Food and Beverage Director

at  FirstService Residential

JOB OVERVIEW:

As a Food & Beverage Director, you’ll be responsible for leadership and mentoring the property leaders in continuing the Quarry Beach Club Lifestyle daily. The Quarry Beach Club Lifestyle incorporates the style and quality of the F&B service in all areas, Music, Amenities, Events and Activations. The Director of Food & Beverage is responsible for the Resident experience through offering world class service, keeping all areas surgically clean, and is in constant contact with the Residents to garner feedback and areas of improvement.

SKILLS & QUALIFICATIONS:

• Bachelor’s degree or Associates degree, and/or equivalent Food and Beverage or Hospitality experience.
• 5 years customer service experience.
• 5 years food and beverage experience.
• 5 years supervisor / managerial experience in the food and beverage industry.
• Must know and comply with Alcohol and Beverage Control (ABC) laws and requirements.
• Must be able to work a flexible schedule.
• Experience managing a wine club and developing engaging culinary action stations for events.
• Ability to multi task effectively and efficiently with strong attention to detail.
• Ability to communicate effectively with all levels of management, employees, members and other stakeholders.
• Must be able to handle pressure and deadlines related to the job.

PHYSICAL REQUIREMENTS:

• Ability to lift 20 – 35 lbs;
• Work in an upright standing position for long periods of time;
• Walk and climb stairs;
• Handle, finger, grasp and feel objects and equipment;
• Ability to detect auditory and/or visual emergency alarms;
• Communicate, receive and exchange ideas and information by means of the spoken and written word;
• Ability to quickly and easily navigate the property/building as required to meet the job functions;
• Complete all required forms.
• Ability to work extended hours and weekends.

THIS IS NOT AN ALL-INCLUSIVE JOB DESCRIPTION; THEREFORE, MANAGEMENT HAS THE RIGHT TO ASSIGN OR REASSIGN SCHEDULES, DUTIES, AND RESPONSIBILITIES TO THIS JOB AT ANY TIME.

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YOUR RESPONSIBILITIES:

• Operational Leadership:
• Lead the daily operations of all dining venues, bars, and catering services, ensuring consistency, quality, and timeliness.
• Improve team service standards by implementing training programs and setting clear, measurable performance goals to exceed member expectations.
• Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences.
• Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary and front-of-house teams.
• Menu & Beverage Program Development:
• Partner with the executive chef to create seasonal menus that balance innovation with member preferences, focusing on health-conscious and visually appealing dishes.
• Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members.
• Develop and refine a sophisticated beverage program, including a creative cocktail menu and expansive wine list that complements the dining experience.
• Financial Management & Jonas System Expertise:
• Leverage the Jonas system to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends.
• Monitor and control labor costs, food and beverage costs, and inventory levels to maximize profitability while maintaining high service standards.
• Use financial insights and member feedback to guide strategic decision-making and operational improvements.
• Team Leadership & Development:
• Recruit, train, and mentor a high-performing food and beverage team committed to delivering superior service.
• Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to meet and exceed elevated service standards.
• Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge.
• Member and Guest Satisfaction:
• Build lasting relationships with club members, ensuring personalized service and a welcoming atmosphere.
• Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience.
• Focus on enhancing the wine club experience, organizing exclusive tastings, wine dinners, and educational events to engage members.
• Event Management & Culinary Action Stations:
• Plan and execute culinary and beverage events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members.
• Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly.
• Compliance & Safety:
• Ensure adherence to all food safety, health, and liquor laws, maintaining necessary certifications and training for staff.
• Promote a culture of cleanliness, organization, and safety across the food and beverage operations.

SUPERVISORY RESPONSIBILITIES

• Directly or indirectly supervise associates within the assigned property.