Director Food & Beverage

TPC Network•Scottsdale, AZ

17h

About The Position

The Director Food & Beverage is responsible for ensuring the department’s daily operations achieve established goals for sales, profitability, and member, guest, and employee satisfaction. The role oversees staffing, training, service standards, inventory, budgets, purchasing, financial controls, marketing, and the operation of food and beverage venues and events. It also manages departmental employees, supports banquet and meeting sales, and ensures compliance with company standards and applicable laws and regulations. The position works in a professional office environment and routinely uses standard office equipment, while also supporting food and beverage operations on the floor and in dining, meeting, banquet, and other service areas. Shifts are scheduled as necessary based on business levels. Travel is not expected. The position manages employees and is responsible for hiring and performance management within the department.

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 practices, sanitation guidelines, and state liquor laws as they apply to food and beverage service operations and procedures.
At least eight years of similar experience in progressively responsible positions.
Prior supervisory experience.
Ability to stand, walk, sit, kneel, handle or feel objects with the hands, and talk or hear as part of the job.
Ability to occasionally lift or move up to 25 pounds.
Required vision abilities include close, depth, color, distance, and peripheral vision, and the ability to adjust focus.
Ability to comply with applicable federal, state, and local safety and health regulations.

Responsibilities

Ensure daily food and beverage operations meet established sales, profitability, and member, guest, and employee satisfaction goals.
Hire, train, and ensure the proficiency of Food & Beverage Department employees.
Plan and schedule staffing, equipment, and supply requirements; maintain accountability for employee and equipment costs, utilization, and performance.
Verify accurate posting of member and other charges, including confirming member details and obtaining credit card authorization codes when needed.
Manage employee uniforms and ensure uniforms and name tags are worn, clean, maintained, and available.
Implement and follow PGA TOUR Golf Course Properties, Inc. guidelines, policies, procedures, standards, constraints, and mandatory operating standards for Food & Beverage Operations.
Use the Get Orderly Inventory platform to maintain kitchen and loading dock cleanliness, organization, sanitation, and preventive equipment maintenance standards.
Support cleanliness and proper setup of dining rooms, meeting and banquet rooms, lounges, beverage carts, midway grills, and snack bars; check equipment maintenance in these areas.
Sell meeting and banquet rooms; meet prospective members and clients, show facilities, assist with planning, and maintain client files, promotional materials, banquet event orders, deposits, and billings.
Maintain appropriate food and beverage product quantities and production quality standards.
Develop and maintain Food & Beverage Department marketing and promotional programs.
Act as the floor manager or supervisor during meal periods and ensure food and service standards are maintained.
Verify guest-check prices, taxes, tips, and other charges; operate the Point of Sale System according to the Operating Procedures Manual.
Ensure compliance with R.A.M. or Tips program guidelines and applicable state and federal alcohol, cigarette, and tobacco laws and regulations.
Establish, implement, and maintain departmental internal controls.
Assist with developing the annual Food & Beverage Budget/Plan and manage operations in accordance with it.
Implement and monitor departmental financial controls, including payroll policies and controls, using the Workday Scheduling system to manage labor costs.
Maintain the purchase order system and food and beverage inventory par levels; monitor ordering and receiving to ensure correct quantities and prices.
Meet sales, expense, and profit goals set out in the Food & Beverage Operating Plan/Budget.
Develop and implement strategies to increase revenue and profitability.
Lead or assist with interviewing, hiring, training, planning, assigning, and directing work; evaluate performance, communicate opportunities and praise, document progressive performance issues, address complaints, and resolve issues.
Clearly assign and delegate responsibility and authority for food and beverage sub-departments, and work with direct reports to achieve goals.
Conduct ongoing training for management personnel and coordinate weekly team meetings for communication and goal setting and attainment.
Ensure new associates receive effective orientation and training; develop ongoing training programs and comprehension tests.
Monitor business-volume forecasts and plan labor, productivity, costs, and other expenses accordingly.
Monitor and forecast food and beverage revenues and expenses to help meet company goals monthly and annually.
Perform special projects and other assigned duties.
Comply with applicable federal, state, and local safety and health regulations.
Manage employees and their performance, including hiring within the department.