Director of Food & Beverage

Job Description

Job Description

Job Summary (Essential Functions) :
Responsible for dining services and all food and beverage production. Directly supervises the Catering Sales Director; Catering Captain; Catering Events Team; Dining Room Manager; Dining Supervisor; Dining Team and managers or supervisors of all other outlets such as pool-side service, golf cart service, etc. Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and residents are consistently exceeded.

• Helps to develop an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Help to develop a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Ensures that adequate accounting procedures are followed and that documentation is reported in an accurate and timely manner.
• Responsible for proper credit card and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensure all energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Maintains food and beverage personnel records.