Food and Beverage Director $75-$83k Salary + Bonus at Touchstone Golf LLC

, California, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jan, 26

Salary

83000.0

Posted On

01 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Budget Development, Fiscal Management, Strategic Planning, Staff Management, Communication Skills, Problem Solving, Customer Service, Sanitation Standards, Food Procurement, Banquet Planning, Quality Control, Promotional Programs, Compliance, Training, Performance Evaluation, Time Management

Industry

Business Consulting and Services

Description

Description Summary: The Reserve at Spanos Park Golf Club is excited to announce an exceptional career opportunity of Food and Beverage Director. The Reserve at Spanos Park Golf Course, located in Stockton, CA, is a renowned links-style golf course designed by Andy Raugust. With Mt. Diablo as a backdrop, it showcases the splendor of incredible sunrises and sunsets, leaving an indelible mark on visitors. Offering a unique golf experience, The Reserve is secluded from the many distractions of everyday life, offering a refuge for golfers and some lucky wildlife – mainly blue herons and egrets who call the course home. From our challenging layout to our elegantly-adorned banquet facility and first-rate service, The Reserve at Spanos Park—featured in “Best of San Joaquin Magazine 2008, 2012 and 2013” and rated 4.5 stars in Golf Digest’s “Places to Play”—is an exceptional setting for a round of unforgettable golf, or an outstanding tournament, wedding, or special event. The Food and Beverage Director is responsible for leading and overseeing all aspects of the Club’s food and beverage operations. This includes menu design and maintenance, food and supply procurement, banquet planning and execution, and ensuring exceptional service and quality standards across all dining outlets. Essential Job Functions Develop the annual Food and Beverage budget and operating plan, implementing it in accordance with company policies and procedures to ensure profit goals are achieved. 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 Tips program. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements. Collaborate with Sales and Marketing Director and Golf Operations Manager. 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. Requirements Physical Demands: Must be able to frequently sit, stand, bend, kneel, walk and crouch. Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Qualifications: High school, college degree, required or preferred. 5 years applicable functional, supervisory and/or management experience, preferably in the golf 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. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Responsibilities

The Food and Beverage Director is responsible for leading and overseeing all aspects of the Club’s food and beverage operations, including menu design, procurement, and ensuring exceptional service. This role also involves budget development, staffing, compliance with sanitation standards, and collaboration with other departments.