Golf Facilities

• 18 hole course, par 72, designed by Pete Dye
• 9 hole course, par 27, designed by Pete Dye

Tennis Facilities

• 6 outdoor Hard courts
• 8 outdoor Hard courts

Swimming Facilities

• 1 Indoor
• 3 Outdoor

Other Athletic Facilities

Basketball Court, Kids Zone, Bowling Alley

Dining Facilities

• 1 Casual Dining Room that seats 100
• 1 Men's Grill that seats 35
• 1 Formal Dining Room that seats 200
• 1 Banquet Room that seats 300

Special Club Features

Director of Food & Beverage

Holliday Farms is an exclusive Residential and Pete Dye Golf Course Community in Zionsville, Indiana. The Club at Holliday Farms clubhouse features state-of-the-art amenities including an 18-hole Championship Golf Course, 9-hole Executive Golf Course, swimming, tennis & pickleball, private events/banquet facilities, fitness and more.

Why Holliday Farms? Holliday's foundation consists of our four core values: Passion, Integrity, Commitment, and Reputation. We strive to hire the best associates in the market and thus provide a great working environment. Enjoy a culture where you are valued, respected, and appreciated!

We are looking for a knowledgeable and inspirational leader with a passion for developing exceptional F&B service standards and programs. This key team member must be able to hire, develop and train his/her team in addition to retain good staff and perform on-going training. Must have at least five years of Food & Beverage high management experience and preferably at least 2 years of experience as a Director of Food & Beverage. Extraordinary food and service begins with great people.

Job Description

The Director of Food & Beverage oversees all Food & Beverage related services on Holliday Farms property including, but not limited to our main dining restaurant, casual restaurant, outdoor pool F&B service, banquets & private events, golf outings and more. One must have a thorough understanding of restaurant operations and provide both leadership and strategic direction within the restaurant.

Designs and organizes plans, implements budgets, hires, trains, and supervises subordinates and applies relevant operations principles to assure that the wants and needs of club management, members and guests are consistently exceeded. Our F&B Director must also be food & wine/chef driven. This does not mean you need to have previous kitchen management experience, but it does imply that anyone joining the Company must possess a genuine interest in learning culinary & bar operations. Candidates must have full-service restaurant management experience. A bachelor’s in Hospitality Management is preferred.

General Duties

· Manages all the Food & Beverage service personnel in the Clubhouse including but not limited to Kitchen, FOH Restaurant, Banquet Operations, Grab and Go Concept, Outdoor Pool Operations, and Beverage Carts.

· Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to assure that the budget’s sales and cost goals are attained.

· Creates innovative incentive programs for F&B leads and hourly staff to instill hard work, meeting goals and team bonding.

· Maintains responsibility for sales, expenses and profit goals as outlined in the Food and Beverage Department’s operating plans/budgets.

· Helps plan and approve the organizational chart, staffing and scheduling procedures and job descriptions/ specifications for all department staff.

· Assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented. This includes creating a consistent training program for new hires to ensure that they are setup for success.

· Set an example of professional behavior and exceptional customer service for all team members.

· Manages the long-range staffing needs of the department. (This also includes future planning for large Club events and for additional seasonal staff.)

· Establishes quantity and quality output standards for personnel in all positions within the department.

· Maintains documentation of food and beverage personnel records.

· Implements policies and procedures for food and beverage departments.

· Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and tobacco sales.

· Ensures all F&B operational permits, certifications, etc. are renewed on a timely basis.

· Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.

· Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.

· Research new products and develops an analysis of the cost/profit benefits. This includes staying on trend with food & beverage items and balancing with our member’s favorite items.

· Approves the menus proposed by the Executive Chef for all outlets and special events. Making sure we cross utilize ingredients in a creative way to ensure our standard food cost.

· Monitors the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases.

· Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food cost. Also reviews new techniques for beverage preparation and presentation.

· Consults with the Executive Chef and Event Sales Manager daily to help assure the highest level of member/guest satisfaction is being met based on service, product, and additional details.

· Connects and engages with Club membership in a professional manner

· Helps plan and approve external and internal marketing and sales promotion activities for food & beverage operations.

· Assists in planning and implementing of procedures for special club events and banquet functions.

· Develops on-going training programs for food production, service, and bar production/service personnel.

· Helps develop wine lists and bottle/glass wine sales promotion programs.

· Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste.

· Personally, handles selected member and guest complaints and advises the Management about appropriate corrective actions taken.

· Develops interesting ways of promoting club functions in the dining room and outlets.

· Serves as an ad-hoc member of appropriate club committees. Communicates to fellow management team in a timely fashion, professionally and effectively.

· Must be able to close the main restaurant, Hamilton’s, at least twice per week (one night must be a Friday or Saturday night). Must also be present at all large Club events to oversee execution in its entirety. (This includes holidays.)

Compensation: Club amenity access, PTO, and 401K + health benefits offered

Educational Requirements