Job Description

Boulder Ridge Country Club

The Director of Food and Beverage's primary purpose is to assure all Food and Beverage operations and Member services are coordinated to exceed Member expectations, while achieving the Clubs revenue and profit objectives. The benchmarks for a successful Director of F&B are growth in Member usage, food and beverage revenue growth and reduction in Member attrition. In addition to the maintenance of all quality standards for service, production, cleanliness, and staff development. Also responsible for the direction, development, and training of all service personnel, to maintain a high level of service.

This Club is owned and operated by Heritage Golf Group.

Reports Directly To: General Manager. Directly Supervises all food and beverage staff, front, and heart of the house.

Day to Day:

• Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, maintenance.
• Develop aggressive Food Beverage sales, marketing and net revenue plans.
• Identify opportunities for Member events and food and beverage services that satisfy on-going Member needs and implement to achieve revenue objectives.
• Ensure all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio. Ensure appropriate forecasting systems are utilized.
• Work with the Member committees to develop and implement Member activities and events.
• Communicate with Members on both group and individual basis to ensure the Club is exceeding their expectations.
• Recruit, select and develop a qualified staff of Employees to understand the relationships between value, Member service and satisfaction and Member retention/attrition.
• Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning.
• Hire quality Employees. Ensure that pre-employment screening, background checks, and the interview process are properly completed. Administer appropriate compensation packages for Club Employee in conjunction with labor laws. Ensure appropriate on-boarding takes place.
• Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction and the 5 Star Employee Program. Implement and effectively execute specific training programs timely and consistently to ensure Club staff is providing Members with quality service and product.
• Responsible for the scheduling and/or directing the scheduling of all service personnel and the budgeting of labor costs.
• Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the times are accurate by both the Employee Partners and the supervisor. Ensure Employees are adhering to mandated policies and procedures as outline in the Employee Handbook.
• Attend and lead as required all Department Head staff meetings, Food Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed.
• Perform line-up twice daily going over the events of the day and Menu items.
• Partner with fellow Employees to provide the 3 Steps of Service (warm welcomes, magic moments, and fond farewells) to all Members/guests.
• Ensure service recovery programs are in place, staff is properly trained to execute and being properly utilized as set forth by management.
• Because of the fluctuating demands of the company’s operation, it may be necessary that each Employee perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises
• Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Experience Requirement:

• 3+ years in Club management or related field in Food Beverage Industry.
• Bachelor’s degree preferred.
• Food Handlers Certificate, Alcohol Safety, and CPR Certification preferred.
• Deals with highly confidential material (i.e. Member/Employee Data).
• Computer literacy required/Spreadsheet knowledge required.
• Strong communication and leadership skills.

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