Director of Food & Beverage

Cantigny Golf

Position Summary

Responsible for all food and beverage, culinary, and catering sales operations for the club.  Directly supervises all food and beverage managers, executive chef & culinary management, sales manager, and staff including service staff, kitchen staff, and beverage cart staff. Plans and implements budgets. Hires, trains and supervises subordinates. Applies relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

 

Specific Role Responsibilities

  • Manage Assistant Director of Sales (ADoS) and Executive Chef (EC), and Assistant F&B Director (AD) to execute the F&B Budget, Operating Plan, and Marketing Plan and take necessary actions to successfully deliver expected results.
  • Lead ADoS, AD, and EC in development of growth initiatives, menu updates, and operational refinements.
  • Serve as primary F&B Leader, ultimately responsible for successful operation of initiatives as determined in collaboration with General Manager and ownership.
  • Develop initiatives and operational plans for effective staffing, resource management, p&l management
  • Responsible for the management and development of F&B Managers, Sales Manager, and Chefs including daily management, performance management, and annual reviews.
  • Maintain accountability for fiscal results related to F&B cost of goods, labor management, and operating expenses. Take corrective action when necessary to address related issues.
  • Attend weekly F&B leadership meetings to communicate & coordinate F&B operations with GM of F&B, ADoS, AD, and EC.
  • This role is a highly active “Player/Coach” leader, and should expect to be highly engaged in hands on operational leadership, participating in the development and execution of daily operations, special events, growth initiates

 

Essential Duties and Responsibilities

  • Lead the development of the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
  • Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures.
  • Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
  • Establish and implement a cleaning and preventative maintenance program for appropriate fixtures, equipment, appliances, vehicles, etc.
  • Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
  • Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
  • Sell food and beverage services to potential outing clients/members, show facilities and assist in planning as needed. Develop promotional programs to improve dollars per round.
  • Ensure compliance with operating guidelines related to the Basset or Tips programs. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
  • Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
  • Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
  • Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
  • Perform other duties as appropriate.

 

Education/Qualifications/Certifications

  • High school, college degree, required or preferred.
  • 5 years applicable functional, management experience in a similar role in the hospitality industry.
  • Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
  • Demonstrated quality written, verbal, and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.

 

Position Physical Requirements

Must have the ability to:

  • Read and write (English)
  • Communicate verbally with staff members and/or customers with or without the use of two-way radios.
  • Give and/or follow verbal and written instructions
  • Supervise subordinates
  • Visually inspect all work areas
  • Operate equipment for several hours at a time
  • Perform mathematical calculations involving fractions, decimals, and percentages
  • Retrieve, read and interpret information from technical sources
  • Stand, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
  • Lift up to 50 lbs occasionally, 30 lbs frequently, and 20 lbs constantly

 

Supervises

All food & beverage staff

 

Classifications:

Full-time, Non-Seasonal, Salaried, Exempt

 

KemperSports Management is an Equal Opportunity Employer

Word Document or PDF preferred.
Word Document or PDF preferred.