Food and Beverage Director


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Posted Under: Racine, Wisconsin jobs in Executive; Executive jobs in zipcode 53401
Posted On: 2019-01-13 00:00:00

Location: Racine, Wisconsin, 53406, United StatesPosted: 01/08/2019Position Title: Food and Beverage DirectorCompany Name: Green Golf PartnersSector: Executive/ManagementJob Type: Full-TimeFood and Beverage Director

Our mission at Green Golf Partners is to make golf and the golf business fun by creating a relaxed, enjoyable and forward-thinking atmosphere for our customers and associates, and by providing outstanding facilities and championship service at each and every one of our clubs. We will conduct our business in an honest and ethical manner with the highest regard for fiscal responsibility and environmental stewardship. We will respect our partners, honor our customers, and develop our associates. We strive every day to improve our performance, commit ourselves to having fun and conduct ourselves according to the highest standards of integrity and professionalism. We seek to make a meaningful contribution to the well-being of our community, our associates, our clients and the game of golf

Related Titles: Food and Beverage Manager; Food and Service Manager; Dining Services and Beverage Director (Manager); Food Manager

Reports to: General Manager

Position Summary

Responsible for all food and beverage production and service for Johnson Park (full service bar, grill and banquet space), Washington Park and Shoop Park (snack bars). Manages all aspects of the Food and Beverage Department. Assures that the needs of the members and guests are always exceeded.

Essential Job Functions:
  • Delivers and promotes prompt, courteous and friendly service to all members, guest and employees.
  • Motivates and directs staff members on a daily basis.
  • Performs daily cash reconciliation.
  • Prepares annual and monthly budgets for F&B operations.
  • Assures the effective orientation and training of all new staff and ensures that professional development activities for experienced staff are implemented.
  • Monitors and takes corrective action as necessary to assure that budgeted sales and costs are attained.
  • Ensures that all safety, sanitation, and other standards are consistently met.
  • Helps plan and promotes activities for operations.
  • Schedules staff for all positions under his/her supervision.
  • Coordinates, plans and develops all menus.
  • Ensures that all legal requirements are met for clubhouse operations, including but not limited to: wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages.
  • Recruits and hires staff for operations.
  • Will serve as hands on head chef.
  • Greets guests and oversees actual service on a routine basis.
  • Monitors the ordering and receiving of products at all 3 operations.
  • Develop on-going training programs.
  • Continually works to ensure correct handling procedures to minimized breakage and waste.
  • Handles member complaints and report all complaints to the General Manager.
  • Oversees the Catering/Private Party business.
  • Assures function sheets are reviewed with the General Manager and service staff weekly.
  • Assists General Manager in the preparation of food/beverage operations budgets.
  • Any other duties related to the operation of the food/beverage department as deemed appropriate by the General Manager.
    *The statements contained herein describe the scope of the responsibility and essential functions of this position but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload.

    Qualifications

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please speak to your supervisor or contact the Green Golf Partners Human Resources Department if you feel that you require an accommodation.

    Education/Certificates/Licenses/Training

    High School Diploma required. Bachelor's Degree preferred with a concentration in management and/or hospitality. Must obtain any required local and state licenses or certifications.

    Experience/Background/Knowledge

    Previous management experience in the food and beverage industry preferred. Knowledge of fine dining preferred. Proven leadership experience is mandatory.

    Skills

    Must have knowledge of cooking or head chef capabilities. Must be fluent in bar operations. Ability to communicate effectively with managers, guests and employees in one-on-one and small group situations in a fast-paced environment. Ability to create and disseminate written correspondence. Ability to delegate responsibilities. Ability to motivate, develop, train and manage a team. Must be computer literate. Must be able to perform math computations essential for budgeting and food cost analysis purposes.

    Physical Requirements

    While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

    Salary: Salary + tips and gratuity

    Benefits
    • PTO
    • Uniform Allowance
    • Meal Plan
    • Cell Phone Allowance
    • Paid Licenses and Education