Chef Director - PGA TOUR Cafe

Tournament Players Club•Ponte Vedra Beach, FL

1d•Onsite

About The Position

The Chef Director is responsible for all aspects of the front- and back-of-house Food and Beverage operations. The role ensures that daily operations achieve established goals and objectives for sales, profitability, and member, guest, and employee satisfaction. The position manages employees and is responsible for hiring and performance management within the department. Shifts are scheduled as necessary based on business levels; travel is not expected.

Requirements

High school diploma or equivalent, plus two or three additional years of hospitality management education, a culinary degree or similar education, or equivalent experience.
Familiarity with culinary and food and beverage concepts, practices, and procedures.
Thorough knowledge of general business administration practices, sanitation guidelines, and state liquor laws as applied to food and beverage and culinary operations, typically acquired through at least seven years of similar experience in progressively responsible positions.
Prior supervisory experience.
Ability to perform the physical duties described, including regularly standing, walking, sitting, kneeling, handling or feeling objects, and talking or hearing; regularly lifting or moving up to 25 pounds; and meeting the stated vision requirements.
Ability to comply with applicable federal, state, and local safety and health regulations.

Responsibilities

Plan and schedule staffing, equipment, and food and beverage supplies; maintain accountability for their cost, utilization, and performance.
Hire, train, and assess Food and Beverage Department employees, including conducting semiannual and annual performance reviews and training staff on recipes, sanitation, menus, and food and beverage service.
Maintain employee uniforms and name tags and ensure uniforms are clean, in good condition, and available.
Oversee food preparation, garnishing, and portion control to ensure recipes and presentation meet established standards.
Administer and maintain Food and Beverage Department marketing and promotional programs.
Sell private-function business; meet prospective members and clients, show facilities, assist with planning, and maintain client files, promotional materials, event orders, deposits, and billings.
Ensure proper setup, sanitation, and cleanliness in all food and beverage areas, including kitchens, dining and banquet rooms, lounges, beverage carts, cafes, and dumpster areas.
Check equipment, maintain preventative maintenance procedures and standards, and keep appropriate records.
Verify guest-check prices, taxes, tips, and other charges, and operate the point-of-sale system according to operating procedures.
Ensure compliance with applicable operating guidelines, state and federal laws and regulations, and alcohol, cigarette, and tobacco requirements.
Implement and monitor financial controls, including payroll, ordering, and inventory procedures, with emphasis on managing labor and food and beverage costs.
Maintain the purchase-order system and inventory par levels; monitor ordering and receiving to ensure appropriate quantities and prices.
Meet sales, expense, and profit goals; assist in developing the annual Food and Beverage budget and manage operations to that plan.
Verify charges to member and other accounts, including member details, signatures, and credit-card authorization codes when applicable.
Follow company guidelines, policies, standards, and required Food and Beverage operating standards.
Handle special requests, concerns, and complaints professionally and empathetically, resolving problems promptly and objectively.
Perform special projects and other duties as assigned.