Director of Food And Beverage

3 weeks ago

Huntington Beach, United States The Huntington Club Full time

Camaraderie Clubs, a brand-new management company started by the Co-Founder and former CEO of Travis Mathew, is looking to redefine the landscape of Country Club Membership for the next generation of Club Member. We own two premier club properties: Spanish Hills Club and The Huntington Club.


We work in a very collaborative team environment where our process culture of “Plan, Communicate, Track, Evaluate & Adjust” is applied to every decision our team makes, so that we can succeed as a team

It’s an exciting time to join our clubs and we are currently seeking an experienced Director of Food & Beverage to join our team


Your Day to Day:

This role demands a dynamic, polished leader that fosters relationships, interacts at the highest levels within the community, and represents Camaraderie Clubs at The Huntington Club with the utmost standards of service, integrity and professionalism. 


As our Director of Food & Beverage, you will be responsible for the management and operation of the banquet service and dining room service of the club as well as off-site events. You’ll supervise and train service personnel to ensure member and guest satisfaction through proper food and beverage service and presentation. Additionally, you will manage within budgetary restraints and partner with the kitchen, catering and other departments to assure that the guests’ expectations are exceeded. 


Additional Responsibilities:

•Assist in hiring, training, supervising, scheduling and evaluating service staff

•Ensure that all staff are well-groomed and in proper uniform

•Develop detailed plans for events in conjunction Executive Chef, and Catering Manager

•Consult daily with Executive Chef, Catering Director, and other applicable club administrators to help assure the highest level of Member and Guest satisfaction at minimum cost

•Hold pre-function meeting with servers to ensure smooth, efficient service; assign server stations and coordinate the timing of courses

•Ensure that all functions and shifts are properly staffed in accordance with the approved staffing schedule

•Regularly inspect all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met

•Diagram buffet tables, guest tables and other function room set-up needs for special and club events

•Confirm all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule

•Lead floor supervision during restaurant and banquet service

•Ensure all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing

•Serve as liaison between service personnel, kitchen staff and other staff members

•Maintain cleanliness and safety of all food and beverage areas

•Ensure proper inventory of all service equipment and supplies to meet required needs

•Act as head waiter at special, private functions and may greet and seat guests as necessary for on-site/off-site events

•Handle member and guest complaints

•Address and resolve employee issues

•Assist in service and tableside cookery as needed

•Attend scheduled staff meetings

•Assist with the audits and approval of weekly payroll

•Assume closing manager duties when assigned

•Conduct after-event evaluations to improve quality and efficiency of food and beverage

•Assist with monthly food and beverage inventories

•Make recommendations for the replacement and upgrading of service equipment

•Establish and maintain professional business relations with vendors

•Ensure that state and local laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed


Execution-Sales

•Assist with on-going sales efforts for group and local function business.


Marketing/Business Planning

•Assist in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitor performance against budgets; recommend corrective actions as necessary to help assure that budget goals are met

•Promote club activities using table tents, newsletters, direct mail flyers, electronic communications and other means

•Plan and develop training programs and professional development opportunities for him/herself and all other subordinates


Community Relations

•Maintains active involvement in community and industry organizations; regularly attends and actively participates in meaningful networking events.

•Establishes communication with competitive set and establishes relationships and partnerships within the community.

•Participates in industry activities, community activities, employee activities and customer events as deemed necessary and appropriate by Management.


Your Background:

•Minimum (4) years of related experience in a Food & Beverage management position(s) within the golf, hospitality, and/or service industry; or equivalent combination of education and experience

•Proven ability to work collaboratively and build bridges between various departments to ensure smooth operations

•Ability to manage multiple projects simultaneously

•Effectively communicate with guests and employees in a friendly and positive manner.

•Consistently exceeds client needs.

•Follow-up and resolves issues in a timely manner.

•Excellent communication, customer service and leadership skills.

•Computer proficient (Word, Excel, Outlook, etc.).

•Experience using ClubEssentials preferred.

•Knowledge of and passion for golf preferred.


Compensation:

•Competitive Salary

•Bonus Incentive

•Paid Time Off (PTO)

•CA Paid Sick Leave

•401k Retirement Plan

•Medical

•Dental 

•Vision

•Life Insurance

•Monthly Cell Phone Allowance

•Monthly Health & Wellness Allowance

•Team Member Assistance Program – Resource Advisor

•Advancement Opportunities Available 

•Employee Recognition Program

•Referral Bonus Program

•Employee Discount provided at the Clubs along with Golf and Tennis privileges


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  


The employee is regularly required to:

•Lift up 30-60 pounds.

•Bend, stoop, and carry.

•Reach in all directions

•Operate appliances and read gauges.

•Stand for long periods of time.

•Push, and pull objects such as pots, plates and food stuffs.


The employee must also have the ability to:

•Pay attention and focus

•Follow instructions

•Listen to and comprehend communication from the Company, personnel, and customers 


Must be available to work nights, weekends, and holidays.

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