Job description

Located in beautiful Johns Creek, Georgia, St Ives was established in 1989 and has provided golf, tennis, swim and social programs for families for over 30 years. We believe in delivering the highest caliber membership experience by creating a fun, warm, friendly, welcoming and family oriented environment.

St Ives is a place our Members come to feel socially connected, it’s their destination for spending time with loved ones and entertaining guests, it’s a place they come to unwind and escape from the flurry of their daily commotion. St Ives is where family traditions are born and passed down from generation to generation.

We value our members and staff, and strive to be a positive presence in the community. St Ives Country Club provides a social environment for members, families and guests unmatched by any private country club in Atlanta.

This position will be the face of the Food & Beverage Service Program. We are looking for someone who will bring a heavy focus on Intense Training, Proper Service, and Beverage Knowledge in both casual and upscale dining.

Director of Food and Beverage

I. Department: Food and Beverage Management

II. Reports to: Clubhouse Manager

III. General Purpose: Directs and oversees all food and beverage service facets including personnel, beverage menu mix, ordering, vendor preference, beverage production, inventory, and catering promotion. Ultimate responsibility in the department for guest satisfaction and financial performance.

• Essential Duties:
• Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., restaurants, member events and staff).
• Creates and implements new training classes and procedures, and hold managers and staff accountable for those procedures.
• Creates beverage controls to hit targeted monthly beverage cost.
• Serves as Manager on Duty in restaurants when Food & Beverage Manager is not present.
• Trains and evaluates staff on a quarterly basis, so that standards are constantly hit.
• Demonstrates a high quality of service and holds other accountable for the same.
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.
• Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
• Monitors market conditions that impact beverage menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses.
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom line goals.
• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures and areas.
• Continually researches vendor possibilities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves beverage pricing; may carry out planning, production and closure of all events.
• Implements policies and procedures for the Food and Beverage service department including compliance of company standards relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Communicates any changes or new policies and procedures to the department.
• Conducts staff meetings with subordinates.
• Maintains flexibility to take on new and different tasks as directed by the Clubhouse Manager.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• All other duties asked by the Clubhouse Manager

Education/Experience: Bachelor’s degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

Language Skills: May be required: to read, analyze, and interpret financial reports, and legal documents, to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. To effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills: May be required: to calculate figures and statistical inference; to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning Ability: May be required: to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands: Frequently stands, walks, tastes, smells, talks, hears, uses hands to finger, handle or feel, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus.

Environment/Noise: Occasionally works in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.

Certificates/Licenses: Applicable Sanitation Training. Alcohol Awareness Training.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of Microsoft Office applications.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Type: Full-time

Pay: $65,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Duluth, GA 30097: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Beverage: 3 years (Required)
• Training: 3 years (Required)
• Food & Beverage Manager: 3 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

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