Director of Food And Beverage

THE DIRECTOR OF FOOD & BEVERAGE OPPORTUNITY AT THE YALE CLUB OF NEW YORK CITY

An exciting opportunity awaits candidates with a proven track record of leadership and excellence in food and beverage operations management within upscale hospitality or private club establishments. We are currently seeking a Director of Food and Beverage (DFB) for The Yale Club of NYC. The ideal candidate will play a pivotal role within a dynamic executive team, contributing to a club renowned for its commitment to an exceptional work environment and continuous pursuit of excellence for both members and staff.

Aligned with the service mission of The Yale Club, the Director of Food and Beverage will lead a team of diverse professionals dedicated to consistently creating memorable and unique member experiences reflective of the club's distinguished social and intellectual atmosphere. Union experience is required to ensure smooth operations and positive labor relations within the club.

If you are a dynamic leader with a passion for food and beverage and a commitment to delivering unparalleled service, we invite you to explore this exciting opportunity to join The Yale Club of NYC and contribute to its continued legacy of excellence.

DIRECTOR OF FOOD & BEVERAGE POSITION OVERVIEW

The Director of Food & Beverage (DFB) is part of the executive team and ultimately responsible for all club property food & beverage service operations daily, including its activities, dining options, systems, processes, financial success, and relationships between club members, guests, and employees. The Director of Food and Beverage should have experience in improving member satisfaction and enhancing employee engagement. Being the “public face and personality” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position.Previous experience as a leader in a union environment and working diplomatically to promote exceptional labor relations will also be paramount.

The Director of Catering, Director of Banquets, and Food and Beverage Managers all report to the Director of Food & Beverage. This position works closely with the AGM, Executive Chef, and reports to the General Manager. The relationship with the executive leadership team is particularly important to this position, ensuring collaborative and harmonious relationships between front and back-of-house operations. The DFB will interact with the House committee.

KEY RESPONSIBILITIES

LEADERSHIP:

• Offer effective leadership and direction for managers and staff in the F&B department.
• Establish and maintain respectful rapport with F&B managers and all department heads at Yale Club of NYC.
• Work harmoniously with the Executive Chef and kitchen management.
• Oversee the Catering and Member Events departments and oversee all event bookings and execution.
• Be a positive and enthusiastic motivator for all F&B personnel.
• Coach and mentor F&B leadership and line-level team.
• Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team.
• Ensure the team clearly understands performance expectations and that assigned tasks are reasonable, well-conceived, and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to club policy and procedure.
• Recommend, monitor, and manage policies, operating procedures, and staffing for all F&B areas; recognize the needs and consistently perform high levels of service in each of these operating areas.
• Maintain and advance the overall beverage program with a focus on utilizing the Club wine cellar more effectively and enhancing cocktail, beverage, and beer programming by training the food and beverage team to be confident and knowledgeable in their approach to selling, serving, and speaking to members and their guests.

OPERATIONS AND MEMBERSHIP:

• Take personal ownership of his or her area of responsibility and understand the need to be consistently “member ready” in both appearance and service.
• Establish, where needed, standard operating procedures and processes for all dining areas.
• Clearly understand the logistics of banquet operations amidst other food and beverage offerings and develop and utilize systems for consistency and quality in all banquet events.
• Working in coordination with other leaders to ensure consistent standards result in member satisfaction.
• Have a strong highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and have the maturity to instinctively know how to treat members and guests with a high level of service.
• Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products, and exemplary service.
• Participate in marketing/communication programs to increase dining room, banquet, and general participation in F&B-related activities.
• Oversee all banquets and social functions, including member and member-sponsored events. Establish budgeted and actual P&Ls for each banquet event with the ability to communicate profit & loss expectations and targets.
• Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.Assist in planning and be responsible for ensuring special club events are well executed.
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters of the food and beverage industry.

HUMAN RESOURCE MANAGEMENT:

• Have a passion and aptitude for teaching and training all food service personnel.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building, and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.

FINANCIAL:

• Coordinates with the Purchasing Department, Accounting Office, and other food and beverage managers to keep appropriate par levels, keep an organized system for inventory, and maintain varied offerings of wine, beers, spirits, and other appropriate beverages.
• Plans and implements the front-of-house food and beverage budget.
• Clearly understand the metrics for the successful attainment of financial goals and objectives in F&B operations.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Oversee data management including dining reservations, covers and average check, menu mix, menu engineering, P&L, and Membership satisfaction.
• Be responsible for the management of all alcoholic beverage inventories and purchases.
• Have a strong sense of urgency and responsiveness, while maintaining quality and integrity of the department’s business plan.
• Establish Key Performance Indicators (KPI’s) and benchmark progress against these regularly.

CANDIDATE QUALIFICATIONS

• Proven food and beverage management experience in a restaurant/hospitality venue
• Candidates must have an established track record of positive experience working in union environments, Local 6 experience is preferred.
• Ability to manage and inspire personnel with a passion for training team members
• Proven ability to work within budgeted targets and goals
• Flexible and adaptable management style
• Excellent communication and leadership skills

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• Beverage/Sommelier certifications preferred or an individual working towards the designation
• Bachelor’s degree (B.A.) in Hospitality Management or related field
• Minimum of 5 years of experience in a union environment, high-volume hotel, restaurant, or club operation