Director Food & Beverage

Tournament Players Club•Scottsdale, AZ

20d

About The Position

The Director Food & Beverage ensures the department’s daily operations meet established goals for sales, profitability, and member, guest, and employee satisfaction. The role manages food and beverage operations at TPC Scottsdale, including staffing, service standards, budgeting, financial controls, inventory, facilities, and revenue and profitability strategies. 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 or similar education, or equivalent experience.
Familiarity with a variety of food and beverage concepts, practices, and procedures.
Thorough knowledge of general business administration, sanitation guidelines, and state liquor laws as applied to food and beverage service operations, acquired through at least eight years of similar experience in progressively responsible positions.
Prior supervisory experience.

Responsibilities

Hire, train, and develop Food & Beverage Department employees, and manage their performance.
Plan and schedule staffing, equipment, and supplies, and oversee the cost, utilization, and performance of employees and equipment.
Verify accurate posting of member and other charges, including account details and credit-card authorizations.
Maintain employee uniforms and ensure they are clean, in good condition, and available.
Implement and follow PGA TOUR Golf Course Properties policies, procedures, standards, and mandatory operating standards.
Use the Get Orderly Inventory platform to oversee kitchen and loading-dock cleanliness, organization, sanitation, and preventative equipment maintenance.
Oversee cleanliness, setup, and equipment maintenance in dining rooms, meeting and banquet rooms, lounges, beverage carts, midway grilles, and snack bars.
Sell meeting and banquet facilities, meet prospective members and clients, show facilities, assist with planning, and maintain related files, promotional materials, event orders, deposits, and billings.
Maintain appropriate food and beverage quantities and production quality.
Develop and maintain Food & Beverage Department marketing and promotional programs.
Manage front-of-house operations during meal periods and ensure food and service standards are maintained.
Verify guest-check prices, taxes, tips, and other charges, and operate the Point of Sale System according to procedures.
Ensure compliance with R.A.M. or Tips program guidelines and applicable alcohol, cigarette, and tobacco laws and regulations.
Establish, implement, and maintain departmental internal controls; assist with developing the annual Food & Beverage budget and manage to the approved plan.
Monitor financial controls, payroll procedures, and labor costs, including use of the Workday Scheduling system.
Maintain the purchase-order system and par-stock levels, and oversee ordering and receiving to ensure appropriate quantities and prices.
Manage sales, expenses, and profit goals; develop and implement strategies to increase revenue and profitability.
Direct and delegate responsibilities across food and beverage sub-departments and collaborate with direct reports to achieve goals.
Conduct ongoing management training, coordinate weekly team meetings, and ensure effective new-employee orientation and ongoing training programs.
Forecast business volume and plan staffing, productivity, costs, and other expenses; monitor and forecast revenues and expenses against monthly and annual goals.
Complete special projects and other duties as assigned.