FOOD AND BEVERAGE DIRECTOR

Summary/Objective The F&B Director is responsible for managing all daily Food & Beverage services including Executive Chef, Director of Social & Catering Events, F&B Managers, F&B Supervisors and Locker Rooms. This position assures that the wants and needs of the FRCC Members and Guests are consistently exceeded. The F&B Director plans and implement budgets, hires staff in conjunction with HR, trains, and supervises subordinates.

Essential Functions Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.

• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Increase levels of food service quality and enhance overall ambiance of member dining experiences.
• Helps plan and approves internal marketing promotion activities for the food and beverage department.
• Attends House Committee meetings and ensures integration and coordination of all social events.
• Occasionally attends Long Range Planning, Admissions, and Finance meetings.
• Manages the long-range staffing needs of the department.
• Manages the overall operation of all Food & Beverage departments of the Clubhouse and Parc Restaurant.
• In conjunction with Human Resources, assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Develops and implements policies and procedures for Food and Beverage departments.
• Assists in planning and implementing procedures for special Club events and banquet functions.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Addresses member and guest complaints and advises the GM/COO about appropriate corrective actions taken.
• Develops new and innovative ways in which to stimulate member activities and participation in Club events.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Approves all product invoices before submitting to the accounting department.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Works with other department heads on special projects assigned by the GM/COO
• Responsible for working with Broker to provide H2B workers

Competencies

• Ability to seek out new and innovative ways to meet, and respond to, the needs and demands of an ever changing, diverse membership.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and member/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Supervisory Responsibility Oversees all appointed to include the following departments of the Club ensuring maximum performance as a whole for FRCC, Front Office Manager, F&B Managers, Locker Room staff Oversees entire F&B staff and ensures productive relationship with Executive Chef & BOH in order to achieve outstanding Member/Guest experience. In coordination with HR Manager, Interview, select, train, supervise, counsel and discipline all service employees in the department. Develops on-going professional development and training programs for service staff. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages. Ensure that all services to members and guests are conducted in a highly professional manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.
Position Type/Expected Hours of Work
This is a full-time position. Days and hours of work are as business needs dictate. The position requires the ability to work during nonstandard hours when the need arises. Travel Travel may be necessary to attend various related training and conventions.

Required Education and Experience A minimum of 5 – 8 years related experience in an upscale environment. Private Club, resort and/or hospitality experience required. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to vendors/suppliers, members, and other employees of the Club. Proficient in Outlook and Internet applications. Working knowledge of Word Processing and Spreadsheet applications. Familiarity with various Graphic’s programs desirable.