The Food & Beverage Director (FBD) is ultimately responsible for all club property daily food & beverage service operations, including its activities, dining options, and relationships between club members, guests, and employees.

The FBD must operate as being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The FBD consistently must provide superb dining and other food and beverage experiences for the Club’s membership and their guests. This position works closely with and reports directly to the Clubhouse Manager. The relationship with the Head Chef and Beverage Manager is especially important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.

KEY RESPONSIBILITIES

THE FOOD & BEVERAGE DIRECTOR WILL:
• Recommend, monitor and manage policies, operating procedures and staffing for all F & B areas; recognize the needs and consistently perform to high levels of service in each of these operating areas.
• Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, and possess the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute those expectations.
• Establish, where needed, standard operating procedures and processes for all dining areas.
• Be the primary coordinator of food and beverage department budgeting, hiring, training, beverage menu development, orientations and create a culture of teamwork. Supervise F&B team members to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations.
• Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Be a positive and enthusiastic motivator for all F&B personnel.
• Ensure F&B team members clearly understand performance expectations and provide resources necessary to allow team members to perform their jobs effectively and be fair and firm in adherence to club policy and procedure.
• Be a collaborative team player who is willing to be “hands on” but understands when to step back and lead the team.
• Maintain a “run to the fire” mentality in operations oversight.
• Professional knowledge of food and service, cocktails and beverages, beer and wine.
• Establish and uphold expectations for dress, decorum and other service standards and consistently monitor for adherence.
• Establish and maintain respectful rapport with F&B team members and all department heads at Almaden Golf & Country Club.
• Work in coordination with other department leaders to ensure consistent standards result in high member satisfaction.
• Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products and exemplary service.
• Participate in marketing/communication programs to increase dining room, banquet, and general participation in F & B related activities.
• Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special club events are well-conceived and executed.
• Oversee and assist in banquets and social functions, including member and member sponsored events.
• Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests.
• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
• Develop and monitor the F&B budget and procedures to provide direction and controls for F&B operations and costs; implement corrective procedures as necessary to help ensure that budget goals are attained.
• Have a strong sense of urgency and responsiveness, while maintaining quality and integrity of the department’s business plan.
• Be responsible for the management of all alcoholic beverage inventories and purchases.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
• Involve F&B team members in the decision-making process of how ‘work gets done’ and creates a work environment people want to come to and participate every day.
• 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, and cleanliness of the clubhouse facilities.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
• Work closely with the Executive Chef to facilitate a strong relationship between kitchen, dining outlets and staff.
DIRECT REPORTS:
• Head Chef
• Beverage Manager
• Turn Team
CANDIDATE QUALIFICATIONS
To be successful in this job, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Strong F&B skills are necessary, as is an intuitively respectful style and mentoring/nurturing/developing approach to staff and team. Almaden Golf & Country Club operations included multiple operating outlets, events and activities occurring simultaneously; the ability to be able to manage and lead in such an environment in an organized, thoughtful manner is critically important.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

A minimum of 6 years previous food & beverage management experience at a high expectation club, fine dining establishment, luxury hotel or similar is required. Experience with Jonas operating system is a plus.

SALARY AND BENEFITS
Salary is open and commensurate with qualifications and experience. Almaden Golf & Country Club, along with the typical CMAA benefits, offers an excellent bonus and benefits package.

Almaden Golf & Country Club

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Food & Beverage Director