Distinguished Country Club in San Jose, California is excited to announce the exceptional career opportunity of Food and Beverage Director. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
Key Responsibilities of the Food and Beverage Director:
- Directs and oversees all food and beverage facets including personnel, menu mix, ordering, vendor preference, inventory, and catering functions.
- Clearly describes, assigns, and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquet, kitchens, and stewards).
- Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
- Monitors market conditions that impact menu offerings, business volume, and profitability.
- Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food and beverage costs and other expenses.
- Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
- Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
- Continually researched vendor opportunities, pricing, service and evaluates vendor relationships to benefit the facility.
- Approves catering policies and pricing. May aid in planning and production of certain events.
- Implements policies and procedures for the Food and Beverage department including compliance of company standards relating to quality of products and service.
- Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluation performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
- Manages department members that may include, but not limited to: Assistant Food and Beverage Director, Restaurant Manager, Catering Manager, Executive Chef.
Member satisfaction objectives:
Candidates should understand the Member and Guest experience and facilitate the execution of superior Service Standards. This includes coaching employees on food production and service delivery, recognizing and breaking down barriers to providing great service, and holding employees accountable for those standards. In this role, you should inspire our associates to seek ways to improve the Member and Guest experience. Towards this end, you should lead the effort to create new Member Service processes and measurements in the front and back of house operations.
These objectives will be achieved by:
- Developing and initiating actions based on Member data and opportunities to improve the Member and Guest experience.
- Coaching employees to provide exceptional service.
- Actively soliciting Member feedback by having direct contact with Members through table touching during hours of operation and drive quality through operational improvements
- Ensuring employees participate in Club and Department service initiatives such as suggestive selling and safety programs.
- Proactively ensuring Member satisfaction through the timely resolution of Member concerns
- Acting as a role model during Member/Guest interactions
Employee Excellence Objectives:
Candidate should understand and be able to articulate the performance expectations of yourself and the team, as well as demonstrate through your actions, Club Values and Heritage. You should engage and act on building commitments, trust and partnerships with your employees and other F & B Managers. You must also coach, train and develop your employees to improve upon their skills and competencies.
These objectives will be achieved by:
- Developing and implementing initiatives to improve our employee’s experience by actively communicating developmental opportunities and new ways to reward & reinforce positive performance.
- Develop your managers by delegating items such as but limited to: staff scheduling, purchasing and receiving, production schedules and charts, sanitation etc…
- Helping develop and actively implementing Club and Department initiatives, policies and procedures to include compliance with a Sexual Harassment free environment and preventing Hostility in the workplace.
- Ensuring team complies with all Club, State and Federal codes, policies, and programs such as Food Safety, HACCP.
- Providing regular balanced performance feedback to employees and executing employee documentation and performance documentation in compliance with Company guidelines
- Attending all mandatory training experiences and actively seeking out developmental opportunities and encouraging employees to attend required training for their areas.
- Fostering employee development by ensuring proper tools and resources are available and communicated to employees.
- Sustaining employee retention programs and ensuring appropriate follow-through on work connected with New Hire Check Ins and departmental training programs.
Minimum Qualifications for the Executive Chef:
- BA degree from a four-year college or university; or 5 years related experience and/or training; or equivalent combination of education and experience.
- Proven Management of Food & Beverage Operations at a Private Country Club is desirable.
Other Qualifications:
- Must have Food Safety and Sanitation and Alcohol Awareness Training.
- Possesses knowledge of accepted sanitation standards and applicable health codes.
Job Type: Full-time
Pay: $125,000.00 - $140,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Schedule:
Supplemental pay types:
Work Location: In person