Assistant F&B Director

Job Description

Position Description Summary

The Assistant Food & Beverage Director is responsible for the effective operation of their

assigned restaurant outlets, ensuring memorable experiences for our Members through

maintaining high service standards while managing the restaurants and staff.

Role & Responsibilities

• Oversee the operations of the Clubhouse restaurants, including the Palms, the
  
  

Terraces, and the Seasonal Outlets, with special focus on the Grille

• Implement the upcoming Grille expansion while independently operating our
  
  

fine dining restaurant, ensuring Members and Guests receive world class service

in line with Club expectations

• Collaborate with and assist the F&B Director in the analysis and improvement of
  
  

service procedures, efficiency, staffing, and profitability

• Supervise the Sommeliers as they manage the Club's wine program, assisting
  
  

with events, inventory, and special orders as needed

• Maintain an active floor presence with strong posture, presence, and support,
  
  

delegating tasks to staff as needed

• Manage & coach staff, as needed, cultivating a positive & successful team
  
  

environment

• Display high levels of Emotional Intelligence, including composure, empathy,
  
  

humor, transparency, accountability,

• Consistently improve Member satisfaction survey scores, responding to surveys
  
  

and Member issues in a professional and timely manner

• Implement new service training, as needed, developing consistent employee
  
  

schedules and cross training where appropriate

• Create and maintain standard operating procedures for Clubhouse restaurants,
  
  

building upon established protocols and improving overall service and efficiency

• Ensure completion of monthly inventory in a timely fashion, keeping auditable
  
  

records for each outlet and accounting

2 Initial: _______

• Oversee the ordering of beer, liquor, & wine, upholding par levels, adhering to
  
  

budgetary constraints & accounting guidelines, & keeping Member-favorites in

stock

• Adhere to all budgetary guidelines, controlling costs and hitting set targets,
  
  

especially regarding payroll as a percentage of revenue and COGS

• Work in conjunction with the culinary team to order necessary food products, as
  
  

needed for the FOH bar service

• Learn and utilize the Northstar and POS systems, running regular reports and
  
  

keeping track of trends

• Oversee the training and development of all FOH F&B staff, ensuring consistent
  
  

service to BHIC standards (especially in the off season)

• Create and maintain standard operating procedures for restaurants, building
  
  

upon established protocols & improving

• Handle any Member complaints promptly and professionally, earning repeat
  
  

business and ensuring the same issue does not happen again

• Ensure adherence to all health codes, periodically checking compliance, and
  
  

aiming for a goal of 97 or higher each quarter

• Conduct frequent checks throughout the shift, assisting the team as needed
• Serve as a liaison between front and heart of house, maintaining good
  
  

relationships between all teams

• Help maintain adequate ticket times for member experience
• Ensure proper shift preparation, including menus, silver & glass ware, music,
  
  

linens, etc

• Troubleshoot any equipment/systems, as needed (TVs, POS, heaters, fans, etc),
  
  

ensuring a well-maintained facility

• Participate in daily shift stand ups, preparing team with specials, safety, Member
  
  

preferences, and other updates while motivating the team for their shift

• Ensure that all direct reports complete their daily opening, closing, and side
  
  

duties, including completion of standardized checklists

• With the help of HR, develop top-tier hospitality training programs designed to
  
  

elevate our staff by implementing our new Passport Training Program

• Be familiar with and able to execute the Emergency Preparedness Plans for
  
  

assigned outlets, in the event of a storm or severe weather

• Assist in other outlets and with events, as needed
• Be detail-oriented and able to prioritize in a fast-paced environment
  
  

3 Initial: _______

• Solve problems, work as a team, be a leader, and inspire happiness
• Maintain up-to-date credentials, certificates, and licenses, as applicable
• Commit to continuous professional development, keeping abreast with current
  
  

industry trends, tools, technologies, and opportunities, attending conferences,

seminars, and workshops as assigned

Qualifications & Education Requirements

• Prior progressive management experience in private clubs, resorts, hospitality, or
  
  

related field required (4-7 years)

• Bachelor's degree in hospitality management, business, or related field
• Ability to communicate effectively and professionally in both written and verbal
  
  

formats

• Must possess appropriate analytical skills, attention to detail, follow-through,
  
  

creativity, and a high level of motivation

• Willingness to learn and accept instruction; ability to delegate diplomatically
• Must possess a positive attitude and good work ethic
• Proficient in business-related software (Microsoft Office Suite, POS
• Advanced super-user level familiarity with Microsoft Excel
• Proficient knowledge of restaurant operations, especially fine dining (2-3 years)
• Related Certifications a plus (Sommelier, Cicerone, Bourbon Steward, etc)
• Prior training experience required; corporate training experience strongly
  
  

Preferred

Other Accountabilities

• Because of the fluctuating demands of the Clubs' operation, it may be necessary
  
  

for each employee to perform a multitude of different functions; therefore, as an

essential part of your job, you will be expected to help others when the occasion

arises, just as others are expected to help you while we foster a team

environment. Therefore, you may be required to perform other tasks, as needed,

that are not included in the above.

• Adhere to all of the various company written mandatory standards of operations,
  
  

policies and procedures, manuals, memos, and other oral instructions.

Working Conditions

• Outdoors and indoors, in a restaurant setting
• In a standard office setting
  
  

4 Initial: _______

Physical Requirements

• Regularly required to stand, walk, sit, talk, hear, and use hands
• Must be able to stand for long periods of time
• Ability to lift and move heavy objects, in excess of 40 pounds
• Repetitive motions are required
• Ability to bend, squat, lift, kneel, and crouch
• Moderate to heavy lifting, pushing, and pulling is required
  
  

Attendance Expectations

• This position has an expected workload of 45-55 hours per week, barring
  
  

circumstances when overtime may be required; reduced off-season hours

• This position requires flexible hours, including evenings, nights, weekends, and
  
  

holidays, as needed throughout the season