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Dining Facilities

Special Club Features

Manage and oversee all aspects of the Cove Club Food & Beverage Operations, assuring the highest quality of standards. The DFB is expected to be the visible leader of the F&B team, with a primary focus on training and developing mid-managers, designing excellent service experiences, and executing world-class events. Secondarily, but equally important to ensuring excellence in service and experiences, the Director will be spending much of their time interacting with members and guests around the club recommending club events and activities, inspecting the Restaurants and F&B Outlets, and ensuring proper setup and maintenance of the Club’s facilities.

This is an upper management position within Cove Club that will be one of the key faces of Club Leadership both to employees and members.

THE DIRECTOR OF FOOD & BEVERAGE WILL:

• Develop, revise, and maintain standard operating procedures, steps of service, training manuals, and checklists.
• Collaboratively consult on all future F&B venues. Plan all pre-opening training and operational opening strategies.
• Establish and maintain a welcoming and positive relationship with members and colleagues.
• Manage and oversee the F&B team to ensure a positive and cohesive work environment; provide delegation of duties to ensure service is delivered to a quality expected of a high-end private club.
• Hire, train, supervise, and schedule all F&B employees.
• Gather member/guest/prospect preferences, record and distribute preferences amongst the team.
• Respond to any questions, needs and desires of members and guests and anticipate the unstated desires, and follow up with guests to ensure requests have been met to their satisfaction.
• Train direct reports in all things F&B to be able to effectively run operations in the Directors absence.
• Consult daily with Executive Chef on daily menus and events to ensure all staff are aware of offerings and trained to exceed member expectations.
• Develop best-in-class beverage offerings including a world class wine inventory.
• Ensure uncompromising standards of presentation and cleanliness within the F&B Outlets.
• Coordinate training of F&B teams in hospitality, restaurant operations, club operations and to ensure Cabo del Sol always remains at the forefront of the hospitality and culinary industries.
• Plan and coordinate wine dinners with prominent wineries from around the world in conjunction with Culinary Department.
• Promote all amenities, conveniences, and programs offered at Cove Club.
• Ensure each dining outlet at Cove Club is staffed appropriately to always provide exceptional experiences.
• Provide deliberate direction to leadership that is required by being in direct contact with members and hearing out their needs and feedback.
• Establish friendly relationships with all Cove Club Members and Employees.
• Coordinate F&B Offerings with other Cove Club departments for any events or activities.
• Ensure members and guests are properly greeted upon their arrival.
• Prepare necessary data for the F&B budgets; project annual revenue, COGS, labor, other costs, and monitor actual financial results taking corrective action necessary to help ensure the financial goals are achieved.
• Manage daily and monthly billings as related to all F&B Operations.
• Attend all staff and management meetings.
• Will honor, undertake and complete other appropriate assignments and additional duties as delegated by the Chief Operating Officer.
• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
• Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products and exemplary service.
• Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.  Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
• Oversee all banquets and social functions, including member and member sponsored events.
• Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
• Develop and monitor the F&B budget and procedures to provide direction and controls for F&B operations and costs; implement corrective procedures as necessary to help ensure that budget goals are attained.
• Have a strong sense of urgency and responsiveness to operational excellence.
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other Food & Beverage regulations. Keep current on all matters pertaining to the F&B industry.
• Be responsible for the management of all alcoholic beverage inventories and purchases.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
• Involve associates in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
• Have a passion and aptitude for teaching and training and develop and enhance training programs for all food service personnel, working, as necessary, with the managers personally responsible for those operations.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of clubhouse facilities.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Work closely with the Executive Chef to facilitate a strong relationship between kitchen and front of house.
• Ensure that associates clearly understand performance expectations and that assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
• Establish and uphold expectations for dress, decorum and other service standards and consistently always monitor for adherence.
• Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.

Educational Requirements

A Bachelor’s degree (B.A.) in Hospitality Management is preferable but not required.