Director Of Food & Beverage

The Director of Food and Beverage (F&B) is responsible for overseeing all aspects of the club's culinary and dining operations. This position requires a strategic leader with a keen understanding of culinary trends, exceptional management skills, and a commitment to delivering a high-quality dining experience for club members. The Director of F&B will collaborate with various departments to ensure seamless operations and contribute to the overall success and reputation of the private club.

Essential Functions:

• Strategic Planning:
  • Develop and implement a comprehensive food and beverage strategy aligned with the club's overall goals and member expectations.
  • Stay current with industry trends and market demands to enhance the club's offerings and maintain a competitive edge.
• Menu Development:
  • Work closely with the Executive Chef to create innovative and diverse menus that cater to the preferences and dietary needs of club members.
  • Ensure menu pricing is competitive and reflects the quality and exclusivity of the club.
• Operational Management:
  • Oversee the day-to-day operations of all food and beverage outlets, including restaurants, bars, banquets, and special events.
  • Monitor and maintain high standards of service, cleanliness, and presentation in all F&B areas.
• Financial Management:
  • Develop and manage the annual F&B budget, ensuring financial goals are met while maintaining high-quality standards.
  • Implement cost control measures and monitor expenses to maximize profitability.
• Staff Leadership and Development:
  • Recruit, train, and manage a skilled and motivated F&B team, including chefs, servers, bartenders, and support staff.
  • Foster a positive and collaborative work environment, encouraging professional development and growth.
• Member Relations:
  • Build strong relationships with club members, obtaining feedback to continually improve dining experiences.
  • Address member concerns promptly and strive to exceed expectations in service and culinary offerings.
• Event Planning and Execution:
  • Collaborate with event planners and coordinate the execution of private events, weddings, and other special occasions.
  • Ensure all events meet the club's standards for service and quality.
• Compliance and Safety:
  • Ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
  • Stay informed about relevant licensing and permit requirements.
• Beverage and Wine Program:
  • Curate a well-balanced and diverse selection of beverages including wines, spirits beers, and non-alcoholic options.
  • Create a comprehensive beverage menu that complements the food offerings,
  • Consider the preferences of the target audience and the overall theme or concept of the club.
  • Develop a wine list with a variety of options, considering different grape varietals, regions, and styles.
  • Ensure staff members are knowledgeable about the beverage offerings.
  • Maintain and update the beverage menu seasonally to incorporate new and seasonal ingredients.
  • Organize events such as wine tastings, cocktail classes or pairing dinners to engage members and create a memorable experience.

Other Requirements, Reasoning Abilities and Physical Demands:

• Highly organized and detail-oriented.
• Follow-up skills must be immaculate.
• Possess the ability to be flexible and adapt to change.
• Excellent people and customer service skills and superior interpersonal skills.
• Excellent presentation and communication skills including email, written, phone, and verbal.
• Be dynamic, self-motivated, creative, practice empathy, emotional intelligence, and mindfulness with members, and staff.
• Professional demeanor & appearance, respectful, and professional interactions with all staff.
• Establish and uphold positive and productive working relationships with staff.
• Work efficiently, both independently and as part of a team.
• Be organized, exercise sound judgment, perform detailed tasks; understand and follow clear verbal and written directions.
• The job routinely requires, walking, talking, some sitting, and the use of a computer and telephone.

Education and Experience:.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience in a senior leadership role within the food and beverage industry, preferably in a private club setting.
• Strong financial acumen and experience managing budgets.
• Excellent communication and interpersonal skills.
• Knowledge of culinary trends and a passion for delivering exceptional dining experiences.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• previous experience managing a union team is highly preferred.
• Knowledge of New York City Health Code requirements and Local 6 working practices.
• Proficient in Microsoft Office, NorthStar, and other relevant software applications.

Essential functions listed in this job description are not all-inclusive.The Assistant General Manager or the General Manager may assign additional duties and responsibilities as necessary.

Acknowledgement:

I have reviewed this job description and discussed it with my supervisor. I understand that this job description is not an exclusive or exhaustive list of all the job functions that I may be asked to perform from time to time.