Food & Beverage Director

• 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.

• 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.

Our Course — The 12 Oaks course is a masterpiece of modern design. Created by the legendary Nicklaus Design Group, it weaves through nature, flowing past hardwoods, pines, wetlands, and streams. At its opening in 2008, Golf Digest counted us among the nation’s Best New Courses, while The North Carolina Golf Panel magazine named us the Best New Course in the state. Our Community — We’re committed to our members on and off the course, with a wide variety of high-end amenities and social events for every age group. At the centerpiece of our community is an elegant colonial-style clubhouse with an upscale bar, members-only dining room, and a large patio overlooking the greens. Meet your friends for dinner at our award-winning gourmet kitchen, or bring your kids to our stunning pool pavilion and waterslide. From upscale wine tastings to themed family dinners, there’s always a reason to be at the Club.