Food and Beverage Director

The Food & Beverage Director is responsible for the over-all operation and success of all food and beverage outlets at Queenstown Harbor. The Food & Beverage Director will be an active participant in the growth and development of all food & beverage outlets currently open and developing. Responsibilities include all operational functions necessary to ensure high standards of service are delivered every day. Works closely with the Director of Events to ensure the success of all events. Responsible for the day-to-day execution of food and beverage in The Tavern, tournaments, cottage & bungalow meals, and events at the River House.

Responsibilities will include, but are not limited to the following:

• Delivering exceptional standards of quality, service, and product to our guests & members.
• Ensuring that checklists, and proper opening and closing functions are executed and all staff are coached and held accountable.
• Communicate effectively, both verbally and in writing, to provide clear directions to the staff.
• Maintains a neat and professional appearance in accordance with the company standards.
• Monitor the condition of all F&B areas and report any concerns to the Senior Director of Resort & Business Operations.
• Attend and contribute to manager meetings to review & coordinate upcoming events and anticipate client expectations.
• Work to continually improve the professionalism, quality, and image of the company.
• Continually look for new and innovative ideas or products that can be successfully implemented.
• Enhance and uphold Queenstown's commitment to exceptional customer service.
• Address customer/client feedback, resolve issues, and continuously improve guest experiences.
• Create & uphold F&B Policies in accordance with local laws, i.e. QAC Liquor Laws

• Input & upkeep menu items into the POS system as needed.
• Ensure the proper setup checklists are complete prior to opening.
• Conduct pre-event meetings with the service staff to review menus, staff assignments, timelines, and service issues.
• Develop, continually update, and refine the "Policy and Procedure Manual" for the Service staff to increase the quality of service and to control costs.
• Ensure the service and bar staff provides prompt and courteous service consistent with the Service Manual.
• Investigate and resolve all food and service complaints immediately.
• Ensure all end of shift checklists are complete.
• Control all cash and credit card receipts.
• Implementation of alcohol policies and procedures.
• Responsible for the cleanliness of all food & beverage outlets and organization of all the catering/beverage storage areas.
• Responsible for the proper storage and maintenance of all service equipment
• Works the duties of the food & beverage staff as needed.

• Responsible for the recruitment, development, and proficiency of the Staff.
• Manages, recruits, hires, trains, and supervises the staff.
• Plan and execute monthly training programs when necessary.

• Coordinate all the logistics for catered events.
• Coordinate the on-course & pavilion catering requirements and staffing/logistics for the River House.
• Check all dining areas, bars, buffets, tables, service areas and public space prior to the start of the event to ensure proper arrangements have been made on time as listed on the function sheet.
• Assures the proper temperature and lighting for all dining areas during events.
• Conduct a pre-event staff meeting and review the menu and service details for each event.
• Supervise all delegated duties to make certain they are done in a manner that is consistent with company standards.
• Coordinate the timing and logistics of service.
• Ensure the service and bar staff provide prompt and courteous service consistent with the standards of the company.
• Ensure that all food and beverage are served in accordance with the Service Manual.
• Check guest satisfaction and staff performance.
• Ensure that all end of shift checklists are completed before staff departure.
• Document all positive and negative aspects of all functions and events via a post event summary, which should be distributed to all departments and filed for future reference.
• Meet regularly with the Director of Events and/or the Tournament Manager to review staffing and details of upcoming events.
• Handle any guest complaints. Inform the Senior Director of Resort & Business Operations as such.

• Develop proper business contacts & relationships with each food & beverage vendor to ensure we are getting the best prices and prompt service.
• Coordinate the ordering, receiving and distribution of all food & beverages.
• Develop and maintain food & beverage product inventory systems that include adjustments for seasonal fluctuations and varying business activity levels.
• Review and submit all food & beverage invoices to the Senior Director of Resort & Business Operations to ensure all vendors are paid accurately and timely.
• Review and submit all food & beverage credits to the Finance Department as needed to ensure all credits are received accurately and on a timely basis.
• Perform and submit an accurate monthly inventory of all food & beverages.
• Manage the monthly labor budget projections with the staffing needs.
• Responsible for weekly payroll verification, status change forms, timely staff performance evaluations and other reports as needed.
• Responsible for weekly Sales Report.

• 3-5 years' experience as an Executive Chef or Food & Beverage Director

• Exceptional guest service skills, self-motivated and multi-tasking boss.
• Strong leadership and management skills
• Must be dependable with the ability to work a flexible schedule when required.
• Must have the ability to handle stressful situations in a calm, professional manner.
• Must be able to operate a POS system.
• Ability to be flexible and do what it takes to make Queenstown Harbor successful.
• Must be able to work holidays and weekends as needed.