What are the responsibilities and job description for the Director of Food & Beverage position at NORTH OAKS GOLF CLUB INC?
NOGCs mission is to foster lifelong friendships and a sense of community by serving the needs and desires of our membership through exceptional golf, dining, and social activities in a family-focused atmosphere. Our Club is looking for people who deliver exceptional experiences every day to join our team. We’re only as good as our people, so if you have a knack of brightening people’s day, you belong here.
The Director of Food and Beverage is responsible for the club's ala-carte dining and banquet services throughout the club. This individual works closely with the executive chef, catering manager, banquet manager, and dining managers to ensure the highest quality of food and beverage service is produced on a consistent basis. This individual will supervise and lead all front of house food and beverage staff with a strong command of the dining room floor and bar areas. They plan, implement, and monitor the departmental budget and apply relevant marketing principles to ensure that the wants and needs of club members and guests are consistently met or exceeded. The club is looking for an outside-the-box thinker who will bring energy, creativity, and passion to our team.
Job Tasks and Duties:
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Responsible for all food and beverage operations in banquets, ala-carte dining, bar, and pop shack areas within budget and to the highest standards.
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Assist with recruitment, supervision, reviews, and termination of front of house staff.
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Train, inspire, develop, empower, and provide solid leadership and guidance to team members through open communication, professional development, coaching, and delivering timely and meaningful feedback and recognition.
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Assist with capital budget for food and beverage equipment replacement, plus recommends facility renovation needs for the department.
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Help develop and monitor annual operating budgets, revenue goals, and operational expenses.
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Train food and beverage team members on up-selling and cross-selling techniques as well as promoting club events and activities.
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Assures that all applicable club policies and procedures are followed.
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Ensures all employees receive appropriate safety training and enforces safety policies and procedures including OSHA regulations.
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Develop and promote wine list and unique wine events.
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Execute inventory controls and calculations for monthly analysis and reconciliation and identify opportunities to better control food and beverage costs.
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Ensure that adequate charge and cash procedures are followed, and that documentation is reported in an accurate and timely manner.
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Responsible for administering service excellence policies relating to all phases of customer relations. Deliver service excellence through evaluating and assessing satisfaction through personal interactions and making improvements accordingly.
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Assures that effective orientation, training, and continuing education for staff are planned and implemented.
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Actively participates in menu planning, pricing, and menu design for all outlets, special events and banquet events.
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Researches new products and trends and evaluates their cost and profit benefits.
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Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases. Approves all product invoices before submitting to Accounting.
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Reviews new techniques for drink preparation and presentation to maximize member, guest satisfaction, and minimize costs.
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Implement and monitor sanitation and cleaning schedules.
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Consult daily with department heads to ensure the highest level of member satisfaction.
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Establishes, updates, and maintains all written standards and procedures for the department as needed.
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Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
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Serves as an ad hoc member of appropriate club committees.
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Serves as manager-on-duty on a regular, scheduled basis with excellent floor presence.
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Performs other appropriate tasks assigned by the General Manager.
- 5 years of progressive restaurant, private club, or hotel management experience
- Bachelor's degree in related field is preferred.
- Understands controls as it relates to payroll, forecasting, and budgeting.
- Experience with POS, labor management, purchasing, and inventory systems.
- Strong wine and spirits knowledge.
- Strong utilization of Microsoft Word, Excel, and Outlook.
- Proven history of multi-tasking in a fast-paced environment. Ability to cope under pressure and adapt quickly and easily to changing priorities.
- Forms effective and productive working relationships which include the ability to lead, motivate, empower, and delegate.
- Strong attention to detail and exceptional organizational skills are crucial for success.
- Flexibility to work mornings, evenings, weekends, and holidays.
Physical Demands and Work Environment:
- Capable of standing and working on your feet for extended periods of time with the ability walk, climb stairs, balance, stoop, kneel, crouch, bend, and stretch.
- Willing to work indoors and out where cold, hot, humid, and noisy conditions exist.
- Ability to push, pull, and carry small objects up to 40 pounds.
Benefits:
- Health, dental and vision insurance
- Life insurance 1x salary
- LTD, AD&D
- Health Savings Account, $800 contribution from the Club
- 401K with Club matching up to 4%
- Profit sharing potential
- 3 weeks vacation time
- 48 hours sick pay annually, up to 80 hours max in subsequent years
- Clothing allowance
- Association dues paid and educational conference allowance
- Golf on select Mondays
- Employee meals provided twice daily
- Annual Bonus potential
Salary : $90,000 - $100,000