Assistant Food and Beverage Director

The Ranch Country Club; Colorado; On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Quarterly bonus

Health, dental and vision

Job summary

The Ranch Country Club in Colorado seeks an Assistant Food & Beverage Director to support the F&B Director in daily operations, ensure exceptional member service, and lead banquet functions. Key duties include directing front-of-house operations when needed, training banquet staff, maintaining standards, managing beverage costs, inventories, and coordinating with the Catering Director.

Candidates must obtain a State Liquor License and ServSafe within 30 days; the role offers a quarterly bonus

Qualifications

• Experience leading banquet operations and front-of-house teams.
• Strong organizational and training skills.
• Ability to manage budgets and beverage costs.

Responsibilities

• Assist in daily F&B operations and lead in the Director's absence.
• Oversee banquet service, events, and staff training.
• Ensure adherence to The Ranch standards and billing accuracy.
• Coordinate with Catering Director for event setup.
• Monitor beverage costs and manage inventories monthly.
• Maintain cleanliness and organization of banquet areas.

Skills

Leadership

Staff training

Team collaboration

Operational excellence

Communication

Education

ServSafe Certification

Job description

The Ranch Country Club

GENERAL INFORMATION:

Assistant Food & Beverage Director

The Ranch Country Club

POSITION DESCRIPTION SUMMARY:

Asst F&B Director works closely to assist the Food and Beverage Director in the day-to-day operations of the Food and Beverage department. Attention to detail must be always on the forefront of the operations. Anticipation of Member, Guest and Event needs is crucial. The Asst F&B Director manages and executes all banquet functions and adheres to the standard set forth by The Ranch Golf and Country Club. The Asst F&B Director is also responsible for completing all daily and weekly organizational/cleaning schedules and assignments. The Asst F&B Director must be able to work successfully as part of a team while helping other employee partners in all facets of The Ranch operation.

ESSENTIAL FUNCTIONS AND DUTIES:

• Assist F&B Director in all daily operations. When the F&B Director is absent, the Asst Director is in command and directs the operation. Even when the F&B Director is present, the Asst F&B Director is entrusted with substantive leadership and management responsibilities.
• Has a thorough understanding of all The Ranch Standards of operation as they relate to the Front of the house.
• Responsible for service and function of the total banquet operation.
• Responsible training of all banquet staff
• Coaching, counseling, and documenting of all service staff in accordance with The Ranch corrective action policy.
• Professional and impeccable appearance always maintained in conjunction with The Ranch uniform policy.
• Arrive at work with a ready to serve attitude.
• Communicate with the Catering Director to ensure proper set up and function of all events.
• Ensure that all banquet items are billed correctly and take payment for any “on consumption” items at the end of the event
• Assist in controlling the beverage costs within the yearly budget set forth by the management team.
• Assist in daily, weekly, and monthly inventories of beverage carts, bars, and beverage storage areas.
• Ensures the linen order is completed for the week’s events.
• Maintains the cleanliness of the linen and banquet storage area adherence with The Ranch quality standards.
• Banquet rooms, dining rooms, storage areas, and kitchen beverage areas are cleaned daily/weekly, organized, and maintained to the highest standards.
• Tables, centerpieces, set-ups, menus, glass/silverware, salts/peppers, etc.
• Everything has a place and everything in its place.
• Communicate with kitchen and service staff regarding issues, specials, out of stock items, and special needs of members and their guests.
• Ensure that the standards of service set forth by the Food and Beverage Director and being upheld.
• Ability to work flexible hours with some weekly hours in excess of 55+ to ensure a quality member experience.
• Assists in all outlets of the operation.
• Certified with State Liquor License and Serv safe within 30 days of hire.
• Responsible for proper service and sanitation of banquet rooms as well as routine cleaning assignments.

OTHER RESPONSIBILITIES:

• Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
• Adhere to all the various written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• All service administered to Club Members and their guests consistent with The Ranch service policies, including memorization of the steps of Service and the CGP Vision Statement.
• Ongoing training and development of front of the house and heart of the house personnel to be the "Best Serving the Best".
• Maintaining the required Ranch Standards of Operations as they relate to the front of the house, as well as controlling inventories, labor costs, linen costs and miscellaneous F & B expenses.
• Effectively interface with all Employee Partners to promote a Team concept consistent with The Ranch culture.

REPORTING RELATIONSHIPS:

• Reports Directly To: Food & Beverage Director.
• Positions Reporting to This Position: All FOH and BOH line level staff.
• Directly Supervises: Service Staff.
• Indirectly Supervises: Kitchen and Line Employees.

DIMENSIONS:

BUDGET CONTROL/RESPONSIBILITY: Effective Control of beverage costs, labor, and expenses, also responsible for storage/procurement of beverage supplies and equipment as per The Ranch standards of purchasing. Organize, update, and cost all product inventories monthly on all beverage items. Assistant meets budgetary guidelines for beverage cost, labor cost, and expenses costs, also assist department to drive food and beverage revenues.

SECURITY/CONFIDENTIALITY:

Asst F&B will not discuss employee issues with any other member of the team unless instructed by the Food & Beverage Director. Must maintain a positive attitude and be willing to support all programs and initiatives that have been communicated either from the company or the management team of the Club.

TRAINING:

Attend all appropriate meetings. Attend all club meetings including weekly F&B meeting, quarterly Front of the House meetings and other meetings necessary for the position. Aid, training, and support to develop future managers for The Ranch Country Club.

PERFORMANCE STANDARDS:

Exceptional communication, including verbal and written.

WORKING CONDITIONS/ENVIRONMENT:

Extreme temperatures with long hours standing and high noise levels.

Quarterly Bonus Opportunity,

Health, Dental and Vision Available.