What are the responsibilities and job description for the Director of Food and Beverage position at Riverside Country Club?
DIRECTOR OF FOOD AND BEVERAGE
RIVERSIDE COUNTRY CLUB
PROVO, UT
www.riversidecountryclub.org
CLUB OVERVIEW
Riverside Country Club is one of Utah’s finest country clubs since 1960. They pride themselves on having one of the premier golf courses in the Wasatch Mountain region complimented with an active social calendar. At Riverside Country Club, they go to great lengths to make sure that they offer a “complete country club experience” that is enjoyed by the entire family!
Riverside offers a spectacular championship 18-hole golf course, 3 outdoor tennis and pickleball courts, full-scale children’s activities, an Olympic pool, baby-pool, luxurious locker rooms, Pilate’s studio, cardio and strength training centers, massage treatment rooms, and several dining options.
They have first class golf and tennis programs for both adults and juniors and to top it off, their swim program for kids is widely regarded as one of the very best in all of Utah. The club’s teaching professionals are all extremely qualified, having been very successful in their respective sports. Socially, the club is extremely active, as they have a special events calendar that keeps the club hopping all year long.
The Championship course at Riverside Country Club hosts the prestigious Utah Open every year.
The 48,000 square foot clubhouse with terraces, fire pits, and open-air dining opened in late 2011. The clubhouse has numerous dining and entertaining areas, a pro shop with locker rooms, lounges, and a modern fitness facility.
POSITION SUMMARY
The Food and Beverage Director is responsible for the development, implementation, and delivery of all F&B offerings at the Club and to ensure the highest levels of quality, service, hygiene, cleanliness, and safety standards are maintained. The Food and Beverage Director builds a culture of teamwork, enthusiasm and superior service amongst the staff. Provides for a cohesive environment bringing together all divisions of RCC’s F&B operations. This is a “hands-on” leadership position that requires the position to be in the kitchen monitoring quality, training and developing staff in the front of the house, collaborating with the Executive Chef, mentoring the F&B Managers, and being “the face” of the F&B operation to the Members. Plan and implement budgets and supervise the staffing, scheduling, training, and professional development of department members. Responsible for the planning, execution and completion of capital expenditures related to F&B operations and for meeting the financial goals of the department. Collaborates and partners with other Club leaders to ensure alignment and coordination of resources, timing, and priorities. This position reports to the Chief Operating Officer/GM and is responsible for the direct supervision of the Food and Beverage Managers and Supervisors.
ATTRIBUTES, REQUIREMENTS AND EXPECTATIONS
Member/Team Relations
• Must have a Positive, Dedicated, and “Can Do” Attitude
• Put members first - go above and beyond their expectations to satisfy their needs and provide the highest quality service.
• Always convey a professional attitude and demeanor towards Club and team members.
• Always treat Club and team members with the utmost respect and dignity.
• Always maintain a positive attitude and look for positive outcomes in all opportunities.
Communication
• Maintain open channels of communication and be receptive to all departments and staff members.
• Write effectively and concisely.
• Convey oral messages clearly and succinctly.
• Actively participate in all meetings.
• Ensure that the information needed to proficiently operate the club is disseminated and understood.
• Must be willing to support all program and initiatives that have been communicated from the management team of the Club.
Planning, Organization and Administration
• Exhibit sound time management and organizational skills.
• Ensure the supplies needed to operate are properly stocked.
• Respond to and follow up promptly with Member inquiries/requests.
• Meet event timelines and deliverables.
Employment Policies/Safe Work Environment
• Follow all club policies and procedures as outlined in the handbook.
• Ensures that all workspaces are clean and free of clutter, debris, etc.
Riverside Country Club’s management team is a stable, team environment that supports each other and is looking for a motivated individual with whom to partner with in a long-term working relationship. A compensation package will include a base salary and annual bonus plan commensurate with experience, annual holiday fund, participation in the Club’s health, dental and vision plans, life insurance, paid time off, discounted meals, limited swimming and golf use privileges, and 401K match.
Responsibilities and Essential Functions
• Oversees all day-to-day operations for RCC’s food and beverage functions.
• Manages consistent delivery of targeted experiences for a la carte dining, banquets, poolside chalet, Caesar’s, Parley’s, and on-course hospitality.
• Establishes the training program for all positions within F&B and monitors the quality and consistency of service delivery and food/beverage quality.
• Mentors and develops a strong leadership team capable of consistently delivering on Member expectations. This should be accomplished with an approach to hands-on training and development of all team members.
• Assist in the development of seasonal menus for all Club dining outlets (main dining room and club room, Caesars, Parley’s Bistro, Parley’s Poolside Chalet, and multiple private dining/banquet event rooms).
• Consults and works with the Executive Chef, Catering Director, Activities Director and other key staff to develop menus for all Club events.
