Food and Beverage Director

Job Description

Job Description

Outrigger Canoe Club is seeking a Food & Beverage Director to join our vibrant team. Nestled in the Diamond Head neighborhood, our canoe club stands out as a premier destination with its stunning waterfront setting. From curating memorable experiences for our club members to offering top-notch service and support, you'll be a vital member of our dynamic team. Join us and contribute to the storied history of Hawaii's premier Canoe Club.

Outrigger Canoe Club offers extensive and competitive benefits (upon meeting eligibility requirements):

• Health, Dental and Vision Plans
• Participation in a 401(k) Retirement Plan
• Sick and Vacation Pay
• Free employee meals and more!

Details:

Title: Food & Beverage Director

Reports to: General Manager

Position Type: Full Time

Status: Exempt

Pay Range: The starting pay range for this position is $120,000.00 - $130,000.00 per year plus eligibility to earn 15% of salary in an annual bonus. This is the pay for this position that Outrigger Canoe Club reasonably expects to pay. Decisions regarding individual pay will be based on a number of factors, such as experience and education.

Schedule: Weekdays/Weekends/AM/PM

Core Responsibilities:

The job duties listed below are an overview of the essential duties and measures required to be successful in the position. Please note that the listed examples do not include all tasks, which may be expected within this job position.

• Comprehensive Departmental Oversight: Provide direct leadership, strategic direction, and total oversight for all front-of-house (FOH) and back-of-house (BOH) food and beverage operations to ensure seamless collaboration between service, culinary, beverage, banquet, catering, and member event functions.
• Visible Operational Leadership: Lead from the floor rather than from behind a desk, spending the majority of working time actively present in dining venues, kitchens, bars, and Club events to support employees, manage operations, and engage with members.
• Member Experience & Relationship Building: Build meaningful relationships with members and guests through daily interactions, act as a host and ambassador for the Club, and proactively anticipate needs to create memorable dining experiences that strengthen member satisfaction.
• Feedback Resolution & Quality Assurance: Promptly, effectively, and professionally solicit, evaluate, and respond to member concerns and feedback to continuously enhance the overall member experience.
• Service & Operational Excellence: Establish, communicate, and enforce rigorous service standards, operating procedures, and training programs while conducting regular inspections of dining rooms, bars, kitchens, storage areas, and service stations.
• Personnel Management & Direct Supervision: Directly supervise front-of-house management personnel and the Executive Chef, ensuring perfect alignment between culinary execution and front-of-house service delivery.
• Team Development & Leadership Mentorship: Serve as the department's primary leadership coach to recruit, hire, train, and develop high-performing teams; conduct regular leadership development sessions and establish clear performance expectations.
• Culture & Employee Engagement: Build and retain an engaged team culture rooted in teamwork, professionalism, accountability, and aloha; implement employee engagement initiatives to improve retention, workplace satisfaction, and maintain a respectful work environment.
• Performance Accountability: Provide ongoing feedback and coaching, address performance concerns promptly and fairly, and utilize key performance indicators (KPIs) to hold managers accountable for achieving operational, financial, and service objectives.
• Succession Planning: Cultivate future leaders throughout the department by actively promoting cross-training, professional development opportunities, and structured succession planning for key leadership positions.
• Financial Leadership & Budgeting: Develop and manage comprehensive annual operating budgets, regularly review financial reports and KPIs, and analyze labor, food, beverage, and operating expenses to achieve budgeted goals and improve revenue.
• Staffing & Labor Efficiency: Oversee departmental scheduling practices and ensure proper staffing levels are maintained to efficiently balance high-quality member service with labor cost productivity.
• Beverage & Dining Program Innovation: Oversee all beverage operations—including wine, spirits, beer, and non-alcoholic programs—and continuously evaluate industry trends to enhance dining concepts, wine dinners, themed events, and special member programming.
• Compliance, Safety & Cleanliness: Ensure strict compliance with Club policies, health regulations, local liquor laws, workplace safety requirements, and industry best practices while maintaining high standards of cleanliness and organization throughout all facilities.
• Strategic Planning & Reporting: Serve as an active member of the Club's Senior Leadership Team, participate in organizational initiatives and long-range capital improvement planning, and prepare and present formal operational reports to Club leadership, committees, and the Board.
• Committee & Club Relations: Act as the designated staff liaison to assigned committees, actively participate in House Committee and Entertainment Committee meetings, and work collaboratively with fellow department heads to execute member events and uphold Club traditions.
• Effective & Productive Communication: Build productive, professional relationships and ensure operational alignment across all levels of the organization through clear, consistent, and transparent oral and written communication with members, staff, committee members, and executive leadership.
• Other tasks as assigned.

