Assistant Food and Beverage Director

The Ranch Country Club•Westminster, CO

About The Position

The Assistant Food and Beverage Director works closely with the Food and Beverage Director in the department’s day-to-day operations. The role calls for close attention to detail, anticipating member, guest, and event needs, and managing and executing banquet functions in accordance with The Ranch’s standards. The Assistant Director completes daily and weekly organizational and cleaning schedules, contributes across the operation, and works collaboratively with other Employee Partners. When the Food and Beverage Director is absent, the Assistant Director directs the operation; the role also carries substantive leadership and management responsibilities when the Director is present. The position oversees banquet service and staff training, supports service staff coaching and corrective-action documentation, coordinates event setup with the Catering Director, and helps maintain service, sanitation, cleanliness, inventory, cost, and purchasing standards. It contributes to beverage-cost, labor-cost, and expense control and helps drive food and beverage revenue. The Assistant Director attends relevant club and department meetings and supports the training and development of future managers.

Requirements

Thorough understanding of The Ranch’s Front of the House operating standards.
Ability to work successfully as part of a team and assist across facets of the operation.
Exceptional verbal and written communication skills.
Ability to maintain a professional appearance in accordance with the uniform policy and arrive ready to serve.
Certified with a State Liquor License and ServSafe within 30 days of hire.
Ability to work flexible hours, including some weeks exceeding 55 hours.
Ability to attend required club and department meetings.

Responsibilities

Assist the Food and Beverage Director with daily operations and direct the operation in the Director’s absence.
Manage and execute banquet functions and oversee the service and functioning of the total banquet operation.
Train banquet staff and coach, counsel, and document service staff in accordance with the club’s corrective-action policy.
Coordinate event setup and function with the Catering Director.
Ensure banquet items are billed correctly and collect payment for on-consumption items at the end of events.
Help control beverage costs and meet beverage, labor, and expense budget guidelines.
Assist with daily, weekly, and monthly inventories of beverage carts, bars, storage areas, and other beverage items; organize, update, and cost monthly beverage inventories.
Complete linen orders for weekly events and maintain the cleanliness and organization of linen and banquet storage areas.
Ensure banquet rooms, dining rooms, storage areas, and kitchen beverage areas are cleaned, organized, and maintained to club standards.
Communicate with kitchen and service staff about issues, specials, out-of-stock items, and members’ and guests’ special needs.
Uphold service standards and assist in all outlets of the operation.
Perform banquet-room service and sanitation and routine cleaning assignments.
Help control inventories, labor costs, linen costs, and miscellaneous Food and Beverage expenses, and support revenue growth.
Attend appropriate meetings, including weekly Food and Beverage meetings and quarterly Front of the House meetings.
Aid, train, and support the development of future managers.
Maintain confidentiality regarding employee issues unless instructed otherwise by the Food and Beverage Director.
Support company and club programs and initiatives, follow operating standards and policies, and work collaboratively with Employee Partners.
Perform other tasks as needed or directed.