Job Type

Full-time

Description

Summary:

At Seabreeze Management Company, our motto is "People, Performance, Passion," and we live that motto every day. By continually improving the service we offer our customers and providing our team with the resources they need, we have the power to create communities wherever we go. Through sound judgement and analytical decision-making, the Director of Food & Beverage acts as a compass of our motto and, under the guidance of the General Manager, oversees the entire dining experience for members and guests.

With a deep understanding of the food and beverage industry, the Director of Food & Beverage is a seasoned leader who strives to implement best practices and elevate the dining experience for members and guests. From menu development and staff management to budget oversight and event execution, the Director ensures seamless operations across all food and beverage outlets while maintaining the highest standards of quality and service. This role requires broad expertise in managing dining rooms, bars, banquets, and special events, driving successful outcomes for the club's food and beverage programs.

Essential Duties and Responsibilities:

Operational Management:

• Oversee and manage all food and beverage operations, including dining rooms, bars, lounges, and banquet services, ensuring high standards of quality and service.
• Develop and implement effective operational procedures, maintaining compliance with health and safety regulations and ensuring a clean and safe environment.

Staff Supervision and Development:

• Establish and enforce personnel policies, including hiring, training, and managing food and beverage staff. Foster a culture of excellence and professional development.
• Schedule and supervise staff, ensuring optimal coverage and performance.

Member and Guest Relations:

• Engage with members and guests to gather feedback, address concerns, and enhance their dining experience. Ensure that all interactions reflect the club's commitment to exceptional service.

Financial Oversight:

• Develop and manage the annual food and beverage budget, including forecasting and expense control. Monitor financial performance and implement strategies to maximize profitability.
• Oversee inventory management, procurement, and vendor relationships to ensure quality and cost-effectiveness.

Event and Banquet Coordination:

• Collaborate with the Events Manager and Executive Chef to plan and execute events, private functions, and banquets. Ensure seamless event operations and exceptional service delivery.

Menu Development and Innovation:

• Work with the Executive Chef to create and update menus that align with seasonal trends and member preferences. Stay informed about industry trends and incorporate new ideas into the club's offerings.

Marketing and Promotion:

• Partner with the marketing team to develop and implement promotional strategies for food and beverage events and special dining experiences. Drive member engagement and participation.

Vendor and Supplier Management:

• Maintain relationships with vendors and suppliers, ensuring timely delivery of high-quality products at competitive prices. Review and negotiate contracts as needed.

Compliance and Safety:

• Ensure all operations comply with local, state, and federal regulations regarding food safety and liquor laws. Conduct regular inspections and training to maintain a safe and clean environment.

Other Duties as Assigned:

• Perform additional tasks and responsibilities as required by the Board of Directors to support the Association's goals and operations. These may include special projects, reports, and participation in various committees or activities as needed.

Requirements

Knowledge, Skills and Experience:

• Bachelor's degree in hospitality management, Culinary Arts, or a related field preferred.
• Minimum of 5-7 years of experience in food and beverage management, preferably in a country club or similar high-end setting.
• Proven leadership and team management skills, with experience in hiring, training, and staff development.
• Strong financial management skills, including budgeting, forecasting, and cost control.
• Excellent communication and interpersonal skills, with a focus on member satisfaction and service excellence.
• Proficiency in restaurant management software, point of sale (POS) systems, and Microsoft Office Suite.
• Knowledge of food safety regulations, health codes, and liquor laws.

Minimum Education:

• High School Diploma or equivalent required.?Bachelor's degree preferred.

Language Skills:

The individual must have strong written and verbal communication skills in order to communicate effectively with employees and clients at all levels of the organization.

Use of the Following Computer Applications:

• Outlook MS Word Excel Adobe Acrobat Other
• MAS 90 Internet Access Power Point

Availability:

Tuesday-Saturday 8 am - 5 pm; Additional Hours for Events

Work Environment:

The work environment is a typical office building. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salary Description

$100,000.00-$115,000.00/year