Food and Beverage Director

Job Description

Job Description

Job Summary:

The F&B Director is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The F&B Director will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded.

Essential Duties and Responsibilities:

• Daily management of the Food and Beverage Department
  • Conducting ongoing training; constantly updating the personnel as procedures evolve.
  • Enforcing proper uniforms and hygiene for the staff.
  • Institute and implement all Human Resource guidelines.
  • Uphold all Food and Beverage policies & alcohol service guidelines.
  • Ensuring all employees are conducting themselves in a professional manner.
• Program and maintain all point of sale and reservation software.
• Assist with all banquet and event sales.
  • Assists in planning, promoting and generating enthusiasm and interest for club events.
• Conduct training and refresher classes for all F&B personnel in the correct procedures.
• Daily oversight of all F&B accounting procedures
• Forecasting and budgets pertaining to F&B operation
  • Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
  • Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.
• Develop, maintain and administer a sound organizational plan for the club’s food & beverage operations; which includes an operating budget and marketing plan
• Coordination between all departments
• Develop and implement creative strategies to increase revenues.
• Plan and coordinate special events and functions.
• Responsible for overall guest satisfaction
  • Fielding all member issue as they arise
  • Assisting the service staff throughout the shift or event as needed
  • Quality assurance (in both the front and back of house)
• Perform daily walk-through to ensure full compliance with the Department of Health regulations.

 

 

 

 

Additional Responsibilities:

• Preparation of a bi-weekly schedule for all FOH & Banquet staff
• Conduct daily pre-shift meetings.
• Act as the designated Closing MOD – securing the entire building.
• Maintaining cost controls and completing a monthly beverage inventory
• Pick up wine & liquor orders weekly.
• Interviewing potential new hires
• Organizing and enforcing all daily side work sheets.
• When closing, organize all nightly drops, closing procedures, and appropriate cash handling.
• Maintaining the ‘staged’ look of our Clubhouse.
• Communicating with the Culinary Team
  • Low inventory or service needs
  • Reservations & pace of dining
  • Dietary restrictions and needs for our members and guests.

 

Qualifications, Experience and Skill Requirements:

• Must have 3-5 years of related experience in F&B management.
• Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage/ a la carte and banquet experience.
• Proven management experience with a strong business aptitude
• Strong service orientation
• Excellent written and verbal communication skills.
• Highly organized, efficient and detail-oriented
• Must be friendly, outgoing and possess exceptional interpersonal skills.

 

Supervisory Duties:

all front of house team members including but not limited to:

Servers, bartenders, banquet servers, wait assistants,

beverage cart drivers, host/hostesses, pool servers, snack bar attendants, etc.

 

Working Conditions:

 

• Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
• The employee will be required regularly to reach with arms and hands.
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
• Work extended hours during golf and holiday season including weekends and holidays.