Food and Beverage Director

Now Hiring: Food & Beverage Director! Sparrow’s Point Country Club is excited to announce an exceptional career opportunity for a Food & Beverage Director! We are seeking a dynamic and experienced leader who is passionate about hospitality, driven to elevate member experiences, and committed to delivering outstanding service across all dining and event operations. General Purpose: Directs and oversees all food and beverage facets. Guide a talented team, oversee daily operations, and help shape the club’s culinary and service standards to ensure every member and guest enjoys a memorable experience. Compensation Range: $75,000-$95,000 (based on experience) Responsibilities: • 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, room service, 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 and other expenses and act accordingly. • Participates with the Chef, 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. • 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: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef. • Regular and reliable attendance. Education/Experience: • 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. Physical Demands: • Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. • Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. • Occasionally lifts up to 50 pounds. Benefits: • Medical, Dental, Vision, Life, and Disability Insurance – and more! • Paid Time Off • 401(k) • Employee Assistance Program