Food and Beverage Director - The Huntington Club

Food and Beverage Director - The Huntington Club

REGULAR FULL TIME Service The Huntington Club, Huntington Beach, CA, US

Salary: $120,000.00 Annually

Title: Director of Food & Beverage

Job Summary

As the Director of Food & Beverage, you will be responsible for the management of all food and beverage operations at the club. You’ll oversee supervision and training of service personnel to ensure member and guest satisfaction through proper food and beverage service and presentation. Additionally, you will manage within budgetary restraints and partner with the kitchen, catering, and other departments to assure that the guests’ expectations are exceeded.

Qualifications

• Bachelor’s degree from an accredited four-year college preferred
• Three to five years of restaurant/club management experience with a proven track record of increased sales
• Local health department and alcohol awareness (RBS/ServSafe) certification required
• High-volume restaurant and special event/banquet execution experience preferred
• Strong organizational, leadership, and problem-solving skills; mature judgment and professionalism in handling all matters
• Proficient computer skills (Word, Excel, PowerPoint) with the ability to compose reports, letters, memos, and menus
• Working knowledge of applicable food service, liquor, health, safety, and labor laws, including on-the-job injury reporting requirements

Job Tasks

• Develop professional service-based relationships with Members and guests
• Prepare annual F&B budget and monthly forecasting to increase the profitability of the F&B operation; monitor department performance against budgets and provide variance reports
• Implement effective controls of food, beverage, and labor costs
• Maximize food and beverage revenues by identifying sales opportunities through marketing including promotions and special events
• Set realistic but challenging food, wine, and liquor sales goals; achieve sales goals
• Prepare, organize, control, and maintain wine, beer, and liquor inventory and storage
• Ensure a high standard of food and beverage quality, service, appearance, and hospitality
• Maintain knowledge of all aspects of daily Club operation
• Maintain knowledge of all food and beverage menu items and their ingredients and descriptions
• Demonstrate leadership abilities and ensure F&B Manager and Captains maintain a strong presence on the floor during meal service, engaging with Members and guests
• Engage with Membership during meal service, imparting wine knowledge and assisting Members and guests with wine recommendations, pairing, decanting, and overall wine service
• Develop short-term and long-term department goal; effectively and regularly communicate expectations and service goals to F&B management staff
• Develop and maintain dining room procedures and ensure management team is directing staff to complete all responsibilities during their shift
• Monitor F&B management team to ensure all standard operating procedures are followed
• Adhere to safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Ensure Club’s compliance with health, safety, sanitation, and alcohol awareness standards
• Handle, investigate and resolve complaints from Members, guests, and others regarding food quality, service, or accommodations
• Work with Executive Chef to develop creative food and beverage offerings as needed
• Recruit, train, and supervise F&B management staff according to established Club procedures
• Develop, lead, and conduct FOH staff education program for wine knowledge and proper service techniques, including glassware, uncorking, pour levels, storage, beverage pairings and the ability to understand Member and guest preferences
• Ensure development of a consistent FOH staff training program by each department manager
• Develop sales and service initiatives for dining room staff
• Ensure F&B management teams are aware of CA labor law basics and enforce labor codes as required by law
• Assist with planning and execution of special Club events
• Attend and participate in all BEO meetings, Senior Staff Meetings
• Perform other duties as assigned by the General Manager
• Assist in hiring, training, supervising, scheduling and evaluating service staff.
• Develop detailed plans for events in conjunction with the Food and Beverage Team, Executive Chef, and Catering Manager
• Ensure pre-function meetings occur with servers to ensure smooth, efficient service; assign server stations and coordinate the timing of courses
• Ensure that all functions and shifts are properly staffed in accordance with the staffing schedule
• Regularly inspect all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met
• Oversee the development of diagrams for buffet tables, guest tables and other function room set-up needs for special and club events
• Ensure all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule
• Ensure proper floor supervision during restaurant and banquet service
• Ensure all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing
• Address and resolve employee issues
• Assist with the audits and approval of weekly payroll
• Assume opening/closing manager when assigned
• Conduct after-event evaluations to improve quality and efficiency of food and beverage
• Establish and maintain professional business relations with vendors
• Maintain complete knowledge of menu items, including the food cost of each item
• Promote the Club’s dining and banquet facilities for weddings, private events, business meetings, and social gatherings
• Develop and oversee contracts for outside events in partnership with the Catering Manager
• Be present at the Club during peak business periods and special events to ensure appropriate management coverage from opening to close
• Maintains records of special events, house counts, food covers and daily business volumes

Reports to

General Manager, CEO, COO

F&B Managers, and F&B Team

Physical Demands & Other Requirements

• Must be able to multi-task, handle high volume, and work well in a team environment
• Must be able to lift up to 50 lbs to waist height
• Frequent bending, turning, kneeling, and stooping
• Exposure to hot and cold temperatures; must be able to stand for extended periods
• Must be able to work nights, weekends, and holidays as needed

Compensation

• Annual compensation $120,000.00
• Discretionary annual bonus to 20%
• Phone Stipend

Employee acknowledges and agrees that Employee is employed on an at-will basis and can be terminated with or without cause and with or without notice at any time. The at-will nature of the employment relationship can only be modified by a written agreement signed by the President of the Company.

The Huntington Club reserves the right to add to or delete specifications to this document at any time in its sole and absolute discretion.