Director of Food and Beverage Operations

The Food and Beverage Director is responsible for directing and facilitating all food and beverage services with a focus on quality, exceptional service, budget adherence and accountability. Develops and manages all aspects of food/beverage service and bar operations including staff recruiting, developing systems, training, and developing a positive work environment that supports exceptional service. Performs the duties of a Manager on Duty in the absence of the Chief Operating Officer to ensure the entire operation is functioning properly. Completes tasks and duties assigned by the Chief Operating Officer.

Responsibilities:

• Ultimately responsible for the effective operation of assigned areas through personal accountability and delegation of authority to the appropriate managers and supervisors.
• Maintains superior quality in all areas.
• Remains well informed of industry trends and member preferences to ensure only the highest quality services and amenities are provided.
• Reviews employee efficiency and performance and is responsible for developing a professional and high performing staff.
• Familiar with Labor Union Agreements and ensures that provisions are properly followed.
• Hire, evaluate and review direct reports and related staff in coordination with Human resources.
• Prepares and/or approves departmental work schedules and periodic payroll.
• Prepares the annual operating budget and financial analysis for specified departments. Ensure the financial performance of each department consistently with the approved budgets.
• Prepares and maintains departmental operating manuals and training programs.
• Oversight responsibility of new staff member onboarding and regular training in all assigned departments.
• Coordinates details associated with Clun social functions and banquet activities. Works with the appropriate managers and Directors to develop food and beverage programs to encourage member participation.
• Implements and enforce security and cost control programs in all areas of responsibility.
• Administrates and maintains the computerized Point of Sale system (POS) in food and beverage areas.
• Ensures all clubhouse areas are well maintained, and good housekeeping practices are followed.
• Works cooperatively with and supports the Executive Chef to ensure the food quality is maintained at a superior level and served in the desired manner.
• Ensures appropriate food handlining and sanitation practices are followed. Trains and informs staff members of proper food handling practices.
• Ensures regular safety training is consistently provided in all assigned departments.
• Completes special projects, reports and duties assigned by the Chief Operating Officer.
• Commitment to recognize and acknowledge members by name.
• In coordination with the Food and Beverage Managers, Facilitates the wine and beverage programs which includes:

• Wine list development and inventory control
• Spirit selections and seasonal craft cocktail menus
• Wine and beverage pricing
• Programs that promote wine and beverage opportunities to member and guests
• Staff training and awareness
• Member win lockers/storage
• Assists with and had oversight of the monthly physical inventory of beverage items and bottled wines.

Minimum Requirements for Position:

• Formal education in Hospitality Management preferred. Minimum education: High School graduate with a commitment to continuing education.
• 4 or more years of progressive responsibility as a Food and Beverage Manager / Director preferably in a private club, hotel, or resort.
• Proficient in computer software including Microsoft Word, Excel and Point of Sale applications.
• Solid time management, organization and prioritization skills.
• Proven ability to effectively build and foster a team environment.
• Ability to make decisions in a fast-paced environment.
• Must have functional wine knowledge and service experience.
• Must have functional food knowledge.
• Must pass company pre-employment drug screening and background check.

Physical Requirements:

• Required to work irregular and extended hours including evenings, weekends and holidays.
• Able to lift a minimum of 35 pounds, walk, bend and stoop.
• Remain standing and walking for several hours during a work shift.