Director, Food & Beverage

Troon Golf, L.L.C.•Scottsdale, AZ

33d•$100,000

About The Position

The Director of Food and Beverage will direct and oversee all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions. Ultimate responsibility in the department is for food & beverage quality & consistency, guest satisfaction, and financial performance. This role will be at one of our properties located in the scottsdale/tempe area. $100k - DOE + Bonus Opportunity

Requirements

Bachelor's degree (BA) from four-year College or university; or one to two years 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 (e.g. the associates may be required to communicate with English-speaking customers or co-workers, and the manuals for the equipment the associates may use are in English).
Knowledge of Microsoft Office applications and POS systems.

Nice To Haves

High-volume bar/restaurant sales and catering experience greatly preferred.

Responsibilities

Work directly with the Executive Chef, Director of Sales, and GM to execute the day-to-day operations of Food and Beverage.
Cultivate an incredible work environment maintaining culture and employee satisfaction!
Staff retention and training will be at the forefront of this applicant's mindset.
Ability to think outside the box, and adapt to ever-changing work environments.
Guest satisfaction focus by consistent table-touching and staff engagement.
Clearly describes, assigns and delegates responsibility and authority for the operation of the various Food and Beverage sub-departments (i.e. service, restaurant, banquets, bev. carts, golf course f&b applications).
Ability to multi-task and execute multiple Food and Beverage activations simultaneously.
Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly with GM, Exec Chef and Director of Sales.
Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
Monitors market conditions that impact menu offerings, business volume, and profitability.
Advise Marketing on food and beverage promotions and marketing.
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses.
Participates with the Chef, Food and Beverage Managers and Director of Sales in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
Approves catering policies and pricing; may carry out planning, production and closure of all events.
Implements policies and procedures for the Food and Beverage department including compliance of company standards relating to quality of products and services.
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: Food & Beverage Managers, restaurant and golf course Food and Beverage staff.