Food and Beverage Director

The Club at 12 Oaks•Holly Springs, NC

7d•Onsite

About The Position

Concert Golf Partners is searching for a Food & Beverage Director to join our team. This role is responsible for managing all aspects of the Club’s daily operations with a strong focus on the food & beverage operations throughout the Club including member dining, member events, activities, turn grill, pool snack bar, banquet, and catering functions. The Director is also responsible for recruiting, hiring, training, and supervising staff; implementing and monitoring department budgets; managing and maintaining the highest standards of products and services while maximizing profitability through cost and labor control and meeting revenue goals; and applying relevant marketing principles to assure that the wants and needs of Club members and guests are consistently exceeded. This is a very hands-on position where the candidate will be actively engaged in all operations, not an office role priority.

Requirements

Experience with payroll cost controls
Experience with Microsoft Word/Excel
Experience with Northstar or other similar club POS systems
Possess food safety certification
Possess alcoholic beverage certification
Demonstrated ability to be a team leader
Demonstrated ability to manage employees
Demonstrated ability to handle members/guests in a diplomatic, constructive, and professional manner
Exceptional organizational skills
High internal standards of quality and service
Ability to effectively hire, train, motivate, discipline, and terminate employees
Ability to read and interpret documents
Ability to write routine reports and correspondence
Ability to communicate effectively with staff of diverse backgrounds, cultures, and education levels
Proven ability to diagnose problems
Proven ability to respond to complaints
Proven ability to increase food and beverage efficiencies
Excellent listening skills
Excellent oral communication skills
Excellent positive interpersonal skills

Nice To Haves

BA/BS in Club/Hospitality Management, Business, or related field preferred

Responsibilities

Direct and manage daily operations and ensure that the Club’s high standards of service and quality are met or exceeded.
Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
Interview, hire, and train employees when necessary.
Ensure managers and staff roles and expectations are clearly defined and encourage high morale amongst staff.
Coach, counsel, motivate, discipline, and hold managers and staff accountable when necessary.
Monitor performance regularly.
Terminate employees when necessary.
Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Oversee scheduling of departments and monitor employee records to minimize overtime and keep labor costs within budget.
Audit and approve biweekly payroll.
Assist in planning and approving external and internal marketing and sales promotion activities for department outlets and special Club events.
Work with the corporate team to develop and execute operational strategies.
Establish quantity and quality output standards for staff in all positions within the departments.
Develop and implement financial strategies by anticipating requirements, trends, and variances; develop budgets and action plans and take corrective action when necessary to ensure budgeted goals are attained.
Manage the ordering of all purchases including food, beverages, supplies, wine, beer, liquor, sanitation, equipment, etc.
Provide updated information to the Accounting Department.
Inspect supplies, equipment, cleanliness, and organization of areas to ensure efficiency, organization, safety, sanitation, and cleanliness standards.
Responsible for equipment, maintenance schedules, and arranging for repairs.
Assist in service when necessary.
Expedite when needed.
Approve all product invoices before submitting them to the Accounting Department.
Maintain records of special events, house counts, food covers, and daily business volumes.
Oversee and monitor monthly physical inventory for timeliness, and accuracy to maximize usage and minimize waste and breakage.
Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation, service standards, and procedures.
Monitor and ensure alcoholic beverage and other regulatory requirements are met.
Develop departmental objectives, budgets, policies, procedures, and strategies and meet or exceed specified goals.
Utilize computer programs to analyze forecast, cost, and revenue reports and decisions based on that information to ensure maximizing of profits.
Implement and monitor sanitation and cleaning schedules.
Greet members and guests and oversee actual service on a routine and random basis.
Serve as a member of the Club’s management team and provide necessary reporting to department managers, General Manager, Controller, and Corporate Staff.
Maintain communication with senior managers to review operational and financial goals and inform them of any problems or unusual matters of significance.
Work closely with department leaders to ensure goals and objectives are continuously met or exceeded.
Monitor market trends and stay abreast of changes to remain relevant in the industry.
Attend staff meetings.
Performs other duties as assigned by management.