Job description

Director of Food and Beverage Profile: The Country Club of Louisiana

Baton Rouge, Louisiana

ABOUT THE COUNTRY CLUB OF LOUISIANA

The Country Club of Louisiana is a private, Member owned club located in Baton Rouge, Louisiana. Situated on the Mississippi River, Baton Rouge is the capital of Louisiana and its second-largest city. Baton Rouge, French for “red stick,” is a thriving city that is home to both LSU and Southern University and numerous businesses and industrial facilities. Known for its great people, unique food, and lively music, the city has something for everyone – it represents the best of Louisiana's vibrant culture. Centuries old oaks, magnolias and other trees indigenous to the state of Louisiana, combined with scenic lakes and historic bluffs create the natural setting for The Country Club of Louisiana. Developed in 1985, the beautiful custom homes, Jack Nicklaus designed championship golf course, majestic Louisiana plantation clubhouse with tennis and swimming facilities make The Country Club of Louisiana one of the country’s finest residential and recreational communities. A legendary landmark celebrated for its quiet elegance and beauty, The Country Club of Louisiana’s Jack Nicklaus signature course is one of the premier golf courses in Louisiana and the south. People travel from all over to play the course and it is listed as a favorite by many. The golf course and practice green underwent extensive renovations during the summer of 2012. It has since been ranked #1 by Golf Digest in 2014 & 2015. CCLA’s reputation in golf is equaled by its tennis facilities. Members have access to ten impeccably maintained outdoor rubico clay tennis courts along with three indoor, hard, tennis courts, and three full time tennis professionals.

MISSION STATEMENT

The Country Club of Louisiana is a private, Member-owned, full service country club dedicated to providing its Members, their families, and guests with exceptional experiences throughout it's facilities and services in a family friendly environment.

VISION AND VALUES

Create a peaceful escape where Members, families, and friends can meet, play, relax, and return. Core Values: Integrity, Respect, Innovation, Financial Responsibility, Excellent Service

THE COUNTRY CLUB OF LOUISIANA BY THE NUMBERS:

· $8.9M Annual operating revenue

· $3.7M Annual dues revenue

· $3.3M Annual F&B revenue

· 130 Employees

· 9 Board members

· Average age of members – 55

POSITION SUMMARY

The Country Club of Louisiana is seeking a Director of Food & Beverage who will be responsible for the the entire Food and Beverage operation. The Director of Food and Beverage will oversee all front of house Member dining areas (Bar 1986, Highlander Grill, 19th Hole, Center Court, Pool Cabana) and employees ( F&B Managers, Servers, Bartenders, Hosts, Beverage Manager) and will work closely with the Executive Chef, Catering and Events Director and other key department heads to ensure the hightest level of Member satisfaction. The Director of F&B will also plan, implement and monitor departmental budgets. Will hire, train and supervise employees and apply relevant marketing principles to assure that the wants and needs of club Members and guests are consistently exceeded. Will also be directly involved with Club special event planning and execution.

Interaction:
Frequent Interaction: with Members, guests, staff and vendors.

Job Knowledge, Core Competencies and Expectations

• Food and beverage cost controls and operating procedures.
• Menu design
• Marketing and promotions
• Wine, spirits and bar operations
• Point-of-sales systems
• Strong interpersonal and organizational skills
• Polished, professional appearance and presentation.
• Manage stress and time
• Build a team, train, and maintain employee teams
• Effective communication through all department levels and throughout club
• Knowledge of and ability to perform required role during emergency situations

Job Tasks/Duties

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approve the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
• Works with Executive Chef on menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Maintains food and beverage personnel records.
• Works with Executive Chef to monitor purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Consults daily with the Executive Chef, Catering Director, Purchasing Agent and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Serves as an ad hoc member of appropriate club committees.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Audits and approves bi-weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Works with the club’s GM and Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Completes other appropriate assignments from the General Manager.

Education and/or Experience

• Four-year college or university degree with an emphasis in Hospitality Management or Culinary Art and / or equivalent verifiable experience is preferred, or commensurate experience.
• Five years or more of Food and Beverage Leadership experience.
• Private Club experience will be considered a positive but not required.

If you are interested in this position, please email resume and a brief letter of interest to General Manager/COO, Chris Brown at cbrown@ccofla.com. No phone calls please.

Job Type: Full-time

Pay: $80,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Supplemental pay types:

• Bonus pay

Work Location: In person

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