Troon’s corporate office is excited to announce an exceptional career opportunity, Corporate Food & Beverage Director. Qualified candidates should thrive in a hospitality environment while focusing on providing superior service for our members, guests and colleagues. The ideal candidate will bring extensive culinary and kitchen operations management experience. As well as being able to support and foster successful execution of food and beverage operations at the club level through a primary focus on development, growth, accountability and advancement of the club level food and beverage leaders. Command of the Spanish language will be an advantageous skill. Outstanding relationship management and personal presentation skills are critical elements of this position and will weigh heavily on final candidate selection. This person ideally will have a home base in our Fort Myers or Bradenton office in Florida.
Essential Duties
Collaborate with the VP of Ops at each assigned facility to understand the Overall Club Strategy
Support communication and relationship building with all key stakeholders at Clubs, including owner, board and committee presentations, as required
Travel to meet and collaborate with clients, leaders and teams across an assigned portfolio in compliance with established frequency and service standards. Travel is extensive (100+ days per year-50%) and predominantly domestic, including multi day stays, at times
Facilitate definition of desired F&B strategy and validate alignment with the overall club strategy
Facilitate the journey mapping process with field leaders
Identify and foster relationships with key Club stakeholders
Work with the VP of Ops to grow the relationship with the client
Work with Club F&B leaders to ensure execution of operational best practices to achieve F&B strategies and goals
Champion Troon F&B “core principles” and measured KPI’s
Foster and facilitate a culture and structure of promotion from within across all of Troon’s F&B portfolio. Work to ensure strong team members are identified and moved onto a development track as quickly as possible
Facilitate structured and scheduled, monthly, remote connections with F&B leaders
Analyze and provide strategic feedback relative to KPI’s
Work with Club F&B leaders to develop and execute strategy to achieve KPI performance
Discuss operational opportunities and holistic success measures
Follow up with action steps
Facilitate annual on-site meetings (for identified Clubs)
Identify and develop the current and future F&B leaders at the Club and foster promotion across the Troon organization
Educate field leaders and clients on Troon standards and F&B best practices (industry and club-type specific)
Provide written client-ready analysis and strategic direction
Provide written colleague-appropriate feedback
Assess property’s F&B performance against the Club Strategy, budget, stakeholder expectations and all other KPI’s
Facilitate compliance of all F&B-related regulatory and legal requirements
Facilitate Club level training managers’ development and execution of a club level training plan to achieve the following:
Successful and complete training of all F&B team members leading to excellence in execution of each team member’s job description
Define and ensure execution of localized training strategies with support of corporate level training tools
Successful, measurable, ongoing oversight and learning to foster continuous improvement of operational results
Promote vendor relations and utilization of corporate resources and leverage
Foster a transparent communication line relative to HR issues and disciplinary recourse, incorporating Troon Corporate HR where appropriate
Be engaged in celebrations of Club F&B staff promotions and “hero stories”
Organize and participate in corporate initiatives, Troon retreats/summits and networking events
Education/Experience
Strong culinary experience and skills based on multiyear leadership of top performing culinary teams
A minimum of 8 (eight) years’ experience in high level F&B operations management, as well as experience in property, hotel or club management. Multi-unit restaurant experience helpful.
Certificates/Licenses
Must be ServSafe Certified (Food & Alcohol) or TIPS equivalent
Job Knowledge, Skill, and Ability Preferences
Extensive knowledge of regional and international foods
Knowledge of wine, spirits and beer
Excellent operational expertise in back of the house operations
Strong familiarity with front of the house operations
Outstanding understanding of F&B operational metrics, including COGS, labor management, sales metrics, KPI’s to measure operational outcomes, and P&L analysis
Excellent leadership ability, including skills to communicate and express ideas and directives clearly
Strong problem analysis and problem resolution at both a strategic and functional level
Strong multi-tasking, organizational, and time management skills to ensure a quick response to client needs
Must have the ability to plan and organize. and implement strategic planning- which requires forethought and planning ahead
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 foster 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
Budget and forecasting knowledge. As well as the ability to create and maintain effective financial accountability to the company and to the ownership
Aptitude for accurate mathematical calculations as it relates to inventory, profit and loss statements and all other aspects for financial accountability of the hospitality P&L.
