Job Description

POSITION SUMMARY

The Food and Beverage Service Director provides support and direction to the food and beverage operations by supervising front of the house food and beverage hourly team members. Responsibilities include, but not limited to areas of guest service, banquet planning, menu education, service standards training and development of exceptional F&B experiences.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Bachelor’s degree from an accredited four-year college preferred.
• Three to five years restaurant management experience with proven track record of increased sales and high morale.
• Strong organizational, leadership and problem-solving skills.
• Must have local health and alcohol awareness certification.
• Experience in high-volume restaurant experience.
• Special Event / Banquet execution experience.
• Proficient oral and written communication skills.
• Above average computer skills Word, Excel and PowerPoint programs; must be able to compose and create reports, letters, memos, and assist with menus.
• Mature judgment and professionalism in handling all matters.
• Educated on wine and alcohol
• Ability to multi task and develop a strong team.

ESSENTIAL RESPONSIBILITIES

• Have a working knowledge of laws, legal codes, government regulations regarding the food service industry, local liquor laws, health and safety standard and employee on the job injury reporting requirements.
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources.
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• Be able to schedule and monitor labor in an efficient, productive and profitable manner.
• Be able to schedule and facilitate supervision of all food and beverage personnel with optimal management coverage from opening to close of daily operations. (i.e., the Food and Beverage Service Director is expected to be at the club during peak business levels, special events, etc.).
• Have complete menu knowledge including the cost of the individual menu items.
• Have both front of the house and back of the house skills and knowledge.
• Promote the club’s dining facilities for weddings, private banquets, business and social meetings.
• Develops contracts for and oversees all administrative and operation aspects of preparing and serving events.
• Supervise the hourly front of the house team members with a specific focus on dining server, server assistants, and hosts. Assist Bar Manager with the supervision of bartenders and beverage cart attendants.
• Oversee the execution of hosted private and member events
• Manage scheduling of Team Members and monitoring of budgeted payroll goals with a specific focus on dining server, server assistants, hosts, bartenders, and beverage cart attendants.
• Conduct training and education of all food and beverage front of house service team members.
• Assist Bar Manager with the bar Inventory. Oversee the purchasing and inventory log of all alcoholic products: wine, beer, and spirits
• Oversee the cleaning and maintenance of dining areas, maintaining a high standard of cleanliness in all areas.
• Assist Bar Manage the Bar Areas – Oversee the cleaning and maintenance of the Bar areas maintaining a high standard of cleanliness in all areas and the maintenance of the storage areas.
• Create a training program to ensure team members are ready to serve the Members; Create a service maintenance program to ensure team members understand how to be the best at their role;
• Coordinate with the Executive Chef on all dining menus to ensure staff are prepared to sell menu items.
• Assist Bar Manager with the bar business plan. Update and create cocktail and beer menu monthly.
• Assist the Club with the retention and addition of Members through building of trust in the service experience.

PHYSICAL AND MENTAL DEMANDS

• Must be able to multi task, handle high volume and work well in a team environment.
• Must be able to lift up to 50 lbs. to waist height.
• Frequent bending turning, kneeling and stooping.
• Exposure to hot and cold temperatures.
• Must be able to stand for extended periods.
• Repetitive motion required including computer entry.
• Must be able to operate a golf car in a safe manner.

Other Requirements:

• Must be able to work nights, weekends and holidays as needed.

THE DESCRIPTION MAY NOT BE ALL-INCLUSIVE AND EMPLOYEES ARE EXPECTED TO PERFORM ALL OTHER DUTIES AS ASSIGNED AND DIRECTED BY MANAGEMENT. POSITION DESCRIPTIONS AND DUTIES MAY BE MODIFIED WHENEVER DEEMED APPROPRIATE BY MANAGEMENT.