Food & Beverage Director

2 months ago

Cincinnati, United States Kenwood Country Club Full time
At Kenwood Country Club, an Emerald status and distinguished private country club we are seeking a Food & Beverage Director to help lead our operations. Kenwood CC is the premier family club in the Cincinnati area and one of the top Clubs in the Midwest. With 36 holes of golf, tennis, paddle tennis, fitness, aquatics, and a sophistically renovated clubhouse, Kenwood has tremendous facilities. The club has a total of 925 memberships and remains on a waitlist of approximately three years for social and five years for golf. The club is in a strong financial position and continues to reinvest in itself. Kenwood Country Club offers a robust Food and Beverage operation, accounting for approximately $6 M of the Club’s overall approximate $18 M in revenue. The successful candidate will have a proven track record of experience and possess the ability of developing strong relationships with members and their guests. They will oversee hospitality in all food and beverage outlets and supervise the front-of-house food and beverage team. This position is available to start immediately .   General Duties and Responsibilities: This position is responsible for management of restaurants in the manner most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues. In-season the club boasts 7 different dining venues:
  • Hunt Room and Terrace Grill Restaurant – Upscale country club cuisine for lunch and dinner with full sushi bar in the evenings. Temperature controlled al fresco dining on the East Terrace.
  • Family Room- Casual dining room for families with children to enjoy. Full dinner service available while the children can play various video games or enjoy TVs.
  • Tavern – Lively evening bar with live music on Fridays in the winter months.
  • Summerhouse- For casual daytime pool dining and golf service window to serve members.
  • Pavilion – Seasonal restaurant and full-service bar opened in the evenings during pool season and for events. Country Club chic menu.
  • 19th Hole – Seasonal restaurant with u-shaped bar with casual dress code. Highly utilized by golfers and those leaving fitness center.
  • Mens Grill – Seasonal venue adjacent to the Men’s locker room available for bar and lunch service.
  Specifics:
  • A team leader focused on culture and employee partner camaraderie.
  • Works to develop and execute beverage programs, including Wine Locker program.
  • Leads documented training program for all new hires with continuous training standards in place for all employee partners while keeping all training documents up to date and accessible.
  • Maintains and enforces steps of service protocols and standards of service.
  • Supervises operation employee partners to help assure proper service; highly visible and engaged leader.
  • Identifies ways to operate more efficiently, cut costs, and drive revenue.
  • Creates a total awareness for employee partners of members and their guests and reviews names and preferences during pre-service meetings.
  • Schedules personnel and plans all restaurant venue operations based upon anticipated guest counts and member needs.
  • Checks table reservation schedules and maintains the guest dining room reservation system. Adheres and enforces dining and reservation guidelines.
  • Hires, trains, supervises, schedules, and evaluates food and beverage a la carte employee partners.
  • Provides appropriate reports concerning daily sales, employee hours and pay rate, tip pools, etc.
  • Receives and resolves complaints concerning food, beverages, and service.
  • Serves as liaison between the dining room and kitchen staff.
  • Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
  • Assures the correct appearance, cleanliness and safety of dining room areas.
  • Ensures proper uniforms/dress for all employee partners.
  • Ensures all equipment, and fixtures; checks the maintenance of all equipment in the dining room and/or pavilion and reports deficiencies and maintenance concerns.
  • Maintains an inventory of dining room items; ensures that they are properly stored and accounted.
  • Monitor food and beverage labor and supplies budget; makes adjustments to achieve financial goals.
  • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
  • Reviews and approves time clock activity daily.
  • Oversee and supervise proper set up, operation, and tear down of member club events and club private events.
  • Hires weekly entertainment to perform in dining areas.
  • Attends weekly BEO meetings and quarterly mid-management meetings.
  • Rolls up sleeves and is willing to 'get dirty' to keep standards high, or to cut staff where possible and save the restaurant money.
  • Open or close restaurants as needed, creating a manager schedule that aligns with expectations and balance for the team.
  • Assists/executes any and all tasks as assigned by AGM and/or CEO.
  Breakdown of responsibilities:
  • 80% on floor-management
  • 20% in-office: payroll, scheduling, interviewing, beverage menus, etc.
Benefits:
  • PTO Accrual & Holiday Pay
  • Medical/Dental/Vision, 401-k Savings
  • Complimentary meals
  • Team member appreciation events
  • Supportive team environment
  • Uniform allowance
  • Continuing education and membership in Club Managers Association /CMAA
  Pay : Salary is open and commensurate with qualifications and experience. Education : High school required. College coursework and degree preferred but not required. Practical experience and engaging personality required.

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