Food and Beverage Director

*Job Description:* Responsible for the Club’s dining services and all food and beverage production throughout the club.
Plans, implements and monitors departmental budgets.
Hires, trains and supervises FOH team to assure that the wants and needs of club members and guests are consistently exceeded.
Continuously trains team members on proper service techniques and trends in F&B.
*Duties and responsibilities* · Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
· Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
· Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and timely manner.
· Manages the department’s long-range staffing needs.
· Schedules and approves the staffing and scheduling plans.
· Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
· Monitors employee records to minimize overtime and keep labor costs within budget.
· Assure that all standard operating procedures for revenue and cost control are in place and consistently followed.
· Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
· Working with the Chef, develops menu items, pricing, and menu designs for all outlets, special events and banquet events.
· Establishes quantity and quality output standards for personnel in all positions within the department.
· Ensures all legal requirements are consistently followed, including wage/hour and federal, state or local laws for food safety and the sales/consumption of alcoholic beverages.
· Researches new products and evaluates their cost and profit benefits.
· Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
· Consults daily with the Executive Chef, Catering & Event Manager and Assistant Director of F&B and other club administrators to help assure the highest level of member satisfaction at minimum cost.
· Greets guests and oversees actual service on a routine, random basis.
· Helps develop wine lists and wine sales promotion programs.
· Establishes updates and maintains all written standards and procedures for the department as needed.
· Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
· Serves as an ad hoc member of appropriate club committees.
· Monitors employee dress codes according to policies and procedures.
· Oversees product invoices before submitting to the Accounting Department.
· Monitors and manages physical inventory verification and provides updated information to the Accounting Department.
· Maintains records of special events, house counts, food covers and daily business volumes.
· Ensures that an accurate reservation system is in place.
· Audits and approves weekly payroll.
· Approves all entertainment.
· Responsible for long-range planning for the department in concert with the club’s planning process.
· Establishes and maintains professional business relations with vendors.
· Works with the Club’s CFO to identify and develop operating reports and for ongoing control of the department.
· Recommends operating hours for all food and beverage outlets.
· Serves as manager-on-duty on a scheduled basis.
· Completes periodic china, glass, and silverware inventories.
· Implements and monitors sanitation and cleaning schedules.
· Ensures that all members, guests and co-workers are treated in a friendly and respectful manner in accordance with the standards of excellence of The Ford Field & River Club.
· Completes all other relevant job duties as assigned.
*Qualifications and Experience* · *Four-year College or university degree in Hospitality Management or Culinary Arts preferred*.
· *Ten years or more as a food and beverage manager* with five of those years in a similar position in a fine dining or private club environment.
· *Food safety and Alcoholic beverage certifications*.
· Knowledge & Ability: · Food and beverage cost controls and operating procedures · Cleanliness and maintenance of multiple facilities · Menu design · Fiscal responsibility · Marketing and promotions · Wine, spirits and bar operations · Point-of-sale systems · Strong interpersonal and organizational skills · Polished, professional appearance and presentation.
· Competently manage stress and time · Build, train, and maintain employee teams · Effective communication through all department levels and through Club.
· Knowledge of and ability to perform required role during emergency situations.
*Working conditions* Predominantly working inside but occasionally working outside; regular evening and weekend work required.
*Direct reports* Catering & Events Manager, Assistant Director of Food and Beverage, all FOH F&B staff.
Job Type: Full-time Pay: $100,000.
00 - $110,000.
00 per year Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Flexible schedule * Health insurance * Life insurance * Paid time off * Vision insurance Schedule: * 8 hour shift Education: * Bachelor's (Required) Experience: * Food industry: 10 years (Required) * Food management: 10 years (Required) License/Certification: * Food Safety Certification (Required) * Hospitality Management Certification (Preferred) Ability to Relocate: * Richmond Hill, GA 31324: Relocate before starting work (Required) Work Location: In person