Director of Food And Beverage

About the University Club of Washington DC Our historic Club is one of America’s oldest and finest private city clubs. Currently ranked number 12 on the Platinum Clubs of America list and recognized among the top Distinguished City Clubs in the nation, the University Club provides our members and their families with congenial social gatherings, a rich variety of cultural, international, and educational programs, fine dining, superb athletic facilities, event space, overnight accommodations, and the opportunity to give back through our charitable foundation. Overview The Director of Food and Beverage is a visible, dynamic and accessible leader for members and staff. The director if responsible for the daily operations of all aspects of the club’s food and beverage departments, which includes: fine dining and casual dining outlets and front of house service, rooftop, private events, member events, along with the short and long term planning and the management of the food & beverage operations in the front and back of house to achieve member satisfaction and quality service while meeting / exceeding financial goals. The role involves managing and achieving profit and quality for all food & beverage operations in the hotel, including restaurants, catering and banquet operations. Responsibilities, but not limited to: Works with CFO to develop an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained. Directly supervises restaurant managers, banquet managers, event managers, and event director. Regularly meets with subordinate managers to ensure roles and duties are effectively carried out. Assures that effective hiring, orientation and training for new staff and professional development activities for experienced staff are planned and implemented. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Obtains and ensures certifications are maintain for operations including Washington DC FPMC and ABCA. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. Help plan and approve marketing and sales promotion activities for the food and beverage departments. Works with the Executive Chef on proposed menus for all outlets and special events. Works as the staff liaison for the F&B Committee and listens to member feedback. Establishes quantity and quality output standards for personnel in all positions within the department. Ensures that all legal requirements are consistently adhered to including state and/or local laws pertaining to alcoholic beverages. Research new products and develop an analysis of the cost/profit benefits. Develops and implements policies and procedures for food and beverage departments. Consults with the Executive Chef and other applicable club departments daily to help assure the highest level of member satisfaction at minimum cost. Greets guests and oversees actual service on a routine, random basis. Develop wine lists and bottle/glass wine sales promotion programs. Develops on-going professional development and training programs for food service, bar and service staff. Ensures correct handling procedures to minimize china and glassware breakage and food waste. Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. Develop interesting ways of promoting club functions in the dining room, lounge and other outlets. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Monitors employee dress codes according to policies and procedures. Approves all product invoices before submitting them to the accounting department. Responsible for the proper accounting and reconciliation of the Point-of-Sale systems and member revenues. Maintains records of special events, house counts, food covers and daily business volumes Ensures that an accurate reservation system is in place for al la carte outlets and ticketed member events. Audits and approves bi-weekly payroll and tips reporting. Approves all entertainment. Works with Private and Member Event staff to ensure timely correspondence with all private event members/guests including inquiry, follow-up contracts, billings and thank you letters. Works with the purchasing and receiving agent on procedures for products and supplies to ensure proper quantity, quality and price for all purchases. All other duties as assigned by management. Become familiar with the culture, history and expectations of The University Club of Washington, DC. Responsible for daily tasks including but not limited to Scheduling, Inventory Management, Payroll, and Staffing. Obtain and maintain Manager’s Beverage License. Key Requirements: Ability to manage staff and meet financial targets A genuine passion for the hospitality industry combined with solid food and alcohol knowledge. Must possess a hospitable and approachable demeanour combined with impeccable service standards, clean work habits, and a keen eye for detail. Proven ability to lead others and positively influence employee behaviour with a "lead by example" mentality. Ability to multitask in a high-volume environment while always maintaining your sense of humor and appearing calm. The ability to interact with all types of team members and build relationships with members/guest. Must have excellent verbal and written communication skills. Creative and forward-thinking leader, aware of the most current industry trends and practices. Must be able to work a flexible schedule. Must have computer knowledge of basic restaurant systems including Word and Excel. Enforce safety and sanitary practices and maintenance. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: Minimum of 3 years of upper restaurant management experience in an upscale, high-volume restaurant, hotel or private club food and beverage experience highly preferred. Prior private club experience preferred. Experience with development of training & onboarding programs for employee populations, preferred. Strong leadership and strategic management skills. Ability to drive performance and success of the restaurant and staff. Prior experience managing, developing or training on a service program preferred. Physical Demands & Working Conditions: While performing the duties of this job, the employee is frequently required to stand; use hands to handle, or feel objects, tools, or controls; and talk or hear. Physical requirements include standing and walking for up to 8 hours at a time per day (including up and down stairs) and the ability to lift up to 50 pounds. The position is subject to inside and outside environmental conditions (weather including heat, cold, rain, snow and other inclement conditions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Medical insurance coverage available the first of the month following 60 days since hire. #J-18808-Ljbffr