Job Details
Camaraderie Clubs, a brand-new management company started by the Co-Founder and former CEO of Travis Mathew, is looking to redefine the landscape of Country Club Membership for the next generation of Club Member. We own two premier club properties: Spanish Hills Club and The Huntington Club.
We work in a very collaborative team environment where our process culture of Plan, Communicate, Track, Evaluate & Adjust is applied to every decision our team makes, so that we can succeed as a team!
It s an exciting time to join our clubs and we are currently seeking an experienced Director of Food & Beverage to join our team!
Your Day to Day:
This role demands a dynamic, polished leader that fosters relationships, interacts at the highest levels within the community, and represents Camaraderie Clubs at The Huntington Club with the utmost standards of service, integrity and professionalism.
As our Director of Food & Beverage, you will be responsible for the management and operation of the banquet service and dining room service of the club as well as off-site events. You ll supervise and train service personnel to ensure member and guest satisfaction through proper food and beverage service and presentation. Additionally, you will manage within budgetary restraints and partner with the kitchen, catering and other departments to assure that the guests expectations are exceeded.
Additional Responsibilities:
Assist in hiring, training, supervising, scheduling and evaluating service staff
Ensure that all staff are well-groomed and in proper uniform
Develop detailed plans for events in conjunction Executive Chef, and Catering Manager
Consult daily with Executive Chef, Catering Director, and other applicable club administrators to help assure the highest level of Member and Guest satisfaction at minimum cost
Hold pre-function meeting with servers to ensure smooth, efficient service; assign server stations and coordinate the timing of courses
Ensure that all functions and shifts are properly staffed in accordance with the approved staffing schedule
Regularly inspect all front- and back-of-the-house service areas and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards for the department are met
Diagram buffet tables, guest tables and other function room set-up needs for special and club events
Confirm all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule
Lead floor supervision during restaurant and banquet service
Ensure all appropriate charges are billed correctly to each event and forwarded to the accounting department for billing
Serve as liaison between service personnel, kitchen staff and other staff members
Maintain cleanliness and safety of all food and beverage areas
Ensure proper inventory of all service equipment and supplies to meet required needs
Act as head waiter at special, private functions and may greet and seat guests as necessary for on-site/off-site events
Handle member and guest complaints
Address and resolve employee issues
Assist in service and tableside cookery as needed
Attend scheduled staff meetings
Assist with the audits and approval of weekly payroll
Assume closing manager duties when assigned
Conduct after-event evaluations to improve quality and efficiency of food and beverage
Assist with monthly food and beverage inventories
Make recommendations for the replacement and upgrading of service equipment
Establish and maintain professional business relations with vendors
Ensure that state and local laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed
Execution-Sales
Assist with on-going sales efforts for group and local function business.
Marketing/Business Planning
Assist in the preparation of the marketing plan and annual budget to increase the profitability of the banquet operation; monitor performance against budgets; recommend corrective actions as necessary to help assure that budget goals are met
Promote club activities using table tents, newsletters, direct mail flyers, electronic communications and other means
Plan and develop training programs and professional development opportunities for him/herself and all other subordinates
Community Relations
Maintains active involvement in community and industry organizations; regularly attends and actively participates in meaningful networking events.
Establishes communication with competitive set and establishes relationships and partnerships within the community.
Participates in industry activities, community activities, employee activities and customer events as deemed necessary and appropriate by Management.
Your Background:
Minimum (4) years of related experience in a Food & Beverage management position(s) within the golf, hospitality, and/or service industry; or equivalent combination of education and experience
Proven ability to work collaboratively and build bridges between various departments to ensure smooth operations
Ability to manage multiple projects simultaneously
Effectively communicate with guests and employees in a friendly and positive manner.
Consistently exceeds client needs.
Follow-up and resolves issues in a timely manner.
Excellent communication, customer service and leadership skills.
Computer proficient (Word, Excel, Outlook, etc.).
Experience using ClubEssentials preferred.
Knowledge of and passion for golf preferred.
Compensation:
Competitive Salary
Bonus Incentive
Paid Time Off (PTO)
CA Paid Sick Leave
401k Retirement Plan
Medical
Dental
Vision
Life Insurance
Monthly Cell Phone Allowance
Monthly Health & Wellness Allowance
Team Member Assistance Program Resource Advisor
Advancement Opportunities Available
Employee Recognition Program
Referral Bonus Program
Employee Discount provided at the Clubs along with Golf and Tennis privileges
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.
The employee is regularly required to:
Lift up 30-60 pounds.
Bend, stoop, and carry.
Reach in all directions
Operate appliances and read gauges.
Stand for long periods of time.
Push, and pull objects such as pots, plates and food stuffs.
The employee must also have the ability to:
Pay attention and focus
Follow instructions
Listen to and comprehend communication from the Company, personnel, and customers
Must be available to work nights, weekends, and holidays.