Food & Beverage Director

DEPARTMENT: Food & Beverage                �​�                        JOB TITLE: Food & Beverage Director

REPORTS TO: General Manager & Assistant General Manager                

JOB TYPE: Exempt

BASIC FUNCTION: The Director of Food & Beverage at Mid-Pacific Country Club is responsible for overseeing all aspects of the Food & Beverage (F&B) operations to provide high-quality service to members and their guests. This includes establishing customer service policies, setting service standards, managing daily operations, and collaborating with staff and leadership to ensure operational efficiency and member satisfaction. The Director is tasked with maintaining industry-leading practices, focusing on member experience, and enhancing food and beverage offerings to align with the club's mission and values.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Operational Management

• Oversee the day-to-day operations of the Front of House (FOH) F&B department, including the management of Assistant Managers, Event Manager, Supervisors, Captains, and Waitstaff.
• Delegate responsibilities to ensure efficient service, maintaining high service standards in all F&B areas, including the dining room, banquet services, snack bar, and special events.
• Manage and monitor the club's beverage program, curating a high-quality wine list, wine program, and creating wine-related promotions and training programs for staff.
• Collaborate with the Executive Chef on the development of menu items, ensuring food and beverage pairings are creatively executed and updated in the POS system.
• Organize and oversee quarterly menu changes in coordination with the Executive Chef to keep the club's offerings fresh and appealing.

1. Staffing & Human Resources

• Lead recruitment efforts for new F&B staff, including posting job ads, conducting interviews, and making hiring decisions.
• Ensure new employees undergo a thorough orientation and training program, setting clear expectations for performance and behavior.
• Conduct performance reviews and provide ongoing feedback to staff, ensuring that goals are set and met.
• Develop and implement training programs to elevate service quality, maintain consistency, and promote staff development.
• Coach and counsel employees, handling any performance or behavior issues in line with the club’s policies and guidelines.
• Oversee the FOH training program, regularly updating training guides and quizzes to reflect current operational needs.

1. Member Service Excellence

• Develop and implement member service policies and procedures that exceed member and guest expectations.
• Continuously monitor service quality and provide feedback to staff based on observed behaviors.
• Address any member and guest complaints promptly, escalating issues to the Assistant General Manager, and General Manager when necessary, and ensure appropriate corrective actions are taken.
• Foster a welcoming atmosphere in all food and beverage areas, ensuring that all members and guests have a superior experience at the club.

1. Financial Management & Budgeting

• Assist in the creation of the annual F&B budget, managing expenses, forecasting revenue, and identifying cost-saving opportunities without sacrificing quality.
• Monitor and approve weekly payroll, ensuring accuracy and proper allocation of labor resources.
• Track and manage inventory, including ordering supplies and equipment for the front-of-house operations, ensuring cost-effective purchasing decisions.

1. Safety, Sanitation, & Compliance

• Ensure that all safety, sanitation, and health standards are consistently met in accordance with local regulations and club policies.
• Regularly inspect the F&B facilities and equipment to ensure they are in proper working condition, identifying and reporting any maintenance issues as necessary.
• Document any accidents or injuries involving staff, members, or guests within 24 hours of the occurrence, ensuring follow-up as dictated by club policies.
• Ensure compliance with the Hawaii State Liquor Commission regulations, maintaining proper licensure (Manager's Blue Card) and ensuring staff training in alcohol service and safety protocols.

1. Event Planning & Coordination

• Collaborate with the Events team to plan and execute club events, ensuring that all F&B requirements are met for each function.
• Assist in developing promotional events, including themed dinners, wine tastings, and member-exclusive F&B events, to drive engagement and member satisfaction.

1. Technology & Communication

• Ensure that all F&B systems, including the Point of Sale (POS) system, are up-to-date and functioning properly.
• Maintain open communication with the FOH and Back of House (BOH) staff, conducting regular pre-meal briefings, staff meetings, and feedback sessions to ensure smooth operations and strong collaboration across departments.
• Provide staff training on the proper use of audio-visual equipment for events, ensuring smooth delivery of technology services.

 CANDIDATE QUALIFICATIONS:

Experience: Minimum of 5 years in an F&B leadership or management role, with experience in a private club environment strongly preferred.

Education: High school diploma or equivalent GED required; advanced training in hospitality management or related field is a plus.

Licensure: Must possess or be able to obtain a "Manager" blue card from the Hawaii State Liquor Commission.

Skills:

• Strong leadership, coaching, and team-building skills.
• Excellent written and verbal communication skills, with the ability to read, write, and speak English fluently.
• Proficiency in basic math and computer operations, including Microsoft Word, Excel, Publisher, and email systems.
• Strong organizational skills, with attention to detail and the ability to multitask in a fast-paced environment.
• Proven ability to create and implement service standards that exceed guest expectations.

 MENTAL DEMANDS:

• Mindfulness for safety, methodical execution, and attention to detail.
• Problem-solving skills, initiative, and creativity.
• Ability to communicate and work with a wide variety of personalities and temperaments.
• Capacity for self-management, including effective time management and prioritization.

 PHYSICAL DEMANDS:

• Regular standing, walking, talking, and hearing.
• Frequent reaching with arms and hands; lifting and carrying trays of food and beverages.
• Ability to meet vision requirements, including close, distance, color, peripheral, and depth perception.

WORK CONDITIONS:

• Exposure to cleaning chemicals such as bleach, degreaser, and dish detergent.
• Work is performed in both indoor and outdoor settings, including dining rooms, kitchens, and event spaces.