Director of Food and Beverage

Director of Food and Beverage

The Fountaingrove Club is excited to announce the opportunity of a Food and Beverage Director opening. This role will direct and oversee all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering promotion. Ultimate responsibility in the department for guest satisfaction and financial performance.

General Purpose : As the senior leader of the Food and Beverage team, the Food and Beverage Director (FBD) fosters a culture that consistently creates opportunities to Exceed Member Experiences through outstanding food and beverage occasions across all dining areas (a la carte locations, event coordination, and satellite locations, including the pool and turn kitchen.

Compensation : $110-115k base plus 10% bonus potential.

Essential Duties :

• Manage all the Food and Beverage Operations, including Events As the Director of Food and Beverage, you will develop and implement an operating plan for events and the restaurant. The plan will address the areas below and provide the framework for your professional responsibilities and departmental initiatives. Ordering and maintaining alcoholic beverage inventory. Maintaining vendor relationships, organizing complimentary monthly tastings, managing the wine list, promoting and managing the membership wine wall club, and ensuring we have a desirable cocktail menu.
• Member and Guest Experience Assure that all food and beverage staff approach every encounter with guests in a friendly, service-oriented, hospitable manner. Create an atmosphere that is welcoming, friendly, and warm. You must understand industry trends and the competitive status of our competition. You must be creative and make the Fountaingrove Club's events special and memorable. Review comment cards & respond to complaints promptly. You must lead by example and groom the team to give EPIC service to every guest.
• Financial Management Meet or exceed revenue and expense targets outlined in your department's budget. Schedule the staff according to the necessary service standards and operational needs. Inform the staff of the club's events and ensure that the team is focused on driving participation in all events. Understand and enthusiastically implement all programs designed to drive food & beverage participation by members and guests. Work with the CFO to ensure all financial information and invoices are processed daily or weekly as required. Submit required reports and variance notes promptly.
• Staff Management, Scheduling & Recruiting Cultivate an incredible work environment, maintaining culture and associate satisfaction. Staff retention and training will be at the forefront of this individual's mindset. Responsible for recruiting, hiring, and onboarding new team members and managing performance, including disciplinary actions and terminations per company policies. Establish standards for personnel in all positions within the department. Provide training materials, checklists, and on-the-job coaching to ensure the staff is fully trained in the position(s) they were hired to fill. Crosstrain employees in multiple roles where appropriate. Perform 90-day evaluations to ensure the employee understands and meets expectations. Perform annual assessments on all full-time staff. Resolve all performance issues promptly and appropriately per the progressive discipline policy. Ensure that your staff is fully trained in the Company's values, policies, and procedures, and ensure that the company's high standards of service and quality are met / exceeded. Ensuring all staff are trained and the Club complies with RBS certifications. Create a scheduling template every month. Provide detailed weekly schedules based on estimated covers and event forecasts two weeks in advance for approval. Publish staff schedules promptly and personally ensure that weekly changes are communicated to those affected. Ensure that your staff members are among the best possible talent in the industry. All staff must be motivated to work and assist in creating a friendly, professional environment throughout the facility. Maintain a candidate 'A' file of possible employees.
• Event Management Member events have a significant effect on member satisfaction and retention. You will work directly with the Executive Chef and Membership & Marketing Manager to provide the highest service for all member events and attend weekly BEO meetings. You will be responsible for delivering superior everyday service to all members and guests. You will prepare and execute all scheduled events, which include post-event procedures. Monitor and insist that the staff take and punch out for their half-hour break promptly. Secure and present props for arrangement. Ensure the room(s) are set up to the members' expectations. Ensure that all contracts and financial responsibilities are satisfied. Address any member or guest concerns. Assist with the preparation and presentation of the final bill. Attend all banquet event order (BEO) meetings. Ensure that the room(s) are reset following each event. Secure the building following evening events. It is also crucial that we continually elevate the buffet presentations to achieve a best-in-class member experience.
• Facility Cleanliness and Presentation Ensure that all food service areas are presented in an organized, safe, and clean manner. Establish facility standards and checklists to ensure that daily, weekly, monthly, semi-annual, and annual cleaning functions are completed. Responsible for creating a fresh and clean restaurant experience, including unique and fresh centerpieces for the dining tables. Maintain Department of Health standards. Maintain all appropriate food handling, training certifications, safety data sheets, and safety specifications and ensure they are visible or accessible as required. Enforce staff dress code policies. Regularly review the facility with the eyes of a member and be responsible for the facility's appearance in and around the clubhouse.
• Facility Representation As the Director of Food and Beverage, your role implies that you are the "face & personality" of the clubhouse. The Director of Food and Beverage will represent the facility with superior hospitality skills, a professionally engaging personality, a positive outlook, enthusiasm, and respected leadership qualities. Looking at the property through a new set of eyes daily is essential. Always keep the facility "like new" and coach the team to see the property the same way.
• Facility Management Team Be instrumental in a management team committed to open and honest discussions regarding facilities operations and personal and staff development. Ensure positive, smooth, and complementary interdepartmental interactions. Maintain an open, willing, and positive attitude while contributing to a results-driven management team.
• Perform all other duties as assigned.

Education / Experience : Bachelor's degree (BA) from a four-year college or university; two or more years related to experience and / or training; or equivalent combination of education and experience.

Physical Demands : Frequently stands, walks, tastes, smells, talks, listens, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, or crouches. Occasionally lifts up to 50 pounds.

Environment / Noise : There is a potential to work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals, and in extreme heat or cold (non-weather). The noise level is moderate.

Certificates / Licenses : Food Safety and Applicable Sanitation Training, Alcohol Awareness Training (RBS)

Job Knowledge, Skills, and Ability Preferences :

Benefits :

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