Food and Beverage Director

We are hiring for a Food and Beverage Director for a country club in the Daytona area.

The F&B Director position is responsible for managing and overseeing all food and beverage operations of the country club. The FBD exercises independent judgment and discretion to ensure the highest customer satisfaction through high quality service while also adhering to effective cost management and meeting or beating set budgets. Duties and responsibilities include but may not be limited to:

• Provide professional direction for the standards of service for F&B outlets.

• Supervise and provide leadership for food & beverage service managers, event managers, serve staff, bartenders, server assistants and valet.

a. Assist with recruiting & onboarding of F&B team members

b. Schedule staff for all F&B outlets

c. Work closely with the Events Manager to ensure that each event has the appropriate team members scheduled.

d. Fill in for the Events Manager or Serv ice Manager positions if the need arises.

e. Ensure that established standards of service are met or exceeded at all times.

f. Make job assignments as needed and ensure all areas/tasks are covered.

g. Train new and current team members on on-going, monthly basis and provide extra training as

needed.

h. Performance measurement/management, feedback, & expectation setting for team. This includes write up and documentation for underperforming team members and instituting a performance improvement plan when appropriate.

i. Ensure that uniform policies are being set and met.

j. Pitch in and assist the team with their duties when needed.

k. Relay club information and happenings to staff, providing an “open door” type policy so that

team members are able to come to you with questions or concerns as needed.

• Complete payroll reports and overtime authorizations.

• Ensure tables are properly arranged and set for each meal period.

• Conduct pre-meal meetings with scheduled staff members. Ensure that team members have clear direction as to their responsibilities and that duties are properly executed.

• Ensure that side work is properly execute and that all equipment in storage is properly stored and cleaned as needed.

• Administer/enforce policies as set by management. Develop and ensure execution of operating policies and procedures for banquets/catering/events teams.

• a. Adhere to all standards and requirements for sanitation and cleanliness in work area.

• b. Adhere to all cash-handling, check ringing, credit card accepting policies.

• c. Ensure that all information is input into club-designated operating systems.

• Attend department head meetings, F&B meetings and training as required.

• Ensure all dining outlets are properly maintained and kept clean and organized at all times.

• Assist with establishing, implementing, and monitoring F&B budget for Plantation Bay. Be prepared to explain variances to Controller and General Manager on a regular basis.

• Oversee and monitor reservations for those dining events overseen by you.

• Actively work to maximize the profitability of F&B operations through both increasing revenues and decreasing costs. Actively maintain financial control procedures put in place.

• Function as a host when you are present for dining services. Greet all guests by defined member recognition system and in a warm friendly manner (ensuring that direct reports do the same).

• Monitor consistency of food and beverage quality. Resolve negative comments or concerns relating to dining. Work to restore member satisfaction through guidelines set by General Manager.

• Complete end-of-month inventory on all beer, liquor, soda and wine products.

• Weekly inventory for ordering purposes to ensure beverages, linens, and front of house supplies are ordered and stocked at bar levels.

• Maintain cost analysis reports and identify opportunities for improvement

• Maintain up-to-date and comprehensive wine list, beer and other beverage selections. Keep current with competition and industry/area trends relating to F&B.

• Maintain proper inventory of wines and ensure access to liquor storage and wine storage is limited and only allowed when necessary

• Well-acquainted with menu options and pricing and assist guests who appear undecided or request input.

• Alcohol should be served with care, adhering to all applicable laws. Intoxicated guests should be handled according to safety rules and regulations.

• Immediately report any equipment malfunctions or other problems as needed.

• Accidents are to be reported immediately and documented as required by the company, with incident reports being filled out and submitted as soon as possible.

REQUIREMENTS

• Ability to work flexible hours

• Must possess strong leadership qualities

• Must exercise sound judgment

• Professional appearance and demeanor

• Excellent communication and interpersonal skills

• Must be customer service oriented

• Extensive knowledge of personnel management, food, wine, liquor and buffet set up and services

• Bachelor’s degree in related field preferred

• Experience in upscale private club or resort environment preferred

• Must have previous experience in food & beverage, food & beverage supervision and budget planning

• Must be able to lift 50 pounds

This is a drug free workplace. Applicants must be willing to submit to a drug test and background check.