• Assists with the maintenance of food cost sheets and prep sheets for all menu items and catering packages. Assists and maintains efficient and effective cost control systems.
• Ensures the quality of all food products brought into the Club, working closely with the Executive Chef and vendors to negotiate pricing and contracts, addressing issues with product quality concerns promptly.
• Leads, oversees, motivates and mentors all culinary and FOH staff, pushing them to challenge and develop their abilities.
• Assists with food expediting when needed.
• Forecasts, budgets and creates action plans pertaining to F&B operation.
• Ensures he/she is accessible to the membership and pro-active in getting to know the membership and club staff; engaging with the membership by periodically walking the dining room and hosting special events to connect with the membership.
• Able to effectively manage to meet target food sales goals, cost of goods sold, and labor budgets.
• Evaluate and set appropriate and necessary standards of operation, execution and delivery within the entire F&B operation; taking ownership for the entire experience from production to final delivery of the end-product.
• Constantly assesses staffing needs and pro-actively adjusts labor to coincide with projected revenues.
• Issues written and oral instructions; assigns duties and examines work for exactness, neatness, and conformance to policies and procedures through daily lineups or other communication methods.
Desired Qualifications/Experience/Certification/Education
• Culinary or business degree from a four-year college or university and/or equivalent work experience in a similar environment.
• Experience supervising a staff/team of Managers, Chefs, cooks, and dishwashers and verifiable history of mentoring, training, and developing leaders.
• Proven ability to work well within a team environment, having strong leadership skills, a pleasant, positive, and responsive manner.
• Demonstrated strong organization skills, attention to detail and ability to adapt to various situations/needs quickly.
• Demonstrated strong oral, written, and interpersonal communication skills.
• Demonstrated ability to follow through on commitments and meet deadlines.
• Experience in fine dining, casual dining, multi-unit, & banquet environments.
• Computer literate with working knowledge of MS Excel, MS Word and Outlook.
• Financial acumen appropriate with calculating cost of goods, menu cost analysis, and budgeting processes.
Compensation
The Club offers a competitive compensation package including a base salary between $75,000 - $85,000, annual bonus potential, Christmas fund, health/dental/vision insurance for the family with premium paid for by the Club, cell phone, club use privileges, and other standard perks.
CONTACT INFORMATION
Interested candidates should submit a compelling cover letter, resume, and salary requirements to Ashley Burns, (ashley@riversidecountryclub.org) with the promise of utmost confidentiality NO LATER THAN March 14th. NO PHONE CALLS PLEASE.
RIVERSIDE COUNTRY CLUB
PROVO, UT
www.riversidecountryclub.org
CLUB OVERVIEW
Riverside Country Club is one of Utah’s finest country clubs since 1960. They pride themselves on having one of the premier golf courses in the Wasatch Mountain region complimented with an active social calendar. At Riverside Country Club, they go to great lengths to make sure that they offer a “complete country club experience” that is enjoyed by the entire family!
Riverside offers a spectacular championship 18-hole golf course, 3 outdoor tennis and pickleball courts, full-scale children’s activities, an Olympic pool, baby-pool, luxurious locker rooms, Pilate’s studio, cardio and strength training centers, massage treatment rooms, and several dining options.
They have first class golf and tennis programs for both adults and juniors and to top it off, their swim program for kids is widely regarded as one of the very best in all of Utah. The club’s teaching professionals are all extremely qualified, having been very successful in their respective sports. Socially, the club is extremely active, as they have a special events calendar that keeps the club hopping all year long.
The Championship course at Riverside Country Club hosts the prestigious Utah Open every year.
The 48,000 square foot clubhouse with terraces, fire pits, and open-air dining opened in late 2011. The clubhouse has numerous dining and entertaining areas, a pro shop with locker rooms, lounges, and a modern fitness facility.
POSITION SUMMARY
The Food and Beverage Director is responsible for the development, implementation, and delivery of all F&B offerings at the Club and to ensure the highest levels of quality, service, hygiene, cleanliness, and safety standards are maintained. The Food and Beverage Director builds a culture of teamwork, enthusiasm and superior service amongst the staff. Provides for a cohesive environment bringing together all divisions of RCC’s F&B operations. This is a “hands-on” leadership position that requires the position to be in the kitchen monitoring quality, training and developing staff in the front of the house, collaborating with the Executive Chef, mentoring the F&B Managers, and being “the face” of the F&B operation to the Members. Plan and implement budgets and supervise the staffing, scheduling, training, and professional development of department members. Responsible for the planning, execution and completion of capital expenditures related to F&B operations and for meeting the financial goals of the department. Collaborates and partners with other Club leaders to ensure alignment and coordination of resources, timing, and priorities. This position reports to the Chief Operating Officer/GM and is responsible for the direct supervision of the Food and Beverage Managers and Supervisors.
