Director of Food and Beverage

Pebble Creek; College Station (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Pebble Creek in College Station, TX, is seeking a Food & Beverage Director to oversee daily club operations with a strong focus on F&B across dining, events, pool, and catering. You will recruit, hire, train, and supervise staff; manage budgets; control costs and labor; and apply marketing principles to exceed member expectations.

This hands-on leadership role requires overseeing schedules, payroll, vendor invoices, and ensuring sanitation and service standards meet club policies.

Qualifications

• BA/BS in Club/Hospitality Management, Business, or related field preferred.
• Experience with payroll cost controls and labor budgeting.
• Certification in food safety and alcoholic beverage service.
• Ability to lead and develop a diverse staff.

Responsibilities

• Direct and manage daily operations and ensure high standards of service and quality.
• Comply with Club standards, policies, and regulations to ensure safe, efficient operations.
• Interview, hire, and train employees; define roles and expectations.
• Coach, motivate, discipline, and monitor staff performance; take action when necessary.
• Plan orientation and professional development for staff.
• Oversee scheduling and labor records to minimize overtime and control costs.
• Maintain hands-on involvement in operations; not an office role.
• Approve biweekly payroll and manage vendor invoices.
• Assist in marketing and promotional activities for outlets and events.
• Develop and implement budgets, forecasts, and strategic plans to hit goals.
• Manage purchases of food, beverages, supplies, and equipment.
• Ensure sanitation, safety, and cleanliness across areas.
• Monitor regulatory requirements for alcohol and other beverages.
• Provide reports to senior management and coordinate with departments.
• Review market trends and adapt operations to stay relevant.

Skills

Payroll cost controls

Staff leadership

Operations management

Guest service

Education

BA/BS in Club/Hospitality Management, Business, or related field

Tools

Northstar POS

Microsoft Word/Excel

Job description

About the Job:

Concert Golf Partners is searching for a Food & Beverage Director to join our team. He/she is responsible for managing all aspects of the Club’s daily operations with a strong focus on the food & beverage operations throughout the Club including member dining, member events, activities, turn grill, pool snack bar, banquet, and catering functions, etc.

He/she is also responsible for recruiting, hiring, training, and supervising the staff; implementing and monitoring department budgets; managing and maintaining the highest standards of products and services while maximizing profitability through cost and labor control and meeting revenue goals; and applying relevant marketing principles to assure that the wants and needs of Club members and guests are consistently exceeded.

Position Functions and Duties:

• Direct and manage daily operations and ensure that the Club’s high standards of service and quality are met or exceeded.
• Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Interview, hire, and train employees when necessary. Ensure managers and staff roles and expectations are clearly defined and encourage high morale amongst staff.
• Coach, counsel, motivate, discipline, and hold managers and staff accountable when necessary. Monitor performance regularly. Terminate employees when necessary.
• Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Oversee scheduling of departments and monitor employee records to minimize overtime and keep labor costs within budget.
• This is a very hands-on position. The candidate will be actively engaged in all operations. Not an office role priority.
• Audit and approve biweekly payroll.
• Assist in planning and approving external and internal marketing and sales promotion activities for department outlets and special Club events.
• Work with the corporate team to develop and execute operational strategies.
• Establish quantity and quality output standards for staff in all positions within the departments.
• Develop and implement financial strategies by anticipating requirements, trends, and variances; develop budgets and action plans and take corrective action when necessary to ensure budgeted goals are attained.
• Manage the ordering of all purchases including food, beverages, supplies, wine, beer, liquor, sanitation, equipment, etc.
• Provide updated information to the Accounting Department.
• Inspect supplies, equipment, cleanliness, and organization of areas to ensure efficiency, organization, safety, sanitation, and cleanliness standards.
• Responsible for equipment, maintenance schedules, and arranging for repairs.
• Assist in service when necessary. Expedite when needed.
• Approve all product invoices before submitting them to the Accounting Department.
• Maintain records of special events, house counts, food covers, and daily business volumes.
• Oversee and monitor monthly physical inventory for timeliness, and accuracy to maximize usage and minimize waste and breakage.
• Maintain a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation, service standards, and procedures.
• Monitor and ensure alcoholic beverage and other regulatory requirements are met.
• Develop departmental objectives, budgets, policies, procedures, and strategies and meet or exceed specified goals.
• Utilize computer programs to analyze forecast, cost, and revenue reports and decisions based on that information to ensure maximizing of profits.
• Implement and monitor sanitation and cleaning schedules.
• Greet members and guests and oversee actual service on a routine and random basis.
• Serve as a member of the Club’s management team and provide necessary reporting to department managers, General Manager, Controller, and Corporate Staff.
• Maintain communication with senior managers to review operational and financial goals and inform them of any problems or unusual matters of significance.
• Work closely with department leaders to ensure goals and objectives are continuously met or exceeded.
• Monitor market trends and stay abreast of changes to remain relevant in the industry.
• Attend staff meetings.
• Perform other duties as assigned by management.

Education/Experience/Skills:

• BA/BS in Club/Hospitality Management, Business, or related field preferred.
• Experience with payroll cost controls, Microsoft Word/Excel, and Northstar or other similar club POS systems.
• Possess food safety and alcoholic beverage certification.
• Demonstrated ability to be a team leader, manage employees, and handle members/guests in a diplomatic, constructive, and professional manner.
• Must possess exceptional organizational skills and high internal standards of quality and service.
• Must be able to effectively hire, train, motivate, discipline, and terminate employees.
• Ability to read and interpret documents and write routine reports and correspondence.
• Ability to communicate effectively with staff of diverse backgrounds, cultures, and education levels.
• Proven ability to diagnose problems, respond to complaints, and increase food and beverage efficiencies.
• Excellent listening skills, oral communication skills, and positive interpersonal skills are required.