Job PurposeThe F&B Director is responsible managing various aspects of multi-unit food services, dining, and catering operations. In partnership with the Assistant F&B Director, they will ensure annual sales and profits throughout the food & beverage operation are appropriately established and consistently achieved.
Responsibilities- Ensure product quality and service standards are met in various food and beverage outlets - convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities
- Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis
- Hire, train, schedule, support, review and discipline employees as needed
- Ensure safe work practices of employees, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment
- Partner with the Executive Chef to continually discuss menu performance (guest feedback and profitability)
- Embrace diversity of opinions of the entire team and effectively manage any negativity by leading with impactful solutions that create synergy for the food & beverage division and provide positive interdivisional/interdepartmental relationships
- Adhere to service standards, sanitation standards, productivity standards to provide exceptional guest satisfaction
Qualifications- Minimum of 8 years of management experience in golf, hospitality, or service industry required
- Minimum of 4 years of progressive responsibility in food and beverage industry required
- Serve Safe certification required within 90 days of employment
- Proficient in computer software including Microsoft Word, Excel, and PowerPoint
- Solid time management, organization, and prioritization skills
- Proven ability to effectively build and foster a team environment
- High School diploma or GED
Working Conditions- Schedule varies based on business needs and may include evenings, weekends, and holidays.
- Regular movement throughout the venue is required, including time spent at the host stand, bar, dining areas, and service stations.
- Extended periods of standing and walking are common during shifts.
- Duties may include reaching, bending, lifting, or carrying items up to 30-50 pounds (such as trays, racks, boxes, or bar supplies).
- May occasionally assist with resetting tables, moving furniture, or supporting team needs during peak service.
- Vision requirements may include close, distance, peripheral, and color vision, as well as the ability to adjust focus.
- Work environment may involve exposure to loud noise levels, cleaning products, hot or cold food and beverage items, and fast-paced conditions.
Pay Range: $100,000 - $120,000 per year
