Assistant Food and Beverage Director

BallenIsles Country Club•City of White Plains, NY

2d•$85,000 - $100,000

About The Position

Westchester Hills Golf Club is excited to announce the exceptional career opportunity of Assistant Food and Beverage Director. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. General Purpose: Assists in directing and overseeing all food and beverage facets including, but not limited to: guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Requirements

Associate’s degree (AA); or six months to one year related experience and/or training; or equivalent combination of education and experience.
Food Safety and Applicable Sanitation Training, Alcohol Awareness Training
Ability to read and speak English may be required in order to perform the duties of the job
Knowledge of Microsoft Office applications and POS systems.

Responsibilities

Sets and implement schedules for the restaurant, banquet and beverage cart departments.
Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product.
Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation.
Assists in the completion of all month end inventories to include the kitchen, bars, and beverage cart.
Assists the Director, Food and Beverage with budget development and cost analysis.
Assists in the marketing of the restaurant and catering departments, both internal and external.
Assists in the managing the floor of all banquet events.
Manages table service standards for both banquets and the restaurant.
Promotes and implements all Troon Golf standards, procedures and policies.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Restaurant Manager, Catering Manager, Executive Chef, Host, Set Up Staff, Cooks, Servers.
Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.