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TG
Troon Golf LLC
Director of Food & Beverage
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Florida data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$35,667 / year median in Florida
+16% projected growth
Job Description
Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Assists in the management of department members that may include, but is not limited to: Servers, Reservationist, Runners, Bartenders, Hosts, Banquet, Building Maintenance. Assist with budget preparation in all Food and Beverage related areas. Reviews current day's business levels in all operations and assigns priorities as needed. Relays pertinent information to key staff including, Executive Chef, Beverage Manager, Dining Manager, Executive Offices, Concierge, and Membership Office as needed. Assists General Manager in monitoring success of Food and Beverage related departments and associates, including semi-annual performance reviews, as needed. Conducts regular staff meetings with colleagues, subordinates and related parties. Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs. Prepares and monitors quarterly revenue goals and expenses as well as generating various (weekly, monthly, quarterly, and annual) business volume reports and forecasts. Responsible for pre-approving, receiving and ultimate inventory control for all Food and Beverage related areas. Regular and reliable attendance. Bachelor's degree (BA) from four-year college or university; or four to six years related experience and/or training; or equivalent combination of education and experience. Knowledge hospitality POS system application, hardware, software and menu programming. Experience in Multi-faceted Food and Beverage operations. Possesses strong leadership, hospitality and human relations skills. Presents a professional appearance and demeanor in all exchanges. Must have exceptional verbal and written communication skills. Must have excellent organizational and time management skills, along with the ability to coordinate details and prioritize the work on a daily and weekly basis. Exceptional knowledge of wine is desired. WSET Level 1 or higher, preferred. Level 1 Sommelier or higher, preferred. Cicerone SERV Safe Certified Adult First Aid, CPR/AED WSET Level 1 or higher, preferred. Level 1 Sommelier or higher, preferred. Cicerone SERV Safe Certified Adult First Aid, CPR/AED Healthcare Benefits
- Medical, Dental, and Vision coverage. Retirement Benefits
- 401(k) with employer match (19 years of age and older). Time Off
- Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.