Food & Beverage Director
Grosse Pointe Yacht Club, Grosse Pointe, MI, United States
Food and Beverage Director
Reports to: Assistant General Manager Supervises: All servers, bussers, supervisors, bartenders and any other Food and Beverage Service personnel. Oversees the Catering. Please reference Accountability Chart for full scope of supervision. Qualifications: Hospitality Management degree or equivalent in appropriate experience and/or certifications. Successful supervisory experience. Five or more years experience in a similar position. Ability to do scheduling, train and direct employees in their daily tasks. Ability to problem solve with employees and members. Ability to work evenings, weekends and holidays as needed. Ability to lift a minimum of 30 lbs. Primary Financial Responsibilities: 1. Creating and maintaining high level of member satisfaction 2. Achieving budgeted goals 3. Creating amazing training programs and recruiting talented individuals 4. Creating opportunities for revenue enhancement Position Summary: The Food and Beverage Director is part of the F & B Department team which includes the Executive Chef, the Catering Sales Team, and the Special Events and Harborside Grill Manager. The team aggressively pursues methods to improve the department's products, services and sales. The position oversees the service personnel to ensure appropriate service is provided to the Club's members and their guests. This position also works with the Catering Team and Special Events, Harborside Grill Management to create and continually update/enhance in-house Club events. Job Duties: - Directing all service staff, catering areas including seasonal positions such as the HSG - Ensures that the staff under their direction is competent, efficient, effective and service oriented - Oversees scheduling making sure the Club is staffed properly keeping labor within budget - Attending and participating in weekly FB Meetings, and Leadership Team Meetings - Attending and participating in General Employee Meetings - Developing and submitting articles for the member and employee newsletters - Responding to employee concerns and issues - Actively supporting supervisory staff with member and employee concerns and issues - Employ promotional techniques to enhance Member participation - Giving continuous feedback to subordinates regarding their job performance - Conducting performance evaluations at 90 days and annually - Conducting effective pre-meal meetings for each shift and private event - Responding to comment cards regarding F & B service - Providing and monitoring opening and closing checklists - Actively involved in employee disciplinary actions as needed with the Human Resource Manager. Serves as a positive role model by: - Creating and cultivating a positive Club culture - Adhering to the same standards of service and behavior that subordinates are required to uphold - Maintaining a positive and friendly demeanor at all times - Working with subordinates to serve Members' needs Continually evaluates service by: - Actively (hands-on) participating in service including; hosting, bussing, bartending, waiting and expediting - Seeking input from Members and employees - Conducting evaluating inspections Works cooperatively with other departments by: - Responding to their food and beverage needs promptly and effectively - Assumes responsibility for the proper fiscal management of the department by: - Assisting in the preparation of and adherence to the F & B department's budget - Identifying and implementing cost savings opportunities - Developing projects of business and scheduling staff accordingly - Maintaining an appropriate level of inventory of beverages and supplies - Actively participating in regular inventories of alcoholic beverages - Summarizing and reviewing time cards and/or summaries for the employees under their supervision to ensure schedule compliance Continues own education and development by: - Seeking and participating in classes and seminars - Seeking input from co-workers and subordinates on their own performance Results on which performance will be evaluated but are not limited to: Servers use Members names continuously Staff consistently answers questions regarding the Club's F & B offerings correctly Staff is thoroughly familiar with and practices the standards of service, service policies and procedures outlined in the Club's training manual At least an 80% satisfaction rating as a result of annual surveys The dining rooms, bars and individual tables are consistently set properly Members and staff are fully informed of F & B services and activities Members are greeted within 30 seconds of entering the dining areas
Reports to: Assistant General Manager Supervises: All servers, bussers, supervisors, bartenders and any other Food and Beverage Service personnel. Oversees the Catering. Please reference Accountability Chart for full scope of supervision. Qualifications: Hospitality Management degree or equivalent in appropriate experience and/or certifications. Successful supervisory experience. Five or more years experience in a similar position. Ability to do scheduling, train and direct employees in their daily tasks. Ability to problem solve with employees and members. Ability to work evenings, weekends and holidays as needed. Ability to lift a minimum of 30 lbs. Primary Financial Responsibilities: 1. Creating and maintaining high level of member satisfaction 2. Achieving budgeted goals 3. Creating amazing training programs and recruiting talented individuals 4. Creating opportunities for revenue enhancement Position Summary: The Food and Beverage Director is part of the F & B Department team which includes the Executive Chef, the Catering Sales Team, and the Special Events and Harborside Grill Manager. The team aggressively pursues methods to improve the department's products, services and sales. The position oversees the service personnel to ensure appropriate service is provided to the Club's members and their guests. This position also works with the Catering Team and Special Events, Harborside Grill Management to create and continually update/enhance in-house Club events. Job Duties: - Directing all service staff, catering areas including seasonal positions such as the HSG - Ensures that the staff under their direction is competent, efficient, effective and service oriented - Oversees scheduling making sure the Club is staffed properly keeping labor within budget - Attending and participating in weekly FB Meetings, and Leadership Team Meetings - Attending and participating in General Employee Meetings - Developing and submitting articles for the member and employee newsletters - Responding to employee concerns and issues - Actively supporting supervisory staff with member and employee concerns and issues - Employ promotional techniques to enhance Member participation - Giving continuous feedback to subordinates regarding their job performance - Conducting performance evaluations at 90 days and annually - Conducting effective pre-meal meetings for each shift and private event - Responding to comment cards regarding F & B service - Providing and monitoring opening and closing checklists - Actively involved in employee disciplinary actions as needed with the Human Resource Manager. Serves as a positive role model by: - Creating and cultivating a positive Club culture - Adhering to the same standards of service and behavior that subordinates are required to uphold - Maintaining a positive and friendly demeanor at all times - Working with subordinates to serve Members' needs Continually evaluates service by: - Actively (hands-on) participating in service including; hosting, bussing, bartending, waiting and expediting - Seeking input from Members and employees - Conducting evaluating inspections Works cooperatively with other departments by: - Responding to their food and beverage needs promptly and effectively - Assumes responsibility for the proper fiscal management of the department by: - Assisting in the preparation of and adherence to the F & B department's budget - Identifying and implementing cost savings opportunities - Developing projects of business and scheduling staff accordingly - Maintaining an appropriate level of inventory of beverages and supplies - Actively participating in regular inventories of alcoholic beverages - Summarizing and reviewing time cards and/or summaries for the employees under their supervision to ensure schedule compliance Continues own education and development by: - Seeking and participating in classes and seminars - Seeking input from co-workers and subordinates on their own performance Results on which performance will be evaluated but are not limited to: Servers use Members names continuously Staff consistently answers questions regarding the Club's F & B offerings correctly Staff is thoroughly familiar with and practices the standards of service, service policies and procedures outlined in the Club's training manual At least an 80% satisfaction rating as a result of annual surveys The dining rooms, bars and individual tables are consistently set properly Members and staff are fully informed of F & B services and activities Members are greeted within 30 seconds of entering the dining areas