Food & Beverage Director

Grosse Pointe Yacht Club•Grosse Pointe Shores, MI

2d•$125,000

About The Position

The Food and Beverage Director is part of the F & B Department team which includes the Executive Chef, the Catering Sales Team, and the Special Events and Harborside Grill Manager. The team aggressively pursues methods to improve the department’s products, services and sales. The position oversees the service personnel to ensure appropriate service is provided to the Club’s members and their guests. This position also works with the Catering Team and Special Events, Harborside Grill Management to create and continually update/enhance in-house Club events.

Requirements

Hospitality Management degree or equivalent in appropriate experience and/or certifications
Successful supervisory experience
Five or more years experience in a similar position
Ability to do scheduling, train and direct employees in their daily tasks
Ability to problem solve with employees and members
Ability to work evenings, weekends and holidays as needed
Ability to lift a minimum of 30 lbs

Responsibilities

Directing all service staff, catering areas including seasonal positions such as the HSG
Ensures that the staff under their direction is competent, efficient, effective and service oriented
Oversees scheduling – making sure the Club is staffed properly keeping labor within budget
Attending and participating in weekly FB Meetings, and Leadership Team Meetings
Attending and participating in General Employee Meetings
Developing and submitting articles for the member and employee newsletters
Responding to employee concerns and issues
Actively supporting supervisory staff with member and employee concerns and issues
Employ promotional techniques to enhance Member participation
Giving continuous feedback to subordinates regarding their job performance
Conducting performance evaluations at 90 days and annually
Conducting effective pre-meal meetings for each shift and private event
Responding to comment cards regarding F & B service
Providing and monitoring opening and closing checklists
Actively involved in employee disciplinary actions as needed with the Human Resource Manager.
Creating and cultivating a positive Club culture
Adhering to the same standards of service and behavior that subordinates are required to uphold
Maintaining a positive and friendly demeanor at all times
Working with subordinates to serve Members’ needs
Actively (hands-on) participating in service including; hosting, bussing, bartending, waiting and expediting
Seeking input from Members and employees
Conducting evaluating inspections
Responding to their food and beverage needs promptly and effectively
Assisting in the preparation of and adherence to the F & B department’s budget
Identifying and implementing cost savings opportunities
Developing projects of business and scheduling staff accordingly
Maintaining an appropriate level of inventory of beverages and supplies
Actively participating in regular inventories of alcoholic beverages
Summarizing and reviewing time cards and/or summaries for the employees under their supervision to ensure schedule compliance
Seeking and participating in classes and seminars
Seeking input from co-workers and subordinates on their own performance