Director of Food & Beverage

Pasadera Country Club; California; On-site; USD 90,000 - 150,000; Full time

Job summary

Pasadera Country Club seeks a Food & Beverage Director to oversee daily operations of the club’s dining, events, and catering functions. You will recruit, train, and supervise staff, manage budgets, control costs, and maximize profitability while upholding the club’s high standards.

The role is hands-on, requiring active involvement in all operations, including member dining, banquets, and catering. Strong leadership, organizational skills, and a diplomatic approach with members and staff are

Qualifications

• 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.

Responsibilities

• Direct and manage daily operations and ensure high standards of service and quality.
• Be knowledgeable of and comply with Club standards, policies, and regulations.
• Interview, hire, and train employees; define roles and expectations.
• Coach and discipline staff; monitor performance and terminate when necessary.
• Plan onboarding and professional development activities for staff.
• Oversee scheduling and labor costs within budget.
• Hands-on role; actively engaged in operations beyond office work.
• Audit biweekly payroll.
• Plan and approve marketing and promotional activities for outlets and events.
• Collaborate with corporate team on operational strategies.
• Set staff output standards and monitor quality.
• Develop and implement financial strategies; manage budgets and variances.
• Manage purchasing of food, beverages, supplies, and equipment.
• Provide updates to Accounting; maintain records of events and volumes.
• Oversee inventory and waste minimization; ensure safety and sanitation standards.
• Ensure regulatory compliance for beverages and other requirements.
• Develop departmental objectives and monitor achievement against goals.
• Utilize forecasting and cost/revenue reports to maximize profits.
• Greet members/guests and oversee service quality; report to senior management.
• Maintain communication with senior managers and department leaders.

Skills

Leadership

Payroll costs control

Staff training

Communication

Problem solving

Customer diplomacy

Reading/interpretation of documents

Verbal interpersonal skills

Education

BA/BS in Club/Hospitality Management or related field

Tools

Northstar POS

Microsoft Word/Excel

Job description

About the Job

Concert Golf Partners is searching for a Food & Beverage Director for The Club at Pasadera. 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.
• Performs 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.