Country Club Director of Food & Beverage

Title: Director - Food & Beverage

Supervises: Culinary Staff

Position Description: Chagrin Valley Athletic Club is looking for a dynamic, visible, and accessible leader to manage all Food and Beverage operations, cost controls, labor management and development of revenue-generating programs for a la carte dining and special events. A friendly, outgoing personality coupled with a positive attitude and excellent work ethic are necessities. A strong working knowledge of what constitutes a premier Club experience and the ability to deliver it is a must. He or she supervises all the service staff in the front of the house, and works closely and collaboratively with the Executive Chef and his team, as well as the Director of Events.

The ideal candidate must be able to motivate and direct staff to exceed the expectations of the membership and guests. They will have a verifiable history of successfully leading and growing a premier Food and Beverage operation including building revenues, controlling costs, and meeting or exceeding planned and budgeted bottom line goals and objectives.

• Monitors the financial performance of the department for labor, bar purchasing, inventory, and expense control.
• Participates in the development of the annual operating budgets and is responsible to achieve it.
• Is responsible for keeping up with new technology, techniques, and products and incorporating them into dining experience.
• Ensures an inviting and safe environment by promptly completing all routine cleaning, preventative maintenance, repair work, and safety processes in all Food and Beverage production and serving areas.
• Lead F&B team by attracting, recruiting, training, retaining, and appraising talented personnel, remaining in compliance with state/federal labor laws and Club policies.
• Possess strong computer skills; is responsible for training, maintaining, and reporting using the Club’s POS system.
• Must be personable with members while maintaining a respectful professionalism.
• Must have exceptional communication, interpersonal, and customer service skills. Must be a collaborator and customer service oriented.
• Helps plan and approve external and internal marketing and sales promotion activities for the department’s outlets and special club events and shows passion for creating great experiences.
• Consults regularly with the Executive Chef and the Director of Events to help assure the highest level of member satisfaction at minimum cost.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Addresses member/guest complaints and advises the owner about appropriate corrective actions.
• Reviews, with the Executive Chef, menu items, pricing, and menu designs for all outlets, special events, and banquet events.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Responsible for ongoing facility inspections throughout the clubhouse to assure cleanliness, maintenance, safety, and ensure all standards are consistently maintained.