Director of Food And Beverage

1 month ago

Truckee, United States Sierra Executive Solutions Inc Full time

Sierra Executive Solutions, Inc. (SES) is a 3rd party search firm recruiting for a hospitality company's Director of Food & Beverage, which position reports directly to the General Manager of the Club.


Job Summary: The Director of Food & Beverage oversees all functions and activities related to the operation processes of the Club's F&B outlets while working with other managers in planning, directing, and coordinating restaurant operations. The Director of Food & Beverage is responsible for designing, maintaining and controlling processes that support the day-to-day operation. The Director of Food & Beverage is responsible for supporting the day-to-day operations of all F&B outlets and Events.


Education/Experience: Bachelor’s degree in business administration or related field preferred. Minimum of two (2) years’ experience in full-service restaurant, with emphasis in restaurant management required. One (1) year supervisory experience, two (2) years’ experience in banquets required. Strong understanding of restaurant processes desired, both in the service front as well as the back of the house.


Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworkers. Must display professional demeanor and communicate in professional language at all times.


Certificates/Licenses: Manager California Food Handlers Card required, Manager Responsible Beverage Service through ABC


Job Tasks (Duties):

Vision and Strategy

  • Oversees Club operations for 5-7 F&B outlets on a daily basis, both in the service front as well as the back of the house.
  • Prepares facilities for seasonal openings/closures.
  • Leads employees with passion, dedication, productivity, and core values as well as instilling a sense of achievement, cooperation, creativity, and safety.
  • Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect.
  • Supports the team to reach common goals.
  • Develops and/or assists with implanting and maintaining policies and procedures for all company F&B venues.
  • Attends management and staff meetings as scheduled.
  • Assists in developing all menus.
  • Helps develop high-quality and profitable wine lists, bottle/glass wine sales, beer sales, liquor sales, and all other beverages.

Finance and Business Operations

  • Functions as an administrative link between company restaurants.
  • Monitors the general operating budget for the F&B department and recommends corrective procedures as necessary to help ensure that budget goals are attained.
  • Develops and administers the departmental budget. Makes budget recommendations for short and long-term planning needs.
  • Maintains regular accounting procedures for all expenditures.
  • Responsible for the proper accounting and reconciliation of the Point of Sale systems and revenues.
  • Assures that all standard operating procedures are current and consistently utilized.
  • Undertakes special projects as requested by the General Manager.
  • Assumes responsibility of manager on duty (MOD) when necessary.

Purchasing

  • Makes recommendations for purchases and contracts with vendors for restaurant products and supplies
  • Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
  • Manages physical inventory verification and provides updated information to the accounting department.

Health & Safety

  • Follows all company and safety and security policies and procedures.
  • Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues.
  • Monitors Health Code compliance and takes action to bring deficiencies to code.
  • Participates in on-going facility inspections throughout the Club to assure that cleanliness, sanitation, safety, energy management, preventive maintenance and other standards are consistently met.
  • Reports any maintenance problems, safety hazards, accidents, or injuries to the appropriate department.

Facilities Maintenance

  • Arranges, coordinates, contracts and schedules appointments for equipment preventative and corrective maintenance and repair.
  • Coordinates grounds and building maintenance for all F&B outlets, including snow removal where applicable.

Staff Management

  • Monitors labor: evaluates scheduled and actual labor hours and costs.
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  • Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverage.
  • Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible.
  • Monitors employee dress codes according to policies and procedures.
  • Plans professional development and training activities for subordinate staff.
  • Audits and approves bi-weekly payroll.

Service Standards:

  • Ensures that all Club service standards are met in order to meet and exceed Member and Guest expectations.
  • Areas of focus on to include proper reservation systems, guest interaction, on a regular basis and establishing quality control guidelines in all areas.
  • Provide immediate and timely service to all members and guests according to Club service standards.
  • Aid in addressing and resolving member and guest comments.

Events and Banquets

  • Collaborate with other departments to plan and execute special events, banquets, and private functions.
  • Ensuring smooth operations and exceptional service during these events.


Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Supervises: Directly – Restaurant Managers and Executive Chef.

Indirectly - all restaurant service staff, Sous Chef’s.

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