Director of Food and Beverage

SUMMARY:  The Director of Food & Beverage is responsible for all Food & Beverage service standards, including Dining, Kitchen, Catering & Events, and other outlets as directed. The F&B Director will oversee all Food and beverage service and Culinary staff to ensure the highest level of standards are always being delivered. This role will be in charge of developing staff and training programs, as well as managing the overall budget and P&L for the Food & Beverage Department.

PRIMARY FUNCTIONS & RESPONSIBILITIES:

• Responsible for all Food & Beverage service standards, including Dining, Kitchen, Catering & Events, and other outlets as directed.
• Review operating budget and monitor and/or takes corrective action as necessary to assure that the sales and cost goals are attained. 
• Properly account for commissions to the payroll department.
• Assure the highest level of Member satisfaction within budgetary requirements.
• Assure proper inventory of supplies, equipment, uniforms, and the like are maintained within the guidelines established by the operating budget.
• Personally handle Member and guest complaints and/or comments and advise the General Manager about appropriate actions taken.
• Assist Marketing as needed in the development and promotion of Club events.
• Help plan and approve external and internal marketing and sales promotion activities for the Food & Beverage operation.
• Collaborate with the Director, Catering & Events, to develop and execute the annual event calendar. Collaborate with the Executive Chef on menu development for restaurants, catering, and events.
• Assure that effective orientation and training for new staff and professional development activities for experienced staff are implemented. Develop ongoing training programs for front of house personnel.
• Help plan staffing, scheduling procedures, and job description specifications for the front of house staff.
• Review policies and procedures for food and beverage departmental outlets.
• Develop wine and spirit lists and wine and spirit sales promotion programs.
• Serve as an ad hoc Member of appropriate Club Committees.
• Implement quality output standards as developed for all positions within the department.
• Ensure all legal requirements are consistently adhered to, including wage and hour and federal state and/or local law pertaining to alcoholic beverages. Inspect to ensure safety, sanitation, energy management, preventative maintenance, locking procedures and other such standards are consistently met.
• Assure a high standard of personal appearance, hospitality, cleanliness of the venues, and service by personnel.
• Direct pre-meal meetings and the daily 10 minutes of training of venue personnel. Relay information and policy changes relative to the Club.
• Other duties as assigned.

SKILLS & ABILITIES:

• Strong knowledge of food, beverage, wine, service standards, hiring, labor laws, and scheduling. 
• Proven success building a team of competent professionals who are motivated, properly trained, adaptable, and positive. 
• Possess a highly professional demeanor, adaptability, flexibility, and adherence to a strict level of confidentiality.
• Strong ability to interact with members and staff on all levels in a professional, positive, and friendly manner.
• Ability to adhere to food service policies, procedures, and safety and sanitation guidelines. 
• Ability to work as a team player and always maintain a professional appearance. 
• Must possess excellent oral, written, and interpersonal skills.
• Detail oriented and passionate about providing our members with first-class service. 
• Ability to work all shifts - days, nights, weekends, and holidays.

EXPERIENCE:

• 5+ years’ experience as an F&B Manager or above, in a similar hospitality environment required
• Experience in a fine dining environment required
• Knowledge of current food, beverage, and wine trends required
• NorthStar experience a plus

EDUCATION/CERTIFICATIONS:

• Bachelor’s Degree in Hospitality Mgmt preferred, or equivalent work experience acceptable 
• ServSafe Sanitation Certificate required
• ABC Certification required
• Beverage Wine Training/Certification

PHYSICAL REQUIREMENTS:

• Ability to bend, stoop, lift and/or carry items up to 25 lbs., up to 50 lbs. with assistance
• Ability to stand for prolonged periods of time
• Ability to move about freely in a multi-floor building
• Ability to work indoors or outdoors, in many weather conditions