Beverage Director

Beverage Director

Discovery Land Company creates one-of-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some the most beautiful places in the world. Through these environments, Clubs foster relationships, share unforgettable and life-changing experiences, embrace well-being, and inspire pure expressions of love, joy, compassion, and gratitude in all forms.

At Gozzer Ranch we believe that meeting the mission stated above is a promise we get to deliver on every day. Gozzer Ranch Employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities to create a viable and fun world for future generations. We do this by operating from our company's unwavering values, learning, growing, and adjusting as we go.

The Beverage Director is responsible for leading and executing all beverage operations across Gozzer Ranch Golf & Lake Club. This position oversees beverage programming, wine operations, purchasing, inventory controls, vendor relationships, financial performance, training, and member experiences in a luxury private club environment. While performing all tasks at Gozzer Ranch we require passion and behavior that embodies our company values:

• PEOPLE ARE OUR PRIORITY
• WE RESPECT PEOPLE, PLACES, AND CULTURES
• WE DO THE RIGHT THING
• WE BELIEVE IN HAVING FUN

Your key areas of responsibility are outlined below:

Key Area #1: Member Experience and Satisfaction

• Ensure that the member/guest experience is always the TOP priority.
• Communicate and collaborate effectively with all departments on property to ensure member satisfaction is met.
• Establish and foster professional relationships with membership and greet them promptly upon arrival.
• Always provide our membership with exceptional and unmatched service.
• Exceed member expectations by consistently providing the Gozzer Ranch expectation for professional steps of service.
• Give personal attention and take personal responsibility for member/guest experiences.
• Understand member preferences and illustrate the ability to make recommendations from expansive selections, and order for them as needed.
• Add member preferences into SevenRooms.

Key Area #2: Teamwork

• Work well alongside your direct reports, hourly club team, peers, and senior club management.
• Establish and foster professional working relationships with all Gozzer team members.
• Maintain a courteous attitude toward all Gozzer team members.
• Ability to work effectively with all personality types.

Key Area #3: Beverage Program Budget & Ordering

• Responsible for the ordering of all alcoholic and non-alcoholic items needed at Gozzer Ranch within budget parameters. This includes Hutton's, Lake Club, Clubhouse, Tree Bar, Pool Bar & Grill, Orchard, Comfort Stations, The Outpost and any new outlets to be created.
• Have the eye to understand and gauge how much product is being consumed and order in a timely manner to maintain adequate inventory levels, while coding each order to the correct outlet.
• Understand the relationship between monthly cost of sale and program budget.
• Adhere to operational budgets including COS, spending, sales, and event budgets.
• Negotiate with vendors and suppliers for product costs, contracts, and agreements. Include General Manager and Director of F&B prior to any purchases over $10,000, or before signing any agreement.
• Cost all beverage menus out to budget while constantly editing menus with available items and prices.
• Code invoices through Ottimate to the proper GL code for each department in the month that the items were ordered.
• Experience with inventory management systems, POS platforms, purchasing software, and member management systems preferred.
• Order for all bar services for events that we have on property throughout the season.
• Source and purchase correct bar glassware for all outlets.

Key Area #4: Inventory Management

• Manage each outlet's beverage inventory to ensure limited spoilage and consistent recipes can be maintained.
• Ensure that beverage inventory levels are effectively maintained throughout the season so that we never run out of product, but also so that we don't have excess stock going into the shoulder season by cross-utilizing products throughout property.
• Coordinate and assist with monthly inventory counts at each outlet, including but not limited to wine, beer, liquor, and non-alcoholic beverages.
• Submit monthly inventory counts with accurate results and inter-departmental transfers in mind.
• Audit, evaluate, and assess all outlets regularly for proper stock between monthly inventory counts.
• Ensure that all requested items are in stock and available, while also maintaining a responsible level of inventory.
• Update inventory sheets for all outlets and keep up to date as new products come in for each outlet.
• Manage wine cellar(s): Maintaining clean, organized, and stocked wine inventory. Ensure wines are properly taken care of, stored, and served at correct temperature.
• Control the access of storage areas to prevent theft of products or product being taken without record or knowledge.

Key Area #5: Employee Management & Training

• Responsible for the direct management, supervision, training, and scheduling of the Beverage manager, who will be the beverage department's secondary lead and will assist and share department responsibilities and expectations.
• Responsible for the training of all bartenders to ensure they are making drinks consistently across all outlets, follow safety/sanitation protocols, and complete all duties each shift worked.
• Plan, staff, and execute all bar services for big events that we have on property throughout the season.
• Audit, evaluate, and assess all outlets regularly for team member knowledge and consistency of recipes.
• Continuous self and staff education on wine service, wine knowledge, and available selections.
• Train staff to consistently check that all patrons have proper identification and meet legal drinking age requirements.
• Assist with creation of SOPs for shelf-to-sheet inventory procedures for employees, and training of such process.

Key Area #6: Wine Member Program

• Full ownership of the Wine Member Program, ensuring each locker is assigned to a member and keep wine lockers stocked all year.
• Curate wine member dinners and lead wine member tastings.
• Communicate effectively with wine members while ensuring their perks are upheld within the outlets.
• Create, update, order, stock, and manage the wine list in coordination with the Director of F&B, Outlet Managers, and Beverage Manager. Include any MSM required items.
• Complete wine inventory for member's lockers and assist with locker special requests.

Additional Responsibilities

• Support all F&B outlets, with primary work based in the Clubhouse.
• Assist on the Clubhouse floor during dinner service as needed and provide a floor presence.
• Attend and assist as needed with events, banquets, and in-home catering to ensure that beverage needs are consistently met with menus, product pars, and any other Beverage Program needs.
• Work the schedule provided as written and communicated by the Director of Food & Beverage.
• Fulfill role as Manager on Duty (MOD) in F&B outlets whenever needed.

Knowledge, Skill, and Abilities:

• 3-5 years' food and beverage leadership experience, with at least 2 years managing beverage programs, inventories, budgets, and team leadership in a luxury hospitality, resort, club, or fine dining environment.
• Advanced wine education required; Certified Sommelier (CMS), WSET Level 2, or equivalent preferred.
• Knowledge of Excel, and other Microsoft Office Applications.
• Excellence in communication skills and ability to sell / create rapport with membership.
• Ability to memorize multiple menus including wine, beer, cocktail, and dining menus.
• Comply with Idaho State Health and Wellness regulations.
• Ability to work weekends, holidays, morning, and nights.
• Ability to perform basic mathematical calculations correctly.
• Ability to work in all