Director of Restaurants (F&B)
up your new Role:
The Director of
Restaurant’s (or Director of Outlet’s) primary purpose is to oversee the daily
food and beverage operations in support of the Director of Food &
Beverage. Ensure all food and beverage
operations and Member services are coordinated to exceed Member expectations,
while driving initiatives to achieve the Club's revenue and profit objectives. This
position will work closely with the Director of Food & Beverage and
Executive Chef to ensure the standards of service and safety guidelines are
for a successful Director of Restaurants (Outlets) are: The maintenance of all
quality standards for service, cleanliness, and safety; employee relations and
staff development. Assist the Food and
Beverage Director in achieving annual sales and profit in overall Front of
House operations while exceeding Member expectations through strong leadership
and management skills.
for assisting in the development, and training of all service personnel, to
maintain a high level of service as well as ensure that the Club adheres to the
standards that have been set forth by ClubCorp.
To: Director of Food and Beverage. Directly
Supervises all front of house food and beverage staff.
exceptional Member Relations and facilities by creating a quality environment
through staffing, programming, service operations, maintenance.
scheduled inventories and ensure proper administration processes are followed
Front of house scheduling and ensure that they meet budgeted labor targets
expense control systems are in place with close monitoring of all department
expenses including revenue to payroll ratio. Ensure appropriate forecasting systems
Work with the
Member committees to develop and implement Member activities and events.
Members on both group and individual basis to ensure the Club is exceeding
the Food and Beverage team to create and implement new ideas
with federal, state, and local food sanitation and safety regulations. Be knowledgeable about the most updated laws
and guidelines and communicate this information to the staff
Assist in selecting
and developing a qualified staff of Service Excellence Employees to understand
the relationships between value, Member service and satisfaction and Member
for career advancement using Performance Review Systems, Cross Training, and
ensuring the service is team is properly trained to deliver exceptional service
and to create memorable moments for Member.
This could include interactive dining, table-side service, promoting specialty
or signature items, etc.
excellent work environment, centered upon teamwork and mutual respect that is
expected to focus upon Member Satisfaction and the 3 Steps of Service while
producing the Club's revenue objectives.
Implement and effectively
execute specific training programs timely and consistently to ensure Club staff
is providing Members with quality service and product.
the scheduling of all service personnel.
Ensure controls on time reporting via the time management systems are in
place by computing the total hours and making sure the times are accurate by
both the Employee Partners and the supervisor.
Ensure Employees are adhering to mandated policies and procedures as
outline in the Time Management Policy.
Department Head staff meetings, Food & Beverage meetings, as well as hold
weekly service training meetings and special training sessions when needed.
Perform line-up twice daily going over the events of the day and Menu items.
fellow Employees to provide the 3 Steps of Service (warm welcomes, magic
moments, and fond farewells) to all Members/guests.
recovery programs are in place, staff is properly trained to execute and being
properly utilized as set forth by management.
menus, promotions, and programs as outlined by the Director of Food &
Beverage in accordance with Club standards.
daily walkthroughs are being conducted in all Front of House areas
· Attend all Department Head, Food and Beverage, Private Events and
General Staff meetings.
· Continuously improve Member satisfaction through programming,
pricing, promotions, and compliance with ClubCorp standards of operations and
· Where applicable, oversee
side work duties assigned to F&B staff and general housekeeping for all
· Initiate and control a
wine/beverage sales incentive for the service team on a monthly or quarterly
· In addition, maintain the
required ClubCorp Standards of Operations by helping the F&B Director in
controlling labor costs, linen costs, miscellaneous F&B expenses, etc.