Physical Requirements:

• Operational Stamina: Ability to maintain a highly active, visible, and prolonged physical presence on the floor, leading from dining rooms, bars, kitchens, and event spaces.
• Flexible Scheduling: Ability to work a demanding and variable schedule, including evenings, weekends, holidays, and peak operational periods to support high-volume member events.
• Mobility and Agility: Ability to move quickly, bend, stoop, kneel, reach overhead, and traverse stairways easily to inspect facilities and support multi-level operations.
• Lifting and Carrying: Ability to safely lift, push, pull, or carry operational supplies, banquet equipment, or heavy tray jacks weighing up to 30 to 50 pounds when actively assisting the floor team.
• Environmental Adaptability: Comfort working in variable climate conditions, including hot, fast-paced kitchen environments, refrigerated walk-in coolers, and outdoor, exposed event venues.
• Sensory Acuity: Sharp visual and auditory skills to effectively supervise staff, assess food and beverage presentation, maintain situational awareness during peak service rushes, and interact clearly with members.

General Requirements:

Education

• Minimum Requirement: High School Degree or equivalent
• Preferred Education: Bachelor’s degree in Hospitality Management, Business Administration, Culinary Management, or a related field.

Experience

• Progressive Leadership: Minimum of 10 years of progressive leadership experience specifically within food and beverage operations.
• Senior Management: Minimum of 5 years in a senior executive role directly managing budgets, overseeing multiple outlets, and supervising management personnel and executive culinary staff.
• Industry Environment: Proven background in a high-volume setting; experience within private clubs, luxury hospitality, resorts, or destination venues is strongly preferred.
• Operational Scope: Demonstrated success managing large, diverse teams, banquet/catering operations, and complex member events.

Qualifications

• Core Competencies: Exceptional interpersonal, coaching, team-building, and written/oral communication skills.
• Business Acumen: Strong financial management skills, budgeting expertise, and data-driven problem-solving abilities.
• Composure & Presence: Ability to build positive interdepartmental relationships and work effectively and efficiently under pressure with a composed, teamwork-oriented attitude.
• Required Certifications: Valid ServSafe Manager Certification, Honolulu Liquor Commission Blue Card, and current TB Clearance.
• Preferred Credentials: Certified Club Manager (CCM) designation (or active pursuit) and CPR/First Aid Certification.

About the Outrigger:

Founded at a critical time when Hawaiian water sports faced extinction, the Outrigger Canoe Club emerged in 1908, aiming to preserve and promote ancient activities like surfing and outrigger canoeing. Initially situated on prime beachfront land in Waikiki, the club weathered challenges and relocation to its Diamond Head location in 1963. Notable for its iconic clubhouse the Outrigger has thrived over nearly 100 years. From its humble grass houses to the modern facility, the club has been a hub for water sports enthusiasts worldwide, hosting events like the 4th of July Walter Macfarlane Regatta and even contributing to the birth of beach volleyball. Today, with a membership exceeding 4000, the Outrigger Canoe Club remains a symbol of aloha and a dedicated custodian of Hawaiian aquatic traditions. The club's commitment to its original mission endures - “Let this be a place where man may commune with sun and sand and sea, where good fellowship and aloha prevail and where sports of old Hawai’i shall always have a home.”