Food and Beverage Director

Food & Beverage Director

Concert Golf Partners is currently searching for a Food & Beverage Director as we continue our growth as one of the industry's leading owner-operators of premier country clubs. The Food & Beverage Director is responsible for ensuring outstanding member and catering operation experiences. To deliver that experience, the F & B Director must demonstrate strong leadership skills, operational ability, and financial acumen. The F & B Director is responsible for assisting in recruiting, hiring, training, and managing staff, creating and delivering dining revenue goals, all dining and catering operations, and communicating extensively with all staff. F & B Director's direct reports include the F & B Captain, Waitstaff, and Cooks.

Key Responsibilities:

Member & Client Experience:

• Responsible for delivering a member and client dining experience that drives revenue and member satisfaction.
• Oversee member and client dining experience.
• Collaborates with the Executive Chef on creating a wonderful food experience.
• Oversee wine, beer, and liquor program development.
• Develop unique and compelling events and programs to increase member dining revenue and enhance the member experience.
• Ensure a premier member experience resulting in 100% satisfaction.
• Ensure banquet and catering dining experiences meet service expectations.
• Address member and client needs, requests, and concerns in a timely manner.

Staffing, Management, and Development:

• Adheres to establish service standards and develops training and support to achieve this expectation.
• Define and develop roles while staying within budgeting and planning guidelines to achieve maximum member and client satisfaction. Recruit top talent to fill these roles.
• Ensures roles and expectations are clearly defined, and that staff are held accountable for performance, member and client satisfaction, and financial results.
• Support in implementing processes and holding employees accountable for service standards.
• Develop comprehensive training programs, including service and A/V operations, and require staff proficiency.
• Communicate extensively with Sr. Managers to establish and review financials, operational goals, and priorities.

Financial Management:

• Assist in the development of the annual revenue and operating budget for member dining and the operating budget for catering.
• Assist in the development and manage the operating budget that includes all products and services, consumables, and fixed assets necessary (e.g. presentation screens, dance floors, etc.) to support successful food and beverage operations on both the member and client/banquet sides of the business, including but not limited to A/V equipment, PARs for dining service, etc.
• Drive P & L success.
• Manage vendor relationships for the highest quality/best pricing.
• Oversee purchasing and receiving processes.
• Oversee food and inventory handling processes to maximize usage, minimize waste and breakage.
• Oversee monthly physical inventory for timeliness and accuracy.
• Ensure proper accounting and reconciliation of the Point of Sale Systems and Member Revenue.

Skills/Qualifications:

• Proven leadership skills with at least 5 years of management experience in food & beverage operations, preferably in a private club environment.
• BA/BS in Hospitality Management, Business or related field preferred.
• Thorough and practical knowledge of food, beverage, and service standards.
• Technical knowledge and experience working with A/V, phone, and computer systems.
• Experience with Jonas or other similar club POS systems.
• Superior client service skills and the ability to maintain poise under pressure.
• Must be able to stand for long periods of time (8-12 hrs).
• Some bending, twisting, squatting, and lifting (up to 50lbs) will be required.
• Must be available to work an average of 50 hours per week (varies greatly by season: peak season may cause a need for increased time, off season may require less time) including nights, weekends, and Holiday.