirements:
- Must have 5 years of related experience in F&B management in clubs, hotels, full-service restaurants, or entertainment.
- Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
- Knowledge of pertinent health regulations and liquor laws
- Must have food and beverage banquet experience.
- Proven management experience with a strong business aptitude
- Excellent written and verbal communication skills.
- Highly organized, efficient and detail-oriented
- Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
- Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
- Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
- ServSafe Certified
Supervisory Duties:
- Directly supervises Executive Chef and FOH service team and act as additional support for culinary team in the absence of the Executive Chef. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Working Conditions:
- Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
- The employee will be required regularly to reach with arms and hands.
- The employee occasionally will be required to lift up to 30lbs.
- Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
- Work extended hours during golf and holiday season including weekends and holidays