Director, Food & Beverage

Roseville, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $80,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

flexible schedule

Job Description

Trilogy Bickford Ranch is a premier full-time employment opportunity located in a picturesque 55+ community nestled in the foothills of the Sierra Nevada Mountains in Northern California, just east of Lincoln. This brand-new development, hosted within the Bickford Master Plan, offers a unique lifestyle retreat known as Trilogy, complemented by an exciting and innovative social hub slated to open soon: The Ridge Wellness Social Club. This exclusive club rises majestically on a ridge, providing breathtaking panoramic views of the surrounding natural landscape. Residents and guests here enjoy an array of top-tier amenities including a resort-style pool, an upscale restaurant, and versatile indoor and outdoor venues designed to foster social interaction, fitness, wellness, and other community events. The community and club are perfect for those seeking an active, vibrant lifestyle enriched with social elements and wellness initiatives.

The Food & Beverage (F&B) Director position at Trilogy Bickford Ranch delivers an exceptional career path for experienced hospitality professionals. This leadership role commands strategic oversight and operational excellence across all F&B activities at The Ridge Wellness Social Club. Reporting directly to the Club General Manager, the F&B Director is pivotal in steering the team towards peak performance, ensuring culinary excellence, and developing innovative guest experiences tailored to meet the discerning expectations of a 55+ community clientele. The role emphasizes strategic planning and collaborative leadership, guiding all facets of food and beverage operations, from restaurant and clubhouse design and business planning to menu development and quality control.

Successful candidates will be responsible for maintaining and elevating the standards of food service and overall customer satisfaction to surpass company and guest expectations. They will bring expertise in business development, financial forecasting, and team supervision, overseeing budgets, controlling costs, and improving operational efficiencies. As a cornerstone of the Trilogy Bickford Ranch hospitality experience, the F&B Director will also lead efforts to embody BlueStar Resort & Golf's core values through dynamic team motivation, effective communication, and fostering a strong culture of service excellence.

This full-time position offers a competitive pay range of $75,000 to $80,000 annually, supplemented by comprehensive benefits that include medical, dental, and life insurance eligibility starting the first month following full-time employment. Additionally, full-time team members accrue Paid Time Off (PTO) at the rate of 120 hours annually and enjoy seven paid holidays per year. Employees aged 21 and older can also participate in the J.F. Shea Co., Inc. 401(k) retirement plan after 30 days of service.

Beyond the mandate of operational leadership, the role involves an influential presence in new project development, ensuring that all efforts align with company objectives and community lifestyle priorities. The position demands a professional capable of managing multiple priorities within a fast-paced, dynamic environment while fostering a culture of continuous improvement and employee development. If you are a strategic thinker with a passion for hospitality excellence and empowering teams, this is a prime opportunity to make a significant impact within a growing and vibrant 55+ community setting.

Job Requirements

Bachelor's degree preferred or equivalent combination of education and professional experience
Four to ten years' experience in a hospitality field
Three to five years' supervisory experience
Current Food Handlers Card
Current TIPS Certification
Working knowledge of Microsoft Office including Excel
Knowledge of restaurant database software a plus
Knowledge of county regulations
Ability to implement BSRG dining standards
Skilled in financial forecasting and budgets
Ability to read and interpret industry periodicals
Knowledge of standardized recipes
Problem-solving and report writing skills
Strategic planning and change management skills
Excellent written and verbal communication skills
Attention to detail and high work standards
Ability to make independent decisions
Ability to multitask in a fast-paced environment
Flexible schedule including evenings and weekends
Valid driver's license

Job Qualifications

Bachelor's degree preferred, or the equivalent combination of education and professional experience
Four to ten years' experience in a hospitality field required
Three to five years' experience supervising a team of managers or another supervisory role required
Current Food Handlers Card and TIPS Certification
Computer literate with working knowledge of Microsoft Office, including Excel
Knowledge of restaurant database software a plus
Knowledgeable about county regulations
Ability to understand and implement BSRG dining standards
Knowledgeable about financial forecasting and budgets with ability to create and maintain effective financial accountability to the company and ownership
Ability to read, analyze, and interpret periodicals specific to the food service industry
Ability to understand the standardized recipe format
Ability to solve problems quickly, write regular reports, order guidelines, production and clean-up guides
Ability to write reports, business correspondence, and procedure manuals
Must have strategic planning, change management, problem-solving, decision-making, delegation, time management, and employee development skills
Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests
Must be able to consistently achieve high work standards
attention to detail, accuracy, and timeliness
Must demonstrate initiative and make independent decisions, based on sound judgment
Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected

Job Duties

Communicate the core values and mission of BlueStar Resort and Golf to support the achievement of company goals
Involved in key development initiatives directly relating to the clubhouse and restaurant plans
Establish goals and processes for measuring sales, revenue, new projects, and business development
Provide strategic intelligence to partners and clients regarding all F&B initiatives including vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences
Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations at all facilities
Maintain effective communication between all members regarding F&B operations, safety, and employee concerns
Model motivation to inspire all team members
Coordinate with F&B manager and club manager to create budget and goals for measuring sales, revenue, new projects, and business development
Monitor the performance of F&B operations to determine whether strategies require adjustment to positively impact revenues and cost controls
Oversee cost of goods, labor, and general expenses of F&B operations
Create operational reports as requested
Other duties and responsibilities may be assigned