Director of Food and Beverage

Director of Food and Beverage

Classification​

exempt

Reports to

General Manager

Summary/Objective

Responsible for all food and beverage production and service for the club. Plans and implements budgets; hires, trains, and supervises subordinates. Applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Manages the daily operations of the club restaurants and wine program.

2. Oversees all beverage operations and storeroom.

3. Responsible for new hire orientation, training, and development.

4. Assists with the development and implementation of policies and procedures for the Food and Beverage Department.

5. Consults with applicable club administrators daily to help ensure the highest level of member satisfaction at minimum cost.

6. Greets guests and oversees actual service on a routine and random basis.

7. Addresses member and guest complaints and advises the general manager about appropriate corrective actions taken.

8. Assists in planning and implementing procedures for special club events and banquet functions.

9. Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.

10. Monitors employee dress codes according to policies and procedures.

11. Manages physical beverage inventory verification and provides updated information to the Accounting Department.

12. Responsible for the proper accounting and reconciliation of the POS system and member revenues.

13. Maintains record of house counts, food covers, and daily business volumes.

14. Coordinates periodic china, glass, and silverware inventories.

15. Assists wherever needed.

16. Prepares weekly managers’ schedule.

Competencies

• Financial Management.

• Technical Capacity.

• Performance Management.

• Business Acumen.

• Communication Proficiency.

• Ethical Conduct.

• Leadership.

• Problem Solving/Analysis.

• Strategic Thinking.

Supervisory Responsibility

The employee in this role supervises the Assistant Managers (Dining Room Managers), the Beverage Storeroom, the Sunfish Café, the Golf Pop Shop, and the Bartenders.

Work Environment

This employee manages the club a la carte restaurants and must be able to cooperate with employees in all departments as well as offer a high standard of service to club members and their guests.

Physical Demands

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.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Position Type/Expected Hours of Work

This is a full-time position. Days and hours of work fluctuate Tuesday through Sunday.

Required Education and Experience

• 5 years fine dining experience.

• 2 years management experience.

EEO Statement

New Orleans Country Club is an equal opportunity employer. We will not tolerate discrimination based on race, sex, age, national origin, religion, disability, or other protected class.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Benefits

• Health insurance

• Paid time off

• Holiday Pay

• Dental insurance

• Vision insurance

• 401(k)

• Employer 401(k) matching 100% up to 6% of employee contributions

• Employer Paid Life insurance

• Employer Paid Disability insurance

• Other