Food and Beverage Director

Summary:

The Director of Food & Beverage is ultimately responsible for all food and beverage service operations across the club's property, including daily activities, dining options, financial success, and fostering strong relationships between members, guests, and employees. The ideal candidate will have a demonstrated ability to improve member satisfaction and enhance employee engagement through hands-on leadership and dynamic team management. As the "public face" of food and beverage operations, the DFB is expected to maintain full "on-the-floor" engagement with both members and staff to ensure seamless service delivery and operational excellence.

Responsibilities

• Offer effective leadership and direction for managers and staff in the F&B department.
• Establish and maintain respectful rapport with F&B managers and all department heads.
• Work harmoniously with the Executive Chef and kitchen management.
• Be a positive and enthusiastic motivator for all F&B personnel, coaching and mentoring F&B Leadership and team.
• Be a collaborative team player who is willing to be "hands-on" when necessary but understands when to step back and lead the team.
• Ensure the team clearly understands performance expectations and that assigned tasks are reasonable, well-conceived, and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to club policy and procedure.
• Recommend, monitor, and manage policies, operating procedures, and staffing for all F&B areas; recognize the needs and consistently perform high levels of service in each of these operating areas.
• Performs monthly beverage inventories.

Additional Job Duties

• Take personal ownership of his or her area of responsibility and understand the need to be consistently "member ready" in both appearance and service.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates, and maintains all written standards and procedures for the department as needed.
• Clearly understand the logistics of banquet operations amidst other food and beverage offerings and develop and utilize systems for consistency and quality in all banquet events.
• Working in coordination with other leaders to ensure consistent standards result in member satisfaction.
• Have a strong highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and have the maturity to instinctively know how to treat members and guests with a high level of service.
• Oversee all banquets and social functions, including member and member-sponsored events.
• Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters of the food and beverage industry.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building, and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Plans and implements the front-of-house food and beverage budget.
• Clearly understand the metrics for the successful attainment of financial goals and objectives in F&B operations.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Oversee data management including dining reservations, covers and average check, menu mix, menu engineering, P&L, and Membership satisfaction.

Candidate Qualifications

• Minimum of 3 years of experience in a high-volume hotel, restaurant, or club operation
• Proven food and beverage management experience in a restaurant/hospitality venue with strong standards and systems.
• Ability to manage and inspire personnel with a passion for training team members.
• Flexible, patient, and adaptable management style
• Excellent communication and leadership skills
• Substantial private club or hospitality industry experience with management and supervisory experience and progressive professional advancement.