Position Summary:

The Director of Food and Beverage provides strategic support and direction to the club's management team by driving all food and beverage (F&B) initiatives and future development projects. Core responsibilities include capital expansion, business planning, branding, menu and clubhouse design, service standards training, operational audits, and the creative development of new F&B experiences.

Experience, Education, and Skills:

Education & Experience:

Bachelor's degree from an accredited four-year college preferred. Minimum of 3 to 5 years of restaurant management experience with a proven track record of increasing sales and boosting team morale. High-volume experience, culinary aptitude, menu design, and banquet or special event execution are considered strong pluses.

Technical & Administrative Skills:

Computer proficiency including strong skills in Microsoft Word, Excel, and PowerPoint to compose reports, letters, memos, and menus. Demonstrated accounting skills and the ability to analyze financial data.

Core Competencies:

Strong organizational, leadership, and problem-solving skills. Mature judgment and professionalism when handling all matters. Proficient oral and written communication skills.

Certifications:

Must possess local health and alcohol awareness certifications.

Essential Responsibilities:

Regulatory & Compliance:

Maintain a working knowledge of food service laws, government regulations, local liquor laws, health and safety standards, and employee injury reporting requirements.

Operations & Leadership:

Apply business and management principles involving strategic planning, resource allocation, leadership techniques, and production methods. Ensure optimal management coverage from open to close by being present during peak business levels and special events. Oversee both front-of-house and back-of-house operations.

Financial & Labor Management:

Schedule and monitor labor efficiently to maximize profitability. Understand economic and accounting principles, banking, and financial reporting. Maintain complete menu knowledge, including individual item costs.

Guest Services & Marketing:

Utilize principles of guest services, including needs assessment, quality standards, and satisfaction evaluation. Understand marketing concepts and real costs. Promote dining facilities for member-sponsored weddings, private banquets, and business or social meetings, developing contracts and overseeing all administrative and operational aspects of these events.

Physical and Mental Demands:

Multitask effectively, handle high-volume environments, and work well within a team. Lift up to 50 lbs. to waist height and stand for extended periods. Perform frequent bending, turning, kneeling, stooping, and repetitive motions (including computer entry). Operate a golf cart safely and tolerate exposure to varying hot and cold temperatures. Work flexible hours, including nights, weekends, and holidays as needed.

Additional Notes:

This description is not all-inclusive; employees are expected to perform other duties as assigned by management. Position descriptions and duties may be modified whenever deemed appropriate by management.

Pay:

$80,000.00 - $105,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off

Work Location:

In person