Extensive 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.
Fluent in English speaking, writing, and understanding.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr
Essential Duties
Collaborate with the VP of Ops at each assigned facility to understand the Overall Club Strategy
Support communication and relationship building with all key stakeholders at Clubs, including owner, board and committee presentations, as required
Travel to meet and collaborate with clients, leaders and teams across an assigned portfolio in compliance with established frequency and service standards. Travel is extensive (100+ days per year-50%) and predominantly domestic, including multi day stays, at times
Facilitate definition of desired F&B strategy and validate alignment with the overall club strategy
Facilitate the journey mapping process with field leaders
Identify and foster relationships with key Club stakeholders
Work with the VP of Ops to grow the relationship with the client
Work with Club F&B leaders to ensure execution of operational best practices to achieve F&B strategies and goals
Champion Troon F&B “core principles” and measured KPI’s
Foster and facilitate a culture and structure of promotion from within across all of Troon’s F&B portfolio. Work to ensure strong team members are identified and moved onto a development track as quickly as possible
Facilitate structured and scheduled, monthly, remote connections with F&B leaders
Analyze and provide strategic feedback relative to KPI’s
Work with Club F&B leaders to develop and execute strategy to achieve KPI performance
Discuss operational opportunities and holistic success measures
Follow up with action steps
Facilitate annual on-site meetings (for identified Clubs)
Identify and develop the current and future F&B leaders at the Club and foster promotion across the Troon organization
Educate field leaders and clients on Troon standards and F&B best practices (industry and club-type specific)
Provide written client-ready analysis and strategic direction
Provide written colleague-appropriate feedback
Assess property’s F&B performance against the Club Strategy, budget, stakeholder expectations and all other KPI’s
Facilitate compliance of all F&B-related regulatory and legal requirements
Facilitate Club level training managers’ development and execution of a club level training plan to achieve the following:
Successful and complete training of all F&B team members leading to excellence in execution of each team member’s job description
Define and ensure execution of localized training strategies with support of corporate level training tools
Successful, measurable, ongoing oversight and learning to foster continuous improvement of operational results
Promote vendor relations and utilization of corporate resources and leverage
Foster a transparent communication line relative to HR issues and disciplinary recourse, incorporating Troon Corporate HR where appropriate
Be engaged in celebrations of Club F&B staff promotions and “hero stories”
Organize and participate in corporate initiatives, Troon retreats/summits and networking events
Education/Experience
Strong culinary experience and skills based on multiyear leadership of top performing culinary teams
A minimum of 8 (eight) years’ experience in high level F&B operations management, as well as experience in property, hotel or club management. Multi-unit restaurant experience helpful.
Certificates/Licenses
Must be ServSafe Certified (Food & Alcohol) or TIPS equivalent
Job Knowledge, Skill, and Ability Preferences
Extensive knowledge of regional and international foods
Knowledge of wine, spirits and beer
Excellent operational expertise in back of the house operations
Strong familiarity with front of the house operations
Outstanding understanding of F&B operational metrics, including COGS, labor management, sales metrics, KPI’s to measure operational outcomes, and P&L analysis
Excellent leadership ability, including skills to communicate and express ideas and directives clearly
Strong problem analysis and problem resolution at both a strategic and functional level
Strong multi-tasking, organizational, and time management skills to ensure a quick response to client needs
Must have the ability to plan and organize. and implement strategic planning- which requires forethought and planning ahead
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 foster 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
Budget and forecasting knowledge. As well as the ability to create and maintain effective financial accountability to the company and to the ownership
Aptitude for accurate mathematical calculations as it relates to inventory, profit and loss statements and all other aspects for financial accountability of the hospitality P&L.
Extensive 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.
Fluent in English speaking, writing, and understanding.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr