Food and Beverage Service Director

Fairfield Glade Community Club•Crossville, TN

36d

About The Position

As a senior member of the FGCC management team, the Director of Food & Beverages' primary purpose is to assure all Food and Beverage operations are coordinated to exceed Member expectations while achieving the Clubs revenue and profit objectives. The Director is responsible for overseeing the management of all aspects of the food & beverage operation providing direction, development, and training of all service personnel, to maintain a high level of service. This role involves strategic planning, budgeting, vendor relations, staffing, ensuring quality and safety standards, and enhancing guest satisfaction.

Requirements

Bachelor’s Degree in hospitality or business from an accredited college or university
5+ years in F&B Manager/Director role, 7-10 yrs. in F&B industry
Time management and organizational skills to oversee multiple venues and functions simultaneously, often in fast-paced settings.
Analytical and data interpretation abilities for monitoring industry trends, analyzing reports, and making operational decisions.
Proficiency with technology, including hospitality software, budgeting tools, POS systems, and general office applications.
Understanding of compliance, health, safety, and sanitation laws to ensure a safe, legal, and high-quality environment.
Strategic planning, marketing, and innovation to keep operations competitive and aligned with organizational goals.
Flexibility and adaptability to varying schedules, urgent issues, and evolving industry standards.
Leadership and team management for motivating, training, and guiding diverse staff toward productivity and service excellence.
Strong communication skills, both written and verbal, for interacting with employees, guests, vendors, and senior leadership.
Financial acumen including budgeting, forecasting, profit and loss analysis, and cost control to drive profitability.
In-depth knowledge of food and beverage operations including culinary trends, menu planning, sourcing, and food safety regulations.
Exceptional customer service orientation with the ability to address concerns, drive guest satisfaction, and maintain relationships.
Ability to stand and walk for extended periods of time.
Lifting, pushing, and pulling items weighing up to 50 pounds

Nice To Haves

CMAA certifications preferred

Responsibilities

Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
Oversees the development of the menu including pricing and design for day-to-day operations, banquets, and special events.
Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable policies and procedures are followed.
Research new products and develops an analysis of the cost and profit benefits.
Develops and implements policies and procedures for food and beverage department.
Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price Develops interesting ways of promoting club functions in the dining room, lounge, and other outlets.
Assists in planning and implementing procedures for special events and banquet functions.
Provide coaching, guidance, and support, set professional development plans to assist employees to reach their full potential.
Ensure the team delivers the highest standard of departmental, cross departmental teamwork and member service.
Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
Responsible for long-range planning for the department in concert with the Club’s planning process.
Establishes and maintains professional business relations with vendors.
Works with the CFO to identify and develop operating reports of interest to the General Manager and for on-going control of the department.
Other duties as assigned by the General Manager