Director of Food And Beverage

Food and Beverage Director/Manager

Wedgewood Pines Country Club a highly acclaimed 18-hole private Golf course with a restaurant and function facility that takes pride in the of quality food, beverage, service, and atmosphere we provide to our customers and members alike. Our Managers are hands on, love what they do and have fun along the way!

The ideal candidate will have worked at a Country Club or similar industry as a Food and Beverage Manager. A clear understanding of front of house and back of house expectations. Frequent contact with our members and outside guests will necessitate exceptional communication skills, both written and oral. The ability to think outside the box to offer creative solutions is preferred.

Job Duties:

Receives and greets all members and guests throughout the club. Assures F&B team has areas prepped for business each shift.  Works with Executive Chef and Event Coordinator on banquet operations, menus, and services. Creates training protocols for the F&B team and service staff. Oversees beverage program, ensures it is relevant and evolving. Continuously evolves training procedures for staff. Oversees monthly beverage inventory and annual china/glass/silver inventory. Ensures all F&B areas and equipment are in working order. Ensures all legal requirements are adhered to, including federal, state, and/or local laws pertaining to alcoholic beverages and child labor. Maintains contact with members and helps assure maximum member satisfaction. Oversees Point of Sale creation and ease of access. Advises in planning and implementing service procedures and logistics for special Club events and banquet functions. Attend weekly staff/BEO meetings to discuss upcoming event details. Works with General Manager on budgeting needs for F&B spaces. Researches and implements F&B trends within the industry at the Club. Create and set floor plans for outside and club events. Responsible for purchasing weekly liquor/non-alcoholic beverages inventory.

QUALIFICATIONS & EXPERIENCE

• Degree in hospitality management or extensive experience in golf, resort, restaurant, or catering preferred. Serves as a daily on-site troubleshooter within the department. Must have a clear idea of the Club’s overall organizational goals as well as an understanding of the responsibilities of each department and duties of each employee. Possess firm organizational focus, diplomacy, attention to detail, and flexibility. Extensive mixology skills as well as understanding of culinary department. 

Qualifications (Must haves)

• Energetic, with positive can-do attitude
• Excellent client relationship mgmt. and communication skills
• Excellent organizational and administration skills
• Must be able to multi-task
• At least 2 years in hospitality/Club management
• 10 month work schedule
• 55 hours per week