Food and Beverage Director

Oakmont Country Club,  located near downtown Los Angeles, was founded in 1922 and is a full service country club with an 18 holes golf course, swimming pool, fitness facility and 50,000 square foot clubhouse.  There are 450 regular members and 200 social members of the club. We are seeking a Food and Beverage Director to oversee the departments.

Description:

He or She is responsible for all food and beverage production and service for the club.  Directly supervise the Executive Chef, Catering Manager, Beverage Manager, Banquet Manager, Restaurant Manager and managers of all other outlets such as snack bars, half-way houses, etc.  Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

1. Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
7. Manages the long-range staffing needs of the department
8. Approves the menus proposed by the Executive Chef for all outlets and special events
9. Establishes quantity and quality output standards for personnel in all positions within the department
10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages
11. Researches new products and develops an analysis of the cost/profit benefits
12. Develops and implements policies and procedures for food and beverage departments
13. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
14. Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs
15. Consults with the Executive Chef, Catering Director and other applicable club administrators daily to help assure the highest level of member satisfaction at minimum cost
16. Greets guests and oversees actual service on a routine, random basis
17. Helps develop wine lists and bottle/glass wine sales promotion programs
18. Develops on-going professional development and training programs for food production, service and bar production/service personnel
19. Ensures correct handling procedures to minimize china and glassware breakage and food waste
20. Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken
21. Develops interesting ways of promoting club functions in the dining room, lounge and other outlets
22. Serves as an ad-hoc member of appropriate club committees
23. Assists in planning and implementing procedures for special club events and banquet functions
24. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
25. Monitors employee dress codes according to policies and procedures
26. Approves all product invoices before submitting to the accounting department
27. Manages physical inventory verification and provides updated information to the accounting department
28. Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues
29. Maintains records of special events, house counts, food covers and daily business volumes
30. Ensures that an accurate reservation system is in place
31. Audits and approves weekly payroll
32. Approves all entertainment
33. Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service
34. P&L for all events at the club

Reports to: General Manager

Supervises: Executive Chef; Catering Manager; Beverage Manager; Banquet Manager; Dining Room Manager; Outlet Manager

College education or hospitality degree preferred

3-5 years working in the food and beverage industry

3 years in private club or publc club environment.