Golf Facilities

• 18 hole course, par 72, designed by George Thomas

Tennis Facilities

• 1 outdoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Pickleball Court

Dining Facilities

• 3 Casual Dining Room that seats 350
• Men's Grill

Special Club Features

Job Description:

Food and Beverage Director

Education and Experience Requirements:

3 years of verifiable experience as a Food and Beverage Manager at a Hotel, Country Club, City Club or Resort.

The ideal candidate will have a minimum of an associate’s degree in hospitality but preferably a bachelor’s degree in hospitality management. Should also be enrolled in the CMAA.

Department:

Food and Beverage

Reports to:

General Manager

Subordinate Staff:

Captains, Banquet Captains, Service Staff, Bartenders, Hostess, Executive Chef, Cooks, Dishwashers

Exempt:

Yes

Being classified as “exempt” means an employee in this position is not subject to the Wage Order sections pertaining to overtime. This means that although an employee is this position may be required to work more than 40 hours in any given week to perform their job duties, they will not be eligible for overtime pay or other additional compensation.

Position Summary:

The Food and Beverage Director is the person in charge of the overall food service and culinary operation of the Club. They will be responsible for managing all food and beverage outlets. Works closely with the General Manager, Events Director and Membership Director.

• Assists in the planning, development and implementation of the departmental budgets, including payroll and operating budgets.
• Provides direction, including training and development plans, for Captains, Servers, Bartenders, Executive Chef, Sous Chefs, Cooks and Dishwashers.
• Responsible for service for all private and club special events. Meets with Members as necessary.
• Holds Standards of Service Training with all team members.
• Motivates and directs a culture of genuine hospitality through managers, supervisors and line staff to keep the Food and Beverage Department running efficiently and upholding the standards of the Club.
• Responsible for systems and processes that ensure dress attire standards are upheld by both members and members of the team alike.
• Manages long range staffing needs of the food and beverage department.
• Constantly and continually improves efficiency by eliminating non-value-added processes and embracing technological advances.
• Reviews the performance of all related departmental employees following RHCC’s rules and regulations, Federal, State, County health and sanitation laws regarding food storage, preparation, service and laws relating to labor, sexual harassment and liquor.
• Monitors members attire to ensure compliance with dress code.
• Ensures dining and kitchen equipment is functioning properly.
• Maintains storage areas and other BOH spaces as if they are member facing.
• Collaborates with the Executive Chef and culinary team in planning, pricing, food and beverage costs controls, procurement quality control, and dining room reservations.
• Creates flyers with graphic arts for all events and makes suggestions for maintain the F&B section of the Club website.
• Ensures Food and Beverage scheduling is entered within the payroll system weekly.
• If costed out schedules are not within budget, develop an understanding of the variance for review and approval.
• Monitors weekly variances between budget, labor scheduling, and actual labor costs, reporting trends; holds team accountable for unreported schedule variances.
• Directs maintenance of the POS system to ensure all POS items have correct pricing and correct mapping to menu categories and that all of the software and hardware are up to date and performing at adequate levels.
• Responsible for preparing clear and concise reports and maintaining meaningful, appropriate, and effective relations with team members alike.
• Ensures employee performance is reviewed on an ongoing basis, and employee performance evaluations are conducted in a timely fashion across all areas of responsibility.
• Manages processes and systems to ensure the maintenance and upkeep of all Clubhouse equipment and general environment. Assists in the planning of facility improvements, remodeling/repair and interacts with appropriate Club committees for this purpose.
• Ensures systems of accountability for inventory in all areas of responsibility- including the regular update of order guides, receiving logs, storage standards, carrying pars, transfers etc.
• Produce monthly variance analysis and reporting for Food and Beverage operations to budget, forecasting future months accordingly.
• Ensures that cover counts and revenue for all F&B outlets and banquet events are reported on the POS system daily.
• Supports Event Director in all Food and Beverage cost reporting.
• Responsible for maintaining, monitoring and controlling beverage inventories along with overseeing food inventories with the Executive Chef.
• Responsible for the renewal and replacement of glassware, silverware and linens.
• Responsible for preparing the annual food and beverage departmental budget and monitoring compliance. Inspects food and beverage dining areas daily for cleanliness and repair.
• Oversees and supervises events and banquets from the service and production side.
• Assists in event menu planning of menus and pricing.
• Ensures proper billing of members accounts.

Educational Requirements

Education and Experience Requirements:

3 years of verifiable experience as a Food and Beverage Manager at a Hotel, Country Club, City Club or Resort.

The ideal candidate will have a minimum of an associate’s degree in hospitality but preferably a bachelor’s degree in hospitality management. Should also be enrolled in the CMAA.