Food and Beverage Director at Detroit Golf Club – Detroit, Michigan

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.

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.