Vacancy caducado!
Director of Food and Beverage
Spring Lake Golf Club
Spring Lake NJ 07762
SPRING LAKE GOLF CLUB WEBSITE: www.springlakegolfclub.net
DIRECTOR OF FOOD AND BEVERAGE POSITION OVERVIEW
The Director of Food and Beverage is ultimately responsible for all club food & beverage service operations daily, including its activities, dining options, and relationships between club members, guests, and employees. Being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position, the Director of Food and Beverage consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. This senior level position works closely with, and reports to, the General Manager. The relationship with the Executive Chef and management team is very important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.
KEY RESPONSIBILITIES FOR THE DIRECTOR OF FOOD AND BEVERAGE:
Be the primary coordinator of the food and beverage department for budgeting, hiring, training, orientations, creating a culture of teamwork, and the supervision of associates to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations.
Develop and monitor the F&B budget and procedures to provide direction and controls for food and beverage operations and costs; implement corrective procedures as necessary to help ensure that budget goals are attained.
Be responsible for the management of all alcoholic beverage inventories and purchases.
Monitor labor; evaluate schedules and actual labor hours and costs.
Offer effective leadership and direction for managers and staff in the F&B department.
Establish and maintain respectful rapport with F&B Captains and all department heads at SLGC.
Work closely with the Executive Chef to facilitate a strong relationship between kitchen and restaurant departments.
Recommend, monitor and manage policies, operating procedures and staffing for all F&B areas; recognize the needs and consistently perform to high levels of service in each of these operating areas.
May perform clubhouse opening and closing duties, including those related to security.
MARKETING:
Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
Develop and implement marketing/communication programs to increase dining room, lounge, banquet and general participation in F&B related activities.
MEMBERS: (351 Golf; 309 House or Social Members)
Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
Work in coordination with other department leaders to ensure consistent standards that result in high member satisfaction.
Work with the House Committee and when appropriate, the Board of Trustees in ensuring maximum member satisfaction.
Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products and exemplary service.
Interact with members answering questions, solving problems, overseeing services and cleanliness and showing the club facilities to visitors.
Establish and uphold expectations for member dress code and monitor for adherence.
FINANCIAL:
Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy- in’ from those contributing to their attainment.
COMPLIANCE:
Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters pertaining to the food and beverage industry.
Participate in on-going facility inspections throughout the club to assure that cleanliness, maintenance, safety and other standards are consistently attained.
EMPLOYEES:
Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
Establish and uphold expectations for dress, decorum and other service standards and consistently always monitor for adherence.
Involve associates in the decision-making process of how ‘work gets done’ and create a work environment people want to come to and participate every day.
Conduct annual reviews for Captains, Managers, and employees with other key Managers.
Monitor safety conditions and employees’ conformance with safety procedures.
KEY CHARACTERISTICS FOR THE DIRECTOR OF FOOD AND BEVERAGE:
Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the club’s business plan.
Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
Have a passion and aptitude for teaching and training. Develop and enhance training programs for all food service personnel, working, as necessary, with the managers directly responsible for those operations.
Be a focused and consistent evaluator of personnel, ensuring that standards of conduct are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.
Educational, Certification and Qualifications needed to be successful:
A bachelor’s degree from a four-year university or college is highly desirable, preferably in hospitality management.
In lieu of the degree, substantial private club or hospitality experience will be considered.
Leadership experience in high end and high-volume restaurants/hotels/resorts or Clubs.
Knowledge and experience of dining renovations.
Professional development and progression towards Certified Club Manager certification.
Salary & Benefits
Salary is open and commensurate with qualifications and experience. The club, along with the typical CMAA benefits, offers an excellent bonus and benefit package.
Instructions on How to Apply:
Please send your letter of interest and resume to:
Spring Lake Golf Club Human Resources:
Vacancy caducado!