What are the responsibilities and job description for the Food and Beverage Director position at Century Golf Partners Management?
Food and Beverage Director
Under the direction of the Assistant General Manager, the Food & Beverage Director is responsible for overseeing all aspects of Food & Beverage Operations including Front of House operations, private dining functions, golf events and support the Banquet Manager in the operation and execution of Member and Outside Banquet events. This role ensures exceptional service, proper team training, and adherence to Century Golf’s company standards. The position supervises Servers, Bussers, Runners, Bartenders, Barbacks, Beverage Cart Attendants, Hosts/Hostesses, Cashiers, Attendants, and Coordinators.
QUALIFICATIONS & REQUIREMENTS
Education & Experience:
- Associate degree in hospitality, restaurant management, or a related field preferred. Equivalent experience will be considered.
- Minimum of five (5) years of experience in the hospitality industry, with a strong customer service background.
- At least one (1) to two (2) years of experience in personnel management, preferably in golf, hospitality, or service industries.
Skills & Certifications:
- Must meet the legal age requirement to sell and serve alcoholic beverages; applicable state certifications required.
- Strong experience in handling customer complaints and ensuring high-quality guest experiences.
- Proficiency in Microsoft Word, Excel, and POS systems.
- Excellent organizational, time management, and problem-solving skills.
- Demonstrated ability to lead, mentor, and foster a positive team environment.
- Valid driver’s license required.
ESSENTIAL RESPONSIBILITIES
- Supervise and assist in training all Front-of-House food and beverage staff to ensure excellent service and presentation.
- Monitor guest experience, engage with patrons, address concerns, and ensure timely service recovery when needed.
- Oversee food and beverage quality and presentation, providing corrective training as necessary in collaboration with the culinary team.
- Manage cost controls, including food and beverage purchasing, labor management, and operational expenses.
- Maintain accurate payroll records, conduct staff audits, and oversee scheduling based on demand patterns and budget constraints.
- Ensure proper stock levels and accountability for bar and event beverage consumption.
- Enforce cleanliness, sanitation, and adherence to health code standards in all F&B areas.
- Ensure compliance with local liquor laws and safety regulations, maintaining up-to-date certifications for staff.
- Conduct regular team meetings, performance reviews, and ongoing training to reinforce company standards.
- Identify and resolve operational deficiencies, ensuring smooth F&B department performance.
- Assist in the development and implementation of Standard Operating Procedures for all F&B outlets.
- Participate actively in management meetings and collaborate with other departments to enhance the overall guest experience.
- Run end-of-shift POS sales reports and provide relevant performance data to senior management.
- Oversee requisitioning of supplies, including china, glassware, silverware, and beverages.
- Act as a hands-on leader, stepping in as needed during peak service times.
PHYSICAL & MENTAL REQUIREMENTS
- Strong communication and decision-making skills.
- Ability to remain calm under high-pressure situations.
- Capable of lifting 35-50 lbs and standing for extended periods.
WORK ENVIRONMENT
- Primarily an indoor setting with occasional outdoor duties as required.
EQUIPMENT UTILIZED
- Computer, POS system, calculator, telephone, fax machine, copier, and other standard office equipment.
