Food and Beverage Director

American Golf Corporation has an exceptional opportunity for you to join the world leader in golf course management. American Golf manages over 100 golf courses worldwide, employs more than 7,000 co-workers, and is the industry leader in growth and operations. We are currently seeking a Food and Beverage Director for Killearn Country Club to ensure excellence of food and beverage services by overseeing all aspects of multi-unit food service, dining and catering operations.

We are seeking candidates who possess a stable work history, a team player spirit, and an exceptional customer service attitude. In return we offer a competitive salary, solid benefits (including golf privileges and discounts on merchandise), a dynamic and fun environment and an opportunity to grow with the industry leader.

Only local applicants will be considered. No third party resumes will be accepted. Please note: Due to the overwhelming response of resumes received, only those candidates who closely match the position requirements will be contacted.

NO PHONE CALLS PLEASE

Essential Duties and Responsibilities include the following. Other duties may be assigned by management.

• Utilize “ACE Service Absolutes" by acknowledging, greeting and thanking all members and guests.
• Manage food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
• Manage all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with AGC policies and applicable laws
• Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
• Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
• Ensure successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and/or Banquet Captain where applicable.
• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
• Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Protect the organization, the members and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Abide by and ensure proper execution of all AGC Standard Operating Procedures

Additional Responsibilities

• Primary duty is management, however the Food & Beverage Director may be required to fill in as bartender, server, host, etc. as needed
• Maintains job results by coaching, counseling and disciplining employees; monitoring and appraising job results
• Collaborate with General Manager in the delivery of staff and safety meetings, as well as the resolution of issues regarding product, equipment or personnel
• Be aware of all course events, large parties and reservations that may affect the food and beverage operation
• Maintain knowledge of local competition and industry trends
• Implement and support all AGC initiatives and programs as requested by management

• Four year college degree or equivalent experience required
• 4 - 6 years of progressive responsibility in food and beverage industry required
• 2 years experience of personnel management, preferably in golf/hospitality/service industry required
• Experience in resolving customer issues/complaints as well as overall excellent customer service required
• Serve Safe certification required within 90 days of employment
• Proficient in computer software including Microsoft Word, Excel and PowerPoint
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast paced environment
• Valid driver’s license required