Food and Beverage Director at Detroit Golf Club

Detroit, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Budget Adherence, Staff Recruiting, Training, Delegation, Financial Analysis, Payroll Preparation, Cost Control, Point Of Sale System Administration, Inventory Control, Food Handling, Safety Training, Team Building, Decision Making, Wine Knowledge, Food Knowledge, Labor Union Agreements

Industry

Description

Description Position Summary: The Food and Beverage Director is responsible for directing and facilitating all food and beverage services with a focus on quality, exceptional service, budget adherence and accountability. Develops and manages all aspects of food/beverage service and bar operations including staff recruiting, developing systems, training, and developing a positive work environment that supports exceptional service. Performs the duties of a Manager on Duty in the absence of the General Manger to ensure the entire operation is functioning properly. Completes tasks and duties assigned by the General Manager. Requirements Work Performed: Ultimately responsible for the effective operation of assigned areas through personal accountability and delegation of authority to the appropriate managers and supervisors. Maintains superior quality in all areas. Remains well informed of industry trends and member preferences to ensure only the highest quality services and amenities are provided. Reviews employee efficiency and performance and is responsible for developing a professional and high performing staff. Familiar with Labor Union Agreements and ensures the provisions and properly followed. Hire, evaluate and review direct reports and related staff in coordination with Human Resources. Prepares and/or approves departmental work schedules and periodic payroll. Prepares the annual operating budget and financial analysis for specified departments. Ensures the financial performance of each department is consistent with the approved budgets. Prepares and maintains departmental operating manuals and training programs. Oversight responsibility of new staff member onboarding and regular training in all assigned departments. Coordinates details associated with Club social functions and banquet activities. Works with the appropriate managers and Directors to develop food and beverage programs to encourage member participation. Implements and enforce security and cost control programs in all areas of responsibility. Administrates and maintains the computerized Point of Sale system (POS) in food and beverage areas. Ensures all clubhouse areas are well maintained, and good housekeeping practices are followed. Works cooperatively with and supports the Executive Chef to ensure the food quality is maintained at a superior level and served in the desired manner Ensures regular safety training is consistently provided in all assigned departments. Completes special projects, reports and duties assigned by the General Manager. Commitment to recognize and acknowledge members by name. In coordination with the Food and Beverage Managers, facilitates the wine and beverage programs which includes. o Wine list development and inventory control o Spirit selections and seasonal craft cocktail menus o Wine and beverage pricing o Programs that promote wine and beverage opportunities to members and guests o Staff training and awareness o Member wine lockers/storage o Assists with and has oversight of the monthly physical inventory of beverage items and bottled wines. Ensures appropriate food handling and sanitation practices are followed. Trains and informs staff members of proper food handling practices. Reporting Relationship: General Manager Supervises: Food and Beverage Managers, Bartenders, floor supervisors, Host/Hostesses, Servers and Assistant Servers Minimum Requirements for Position: · Formal education in Hospitality Management preferred. Minimum education: High School graduate with a commitment to continuing education. · 4 or more years of progressive responsibility as a Food and Beverage Manager/Director preferably in a private club, hotel, or resort. · Proficient in computer software including Microsoft Word, Excel and Point of Sale applications. · 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. · Must have functional wine knowledge and service experience. · Must have functional food knowledge. · Must pass company pre-employment drug screening and background check. Physical Requirements: · Required to work irregular and extended hours including evenings, weekends and holidays. · Able to lift a minimum of 35 pounds, walk, bend and stoop. · Remain standing and walking for several hours during a work shift.

Responsibilities

The Food and Beverage Director is responsible for directing and facilitating all food and beverage services, focusing on quality, service, budget adherence, and staff development. This role involves managing all aspects of food/beverage service and bar operations, including systems development, training, and acting as Manager on Duty when necessary.