Assistant director of food and beverage job description

The role of the Assistant GM/Director of Food and Beverage at The Beach Club is to lead, strategize and provide direction to the food and beverage management and operational staff, in all food and beverage outlets.

This role encompasses a well-rounded understanding of the Club's business operations including food and beverage, accounting, asset management, communications, human resources, and sports and recreation. The position requires a creative, strategic thinker who will identify areas for improvement, maximize revenues, move projects forward and execute the Club's missions and goals as set forth by the Board of Directors, GM the Committees, and its Members.

Strong organizational skills, excellent communication, delegation, and execution skills are required. The successful candidate will improve and enhance member satisfaction, design innovative programs, and concepts that will provide a unique and outstanding experience for Members, and guests, while driving F&B revenues is paramount.

Areas of food and beverage oversight include two Kitchens, the Dining Room, Club Events, and The Grill and Catering and Events. Program. Areas of operational oversight include the Security Program.
Specific Responsibilities (
include but are not limited to):
Work closely with the General Manager to execute Club business operations in all areas mentioned above, to achieve the goals and mission of the Club as set forth by the BOD, Committees, and Members. In the absence of the GM, be responsible and accountable for day to day running of the Club. Work closely with Department Heads to ensure optimal productivity for each department is achieved. Represent the Club and participate in numerous member committees including House, Youth, Athletics, Strategic Planning, Food and Beverage, and other committee meetings. Explore and introduce emerging trends in the Food & Beverage industry to the Club, to enhance member satisfaction and improve revenues and attendance including technical programs benchmarking. Maintain strong member relations by providing an uncompromising Club experience across all areas by monitoring, evaluating, and auditing food and beverage offerings including the investigation and resolution of member complaints. Represent the Club and its standard of excellence in the most professional, efficient, and courteous manner with staff, members, and guests. Oversee Wine and Beverage programs, ensuring that product evolution and inventory management meet budget and expectations. Oversee Security operations with Direct reports. Work with the appropriate Department Manager that oversees Member Services Operations to ensure operational success and guest satisfaction are met. Oversee Member and Catering Events through Direct reports, to ensure accuracy and quality of events meet member standards. Work closely with Athletics and Youth Department Manager on member activities and recreational events and ensure they are aligned with same standard of execution Work with corresponding Department Heads to ensure a safe, secure, and healthy facility by following and enforcing sanitation standards through established Club audits conducted by the Department of Health Services, ABC, and other corresponding entities. Forecast workforce planning strategies with Direct Reports and HR to ensure sufficient staffing levels are met which meet labor budgets and service demands. Oversee food and beverage staff qualifications, training, and orientation is met, work with Direct Reports and HR to achieve. Monitor controls and product quality with Purchasing Manager.
Qualifications
Familiar with the California “lifestyle” and/or having family ties to the area will be viewed as a significant plus. The ideal candidate will: Provide quality leadership and contribute to the positive atmosphere of the Club and associated operations. 7-10 years of experience in the Food & Beverage industry with private clubs or hotels. Including 4-5 years of directorship/management experience. Possess effective problem-solving, and effective verbal and written communication skills, while demonstrating respect and achieving the respect of the staff and the executive staff team. Exhibit excellent people and communication (written, verbal, social media, and computer) skills, as well as a level of “conversational sophistication” to interact with members and staff. Must possess excellent relationship-building skills with staff, members, and guests. Be able to engage with members as well as staff and be especially empathetic to the needs of both constituencies. Possess the ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Can develop ongoing professional development and training programs for the entire staff and coordinate with other department managers if the training affects their staff, i.e., kitchen, housekeeping, and maintenance. Keen understanding of Club culture and member relations. Excellent ability to prioritize and time manage. Highly knowledgeable in all aspects of Food & Beverage operations including wine and culinary standards, practices, and legal compliance. Demonstrate knowledge of food service techniques and cost controls such as manpower, productivity, food cost, and other expenses. Extensive experience in hiring, training, evaluating, and resolving problems with staff, recommending employee actions. Ability to change activities frequently, manage interruptions and re-establish priorities. Must be tactical, roll up sleeves, and get involved in detail when necessary. Possess mandatory budgetary analysis capabilities. Have a working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical/Environmental Demands
The AGM/Food & Beverage Director is an exempt employee, and the work hours are defined by the responsibilities of the job. Typical days off are Mondays and Saturdays. Ability to work in an office and casual beach environment.


Education & Experience
A degree in hospitality or Hotel/Restaurant Management is recommended but not required CCM or CCM track a plus
Compensation and Benefits
Competitive salary commensurate with experience and qualifications. The Club offers excellent benefits including medical, dental, vision, life insurance, AD&D, 401K, vacation, paid sick leave, etc.


