POSITION SUMMARY

The Food and Beverage Director ensures excellence of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• 
  4 year college degree or equivalent experience required
• 4 - 6 years of progressive responsibility in food and beverage industry required
• 2 years’ experience of personnel management, preferably in golf/hospitality/service industry required
• Experience in resolving customer issues/complaints as well as overall excellent customer service required
• Serve Safe certification required within 90 days of employment
• Proficient in computer software including Microsoft Word, Excel and PowerPoint
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast paced environment
• Valid driver’s license required

ESSENTIAL RESPONSIBILITIES

• 
  Manages food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
• Manages all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with Century Golf policies and applicable laws
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
• Controls costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
• Ensures successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and/or Banquet Captain where applicable.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
• Maintains customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Adheres to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Ensures department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol.
• Abides by and ensures proper execution of all Century Golf Standard Operating Procedures
• Acknowledges, greets and thanks all members and guests.
• Primary duty is management, however the Food & Beverage Director may be required to fill in as bartender, server, host, etc. as needed
• Maintains job results by coaching, counseling and disciplining employees; monitoring and appraising job results
• Collaborates with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel
• Maintains awareness of all course events, large parties and reservations that may affect the food and beverage operation
• Maintains knowledge of local competition and industry trends
• Implements and supports all Century Golf initiatives and programs as requested by management
• Other duties as may be assigned by management

PHYSICAL AND MENTAL DEMANDS

• Ability to lift 20 pounds
• Ability to lift occasionally 50 pounds
• Ability to stand for long periods of time
• Multi task in a fast paced environment

TYPICAL WORKING CONDITIONS

Conditions primarily in a Kitchen/Restaurant environment with indoor and outdoor facilities. Weather differs at times with rain, cold, heat and humidity.

SPECIAL EQUIPMENT

Company POS system, Credit Card Machine, Calculator, Computer, Beverage Machines including soda fountains and Coffee/Cappuccino ,CO2 equipment and bar equipment.

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