Food & Beverage Director

Peninsula Golf & Country Club in Millsboro, DE is pleased to announce an excellent career opportunity for a Director of Food and Beverage! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

• 51% of each day is to be dedicated to management and supervisory duties.


• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards).


• Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.


• Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed.


• Monitors market conditions that impact menu offerings, business volume, and profitability.


• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly.


• Participates with the sous chef, lead line cook, food and beverage managers and catering managers 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.


• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.


• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.


• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers.


• Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.


• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.


• Manages department members that may include, but is not limited to sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants.


• Regular and reliable attendance. 

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  Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience. 
  
  

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  Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms.
  
  


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  Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches.
  
  


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  Occasionally lifts up to 50 pounds. 
  
  

• Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather).


• Noise level is moderate. 

• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training.