Director of Food and Beverage

The new Director of Food and Beverage will focus primarily on the member/guest experience while ensuring that the goals of both the food & beverage department and the event operations of the Club are being met through active, visible leadership, staff development and attention to details.  These attributes will contribute to the overall success of the Food and Beverage Director. Qualified candidates will have a proven track record of leadership and high-quality operations management.

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  Leadership
  

  
  
  • Work proactively with the GM towards goals and objectives of the Club.
  
  
  • Be the “leading” team player who is willing to be “hands on” and work with the team side by side each day doing whatever it takes to deliver the best Member experience.
  
  
  • Create a “sense of place” regarding the club’s offerings as a family style club with various events, ages, and locations.
  
  
  • The Food and Beverage Director will be the key leadership partner with the Executive Management team for the entire Westmoreland Country Club Food and Beverage direction.
  
  
  • Participates with the Chef, Food and Beverage Manager and sales/marketing manager in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
  
  
  • Be an effective communicator, engage with, observe, learn, and listen to the Members and staff. Earn Member trust by instilling confidence through continued enhanced operations, interaction, visibility, and consistency.
  
  
  • Be comfortable and happy engaging with Membership throughout the F&B and Clubhouse outlets, visiting tables and engaging with Members welcoming all feedback.
  
  
  • Possess a strong passion and desire to be present during times of high business volume. Leading by example and working directly with service professionals.
  
  
  • Be detailed orientated.
  
  
  • Provide strong mentorship and direction of the F&B and Pool teams so they can focus on improving service levels and continued growth.
  
  
  • Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, cleanliness of the food and beverage and clubhouse facilities.
  
  
  • Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
  
  
  • Perform annual evaluations of Pool and F&B departments.
  
  
  • Attend and participate in Club Committee meetings as directed by the General Manager.
  
  
  • Work with Troon leadership to identify and encourage F&B team member’s advancement and promotional opportunities throughout the Troon organization through constant succession planning and team development.
  
  

  
  
  
  


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  Financial
  
  
  
  
  • Prepare necessary data for applicable parts of the budget; project annual food, labor and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
  
  
  • Ensure effective and efficient staffing and scheduling for the F&B, Pool teams while balancing financial objectives with Member satisfaction goals.
  
  
  • Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the club’s F&B outlets and the financial performance of the operation.
  
  
  • Additional tasks as seen as appropriate to drive Member and guest delight or as assigned.
  
  
  
  

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  Evaluate and set appropriate and necessary standards of operation, execution, and delivery within the Food & Beverage and Pool operations.
  
  


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  Be visible with the membership, engaging and making members feel like VIPs at the club.
  
  


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  Implement effective daily, weekly, and monthly communication across the clubhouse teams.
  
  


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  Establish a leadership and mentoring role into develop talent, while exposing the team to new ideas and techniques.
  
  


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  Build relationships with the Culinary and FOH teams. Learn about the team and tenured individual backgrounds and experiences to assist in establishing a lead with care culture.
  
  


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  Continue to raise the bar with Member events by infusing creativity and variety into club favorites.
  
  


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  Assist with Club communications to the membership.
  
  

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  The successful candidate:
  
  
  
  
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    A bachelor’s degree from a four-year university, preferably in Hospitality management is desired.
    
    
  
  
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    Substantial hospitality experience will be considered.
    
    
  
  
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    Ongoing commitment to continuing personal and professional development and those seeking a CCM designation will be highly considered.
    
    
  
  
  
  

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  Salary is commensurate with qualifications and experience.
  
  


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  The Club, along with the typical CMAA benefits, offers an excellent benefit package including medical, dental, vision and 401K.