Director, Food & Beverage

Encanterra® Country Club

Encanterra features eighteen holes of golf, two Resort Clubs, multiple dining options, state-of-the-art health and fitness facilities, exceptional tennis and pickleball complexes, indoor and outdoor pools and a full-service Alvea Spa, which recently was named the state’s top Clubhouse Spa by Arizona Foothills magazine. Our weddings & events spaces are also among the best in the Queen Creek.

Where:

Queen Creek, 45 minutes from downtown Phoenix & Scottsdale, Arizona

Pay:

$100,000-$110,000 annual

Benefits:

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

Position Overview:

The Food & Beverage (F&B) Director is responsible and accountable for strategic planning, the proactive leadership, direction, and support of the F&B team to assure peak performance, culinary decisions, events, and establishing excellence for the guest experience. This position reports to theClub General Manager.

Key Responsibilities:

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Involved in key development initiatives directly relating to the clubhouse and restaurant plans.Establish goals and processes for measuring sales, revenue, new projects, and business development.
• Provide strategic intelligence to partners and clients regarding all F&B initiatives including, but not limited to, vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences.
• Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations at all facilities.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Coordinate with F&B Manager and Club Manager to create budget and goals for measuring sales, revenue, new projects, and business development.
• Monitor the performance of F&B operations to determine whether strategies require adjustment to positively impact revenues and cost controls.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Oversee cost of goods, labor, and general expenses of F&B operations.
• Create operational reports as requested.
• Other duties and responsibilities may be assigned.

Personal Attributes:

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

Minimum Requirements / Qualifications / Skills:

• Bachelor's degree preferred, or the equivalent combination of education and professional experience.
• Four to ten years’ experience in a hospitality field required.
• Three to five years’ experience supervising a team of managers or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Knowledgeable about financial forecasting and budgets with ability to create and maintain effective financial accountability to the company and ownership.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides.
• Ability to write reports, business correspondence, and procedure manuals.
• Must have strategic planning, change management, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver’s license is required.

Work Environment:

This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. While in the kitchen, the employee may be exposed to heat, steam, or fire.

An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

Physical Demands:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.