Food And Beverage Director

Director of Food and Beverage

An excellent opportunity exists for an exceptional candidate with a successful track record of accomplishments, leadership and high-quality operations management experience with golf club operations, private club experience preferred. We are conducting a search for the Food and Beverage Director at one of the premier private clubs in Southern Nevada. The successful candidate will be an integral and critical part of a high-performing team, one acknowledged for its innovations, quality work environment, and focus on continually ‘raising the bar’ for its members and staff. Knowledge of Jonas Software would be an added bonus.

The Food and Beverage Director reports to the General Manager, has clear "ownership" for day-to-day Food and Beverage. The primary focus is delivering an unparalleled member experience, which is of primary importance to the social fabric and culture of the Club. He/She is responsible to manage all the key front and back of house Food and Beverage assets (physical and staff), as well as certain clubhouse operations to ensure consistently 'best in class' service execution and delivery.

The Food and Beverage Director will be responsible for the recruitment, development and retention of the Food and Beverage team and will evaluate their performance toward meeting the goals and objectives of the Club on a regular basis to ensure consistent, service-minded and strong member satisfaction in this area. In doing so, it is expected that the Food and Beverage Director is consistently visible, available and approachable by members and guests, as well as to his/her team of associates.

PRIMARY DUTIES & RESPONSIBILITIES:

• Establishes and monitors quality standards, service procedures; implements and enforces Club Policies.
• Directly supervises Executive Chef, F&B Manager, Member Events Manager, Sales & Catering Manager and Service Manager to achieve desired results and performance.
• Executes schedules for all Food & Beverage personnel.
• Be highly visible during peak member times, including evenings, weekends and holidays. Also visible to staff by working varied hours to maximize staff training and confidence in management.
• Supervise/conduct inventory management and cost controls through purchasing, receiving and calculating usage for all food service locations.
• Performs opening and closing manager duties as necessary.
• Plans and coordinates training and professional development programs for incoming employees and develop follow-up training for existing employees.
• Conducts employee performance appraisals as required to promote, commend, transfer, discipline and recommend termination of employees.
• Participates in all Senior Leadership Meetings.
• Participate with other senior managers with respect to the overall management and successful operation of the Club.
• Staff Liaison to the Social/House Committee, may serve on other committees as deemed appropriate by the General Manager.
• Maintains contact with the membership through a “hands on” and visible management style.
• Develops and submits annual budget proposals for submission to the General Manager in coordination with the Controller.
• Represents the Club in the desired fashion to Members, Guests, and Clients.
• Conducts standing operational meetings with Food and Beverage staff to maintain communication on expectations and results.
• Receives, investigates, and acts upon complaints from Club Members, Guests and Employees.
• Produces and maintains daily sales reports and P & L recaps of Food and Beverage related events at Club.
• Monitors safety conditions and employees’ conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all departments.
• Serves as manager on duty on a scheduled basis.
• All other duties assigned by the General Manager.

EDUCATION CERTIFICATION QUALIFICATIONS:

A Bachelor’s degree (B.A.) in Hospitality Management or related fields is helpful, plus a minimum of 5 years of increasingly more responsible experience in a high-volume hotel, restaurant or club operation, or an equivalent combination of related education and experience.

SALARY/BENEFITS

Compensation commensurate with experience and qualifications. Benefits include medical, vacation, annual bonus, 401-K, employee meals.

Job Type: Full-time

Restaurant type:

• Bar
• Fast casual restaurant
• Quick service & fast food restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekends as needed

Education:

• Bachelor's (Preferred)

Experience:

• Supervising experience: 5 years (Required)

Work Location: In person