Job Description
About The Job Concert Golf Partners is searching for a Food & Beverage Director to join our team. He/she is responsible for managing all aspects of the Club’s daily operations with a strong focus on the food & beverage operations throughout the Club including member dining, member events, activities, turn grill, pool snack bar, banquet, and catering functions, etc.
He/she is also responsible for recruiting, hiring, training, and supervising the staff; implementing and monitoring department budgets; managing and maintaining the highest standards of products and services while maximizing profitability through cost and labor control and meeting revenue goals; and applying relevant marketing principles to assure that the wants and needs of Club members and guests are consistently exceeded.
Position Functions And Duties - Direct and manage daily operations and ensure that the Club’s high standards of service and quality are met or exceeded.
- Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
- Interview, hire, and train employees when necessary. Ensure managers and staff roles and expectations are clearly defined and encourage high morale amongst staff.
- Coach, counsel, motivate, discipline, and hold managers and staff accountable when necessary. Monitor performance regularly. Terminate employees when necessary.
- Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Oversee scheduling of departments and monitor employee records to minimize overtime and keep labor costs within budget.
- This is a very hands-on position. The candidate will be actively engaged in all operations. Not an office role priority.
- Audit and approve biweekly payroll.
- Assist in planning and approving external and internal marketing and sales promotion activities for department outlets and special Club events.
- Work with the corporate team to develop and execute operational strategies.
- Establish quantity and quality output standards for staff in all positions within the departments.
- Develop and implement financial strategies by anticipating requirements, trends, and variances; develop budgets and action plans and take corrective action when necessary to ensure budgeted goals are attained.
- Manage the ordering of all purchases including food, beverages, supplies, wine, beer, liquor, sanitation, equipment, etc.
- Provide updated information to the Accounting Department.
- Inspect supplies, equipment, cleanliness, and organization of areas to ensure efficiency, organization, safety, sanitation, and cleanliness standards.
- Responsible for equipment, maintenance schedules, and arranging for repairs.
- Assist in service when necessary. Expedite when needed.
- Approve all product invoices before submitting them to the Accounting Department.
- Maintain records of special events, house counts, food covers, and daily business volumes.
- Oversee and monitor monthly physical inventory for timeliness, and accuracy to maximize usage and minimize waste and breakage.
- Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation, service standards, and procedures.
- Monitor and ensure alcoholic beverage and other regulatory requirements are met.
- Develop departmental objectives, budgets, policies, procedures, and strategies and meet or exceed specified goals.
- Utilize computer programs to analyze forecast, cost, and revenue reports and decisions based on that information to ensure maximizing of profits.
- Implement and monitor sanitation and cleaning schedules.
- Greet members and guests and oversee actual service on a routine and random basis.
- Serve as a member of the Club’s management team and provide necessary reporting to department managers, General Manager, Controller, and Corporate Staff.
- Maintain communication with senior managers to review operational and financial goals and inform them of any problems or unusual matters of significance.
- Work closely with department leaders to ensure goals and objectives are continuously met or exceeded.
- Monitor market trends and stay abreast of changes to remain relevant in the industry.
- Attend staff meetings.
- Performs other duties as assigned by management.
Education/Experience/Skills - BA/BS in Club/Hospitality Management, Business, or related field preferred.
- Experience with payroll cost controls, Microsoft Word/Excel, and Northstar or other similar club POS systems.
- Possess food safety and alcoholic beverage certification.
- Demonstrated ability to be a team leader, manage employees, and handle members/guests in a diplomatic, constructive, and professional manner.
- Must possess exceptional organizational skills and high internal standards of quality and service.
- Must be able to effectively hire, train, motivate, discipline, and terminate employees.
- Ability to read and interpret documents and write routine reports and correspondence.
- Ability to communicate effectively with staff of diverse backgrounds, cultures, and education levels.
- Proven ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
- Excellent listening skills, oral communication skills, and positive interpersonal skills are required.
Please submit your resume and cover letter and join our team.
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