Job Description
Job Description
Job Title: Director of Food & Beverage
Reports to: General Manager
FLSA Category: Salary/Exempt Position
Compensation: $120,000 - $140,000 Base Salary, plus Incentive
Relocation: Relocation Assistance Available
Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon
Location: Quarry Beach Club
8975 Kayak Drive
Naples, Florida, 34120
About the Club:
The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest.
Learn more about this award-winning Distinguished Club by visiting their website https://www.myquarryhome.com/.
Position Summary: The Director of Food and Beveragewill be responsible for all the Club's food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include:
- overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service.
- Elevating the Club's wine program
- Developing and managing the food and beverage budget and financial performance.
- Leverage, utilize, and train staff on the Club's Point-of-Sales system, Jonas.
Essential Responsibilities:
- Operational Leadership:
- Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness.
- Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations.
- Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences.
- Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams.
- Menu & Beverage Program Development:
- Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes.
- Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members.
- Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience.
- Financial and Point-of-Sales System:
- Leverage the Club's Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends.
- Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards.
- Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements.
- Team Leadership & Development:
- Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services.
- Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service.
- Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge.
- Member and Guest Experience:
- Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere.
- Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience.
- Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members.
- Event Management & Culinary Action Stations:
- Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly.
- Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members.
- Compliance & Safety:
- Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff.
- Promote a culture of cleanliness, organization, and safety across the food and beverage operations.
Qualifications:
- Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night.
- Bachelor's degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience.
- Comprehensive Point-of-Sales system experience, preferably with Jonas Club software, including generating financial reports and creating graphical data visualizations.
- Controlling labor costs.
- Strong financial acumen in budgeting, forecasting, and cost and labor control.
- Exceptional leadership and communication abilities, with a focus on team development.
- Experience managing a wine club and developing engaging culinary action stations for events.
- Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation.
Club Benefits:
- Great team in place that celebrates the unique Quarry Beach Club spirit.
- Team events, fun holiday celebrations, and club-provided meals.
- Clothing allowance and competitive dining allowance after the first year.
- Group health insurance benefits.
- 401 (k) retirement plan.
- Paid Time Off – 3 weeks.
- Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.