Director of Food And Beverage

Bluejack National; Texas; On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player seeks a Director of Food & Beverage to lead its dining operations in a luxury setting. This role involves overseeing menu planning, ensuring quality service, and managing financial aspects of the food and beverage department. The ideal candidate will have a strong background in hospitality management and a passion for delivering exceptional customer experiences. Join a team that values integrity, empowerment, and collaboration, and play a key role in creating memorable moments for members and guests alike. If you thrive in a dynamic environment and are ready to make a positive impact, this opportunity is for you.

Qualifications

• 5+ years in Food and Beverage leadership in luxury operations.
• Knowledge of health department rules and liquor laws required.

Responsibilities

• Oversee food and beverage planning, service, and dining operations.
• Manage staffing responsibilities and ensure compliance with policies.

Skills

Food and Beverage Management

Customer Service

Financial Management

Communication Skills

Organizational Skills

Education

Bachelor’s degree in related field

Post-secondary diploma in related field

Tools

Microsoft Office (Outlook, Excel)

Job description

Direct message the job poster from Bluejack National

Helping leaders be better leaders through engagement, curiosity and kindness

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist.

Job Title: Director of Food & Beverage

Directly Reports To: Director of Operations

SUMMARY Of Our Cultural Beliefs

1. Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience.
2. Integrity First. I am accountable to be honest and always do the right thing.
3. Value People. I empathize and respect others.
4. Speak Up. I seek, listen and provide candid feedback to improve performance.
5. Empowerment. I have the skills, resources and authority to create memorable experiences.

I seek ways to be extraordinary and deliver a positive impact every day.

SUMMARY:

The Director of Food and Beverage directs and oversees all aspects of the Company’s food and beverage planning, service, and dining, with duties to include menu planning and costs, preparation of food and drinks, adherence to quality and safety standards to provide efficient, friendly services and profitable operations. The Director of Food and Beverage will plan, coordinate, and oversee special events and provide input to strategic decisions that affect all aspects of the Company’s dining and yearly budget. In addition, they will manage through subordinate managers in both front of house and back of house operations and will develop services, policies, procedures, and resources to meet the Company’s objectives and goals.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

1. Provide guidance to managers with all handling of staffing responsibilities, including hiring, training, scheduling, and terminating following company policies and state/federal laws.
2. Purchasing all food and supplies and overseeing use of food and beverages within required dates and with a minimum of waste.
3. Keeping abreast of market trends and new products and services to increase revenue and member engagement.
4. Provide resources and assist with supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds.
5. Promoting cooperative effort, a team spirit, and good morale among employees.
6. Delivering excellent customer service including personally greeting and developing relationships with members.
7. Address and resolving complaints from members in a polite, friendly manner with exceptional customer service.
8. Performing inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, addressing engineering problems involving the cost, installation, and maintenance of such equipment.
9. Participating in training about standardized policies and conferring weekly with President and Executive Committee about food and beverage operations.
10. Oversee F&B financial aspects including purchasing prevention and loss, invoice processing and payroll. Ensure all opportunities are identified and addressed.
11. Maintain revenue and payroll budgets and meet productivity objectives and goals.
12. Providing regular, accurate, computerized reports of operations to President of BJN.
13. Helping with duties of other employees (e.g., server, cook, etc.) when necessary, because of an unexpected absence or extra volume.
14. Responding to member and community interests to develop marketing and advertising events.
15. Performing other work-related duties as assigned.

Minimum Qualifications (Knowledge, Skills, and Abilities)

1. Five (5) years of Food and Beverage leadership/management with proven achievement in a luxury, high volume operation is required.
2. Bachelor’s degree or post-secondary diploma in a related field of study to this profession is preferred.
3. Food Handlers Certificate, Alcohol Safety and Management, and TABC Certification required.
4. Must have knowledge of health department rules and regulations, liquor laws and regulations.
5. Proven experience in Financial Management Control in Food and Beverage Departments.
6. Excellent customer service to treat members like family.
7. Strong communication skills to train and motivate employees.
8. Proficient in Microsoft Office including Outlook and Excel.
9. Excellent organizational skills, verbal and written communication skills and motivational skills.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

Acknowledgment

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Customer Service and Management
• Industries: Hospitality, Food and Beverage Services, and Golf Courses and Country Clubs