Food & Beverage Director

Socket.dev; Punta Gorda (FL); On-site; USD 77,000 - 104,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) with employer match

Paid time off (PTO)

Job summary

Troon's Town Center at Tuckers Cove in Punta Gorda, FL, seeks a Food & Beverage Director to lead all F&B operations across restaurants, banquets, and satellite locations.

Responsibilities include budgeting, menu development with pricing strategy, cost controls, vendor management, and staff leadership to deliver exceptional guest experiences.

This role offers a competitive annual salary of $90,000 plus benefits; a Bachelor's degree and F&B leadership experience preferred.

Qualifications

• Bachelor’s degree required or equivalent combination of education and experience.
• Two or more years related experience in food and beverage operations.

Responsibilities

• Directs and oversees all food and beverage sub-departments including catering, restaurants, banquets and kitchens.
• Prepares and monitors annual F&B budget and revenue goals, forecasts and planning.
• Reviews financial data to monitor performance and take corrective actions as needed.
• Manages inventory, vendor relationships and pricing policies for profitability.
• Leads hiring, training and performance management of F&B staff.

Education

Bachelor’s degree (BA) from a four-year college or university

Job description

The Town Center at Tuckers Cove, located in Punta Gorda, FL, is pleased to announce an excellent career opportunity for a Food & Beverage Director! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Compensation

$90,000 annually

General Purpose

The Food & Beverage Director directs and oversees all food and beverage facets including a la carte locations, banquet/event spaces, and satellite locations including the pool and halfway house.

Essential Duties

• Clearly describe,assignand delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens,purchasingand stewards).
• Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.
• Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation.Identifiesopportunities to control food costs, bar costs,and other expenses and act accordingly.
• Participates with thesous chef,lead line cook, food andbeveragemanagers andcateringmanagers in the creation of menus toentice a varietyofoutlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves catering policies,contractsand pricing;oversee planning, execution and closure of events with event coordinator and food and beverage managers.
• Implements policies and procedures for thefood andbeverage department including compliance of company, federal,stateand local standards and laws relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants.
• Regular and reliable attendance.

Education/Experience

• Bachelor’s degree (BA)from a four-yearcollege or university;two or more years relatedto experienceand/or training; or equivalent combination of education and experience.

Physical Demands

• Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms.
• Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches.
• Occasionally lifts up to 50 pounds.

Environment/Noise

• Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather).
• Noise level is moderate.

Certificates/Licenses

• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may berequiredin order toperform the duties of the job (e.g.the associates maybe requiredto communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Must meet state age requirements for handling alcoholic beverages.
• Working knowledge of wine, spirits and regional cuisines.
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates.
• Strong problem analysis and problem resolution skills.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high performance teams and to be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a strong focus on individual and team advancement.
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
• Ability to maintain effective financial accountability to the company and to the ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Benefits & Other Compensation

This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical, Dental, and Vision coverage.
• Retirement Benefits – 401(k) with employer match (19 years of age and older).
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com.