Reports to
General Manager
Direct Reports
Executive Chef, Senior F&B Manager, F&B Manager, Security & Safety, Director of Catering,


CLUB OVERVIEW
In January of 1923, a group of foresighted businessmen, drawn together by their common recreational use of, and appreciation for, the spectacularly beautiful Santa Monica beaches, met to discuss the possibility of purchasing land and building a new clubhouse directly on the beach. And so… The Beach Club was conceived.
At its core, The Beach Club is a warm and welcoming hub for family-centric, multi-generational dining, a casual and inviting culinary-focused destination supported and enhanced by assorted beach activities (such as volleyball and surfing), paddle tennis, and numerous fitness/training/wellness opportunities. The members have a long history of enthusiastically supporting a variety of culinary, beach, athletic, and social events, including seasonal functions, annual parties, and assorted member gatherings–and are eager to participate in creative, new options and opportunities.

Now, with its 100th anniversary firmly in sight and a major aesthetic renovation and structural restoration of the classic “beach-style” clubhouse just completed and enthusiastically received by the membership, the club will complete its $20 million “Heart of the House” renovation project in the summer of 2023, completely replacing the kitchen area, main bar area, and staff areas.
CLUB DETAILS
760 members 4 membership types 3 dining areas, including Grill, A la Carte Dinner, Main Bar Total Club Revenue - $11-12M Total F&B Revenue - $3M-4M Amenities and programs include Paddle Tennis, Pickleball, Bocce, Water Sports, Volleyball The Club currently has 60full-time employees and 30 part-time employees not including seasonal help. Governance: The Board consists of 9 members on rotating 3-year terms. 8 Standing Committees

Who we are:
We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest.
Your mission:
Should you choose to accept it…
If you are a successful Food & Beverage Director, with multi-venue experience, Virgin Hotels wants you.
Virgin is a culture that believes in action, not navel gazing. The F&B Director must have experience taking ideas from concept to real life. An understanding of execution steps and a handle on practical considerations (cost, budgets, timing, and schedules) is critical to success in this role. Strong people leadership and development/ mentorship skills are a must. Divas need not apply. The Virgin culture, starting with the big guy Sir Richard, is a roll up your sleeves kind of place. At Virgin Hotels, we are focused on the guest experience, whether that is eating in one of our restaurants, ordering room service, or holding a special event at the hotel. The F&B Director will be responsible for ensuring that all of these areas run as flawlessly as possible.
Of course, we also expect you to focus the usual things such as quality control, profitability, inventory management etc. However, at Virgin, nothing is ever "usual" so not only do you have to be willing to roll up your sleeves and get things done, but you have to be willing to have fun. We are looking for someone who is full of creative ideas and has the ability to motivate a team, as well as possessing strong e-commerce skills and a love of food and beverage. Most of all, we are looking for someone who shares our quirky sense of humor, our entrepreneurial approach and is always ready to join in the fun!
The Nitty-Gritty:
What exactly you will be doing…
In helping you understand your role in working for a progressive, environment conscious, world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide “out of this world” customer service experience for our guests:
Bring the Virgin Hotels food & beverage vision, with an eye on overall customer experience
Work closely with other members of the team to deliver a Virgin-branded experience that seamlessly incorporates fantastic food, delicious drinks and superb service
Previous hospitality and multi-venue experience in your skillset, whether that is in hotels, bars or restaurants. Only exceptional candidates will be considered
Great team player with the ability to create excellent working relationships and help lead, mentor and develop members of their team
Able to manage complexities, whether in budgeting, scheduling, or dealing with training standards
Creativity and innovation with the ability to think outside the box and approach all issues with a completely fresh approach
Highly organized, anticipating needs and over delivering wherever possible
Must be enthusiastic, passionate and possess a sense of humor! No wallflowers permitted!
What qualities are we looking for?
You got skills? If you are able to perform the following, then you have come to the right place…
Input and access data in various computer systems
Understand guest inquiries and provide clear, concise responses
Work with others like a rock star, while constantly advocating for your guests
Communicate clearly in verbal and written English
Work cohesively with other departments and co-workers as part of a team
Focus attention on details
Maintain confidentiality of all guests and hotel information
Maintain a neat, clean and well-groomed appearance per hotel standards
Adhere to hotel policies including but not limited to attendance, safety, behavior
Background must-have:
Current, legal and unrestricted ability to work in the USA
Associate or Bachelor's degree preferred.
Minimum 5 years of Food and Beverage supervisory/management experience.
Ability to compute accurate mathematical calculations.
Ability to clearly and pleasantly communicate in English with guests, management/co-workers, both in person and on the telephone.
Proficient computer knowledge.
*Virgin Hotels celebrates diversity and welcomes teammates from all backgrounds. We are proud to be an inclusive and Equal Opportunity Employer*

TPC Sugarloaf offers 27 holes of private golf designed by Greg Norman located within the gated community of Sugarloaf Country Club in Duluth, Georgia. TPC Sugarloaf's featured 18 holes, The Stables and The Meadows, are accented by tree-lined Zoysia fairways, Bermuda grass greens, streams, lakes, and hills. TPC Sugarloaf also features The Pines course, a third nine that is slightly shorter in distance, but every bit as compelling as the original pair. TPC Sugarloaf is also host to the PGA TOUR Champions Mitsubishi Electric Classic.
Tee up your career as a part of our team with the TPC Network!

Ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels taking responsibility for the Food & Beverage Department in absence of the Food & Beverage Director.

QUALIFICATIONS
High school diploma or equivalent education, plus two or three additional years of hospitality management education or similar education or equivalent experience Must be familiar with a variety of the food and beverage concepts, practices, and procedures Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through five years of similar experience in progressively responsible positions Prior supervisory experience required

RESPONSIBILITIES/DUTIES
Manage the work of others which includes, assisting the Food & Beverage Director with recruiting, hiring, training, scheduling and performance reviews of the Food & Beverage staff Supervise the service staff on the floor during all meal periods, ensuring food and service standards are maintained, maintaining reservation system, managing new staff orientation, and coaching existing staff Conduct daily pre-shift meetings and communicate pertinent information on the daily business activities Direct the service personnel to serve newly seated members and guests; and check back with the table to provide additional services. Circulate the dining room regularly to ensure member/guest satisfaction.Resolve any member/guest complaints immediately and professionally. Communicate all service issues to Food & Beverage DirectorMaintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees. Set-up and break-down banquet tables, chairs, head tables, display tables, theme decorations and other equipment, as requested per Banquet Event Order. Ensure the cleanliness and proper set up of dining room, meeting and banquet rooms, and other dining areas and check maintenance of all equipment in these areas Troubleshoot and address performance issues relating to staff, menus, equipment and point of sale.Ensure quantity levels of food and beverage products and maintain quality standards in production, services facilities, and to member/guest satisfaction. Train all employees on procedures and ensure staff maintains those standards Assist in developing and maintaining training programs that exceed member/guest expectations and service standards outlined in the concept document Demonstrate a thorough understanding of point-of-sale software Demonstrate a working knowledge of Caterease, ChefTec, Kronos or other department software systems Assist in the development and maintenance of the marketing and promotional programs as they relate to the Food & Beverage Department Answer telephone and communicate information to callers in a pleasant and professional manner Assist in implementing and monitoring internal controls for the Food & Beverage Department. Maintain responsibility for payroll for the food and beverage department and monitor policies, procedures and controls. Utilize Kronos timekeeping system to monitor and verify payroll for the Food & Beverage Department, including creating schedules and entering restrictions. Review the approaching overtime report on a daily basis and assign staff in such a manner that eliminates or reduces overtime Open and/or close facility in accordance with established control and security procedures Assist Food & Beverage Director in the development of the annual Food & Beverage Budget/Plan and manage by that budget/plan. Assist with maintaining responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/BudgetVerify the accuracy of prices, State and Federal Taxes, Tips, and other charges on all guest checks and accurately open, close, and operate the Point of Sale system as outlined in the Operating Procedures Manual. Maintain a daily summary of customer check records and review with Food and Beverage Director any missing checks, cash overages and cash shortages Assume responsibility for the department in absence of the Food & Beverage Director, including completing all assigned work Ensure that the Food & Beverage Director and/or General Manager is informed of members/guests who may be intoxicated. Any member/guest who is clearly intoxicated is not to be served Ensure compliance of operating guidelines as it relates to R.A.M. or Tips programs, as well as operating within all State and Federal Laws, Rules and Regulations relating to the Alcohol, Cigarette and Tobacco DivisionOperate within all guidelines, policies, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc. and assist in the implementation of the PGA TOUR Golf Course Properties, Inc. mandatory standards of operations as they relate to the Food & Beverage operations. Ensure that service staff adheres to approved cash handling procedures, including how they relate to the co-mingling of cash tips Schedule manpower according to established guidelines utilizing approved staffing plan. Utilize Kronos timekeeping system to ensure accuracy of punch detail by applying restrictions, utilizing function codes and using available reports to manage overtime Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. This may include verifying member numbers, names and/or signatures as well as include obtaining authorization codes on any credit card charges Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT
This job operates in a professional office environment and routinely uses standard office equipment. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel
Travel is not expected for this position

Work Schedule Expectations
This position requires shifts as necessary based on business levels

Supervisory Responsibility
This position manages employees and is responsible for the performance management and hiring of the employees within the department