Food and Beverage Director

Description

Summary:

Overall responsibility for food & beverage execution for a club with a large Food and Beverage operation. Responsible for food and supply ordering, execution of all food delivery including menu design and maintenance, banquet planning and execution, staffing of food and beverage operations throughout the property including any restaurant, grill, snack bar, beverage cart or event space. Responsible for food safety protocols for the entire club.

Essential job functions:

• Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage operation and maintain 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 uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees.
• Implement policies and procedures for Food and Beverage operation.
• Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards.
• Assume responsibility for, and assist in, the cleanliness and proper set-up of dining room and any event space, including beverage cart staging
• Develop and maintain the marketing and promotional programs as they relate to the Food and Beverage operation.
• 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 and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual.
• Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division.
• Assist in the development of the Annual Food and Beverage Budget/Plan, and manage by that budget/plan.
• Implement and monitor internal financial controls for the Food and Beverage operation.
• Implement and monitor Food and Beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs.
• Maintain purchase order 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.
• Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget.

Requirements

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 the 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.

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.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.