What are the responsibilities and job description for the Food and Beverage Assistant Director position at St Ives Country Club?
JOB TITLE: Food & Beverage Assistant Director
DEPARTMENT: Food and Beverage
REPORTS TO: General Manager
FLSA: Exempt
JOB SUMMARY:
The Assistant Food and Beverage Director is responsible for management of dining rooms, banquet spaces, and all Member-related dining services in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality, service in personnel, and cleanliness of dining spaces. Supervises and trains dining room staff; manages within budgetary restraints; develops and implements programs to increase sales.
- Prepare management, variance, and financial reports on a periodic basis.
- Oversee daily operations, accounting, and financial matters of the F&B programs.
- Supervise employee activities to ensure compliance with established standards and policies.
- Identify and resolve operational, financial, and employee-related issues.
- Coordinate with audit and business teams to ensure adherence to established procedures.
- Train and guide staff in their job duties.
- Assist with recruitment, performance reviews, promotions, terminations, and salary adjustments for employees.
- Ensure employees follow operational practices, dress code, hygiene rules, and quality standards.
- Develop and implement training programs for employees.
- Manage F&B operations to ensure excellent service in an economical and profitable manner.
- Initiate the development of methods for high-quality food and drink preparation.
- Train staff on emergency, health, and safety policies.
- Respond promptly to customer complaints to ensure high-quality customer service and satisfaction.
- Plan and supervise marketing and promotional activities to attract more customers.
- Assist in ordering, purchasing, and stocking F&B products.
- Coordinate sourcing and testing of new products and menus.
- Conduct regular repairs and maintenance of F&B equipment.
WORK ENVIRONMENT:
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot and noisy environment.
- Required to work weekends and national holidays as part of the position.
REQUIRED QUALIFICAITONS:
- Johns Creek Pouring Permit
- TIPS Alcohol Certification
- Two to Four-year College or university degree in Hospitality Management or Culinary Arts.
- Works well within a team
- Leadership skills and abilities
- Takes responsibility for multiple tasks independently to completion.
- Responds to quickly changing deadlines and demands.
- Strong interpersonal and organizational skills.
- Manage stress and time.
- Polished, professional appearance and presentation.
Salary : $65,000 - $75,000