Executive Director of Culinary Operations
6 days ago
We are seeking a highly skilled and experienced Executive Director of Culinary Operations to join our team at Bentwater Yacht & Country Club. As a key member of our leadership team, you will be responsible for overseeing all aspects of food and beverage operations, ensuring exceptional service and quality standards are consistently met.
Key Responsibilities- Leadership and Management
- Directly supervise and mentor culinary staff, including executive chefs, dining room managers, and other outlet managers.
- Develop and implement budgets, staffing plans, and training programs to ensure the success of food and beverage operations.
- Menu Planning and Execution
- Approve menus proposed by the executive chef for all outlets and special events.
- Establish quantity and quality output standards for personnel in all positions.
- Marketing and Sales
- Develop and implement external and internal marketing and sales promotion activities for food and beverage operations.
- Research new products and develop analysis of cost/profit benefits.
- Operations and Administration
- Monitor the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases.
- Implement policies and procedures for food and beverage departments.
- Ensure compliance with all legal requirements, including wage and hour laws and federal, state, and local laws pertaining to alcoholic beverages.
- Customer Service and Relations
- Personally handle selected member and guest complaints and advise the General Manager on corrective actions.
- Develop and promote club functions, special events, banquet, and outside functions.
- Financial Management
- Develop and manage operating budgets for food and beverage departments.
- Monitor and take corrective action as necessary to ensure budget sales and cost goals are attained.
- Human Resources
- Responsible for the selection, interview, and hire of all food and beverage employees.
- Participate in employee terminations when warranted.
- Minimum 5-10 years of management experience in high-volume food and beverage establishments.
- Multi-unit management experience preferred.
- TABC certification required within 90 days from start date.
- CPR certification required within 90 days of employment.
- Proficient in MS Office and POS software (Jonas preferred).
- Basic accounting knowledge and familiarity with P&L responsibilities.
- Motivational leadership skills and ability to lead a team.
- Familiarity with all styles of service and strong background in catering and banquet industry.
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