Food and Beverage Director- The Club at Forest Ridge

Bobby Jones Links•Broken Arrow, OK

2d•$70,000 - $80,000

About The Position

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do. The Club at Forest Ridge, managed by Bobby Jones Links, is a semi-private country club located in Broken Arrow, OK. The Club opened in 1989 and was designed by Oklahoma native Randy Heckenkemper. Our club is the centerpiece of the Forest Ridge community. It provides amenities typically only available at private clubs – two beautiful clubhouses, a meticulously maintained golf course, an exclusive social club, premier services, and an upscale restaurant and bar. The Club at Forest Ridge is hiring for a Food and Beverage Director. Primary responsibilities include:

Requirements

Strong leadership and people management skills.
Proficiency in Excel, Word, and club point of sales systems.
Knowledge of food and beverage safety and sanitation regulations.
Significant experience in the food and beverage industry.

Responsibilities

Has the ability to complete an accurate inventory count each month and has a firm understanding of cost of goods sold.
Develops and implements policies and procedures to ensure safety and sanitation standards are met.
Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease.
Plans the weekly schedule for all the food & beverage department’s employees.
Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation.
Plans, promotes, and directs all restaurant activities.
Manages the sale, operation, billing and collection of all banquet functions.
Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
Develops food and beverage sales and promotions as the business dictates.
Incorporates safe work practices and safe food handling standards.
Hires and trains all restaurant personnel.
Ensures all I-9 paperwork, e-verify, and onboarding is completed within three days of an associate’s hire date.
Follows all State, Federal, and Bobby Jones Links rules regarding human resources including such key policies as hiring and firing, discrimination, and harassment.