Food & Beverage Director jobs in Utah

JOB DESCRIPTION

The Food & Beverage Director is responsible for all food and beverage service and presentation for the Club. This position will be the face of service at the Club and requires a hands-on positive leadership style to be successful. The Food & Beverage Director reports to the General Manager and works in conjunction with the Executive Chef and Assistant General Manager. Direct reports include: Beverage Manager, Dining Venue Managers, Banquet Manager and all front-of-house staff.

DUTIES

ESSENTIAL DUTIES AND RESPONSIBILITIES INCLUDE THE FOLLOWING AND OTHER DUTIES MAY BE ASSIGNED:

• Plan and implement effective orientation and training for new staff as well as professional development activities for experienced staff.
• Develop and implement all policies and procedures for the front-of-house operation.
• Schedule and manage all front-of-house staffing needs throughout all four dining venues.
• Adhere to and utilize all standard operating procedures for revenue and cost control.
• Work in conjunction with the Executive Chef to develop menus for all dining venues and banquet events.
• Ensure that all legal requirements are consistently adhered to in regard to federal, state and local alcohol service laws.
• Research new products and techniques that stay relevant to industry trends.
• Consult with the Executive Chef and other applicable Club management to assure the highest level of member satisfaction is being achieved.
• Address member concerns and advise the General Manager about appropriate corrective action in a timely manner.
• Maintain appearance, upkeep and cleanliness of all front-of-house spaces.
• Manage physical inventory verification of all front-of-house capital assets and provide updated information to the Accounting Department.
• Maintain detailed records of member events, banquet events, food covers and menu preferences.
• Manage the point-of-sale system in the dining venues to ensure accuracy in pricing and items is being met.
• Develop an operating budget for each of the department’s four dining venues.
• Work in conjunction with the Event Coordinator in researching, recommending and managing entertainment in the dining venues.
• Internally promote upcoming Club social events to the membership.
• Work in conjunction with the Beverage Manager on the development and promotion of wine, beer, spirit and beverage offerings.
• Consistently training and advocating handling procedures to insure minimal china breakage and food waste.
• Work in conjunction with the Event Coordinator on the development of interesting Club functions in the dining venues.
• Assist in planning and implementing procedures for special club events and banquet functions.
• Ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Welcome members and oversee actual service on a routine basis.

QUALIFICATIONS

• B.A. in a Hospitality or Business related field
• 5 years management experience in the Club/restaurant/hospitality industry.
• Extensive wine and spirit knowledge
• Ability to operate a POS (Point of Sale system), fax, copier, computer/printer, and telephone.

Job Type: Full-time

Pay: $75,000.00 - $90,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Paid time off

Restaurant type:

• Bar
• Fine dining restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Night shift
• Weekends as needed

Work Location: In person