Director, Food & Beverage

Fiddler’s Creek

Welcome to the 4,000± acre luxury master-planned community of Fiddler’s Creek, a Gulf Bay Development. The vibrant community represents an evolution of the private club experience, a welcoming, relaxed and comfortable lifestyle that is reflected in the warm and graceful attentiveness of the staff and the sense of genuine community among members.

Position Purpose: The Club Food and Beverage Director (F&B Director) reports to the General Manager and is responsible for providing leadership and management of all food and beverage operations in the Club while overseeing the day-to-day operation and providing direction for all special club and private events. The F&B Director recruits, supervises, trains, and develops all bartenders and service staff, as well as manages related staff scheduling. The F&B Director is expected to maintain a flexible schedule and is responsible for ensuring appropriate management coverage for all events, including evenings, weekends and all holidays. A successful candidate will have previous F&B Management experience supervising at least 30 or more employees. You must be able to work with all levels of management and corporate leadership. You must possess the ability to achieve F&B financial goals and to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.

Position Responsibilities

• Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained.
• Ensure effective orientations and training for new staff and professional development activities for experienced staff are planned and implemented.
• Schedule and monitor labor in an efficient, productive and profitable manner.
• Schedule and facilitate supervision of all food and beverage team members with optimal management coverage from opening-to-close of daily operations.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Greet guests and oversee actual service on a routine, random basis.
• Assist with wine lists and bottle/glass wine sales promotion programs.
• Develop on-going professional development and training programs for food production, service and bar production/service personnel.
• Address member and guest complaints and advice the General Manager about appropriate corrective actions taken.
• Assist in planning and implementing procedures for special club events and banquet functions.
• Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitor employee dress codes according to policies and procedures.
• Manage physical inventory verification and provide updated information to the accounting Department.
• Responsible for the proper accounting and reconciliation of the Point-of-Sale systems and department revenues.
• Maintain records of special events, house counts, food covers and daily business volumes.
• Promote the Club for weddings, private banquets, business and social meetings.
• Develops BEOs for and oversee all administrative and operation aspects of preparing and serving events.
  
  

Education/Experience/Other Requirements

• Strong professional presentation. Must have excellent oral & written communication skills.
• Strong supervisory skills, customer service skills, organization skills, and must have ability to multi-task. Ability to possess a high level of professionalism and integrity.
• Must have previous F&B Management experience supervising at least 30 or more employees.
• Must be able to work with all levels of management and can successfully manage F&B financial goals. Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs. Maintain poise and a career path marked with stability and the logical progression of title and responsibility.
• A career path marked with verifiable accomplishment as an organizational team builder and leader.
• A bachelor’s degree in Resort and Hospitality Management or closely related discipline is preferred.
• Prior experience as a Food and Beverage Director or Manager in a high-volume restaurant or resort/club (5 years minimum) is required.
• Food Handling Certificate is required.
• Sommelier Certificate is a plus.
• Special Event / Banquet execution experience a plus.
• Thorough knowledge of food and beverage items, methods of preparation and types of service.
• Highly proficient in written and verbal English communication.
• Proficient in Microsoft Office (Excel, PowerPoint, and Outlook).
• Ability to achieve positive guest relations and maximize guest satisfaction.
• Must be able to work a flexible schedule including weekends, holidays, and fluctuating days off.
• Must schedule vacations during the off-season months.
  
  

Physical Demands – Ability To

• Grasp, lift, carry or transport up to 50 pounds.
• Push/pull wheeled carts weighing up to 100 lbs.
• Stand, walk frequently; reach with hands and arms; stoop, kneel, crouch or crawl.
• Express and exchange ideas by means of the spoken word accurately, loudly and quickly.
• Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.
• Perform the duties of this job while exposed to outside weather conditions.
• The noise level in the work environment is usually moderate.
  
  

The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.

Salary is commensurate with experience.