Assistant Director (Food & Beverage)

Company Description

Established in 1996, Heritage Club is a private, member-owned club located in Mason, OH. The Club offers a championship 18-hole golf course, swimming pool, tennis courts, and a recently renovated clubhouse. Whether it's a picturesque venue for dining and special events or a close-knit community for sharing camaraderie and building lifelong memories, Heritage Club has what you're looking for.

Role Description

This is a full-time on-site role for an Assistant Director of Food and Beverage. The Assistant Director of Food and Beverage will be responsible for overseeing the day-to-day activities of the Club's food and beverage operations and ensuring the satisfaction of our members and guests.

Qualification

• Culinary Skills, Food Service, and Food & Beverage knowledge.
• Commitment to ensuring customer satisfaction and providing exceptional service.
• Previous management experience in a food and beverage operation.
• Strong communication and leadership skills.
• Bachelor's degree in Hospitality Management or related field is a plus.
  
  

Classification

Education and/or Experience:

• Degree in hospitaly or business management.
• Some food preparation and/or food service experience.
• Food and beverage supervision.
• 3 years in food and beverage management.
  
  

Job Knowledge, Core Competencies And Expectations

• Clean appearance and professional demeanor.
• Ability to prepare and/or serve foods and beverages and supervise employees.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Responsible for management of dining room service in the main clubhouse.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations.
  
  

Job Tasks/Duties

• Provides food and beverage service according to club’s standards.
• Maintains cleanliness of production and service equipment and of production, storeroom, service, and other areas.
• Ensures foods are held at safe storage temperatures.
• Supervises personnel to assure highest productivity and conduct.
• Lead staff through different service types such as a la carte, banquet and club events.
• Maintains accurate payroll time records and reports.
• Complies with applicable health, alcoholic beverage, fire and other laws and requirements.
• Inspects outlet facility to ensure that sanitation, safety, energy management, preventive maintenance and other programs are in place in areas of responsibility.
• Produces daily or meal-period revenue analysis and other point-of-sale (POS) reports.
• Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals Processes member billing; completes POS daily closeout.
• Provides employee hour, schedule, payroll, tip pool and other reports in conjunction with Director of Food and Beverage.
• Makes product suggestions to staff to increase sales and heighten member satisfaction.
• Assists with the production and service of food and beverage products, as necessary.
• Hires, trains, supervises, schedules, and evaluates assigned staff in conjunction with food and beverage management staff.
• Receives and resolves complaints applicable to the outlet.
• Consistently complies with the club’s policies and procedures for the service of alcoholic beverages to members and guests.
• Tracks wine sales.
• Assist in developing wine list, cocktail menu and beverage options.
• Suggests menu additions based on member and guest requests.
• Completes other appropriate assignments made by the Food and Beverage Director.
  
  

Reports to: Food and Beverage Director.

Supervises: Dining Room Manager, Front of House Service Staff.