Job Description
Job Description
Position Summary
The Food & Beverage Director assists in directing the activities of The Country Club of Winter Haven Food & Beverage Staff front & back of house. This includes hiring, training, and scheduling the team as well as making sure that the team works cohesively and ensuring that the restaurant runs smoothly in setup, implementation, and breakdown, as necessary. You will manage budgets, projections, daily restaurant operations and prepare for special events while providing hands-on assistance and management to support and motivate your team.
What to expect as Food & Beverage Director
We are seeking an energetic and detail-oriented Food & Beverage Director to join our team. In this role, you will assume operational control of the Country Club Food & Beverage Operation, working closely with Department Managers to ensure seamless daily operations. You will oversee all F&B functions, including hiring, training, scheduling, and supervising staff, as well as managing performance and enforcing Club rules and policies, with the Chef and F&B Manager.
The Food & Beverage Director also plays a hands-on role in supporting the member experience by performing front office duties when needed, maintaining records such as sales analysis and food cost percentages, and assisting in all planning and implementation of training programs. Additionally, you will be responsible for upholding the overall appearance of the Club and reporting any maintenance needs to the Facility Manger.
This is a highly visible leadership role that requires strong communication skills, excellent organizational ability, and a commitment to delivering the highest level of service to our members and guests.
Essential Duties and Responsibilities
- Implement the plan according to Company operating policies and procedures to ensure budgeted goals are achieved as outlined.
- Plan and implement staffing schedules to ensure customer service standards are achieved. Monitor activities to ensure compliance with Company payroll policies and procedures.
- Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
- Manage and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
- Assist in selling food and beverage services to potential outing clients/members, show facilities and assist in planning as needed.
- Ensure compliance and operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
- Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
- Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
- Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
- Perform other duties as appropriate.
Education/Qualifications/Certifications
- College degree, Bachelor's preferred in hospitality/restaurant management, Business, or similar field.
- 2+ year applicable supervisory and/or management experience, preferably in the private club.
- Prior experience in a highly reputable fine dining establishment is preferred.
- Demonstrated quality written, verbal, and interpersonal communication skills.
- ServSafe certification is preferred
- Positive attitude, professional manner and appearance in all situations.
Position Physical Requirements
Must have the ability to:
- Read and write (English)
- Communicate verbally with staff members and/or customers with or without the use of two-way radios.
- Give and/or follow verbal and written instructions
- Supervise subordinates
- Visually inspect all work areas
- Perform mathematical calculations involving fractions, decimals, and percentages
- Retrieve, read and interpret information from technical sources and BEO's
- Stand, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
- Lift up to 50 lbs occasionally, 30 lbs frequently, and 20 lbs constantly
Supervises
All food & beverage staff
Working Conditions
Work hours will include days and evenings on weekdays and weekends. Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio and on-course service. Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis. May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls. Injury may result as a result of exposure to the above if safety policies and practices are not properly followed at all times.
Machine/Equipment/Tools Used
General office machines such as personal computers, printers, copiers, calculators, telephones, etc. VDT glare screen and wrist rest. Kitchen appliances, equipment, utensils, etc.