DescriptionJob Overview:The Food & Beverage Director is responsible for leading all food and beverage operations while delivering an exceptional hospitality experience for residents, members, and guests. This position provides strategic and hands-on leadership for restaurant operations, bar services, banquets, catering, special events, and hospitality programming. The Director is responsible for financial performance, budgeting, revenue growth, menu development, staffing, inventory management, purchasing, training, and maintaining exceptional service standards. Working closely with the General Manager and leadership team, this role develops operational strategies that enhance resident satisfaction while achieving financial objectives.
Your Responsibilities:Operational Leadership:- Lead the daily operations of all dining venues, bars, and catering services, ensuring consistency, quality, and timeliness.
- Improve team service standards by implementing training programs and setting clear, measurable performance goals to exceed member expectations.
- Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences.
- Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary and front-of-house teams.
Menu & Beverage Program Development: - Partner with the executive chef to create seasonal menus that balance innovation with member preferences, focusing on health-conscious and visually appealing dishes.
- Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members.
- Develop and refine a sophisticated beverage program, including a creative cocktail menu and expansive wine list that complements the dining experience.
Financial Management & Jonas System Expertise: - Leverage the Jonas system to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends.
- Monitor and control labor costs, food and beverage costs, and inventory levels to maximize profitability while maintaining high service standards.
- Use financial insights and member feedback to guide strategic decision-making and operational improvements.
Team Leadership & Development: - Recruit, train, and mentor a high-performing food and beverage team committed to delivering superior service.
- Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to meet and exceed elevated service standards.
- Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge.
Member and Guest Satisfaction: - Build lasting relationships with club members, ensuring personalized service and a welcoming atmosphere.
- Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience.
- Focus on enhancing the wine club experience, organizing exclusive tastings, wine dinners, and educational events to engage members.
Event Management & Culinary Action Stations: - Plan and execute culinary and beverage events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members.
- Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly.
Compliance & Safety: - Ensure adherence to all food safety, health, and liquor laws, maintaining necessary certifications and training for staff.
- Promote a culture of cleanliness, organization, and safety across the food and beverage operations.
Skills & Qualifications: - Minimum of 5 years of progressive Food & Beverage leadership experience.
- Previous Restaurant General Manager, Food & Beverage Director, Clubhouse Manager, or equivalent senior leadership experience.
- Experience managing multi-outlet, private club, resort, luxury hospitality, upscale casual, or fine dining operations.
- Proven experience with banquet operations, catering, private events, and menu development.
- Demonstrated career stability with a consistent record of leadership growth.
- Experience managing annual operating budgets and financial performance.
- Strong experience with inventory management, purchasing, vendor negotiations, and contract management.
- Experience implementing and maintaining POS systems.
- Strong knowledge of invoice auditing, purchasing reconciliation, and financial controls.
- Proven success developing beverage programs and cocktail menus.
- Demonstrated expertise in menu engineering, recipe costing, menu pricing, and profitability analysis.
Physical Requirements: - Ability to lift 20 - 35 lbs;
- Work in an upright standing position for long periods of time;
- Walk and climb stairs;
- Handle, finger, grasp and feel objects and equipment;
- Ability to detect auditory and/or visual emergency alarms;
- Communicate, receive and exchange ideas and information by means of the spoken and written word;
- Ability to quickly and easily navigate the property/building as required to meet the job functions;
- Complete all required forms.
- Ability to work extended hours and weekends.
Schedule: Wednesday - Sunday
What We Offer:As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions.
Compensation: $85,000 - $95,000 annually
Disclaimer StatementThis is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.
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