Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72

Racquet Facilities

• 5 outdoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Exercise Room with up to date exercise equipment

Dining Facilities

• 1 Formal Dining Room that seats 300
• 1 Lounge/Bar that seats 70
• 1 Member's Grill that seats 70
• 1 Lounge/Bar that seats 60
• 1 Meeting Room that seats 40
• 1 Snack Bar that seats 80
• 1 Outdoor Dining that seats 50
• 1 Snack Bar that seats 40

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following are essential duties and responsibilities of the Director of Food and Beverage. All front-of-the-house (FOH) staff to include the Dining Room Manager, Bar Manager, Events Coordinator, and Food and Beverage Admin will report to the Director of Food and Beverage.  

This position works closely with the Executive Chef and reports to the General Manager. The Executive Chef does not report to the Director of Food and Beverage. All culinary decisions are made in partnership with the Chef. The relationship with the executive leadership team is particularly important to this position, ensuring collaborative and harmonious relationships between front and back-of-house operations.  The Director of Food and Beverage will interact with the House Social Committee.

KEY RESPONSIBILITIES

Leadership and Team Management

• Works with all areas and leadership of Food and Beverage outlets.
• Lead, model, and teach the core values of the Club.  Builds strong community relations through personal character, in and outside of work.
• Accountable for hiring, evaluating, ongoing training and development, and disciplinary actions of all Food and Beverage Front of House employees. 
• Ensures that all positions in the department, to include the Dining Room Manager, Bar Manager, Events Coordinator, and Food and Beverage Admin are performing according to their position descriptions while providing guidance, ongoing training, and development.
• Promotes positive, open communication in a team environment.
• Possesses ability to interpret and apply a variety of instructions to employees.
• Adheres to and displays the Victoria Club standards by personal example.
• Oversees, inspects, and administers employee uniform and personal hygiene standards.
• Maintains management interaction with all department heads.
• Responsible for all Food and Beverage employee reviews.
• Responsible for attending all Food and Beverage meetings, in addition to holding regular management meetings between the management team.
• As a leader, demonstrates prudent judgment that leads to positive employee morale and culture.

Operational Excellence

• Encourages creative thinking and presentation of new ideas from all employees with a focus on staff development and motivation.
• Adds and adjusts menu and beverage pricing on the POS systems accordingly.
• Collaborates with the Dining Room Manager to review the shift reports, POS, BEOs, event contracts, chits (charge tickets), and closing procedures.
• Works with the Executive Chef to ensure the development and implementation of all menus for all Food and Beverage outlets and bar recipes.
• Oversees and completes personnel scheduling/shift cutbacks/holiday planning with the Dining Room Manager to facilitate standard personnel coverage and efficiency.
• Ensure the occurrence of BEO meetings and after event meetings with the Dining Room Manager, Event Coordinator, Banquet /Sous Chef, and Executive Chef.
• Possesses ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or regulations.
• Possesses ability to write reports and correspondence. Must be able to effectively communicate verbally and written in English.
• Possesses ability to solve practical problems and deal with a variety of situations within all food & beverage areas, including controlling stressful situations with professionalism.
• Oversees and completes all necessary related paperwork and record keeping in an organized manner.
• Maintains open communication with the Executive Chef and General Manager.
• Oversees and completes Food and Beverage weekly review.
• Consistently documents all operational concerns in daily log.

Member and Guest Satisfaction

• Provide outstanding customer service and acts as a hand-on Supervisor, projecting a professional demeanor and appearance, while demonstrating a solid work ethic.
• Ensure presence at all major Club events and functions.  Work hours will run according to Club’s needs.
• Maintain inventories of related Food and Beverage supplies and equipment.
• Ensures completion of all administrative duties as needed to include schedule preparation, attendance records, liquor, supply inventory, and purchasing.
• Ultimately, oversees inventories for all Beverages in the FOH and participates in dual control (along with the Dining Room Manager and Bar Manager) for the Department inventory process.
• Works with Event Coordinator to ensure all events are properly prepared, approves décor and purchases, vendor usage (according to policy), events are set up correctly, appropriately staffed, and implemented to member satisfaction.
• Implements and ensures all club and department policies and procedures are maintained.
• Deals efficiently with members and guests and their concerns or special requests.
• Ensures member and guest satisfaction through proper internal controls; employee interaction/engagement, pre-intern-post quality controls, and table touching.
• Prioritize employee, member, guest and operational needs to ensure issues are handled quickly, effectively, and efficiently.

Compliance and Safety

• Provides special attention to detail, especially regarding hygiene, safety, and quality standards.
• Coordinates all aspects of culinary, service, and management duties including hygiene laws and regulations, maintaining safe work conditions, room decoration (in coordination with the Event Coordinator), labor, and beverage costs. 
• Opens and closes the location as needed, and preserves a safe, secure, and sanitary environment which fosters Club and employee success.
• Abides by all federal and state government regulations, OSHA, and labor standards.
• Responsible for holding staff meetings, as needed, and ensuring Food and Beverage staff attends the quarterly safety trainings.

Financial Management

• Effectively monitors all liquor/beverage cost, FOH labor cost, waste, and overtime, including filling in for any position in the FOH due to vacations, sick leave, no show, preventing overtime, etc.
• Ensure all events, banquets,  and parties are billed correctly in the POS system.
• Codes food and beverage payable invoices with the correct GL accounts and review monthly NOIs.
• Adheres to cost management by reviewing and adhering to the Food & Beverage department’s annual budget, monitors financial analysis, and takes necessary action to achieve proficiency and effective maintenance.
• Consistently supervises, manages, and inspects all employee hours to ensure readiness and ability to perform to Club standards, and maintain staffing budget and payroll.
• Implement and monitor Food and Beverage payroll policies, procedures, and controls with an emphasis on minimizing employee costs.

Educational Requirements

Salary Range