Director of Food & Beverage | Full-Time | University Club Alabama

Oak View Group•Tuscaloosa, AL

3d•Onsite

About The Position

The Director of Food & Beverage primary purpose is to ensure all Food and Beverage operations and Member services are coordinated to exceed Member expectations while achieving the Club's revenue and profit objectives. The benchmarks for a successful Director of Food & Beverage are growth in member usage and food and beverage revenues; reduction in member attrition; the maintenance of all quality standards for service, production, cleanliness, and safety; employee relations; and staff development, all measured by growth, production, cleanliness, and safety; employee relations; and staff development. Also responsible for the direction, development, and training of all service personnel to maintain a high level of service. Indirectly Supervises: staff in other departments such as Housekeeping, concierge/front desk, etc.

Requirements

5-7+ years in Club management or a related field in Food & Beverage Industry.
Bachelor's Degree in a related field.
Ability to deal with highly confidential material (i.e. Member/Employee Data).
Computer literacy is required/Spreadsheet knowledge is required.
Strong communication skills and the ability to be a strong leader.
Ability to lead pre-shift meetings and motivate teams.

Nice To Haves

ServSafe Manager Certification, Alcohol Safety Certification, and CPR Certification preferred.
Previous experience interviewing and hiring food & beverage staff desired.

Responsibilities

Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, and maintenance.
Develop aggressive Food & Beverage sales, marketing, and net revenue plans and direct successful implementation, following established OVG budgeting and revenue guidelines.
Identify opportunities for Member events and food and beverage services that satisfy ongoing Member needs and implement them to achieve revenue objectives.
Ensure all expense control systems are in place with close monitoring of all department expenses, including the revenue to payroll ratio.
Ensure appropriate forecasting systems are utilized.
Work with the Member committees to develop and implement Member activities and events.
Communicate with Members on both group and individual bases to ensure the Club is exceeding their expectations.
Works closely with the Membership Sales Director, Member Experience Director, and Event Sales Director to provide direction and input on all matters relating to F&B operations for their specific areas.
Recruit, select, and develop a qualified staff of service employees to understand the relationships between value, Member service and satisfaction, and Member retention/attrition.
Develop Employees for career advancement using Performance Review Systems, Cross-Training, and developmental planning.
Hire quality Employees.
Ensure that pre-employment screening, onboarding, background checks, and the interview process are properly completed.
Administer appropriate compensation packages for Club Employees in conjunction with labor laws.
Create an excellent work environment centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction and world-class service while producing the Club's revenue objectives.
Implement and effectively execute specific training programs timely and consistently to ensure Club staff is providing Members with quality service and products.
Responsible for the scheduling and/or directing the scheduling of all service personnel and the budgeting of labor costs.
Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the times are accurate for both the employee and the supervisor.
Ensure Employees are adhering to mandated policies and procedures as outlined in the time management policy.
Attend and lead as required all Department Head staff meetings and Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed.
Partner with fellow Employees to provide the best service in town to all members/guests.
Ensure service recovery programs are in place so that staff is properly trained to execute and able to properly utilize them as set forth by management.
Adhere to all the various company, club, and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Attend all Department Head, Food and Beverage, Private Events, and General Staff meetings.
Initiate and control a wine/beverage sales incentive for the service team on a monthly or quarterly basis.
In addition, maintain the required OVG Standards of Operations by helping with controlling labor costs, linen costs, miscellaneous F&B expenses, etc.