Beverage Director Jobs in Quebec (NOW HIRING)

Job Summary

The role of Food and Beverage manager is responsible for the operations of a restaurant and for ensuring that all the food and drinks are of the highest quality. A few of the main duties of a food and beverage manager are handling customer complaints, creating company policies, complying with food and safety regulations, and preparing reports on how the restaurant is performing.

Primary Responsibilities & Essential Functions

• Anticipate and respond promptly to member and guest needs, ensuring maximum satisfaction
• Maintain positive guest and member relations and resolve complaints efficiently
• Ensure associates are knowledgeable about all club services, features, and local attractions
• Extend courteous greetings and farewells, consistently inviting guests to return
• Continuously identify opportunities to enhance the guest experience
• Interview, hire, train, schedule, assign, and supervise associates
• Monitor staff attendance, document absences or tardiness, and manage clock-in/clock-out procedures
• Conduct pre-shift meetings, inspect grooming and attire, and communicate daily operational updates
• Assign and monitor side duties; ensure completion prior to shift end
• Evaluate performance, provide coaching, administer discipline fairly, and resolve staff issues
• Ensure associates are trained on St. Joe Club & Resorts Standards of Service, equipment usage, safety practices, and sanitation
• Coordinate with the Director of Training & Quality to ensure effective onboarding and ongoing training
• Plan, supervise, and control daily food and beverage operations in support of management
• Ensure proper setup, cleanliness, sanitation, and organization of dining and service areas
• Inspect table setups, materials, equipment, and storage areas to ensure readiness for service
• Complete and submit maintenance work orders as needed
• Ensure compliance with departmental policies, service procedures, and safety standards
• Maintain thorough knowledge of menus, liquor brands, beverage preparation, glassware, and garnishes
• Ensure associates demonstrate complete menu knowledge through testing and training
• Educate staff on proper greetings, service etiquette, and suggestive selling techniques
• Enforce compliance with state liquor laws and club regulations
• Anticipate operational needs and order supplies to maintain par levels
• Supervise inventories, ordering, pricing, and end-of-month inventory processes
• Control labor costs by adjusting schedules based on business volume
• Operate and secure POS systems, process payments in accordance with accounting procedures
• Maintain accountabilities for all financial transactions, cash handling, and assigned banks
• Maintain regular communication with Club Manager, Director of Golf, Golf Pro, and Membership Coordinator
• Coordinate group events and special functions as required
• Collaborate with the Chef de Cuisine on menu planning and product offerings
• Ensure sanitation standards are consistently met
• Inspect facilities and equipment regularly, including beverage carts
• Maintain regular and reliable attendance
• Perform all other duties as assigned

Education and Experience

•  Sufficient education and literacy needed to identify and read product labels and to communicate with guests 
• Ability to read, write, speak, understand, and communicate in basic English preferred 
• Four years’ experience in a management food & beverage position preferred 
• Proven food and beverage management experience 
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS) 
• ServSafe Certifications (may obtain after employment)
• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Knowledge, Skills, Abilities

• Detail-oriented and thorough 
• Ability to perform consistent work to the highest of standards 
• Ability to remain discreet and respect the privacy of guests 
• Ability to interact with guests in a pleasant, friendly way 
• Able to perform and train in all duties and descriptions of the host, bartender, server assistant, and server positions 
• Ability to maintain a warm and friendly demeanor 
• Ability to effectively communicate both verbally and written 
• Ability to multitask 
• Ability to comply with St. Joe standards 
• Ability to lead a team efficiently and effectively 
• Ability to solve problems independently 
• Extensive knowledge of Food & Beverage Operations 
• Extensive knowledge of operating POS systems 
• Extensive knowledge in scheduling employees 
• Moderate wine knowledge 
• Ability to stand in as and train all positions within the Food & Beverage department 
• Proficiency with Microsoft Office and email 
• Ability to follow and enforce all Food & Beverage regulations 
• Ability to lead a team effectively and efficiently

Physical Demands

• Frequent standing, bending, walking, stooping, pushing, and pulling
• Ability to lift 50 lbs
• Must be able to safely deliver food and drinks on different surfaces
• Frequent keyboarding

Working Conditions

• Exposure to slippery surfaces and stairs depending on location
• Indoor and/or outdoor
• Exposure to extreme heat and cold depending on season and location
• Potential exposure to naturally occurring environmental factors such as wind, rain, red tide, etc

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.  The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.