Golf Facilities

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

Tennis Facilities

Swimming Facilities

Other Athletic Facilities

Small fitness center in each of the locker rooms

Dining Facilities

• 1 Men's Grill that seats 60
• 1 Casual Dining Room that seats 120
• 1 Snack Bar that seats 24

Special Club Features

Director of Food and Beverage

Reports to: General Manager

• Supervises: Executive Chef & Front of House Manager

Job Summary

• Responsible for dining services and all food and beverage production throughout the club. Directly supervises the Executive Chef and Front of House Manager, overseeing outlets such as grille room, snack bar, dining room, etc.  Plans events with members and outside parties.  Plans, implements, and monitors departmental budgets. Hires, trains, and supervises subordinates to assure that the wants and needs of club members and guests are consistently exceeded.

Candidate Qualifications

Job Tasks/Duties

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Responsible for recruitment, training, supervision and termination of food and beverage staff.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Organizes and facilitates a weekly food and beverage meeting.
• Greets members, guests, and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Serves as an ad hoc member of appropriate club committees.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Responsible for long-range planning for the department in concert with the club’s planning process.
• Works with the club’s Controller to identify and develop operating reports and for ongoing control of the department.
• Complete periodic China, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the General Manager.

Educational Requirements

Education and/or Experience

• Four-year college or university degree in Hospitality Management or Culinary Arts.
• 3 years or more as a food and beverage manager in a similar position in a full-service private country club.

Date Position Available

Flexible

Other Benefits

Salary is open and commensurate with qualifications and experience. The Farms Golf Club offers a generous bonus and benefits package, including professional association memberships and continuing education.

Please send resumes to:

Scott Heyn, PGA

General Manager/COO

sheyn@thefarmsgolfclub.com

Educational Requirements

Four-year degree or university degree in Hospitality Management or Culinary Arts.