Director of Food and BeveragePosition Summary:The Food and Beverage Director oversees and directs all food and beverage operations at GreatHorse Golf Club and Country Club, including the restaurant, dining outlets, in-room dining, and special events. This role ensures that all service aligns with the club's brand standards while maintaining the highest level of guest satisfaction, operational excellence, and financial performance. GreatHorse is a non-tipping facility, and this role is responsible for working nights, weekends, and holidays.
Compensation: $80,000-$85,000Benefits: Medical, Dental, Vision, Short/Long Term Disability, Life Insurance, Accident and Critical Illness insurance, Paid Time Off (PTO), 401 (k) and RothBenefits for choosing GreatHorse:- 401 (K), Roth, and Profit Sharing/Match Plans.
- Competitive Salaries.
- Comprehensive medical, dental, and vision insurance.
- FSA Eligibility.
- Telehealth and Mental Health support.
- Life insurance options include a 100% employer-funded option.
- Employee Assistance Program.
- Training and development opportunities with a growing, family-owned company.
Your Role:- Oversee all food and beverage operations, partnering with department leaders to maintain exceptional service standards, product quality, cost controls, and profitability.
- Manage departmental financials, including budgeting, forecasting, and expense controls, while establishing and maintaining high service standards.
- Lead recruitment, interviewing, onboarding, and training to build a knowledgeable and service-oriented team.
- Provide ongoing leadership, coaching, and professional development, including performance evaluations, recognition, and corrective action when necessary.
- Address employee performance issues and make disciplinary and termination decisions in accordance with company policies.
- Monitor guest feedback, product quality, and service trends to identify opportunities for improvement and enhance the overall guest experience.
- Ensure compliance with all health, safety, sanitation, and responsible alcohol service standards.
- Develop and implement marketing and upselling strategies to promote food and beverage offerings and maximize revenue.
- Ensure team members maintain current knowledge of menu offerings, products, services, facilities, event pricing, club policies, and ownership.
- Monitor departmental budgets and financial transactions to ensure expenses are properly authorized and within budget.
- Oversee accurate execution of accounting procedures, including check handling, comps, voids, and member billing disputes.
- Manage food, beverage, and equipment inventories, ensuring accurate records and appropriate inventory controls.
- Develop weekly staffing schedules based on anticipated business levels while managing labor costs within budget.
- Maintain reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family and Medical Leave Act (FMLA), and other federal, state, and local standards.
- Adapts to changing duties, as required, based on business needs.
Your Skills:- 8-10 years of progressive food and beverage leadership experience.
- 5-7 years of director-level experience preferred.
- Experience in a luxury resort, hotel, private club, or fine dining environment.
- Bachelor's degree in food service management, Hospitality, Business Administration, or a related field preferred.
- Proven ability to oversee multiple food and beverage outlets, including fine dining, casual/poolside dining, banquets, bars, and lounges.
- Extensive knowledge of spirits, beer, and wine.
- Experience managing seasonal or high-volume operations, including effectively scaling staffing levels to meet business demands.
- Strong leadership, communication, and team-building skills, with the ability to develop and motivate a diverse workforce.
- Experience managing multicultural teams, including international employees; familiarity with the H-2B visa program is a plus.
- Strong understanding of food, beverage, and labor cost controls.
- Experience with inventory management, purchasing, and vendor relations.
- Proficiency with POS and workforce scheduling systems; experience with Northstar and HotSchedules preferred.
- Knowledge of Massachusetts health, safety, and liquor licensing regulations.
- Flexibility to work varied schedules, including evenings, weekends, and holidays, based on operational needs.
Physical Demands:The following are key points about the job's environmental demands and work environment. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
- Required to use motor coordination with finger dexterity most of the workday.
- Required to bend, reach, kneel, and climb throughout the club's various dining and event venues.
- Required to exert physical effort in handling objects more or less than 30 pounds.
- Required to walk or stand for extended periods.
- Required to work in various weather conditions.
