Food and Beverage Director

The Food & Beverage Director at The Golf Club at Newcastle is responsible for managing all aspects of the F&B operation related to delivering an exceptional guest experience through the use and training of our Universal Product and Service Standards. You are responsible for the selection, training, development, and management of both year-round and seasonal team members. In addition, the Food & Beverage Director is responsible for maximizing the restaurant revenues by providing an exceptional, consistent dining experience, recommending marketing initiatives to increase revenue and manage food costs, expenses, and labor. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

• Ensure a consistently high-quality guest experience in all areas of service; restaurant, banquet events and outlets. 
• Responsible for recommending marketing, sales and promotional offerings for the Food and Beverage operation.  
• Review and approve short term strategies for the F&B operations and plans to implement such strategies.  
• Complete F&B business plan quarterly reviews, in conjunction with the General Manager for the achievement toward annual business plan goals.  
• Responsible for the financial performance of all F & B operations to include COS, labor management to business levels and overall profitability. 
• Ensure that a consistent set of superior standards of food service/quality are meeting or exceeding the expectations of our guests at all our facilities. 
• Provide strategic intelligence to all F&B initiatives including but not limited to vision, branding, menu/restaurant  
• Establish/maximize corporate alliances and partnerships within the F&B industry  
• Make key decisions regarding quality, revenue, and margin performance for each of the F&B operating units.  
• Develop a high performing team; recruit, educate, train, manage performance and develop managers and front-line team members within the Food & Beverage department.
• Function as a coach in encouraging team members to be successful.  
• Responsible for providing support on the development of the F&B capital budgets  
• Monitor the performance of the F&B operations to determine whether these strategies and plans require adjustment to positively impact revenues and cost controls.
• Other duties as assigned.
   

QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE: 

• Bachelor’s Degree or equivalent; at least 5 years of related experience and/or training; or equivalent combination of education and experience 
• Proven record of managing revenue of at least $5 million per year in a venue with multiple outlets (banquet, restaurant) and at least 5,000 square feet of event space 
• Excellent analytical, organizational, interpersonal and communication skills – attention to detail, accuracy, and deadlines  
• Able to work well under pressure and balance multiple priorities and assignments  
• Proven capabilities to lead and manage people and processes in a dynamic and changing environment  
• Be able to provide direction and drive key initiatives.  
• Must be highly customer oriented and responsive with a high need for closure  
• Ability to work well under pressure and balance multiple priorities and assignments to meet deadlines  
• Strong team-building skills including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines.   

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member must:

• Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis
• Have the ability to lift 50 pounds occasionally.
• Work schedule will be defined by the needs of the business, frequently working six days a week in season.
  
  

COMPENSATION DETAILS:

• Offered base salary range: $100,000.00 - $120,000.00 per year
• Eligible for annual bonus* equal to 15% of yearly salary (appx. $15,000.00 - $18,000.00)

   

  *Bonus eligibility based on meeting company financial goals

BENEFITS AND PERKS: 

Oki Golf offers an impressive collection of benefits! Some benefits include:

ALL TEAM MEMBERS:

• Golf benefits for free play, guest passes and visits to all 8 Oki courses.
• 50% discount on shift meals
• 25% discount for you and up to four guests (not including alcoholic beverages)
• Flexible work environment
• 401K with company match
• Paid sick time
• Team Member Referral Program participation and more!

FULL-TIME TEAM MEMBERS: (regularly working 35 hrs/week):

• Medical/dental/vision/telehealth coverage
• FSA options
• Company paid life insurance and long-term disability
• Paid vacation
• Holiday pay 

Visit okigolf.com/careers/ to view more information about Oki Golf's history, company culture, and commitment to diversity.

The Golf Club at Newcastle

Capping 350 expansive, hilltop acres, The Golf Club at Newcastle is the Puget Sound’s premier public golf and event destination. The property features 36 holes of championship golf, framed by stunning, panoramic views of Lake Washington, Mt. Rainier, the Olympic and Cascade Mountains, and the Seattle skyline. The breathtaking scenery is complemented by a spectacular 44,000 square foot clubhouse and extensive, year-round practice facilities. Newcastle’s captivating views, first-class amenities and unparalleled standard of service are all designed to provide a unique experience for guests. The golf club offers a wide variety of options for job seekers including golf, restaurant, banquet and catering, turf, and administrative positions.  

Salary : $100,000 - $120,000