Director of Food And Beverage

Perry Park Country Club is a member-owned club located in Douglas County near Castle Rock and Monument, Colorado. The club offers a limited membership of 315 golf members, ensuring a small private club atmosphere with readily available tee times on its 18-hole, par 72 championship course. Perry Park Country Club is a scenic venue for Golf, Monday Corporate Outings, and Weddings.

Role Description

This is a full-time role for a Director of Food and Beverage at Perry Park Country Club. The role will be located in Larkspur, CO. The Director of Food and Beverage will oversee day-to-day operations related to customer satisfaction, culinary skills, food service, food & beverage, and budgeting.

The successful candidate should have the following experience and qualifications:

• Private club, hotel, or resort experience required with five years in a managerial role in the hospitality industry.
• Have a deep and thorough understanding of food and beverage management in clubs.
• Be an individual with unimpeachable character, strong business acumen and possess a high “hospitality IQ”.
• Demonstrate strong leadership and collaboration skills with a passion for hospitality, a member-centric focus and the demonstrated ability to develop people.
• Have well-developed verbal, written, and interpersonal communication skills. He or she shall be an active listener and be able to communicate effectively in a multi-cultural work environment.
• Have demonstrated success in achieving a high-level of member satisfaction in overseeing food and beverage operations and interacting with all constituencies of the operation.
• Have a genuine passion for hospitality to drive member value and satisfaction.
• Be an exemplary steward of resources.
• Be an active developer and coach of direct reports and support staff.
• Have strong organization skills, attention to detail and the ability to adapt to various situations and needs quickly.
• Have proven management skills, along with the ability to clearly identify and articulate goals, effectively delegate responsibility and hold others accountable.
• Have a strong, working knowledge of information technology, including Microsoft Office Applications, Point-of-Sale front and back of house systems (Perry Park CC uses Jonas software).
• Have the intuitive ability to measure and respond to member satisfaction in real-time.
• Be a thought partner with the GM. He or she must be a strategic thinker.

Essential Duties and Responsibilities

• Works closely with the GM and club committees to consistently deliver a high-level hospitality member experience.
• Develops and implements long-range and annual plans, operating reports, forecasts, and budgets for the food and beverage operation.
• Collaborates with the Executive Chef and Front of House Managers regarding plans, budgets, staffing and general operating procedures.
• Monitors the budget and directs the taking of corrective action as necessary to ensure that budget goals are attained.
• Ensures that all service and quality issues are followed up promptly, corrective action is taken immediately, and systems and processes are established to avoid recurrence.
• Establishes and consistently enhances operating standards for all personnel and objectively evaluates knowledge, understanding, and execution of these standards.
• Ensures effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Ensures that an effective orientation and onboarding program exists in all areas of responsibility, along with continuous professional development and training.
• Provides resources necessary to allow employees to perform their jobs effectively and create an exceptional ambiance for members and guests.
• Be a focused and objective evaluator of personnel, ensuring that standards of conduct and member service are met or, preferably, exceeded; this includes oversight of Perry Park Country Club's high standards of appearance, hospitality, service, and cleanliness of all facilities.
• All other duties as assigned.

Compensation

The compensation for the Food & Beverage Operations Director is $70k—$80k and will be commensurate with experience. It will also include an annual bonus opportunity, company-paid disability and life insurance benefits, 401k, and a generous PTO plan.

Please send resumes to:

Nathan Erickson, PGA

General Manager

7047 Perry Park Blvd

Larkspur, CO 80118

nerickson@perryparkcc.com