Food and Beverage Director

Description

Responsible for overseeing all food and beverage production and service operations for the Club. Directly supervises the Food & Beverage Service Manager and provides strategic oversight for front-of-house operations across outlets including the Clubroom, Lakeview, and Halfway House. Develops, implements, and manages departmental budgets. Hires, trains, and supervises team members, fostering a culture of service excellence that consistently exceeds the expectations of members and their guests.

• Develops operating budgets for each revenue outlet within the department; monitors performance and takes corrective action as necessary to ensure budget goals are achieved.
• Ensures that effective orientation and training for new staff, as well as professional development activities for experienced staff, are properly planned, executed, and documented.
• Inspects operations to ensure that all safety, sanitation, energy management, and preventive maintenance standards are consistently met.
• Ensures that standard operating procedures for revenue and cost control are in place and consistently followed.
• Participates in planning and approves departmental communications and initiatives that enhance member experience and club engagement.
• Reviews and approves the organizational chart, staffing models, scheduling procedures, job descriptions, and specifications for all department staff.
• Manages the long-range staffing needs of the department.
• Reviews and collaborates with the Executive Chef regarding menu offerings for all outlets, special events, and banquets.
• Establishes quantity and quality output standards for all departmental positions.
• Ensures compliance with all legal requirements, including wage and hour laws and federal, state, and local alcoholic beverage regulations, and adherence to all applicable Club policies and procedures.
• Researches new products and develops cost-benefit analyses.
• Maintains accurate food and beverage personnel records.
• Develops and implements departmental policies and procedures.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality, and pricing.
• Collaborates with the Executive Chef in evaluating food preparation methods and presentation standards to enhance quality, consistency, and member satisfaction while maintaining responsible cost control.
• Meets regularly with the Executive Chef to coordinate operations, uphold service standards, and ensure efficient and fiscally responsible department performance.
• Greets members and their guests and oversees service on a routine and random basis to ensure quality standards.
• Assists in developing wine lists and by-the-glass and bottle wine programs.
• Develops ongoing professional development and training programs for front of the house staff.
• Ensures proper handling procedures to minimize china and glassware breakage and food waste.
• Addresses member and their guest complaints and advises the General Manager of corrective actions taken.
• Develops creative strategies to promote Club functions within dining areas and other outlets.
• Assists in planning and implementing procedures for special Club events and banquet functions.
• Maintains the appearance, cleanliness, and upkeep of all food and beverage facilities and equipment.
• Monitors employee dress code in accordance with established policies.
• Approves all product invoices prior to submission to the Accounting Department.
• Manages physical inventory verification and provides updated reporting to Accounting.
• Ensures accurate accounting and reconciliation of point-of-sale systems and member revenue.
• Maintains records of special events, cover counts, house counts, and daily business volumes.
• Ensures that an accurate and effective reservation system is maintained.
• Audits and approves biweekly payroll.
• Approves all entertainment engagements.
• Supervises remodeling, refurbishment, and facility enhancement projects related to food and beverage operations.
• Ensures timely correspondence with planning of banquet events, including inquiries, follow-up communication, contracts, billing, and thank-you letters.
• Completes periodic china, glassware, and silverware inventories.
• Maintains personnel files in accordance with policy and legal requirements.
• Implements and monitors sanitation and cleaning schedules.
• Responsible for long-range departmental planning in alignment with the Club’s overall strategic planning process.
• Works with the General Manager and Executive Chef to establish menu pricing for à la carte dining and other outlets.
• Establishes and maintains professional business relationships with vendors.
• Approves the design and content of all food and beverage and banquet menus (hard copy).
• Works with the Controller to develop operating reports for the General Manager and to maintain ongoing departmental controls.
• Recommends operating hours for all food and beverage outlets to the General Manager.
• Collaborates with the Executive Chef to develop capital budgets for food and beverage equipment and recommends facility renovation…