Director of Food & Beverage

Rumbling Bald on Lake Lure•Lake Lure, NC

4h•Onsite

About The Position

The Food & Beverage Director is responsible for the overall direction, coordination and evaluation of the Food & Beverage Department including three restaurants, multiple smaller outlets, multiple banquets/weddings, and a variety of special member and guest events.

Requirements

Four-year degree or culinary arts program certificate preferred.
Minimum of four years’ experience in a food & beverage management-level position with P&L responsibility.
Experience leading operations across multiple restaurant and event venues.
Experience with banquet, wedding, and large-scale event operations.
Ability to communicate effectively and build rapport with property owners, guests, associates, and vendors.
Demonstrates teamwork and a strong customer service focus.
Excellent organizational, interpersonal, and administrative skills.
Strong planning, budgeting, scheduling, and problem-solving/decision-making skills.
Must be able to work a flexible schedule including evenings, weekends, and holidays.
Proficiency with Microsoft Office Word and Excel is required; Northstar Club Management Software experience is preferred.

Nice To Haves

Experience working in a resort, or member-based hospitality environment is strongly preferred.
Candidates with a demonstrated long-term career progression in food & beverage and hospitality leadership are preferred.

Responsibilities

Works in concert with the Executive Chef to plan, cost-out, and implement menus and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation areas to maintain high quality standards and enforces safe food handling procedures and sanitation standards.
Ensures that adequate food inventories are available for daily operations in addition to those needed for special events such as wedding parties, buffets, and cook-outs.
Ensures that food supplies and equipment are secure and inventoried on a regular basis through proper inventory control.
Proactively tracks Member and guest satisfaction levels. Investigates and resolves food and beverage quality and service complaints.
Orders all alcoholic beverages, including beer, wine, and liquor, from licensed distributors.
Maintains all transfers of beverages from one unit to another.
Sets the overall vision for the various F&B offerings. Develops and implements creative strategies to increase revenues. Works with the Marketing department to enhance the presence of F&B venues and offerings.
Implements new policies and sound operating procedures. Evaluates opportunities to improve efficiencies and customer service levels through process improvement and utilization of technology.
Ensures competitive pricing through vendor management. Evaluates local competitor pricing on a regular basis.
Participates in hiring, training, evaluating, and taking necessary disciplinary action involving food service personnel.
Plans and conducts training sessions for food service managers and staff with emphasis on safe food-handling practices, food preparation procedures, alcohol service standards, and hospitality excellence.
Trains and maintains a service/alcohol training program regularly.
Maintains a strong presence in each outlet and closely monitors guest satisfaction.
Prepares departmental operating budgets and recommends capital improvements.
Maintains Profit & Loss responsibility for the department.