Director of Food and Beverage

The Maryland Club seeks an experienced and highly motivated individual to join our team as a full-time Director of Food and Beverage .

Maryland Club Overview

The Maryland Club (MC) was founded on February 26, 1857, in Baltimore, Maryland. In 1891, the MC built its current clubhouse in Mount Vernon on the corners of N. Charles and Eager Streets (1 East Eager). The Maryland Club is a well-established social club with a diverse and inclusive membership. Within the Clubhouse is a blend of tradition and modern attributes in our dining areas, event spaces and a state-of-the-art athletics center. The world-class racquet sports facility includes three double squash courts and three single courts to qualify us as a highly competitive arena. The Maryland Club is where members form a camaraderie of life-long friendships and lasting memories. It is the policy of the Maryland Club to establish, promote and maintain a diverse and inclusive membership of highly qualified individuals regardless of race, gender, religion, ethnicity and sexual orientation.

Position Overview

The private club is seeking a detail oriented catering assistant to help provide service related to catering events. Responsibilities include assisting the Director of Food and Beverage members to organize and manage the activities of the Restaurants and Banquet departments to maintain high standards of food and beverage quality, service levels and execution to maximize efficiencies and ensure outstanding customer service/member satisfaction.

The Director of Food and Beverage primary duties include:

• Plan and direct all functions inclusive of managing and leading employees of the Food & Beverage department to meet the daily needs of the operation.
• Regularly review, evaluate, respond and solve member and guest satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, member dissatisfaction, or a change in competitive environment requires such changes.
• Prepare, assign and delegate responsibilities to line staff with authority for the operation of the various restaurant outlets.
• Participate in the creation and marketing of menu designs to attract a predetermined customer market.
• Train, supervise, and make recommendations on development of line employees according to Maryland Club policies and procedures.
• Monitor and make recommendations about schedules for employees with respect to budgeting, cost analysis and forecasting of the operation to achieve a profitable result.
• Ensure compliance with policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the Club.

• Participate in the development of the annual budget; assist in development of short and long term financial operating plans.
• Attend mandatory meetings.
• Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits.
• Keep work area clean and organized.
• Complete other duties as assigned by General Manager.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

OTHER DUTIES

• Assimilate into The Maryland Club culture through understanding, supporting and participating in all elements of our Club dynamics. Demonstrate working knowledge of the service standards.
• Regular attendance in conformance with the standards, which may be established by Maryland Club from time to time, is essential to the successful performance of this position.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club.
• Other Duties as assigned.

Demands, Hazards and Working Conditions

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.

While performing the duties of this job, the employee is constantly required to hear. The employee is frequently required to talk; smell; crouch and bend; reach; grasp; taste; walk; and lift or carry up to 10 pounds. The employee is occasionally required to climb stairs; push/pull; sit; and lift or carry up to 25 pounds. The employee is rarely required to sit and travel. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Desirable Knowledge Skills and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

· Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

· Considerable skill in math and algebraic equations using percentages.

· Ability to communicate in English, both orally and in writing, with members, guests and employees

· Ability to communicate with high levels of patience, tact, and diplomacy to defuse problems and to collect accurate information and to resolve problems.

· Ability to work under pressure and deal with stressful situations during busy periods.

· Ability to access and accurately input information using a moderately complex computer system.

Required Experience and Training

High School graduate or equivalent required.

Four year college degree preferred.

Three or more years in food and beverage/restaurant supervision preferred.

Food Service Sanitation/County Issued food handlers card. Alcohol Service Permit / TIPS training card(if state-required). CPR certification preferred.

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

Compensation

$85,000 - $92,000 per annum.

· Health, Dental, Disability & Other Benefits; Simple IRA Plan; Vacation/Paid Time Off

Please submit cover letter and resume addressed to Bryson Keens, General Manager.

Job Type: Full-time

Pay: $85, $95,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person