POSITION QUALIFICATIONS:

• Must have the ability, skills and sufficient educational background, normally a Bachelor’s in a related field, and/or actual experience to administer the entire food service program.
• Must have a Culinary degree and/or five (5) years of actual culinary experience. Certified Executive Chef highly desired.
• Should have a minimum of five (5) years management experience at a resort or private club setting or in a similar or related position.
• Requires advanced knowledge in food preparation, bar operations, service, planning and business management.
• Must possess inter-personal skills that will make people feel welcome and reflect favorably on the organization. This includes public speaking as well as human relations’ abilities.
• Must have the ability to define problems, collect data, establish facts and draw valid conclusions.
• Requires management experience in planning, supervision, financial accountability and personnel.
• Must have basic computer skills to include spreadsheet and word processing experience.
• Must have promotional ability and have demonstrated creative talent.
• Must be pleasant, well organized, a team player and detail oriented.
• Professional certification in related field desired.
  recblid fmpygurpunu2v496v4tpxna09jxij

.

• Facilitate and assist as needed with the various food service activities for the Members, clubs and organizations of the SLV POA, seeking opportunities to build community life and spirit.
• Facilitate and assist as needed the various food service activities for outside individuals and groups desiring to use the food service facilities of the SLV POA.
• Develop promotional activities and work with the IT/Communications Manager to implement an effective marketing program for the total food service program, facilities and services, including the use by Members and their guests and to outside groups and individuals within guidelines established by the Board.
• Implement ongoing training programs in service standards, wine knowledge, culinary trends, and safety protocols.
• Develop a strategic roadmap that aligns F&B operations with the club’s overall goals — including member satisfaction, revenue growth, and brand positioning.
• Create detailed forecasts for revenue, labor costs, food costs, and capital expenditures. Adjust plans based on seasonal trends and member usage.
• Monitor P&L statements, control expenses, and optimize profitability without compromising quality.
• Evaluate the success of events, promotions, and menu changes using KPIs like average check, member participation, and margin performance

DUTIES:

Responsible for the operation of assigned areas and activities at all times and in all matters in accordance with the published rules, regulations, policies and procedures of the SLV POA. This includes the initiating, planning, organizing, promoting, coordination and supervision of all functions herein for the position and the following general areas of responsibility:

GENERAL RESPONSIBILITIES

• Supervise and direct the effective and efficient operation of the food service programs, assuring a high standard of appearance, graciousness and service.
• Responsible for providing leadership for the overall initiating, planning, development, execution and evaluation of various activities and programs that will enhance the food service program and increase Member participation. These programs should build enthusiasm within the membership for food service participation.
• Manage and coordinate food production for all food service outlets. Responsible for food quality and customer satisfaction while operating under budget and regulatory controls. Also responsible for menu development, inventory control, ordering/purchasing, food and labor cost controls, and staff training.

.

• Facilitate and assist as needed with the various food service activities for the Members, clubs and organizations of the SLV POA, seeking opportunities to build community life and spirit.
• Facilitate and assist as needed the various food service activities for outside individuals and groups desiring to use the food service facilities of the SLV POA.
• Develop promotional activities and work with the IT/Communications Manager to implement an effective marketing program for the total food service program, facilities and services, including the use by Members and their guests and to outside groups and individuals within guidelines established by the Board.
• Implement ongoing training programs in service standards, wine knowledge, culinary trends, and safety protocols.
• Develop a strategic roadmap that aligns F&B operations with the club’s overall goals — including member satisfaction, revenue growth, and brand positioning.
• Create detailed forecasts for revenue, labor costs, food costs, and capital expenditures. Adjust plans based on seasonal trends and member usage.
• Monitor P&L statements, control expenses, and optimize profitability without compromising quality.
• Evaluate the success of events, promotions, and menu changes using KPIs like average check, member participation, and margin performance.

Be responsible for an effective safety and health program in the assigned areas of responsibility.

• Maintain a safe and healthful workplace for all employees.
• Implement safety and health programs.
• Identify potential hazards and take the necessary corrective and preventive measures.
• Conduct and/or coordinate safety and health training for all assigned employees