Director, Food & Beverage (CA)

Seabreeze Management Company•Cathedral City, CA

15h•Onsite

About The Position

Seabreeze Management Company is a full-service property management firm with a diverse management portfolio of over 150,000 residential and commercial properties. Based in Aliso Viejo, California, Seabreeze has offered an unrivaled client experience to commercial common-interest developments and homeowners’ associations for over 30 years. With offices throughout California and Nevada, Seabreeze has expanded its mission to be a trusted advisor and collaborative partner with developments to build thriving associations through superior service and integrity. At Seabreeze, people are at the heart of what we do.? Our philosophy, “ Passion when combined with commitment, makes anyone unstoppable”? is carried out by enthusiastic and customer-centric teams who serve the communities where we work and live. At Seabreeze Management Company, our motto is “People, Performance, Passion,” and we live that motto every day. By continually improving the service we offer our customers and providing our team with the resources they need, we have the power to create communities wherever we go. Through sound judgement and analytical decision-making, the Director of Food & Beverage acts as a compass of our motto and, under the guidance of the General Manager, oversees the entire dining experience for members and guests. With a deep understanding of the food and beverage industry, the Director of Food & Beverage is a seasoned leader who strives to implement best practices and elevate the dining experience for members and guests. From menu development and staff management to budget oversight and event execution, the Director ensures seamless operations across all food and beverage outlets while maintaining the highest standards of quality and service. This role requires broad expertise in managing dining rooms, bars, banquets, and special events, driving successful outcomes for the club's food and beverage programs.

Requirements

Bachelor’s degree in hospitality management, Culinary Arts, or a related field preferred.
Minimum of 5-7 years of experience in food and beverage management, preferably in a country club or similar high-end setting.
Proven leadership and team management skills, with experience in hiring, training, and staff development.
Strong financial management skills, including budgeting, forecasting, and cost control.
Excellent communication and interpersonal skills, with a focus on member satisfaction and service excellence.
Proficiency in restaurant management software, point of sale (POS) systems, and Microsoft Office Suite.
Knowledge of food safety regulations, health codes, and liquor laws.
Minimum Education: High School Diploma or equivalent required.
Strong written and verbal communication skills in order to communicate effectively with employees and clients at all levels of the organization.
Use of the Following Computer Applications: Outlook MS Word Excel Adobe Acrobat Other MAS 90 Internet Access Power Point

Nice To Haves

Bachelor’s degree in hospitality management, Culinary Arts, or a related field

Responsibilities

Oversee and manage all food and beverage operations, including dining rooms, bars, lounges, and banquet services, ensuring high standards of quality and service.
Develop and implement effective operational procedures, maintaining compliance with health and safety regulations and ensuring a clean and safe environment.
Establish and enforce personnel policies, including hiring, training, and managing food and beverage staff.
Foster a culture of excellence and professional development.
Schedule and supervise staff, ensuring optimal coverage and performance.
Engage with members and guests to gather feedback, address concerns, and enhance their dining experience.
Ensure that all interactions reflect the club’s commitment to exceptional service.
Develop and manage the annual food and beverage budget, including forecasting and expense control.
Monitor financial performance and implement strategies to maximize profitability.
Oversee inventory management, procurement, and vendor relationships to ensure quality and cost-effectiveness.
Collaborate with the Events Manager and Executive Chef to plan and execute events, private functions, and banquets.
Ensure seamless event operations and exceptional service delivery.
Work with the Executive Chef to create and update menus that align with seasonal trends and member preferences.
Stay informed about industry trends and incorporate new ideas into the club’s offerings.
Partner with the marketing team to develop and implement promotional strategies for food and beverage events and special dining experiences.
Drive member engagement and participation.
Maintain relationships with vendors and suppliers, ensuring timely delivery of high-quality products at competitive prices.
Review and negotiate contracts as needed.
Ensure all operations comply with local, state, and federal regulations regarding food safety and liquor laws.
Conduct regular inspections and training to maintain a safe and clean environment.
Perform additional tasks and responsibilities as required by the Board of Directors to support the Association’s goals and operations. These may include special projects, reports, and participation in various committees or activities as needed.