ATTRIBUTES, REQUIREMENTS AND EXPECTATIONS
Member/Team Relations
• Must have a Positive, Dedicated, and “Can Do” Attitude
• Put members first - go above and beyond their expectations to satisfy their needs and provide the highest quality service.
• Always convey a professional attitude and demeanor towards Club and team members.
• Always treat Club and team members with the utmost respect and dignity.
• Always maintain a positive attitude and look for positive outcomes in all opportunities.
Communication
• Maintain open channels of communication and be receptive to all departments and staff members.
• Write effectively and concisely.
• Convey oral messages clearly and succinctly.
• Actively participate in all meetings.
• Ensure that the information needed to proficiently operate the club is disseminated and understood.
• Must be willing to support all program and initiatives that have been communicated from the management team of the Club.
Planning, Organization and Administration
• Exhibit sound time management and organizational skills.
• Ensure the supplies needed to operate are properly stocked.
• Respond to and follow up promptly with Member inquiries/requests.
• Meet event timelines and deliverables.
Employment Policies/Safe Work Environment
• Follow all club policies and procedures as outlined in the handbook.
• Ensures that all workspaces are clean and free of clutter, debris, etc.
Riverside Country Club’s management team is a stable, team environment that supports each other and is looking for a motivated individual with whom to partner with in a long-term working relationship. A compensation package will include a base salary and annual bonus plan commensurate with experience, annual holiday fund, participation in the Club’s health, dental and vision plans, life insurance, paid time off, discounted meals, limited swimming and golf use privileges, and 401K match.
Responsibilities and Essential Functions
• Oversees all day-to-day operations for RCC’s food and beverage functions.
• Manages consistent delivery of targeted experiences for a la carte dining, banquets, poolside chalet, Caesar’s, Parley’s, and on-course hospitality.
• Establishes the training program for all positions within F&B and monitors the quality and consistency of service delivery and food/beverage quality.
• Mentors and develops a strong leadership team capable of consistently delivering on Member expectations. This should be accomplished with an approach to hands-on training and development of all team members.
• Assist in the development of seasonal menus for all Club dining outlets (main dining room and club room, Caesars, Parley’s Bistro, Parley’s Poolside Chalet, and multiple private dining/banquet event rooms).
• Consults and works with the Executive Chef, Catering Director, Activities Director and other key staff to develop menus for all Club events.
• Assists with the maintenance of food cost sheets and prep sheets for all menu items and catering packages. Assists and maintains efficient and effective cost control systems.
• Ensures the quality of all food products brought into the Club, working closely with the Executive Chef and vendors to negotiate pricing and contracts, addressing issues with product quality concerns promptly.
• Leads, oversees, motivates and mentors all culinary and FOH staff, pushing them to challenge and develop their abilities.
• Assists with food expediting when needed.
• Forecasts, budgets and creates action plans pertaining to F&B operation.
• Ensures he/she is accessible to the membership and pro-active in getting to know the membership and club staff; engaging with the membership by periodically walking the dining room and hosting special events to connect with the membership.
• Able to effectively manage to meet target food sales goals, cost of goods sold, and labor budgets.
• Evaluate and set appropriate and necessary standards of operation, execution and delivery within the entire F&B operation; taking ownership for the entire experience from production to final delivery of the end-product.
• Constantly assesses staffing needs and pro-actively adjusts labor to coincide with projected revenues.
• Issues written and oral instructions; assigns duties and examines work for exactness, neatness, and conformance to policies and procedures through daily lineups or other communication methods.
Desired Qualifications/Experience/Certification/Education
• Culinary or business degree from a four-year college or university and/or equivalent work experience in a similar environment.
• Experience supervising a staff/team of Managers, Chefs, cooks, and dishwashers and verifiable history of mentoring, training, and developing leaders.
• Proven ability to work well within a team environment, having strong leadership skills, a pleasant, positive, and responsive manner.
• Demonstrated strong organization skills, attention to detail and ability to adapt to various situations/needs quickly.
• Demonstrated strong oral, written, and interpersonal communication skills.
• Demonstrated ability to follow through on commitments and meet deadlines.
• Experience in fine dining, casual dining, multi-unit, & banquet environments.
• Computer literate with working knowledge of MS Excel, MS Word and Outlook.
• Financial acumen appropriate with calculating cost of goods, menu cost analysis, and budgeting processes.
Compensation
The Club offers a competitive compensation package including a base salary between $75,000 - $85,000, annual bonus potential, Christmas fund, health/dental/vision insurance for the family with premium paid for by the Club, cell phone, club use privileges, and other standard perks.
CONTACT INFORMATION
Interested candidates should submit a compelling cover letter, resume, and salary requirements to Ashley Burns, (ashley@riversidecountryclub.org) with the promise of utmost confidentiality NO LATER THAN March 14th. NO PHONE CALLS PLEASE.
Salary : $75,000 - $85,000
