Director of Food & Beverage

The Food & Beverage Director is responsible for the overall direction, coordination and evaluation of the Food & Beverage Department including three restaurants, multiple smaller outlets, multiple banquets/weddings, and a variety of special member and guest events.

This is a full-time, exempt position reporting to the Assistant General Manager. Benefits include health insurance, dental, vision, short-term disability, long-term disability, life and AD&D insurance, Paid Time Off, paid holidays, 401k with company match and temporary housing assistance.

Essential Job Functions

• Works in concert with the Executive Chef to plan, cost-out, and implement menus and related activities such as dining room, bar, and banquet operations.
• Inspects food and food preparation areas to maintain high quality standards and enforces safe food handling procedures and sanitation standards.
• Ensures that adequate food inventories are available for daily operations in addition to those needed for special events such as wedding parties, buffets, and cook-outs.
• Ensures that food supplies and equipment are secure and inventoried on a regular basis through proper inventory control.
• Proactively tracks Member and guest satisfaction levels. Investigates and resolves food and beverage quality and service complaints.
• Orders all alcoholic beverages, including beer, wine, and liquor, from licensed distributors.
• Maintains all transfers of beverages from one unit to another.
• Sets the overall vision for the various F&B offerings. Develops and implements creative strategies to increase revenues. Works with the Marketing department to enhance the presence of F&B venues and offerings.
• Implements new policies and sound operating procedures. Evaluates opportunities to improve efficiencies and customer service levels through process improvement and utilization of technology.
• Ensures competitive pricing through vendor management. Evaluates local competitor pricing on a regular basis.
• Participates in hiring, training, evaluating, and taking necessary disciplinary action involving food service personnel.
• Plans and conducts training sessions for food service managers and staff with emphasis on safe food-handling practices, food preparation procedures, alcohol service standards, and hospitality excellence.
• Trains and maintains a service/alcohol training program regularly.
• Maintains a strong presence in each outlet and closely monitors guest satisfaction.
• Prepares departmental operating budgets and recommends capital improvements.
• Maintains Profit & Loss responsibility for the department.