Food & Beverage Director

This department head position oversees and works with personnel executing food service within a country club environment, including the daily operations of a la carte dining and banquet services.  S/he will manage the hiring, training, and development of all food service employees. S/he prepares an annual financial budget and achieves these goals throughout the year through proper forecasting, cost controls, labor management and revenue generating programs. S/he is responsible for all compliance within the company policies and procedures from ordering, training and procedures of operational standards.

College degree preferred.
Four years experience in Food & Beverage, private dining experience preferred.
Proven track record of team management, organizational and coaching skills.
Solid understanding of a la carte and banquet revenue generation.
Comprehensive knowledge of expense control as it relates to service payroll and the forecasting/budgeting of expenses.
Experience with purchasing and inventory systems.
Strong technical literacy including Microsoft Word and Excel, payroll management and point of sale systems.
Diplomatic team player able to foster relationships with Members, employee partners and guests.