Director of Food and Beverage

Mobile, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Employer-paid life insurance

Disability Coverage

401k

Paid Time Off

Performance bonus

Job Description

The Country Club of Mobile is a prestigious and well-established private club located in Mobile, Alabama, known for its rich history and commitment to providing exceptional service and a welcoming atmosphere for its members. Established as a premier destination for social, recreational, and dining experiences, the Club boasts a variety of facilities including golf courses, tennis courts, banquet services, and multiple food and beverage outlets. The Club prides itself on maintaining high standards of hospitality, ensuring members and guests enjoy a memorable and distinguished experience during their visits. The professional and dedicated staff contribute significantly to the Club’s reputation by offering personalized and attentive service that meets the diverse needs of a discerning membership base.

The Director of Food & Beverage at the Country Club of Mobile plays a crucial leadership role, overseeing all aspects of food and beverage operations across various outlets and banquet services. This position entails managing and directing the food and beverage staff to ensure a consistently high level of member service, adherence to cleanliness and safety standards, and the achievement of financial targets related to sales and expenses. The Director is responsible for fostering a positive team environment, implementing training programs, and maintaining quality controls that align with the Club's standards and values. This role requires strong supervisory skills as the Director manages hiring, training, performance evaluations, and disciplinary actions in accordance with the Club’s policies and legal regulations.

Additionally, the Director serves as the operational leader during critical times, including acting as Manager on Duty when senior management is absent. Duties include managing service operations during events, ensuring the proper setup of rooms and dining areas, conducting inventory checks, and controlling costs while maximizing revenue opportunities through strategic marketing efforts and staff training. The Director must maintain strong communication and collaboration with various Club departments such as Banquets, Golf, Tennis, and Kitchen to coordinate resources and staffing effectively.

The role also demands a proactive approach to member satisfaction by addressing inquiries or concerns promptly, implementing service improvements, and continuously seeking innovative concepts to enhance the overall dining experience. The Director’s partnership with the Executive Chef ensures menu development and pricing strategies are aligned with the Club’s standards and member expectations. Emphasis is placed on "Service with a Smile," reflecting the Club’s mission to provide the highest quality service with a friendly and professional demeanor. This is a full-time management position that offers a competitive benefits package, including health, dental, and vision insurance, employer-paid life insurance, disability coverage, 401k retirement plan, paid time off, and performance bonuses effective shortly after hire.

Job Requirements

Excellent management and leadership skills
Time management, organization and prioritization skills
Proficient in Microsoft Word and Excel
Proven ability to build and foster a team environment
Ability to make decisions in a fast-paced environment
Ability to manage multiple projects
Ability to work with all personality types including adverse situations
Ability to communicate verbally and non-verbally
Ability to work independently and proactively
Four-year college degree or equivalent experience
Minimum of 4 years of progressive responsibility in food and beverage industry
Minimum of 5 years of supervisor experience preferably in club, golf, hospitality or service industry
Experience in resolving customer complaints
Must be able to lift up to 50 pounds
Ability to walk or stand for long periods
Must be able to bend, climb, balance, reach, stoop, kneel, crouch or crawl
Exposure to sunlight, heat, wet or humid conditions
Ability to climb step stool or ladder

Job Qualifications

Four-year college degree or equivalent experience
Minimum of 4 years of progressive responsibility in food and beverage industry
Minimum of 5 years of supervisor experience preferably in a club, golf, hospitality or service industry
Experience in resolving customer issues and complaints
Excellent customer service skills
Proficient in computer software including Microsoft Word and Excel
Strong management and leadership skills
Effective verbal and non-verbal communication skills
Ability to manage multiple projects and recommend and implement solutions
Ability to build and foster a positive team environment

Job Duties

Manages service aspects in all food and beverage assigned areas and events and acknowledges, greets, and thanks all members and guests
Manages staff and processes to ensure proper room preparation including set-up of tables, chairs, linens, table settings, glassware, etc.
Makes rounds of all food and beverage outlets to ensure member/guest needs are met
Conducts monthly beverage inventory verification and quarterly china, glass, and silverware inventories
Opens and closes dining room(s), snack bar, and/or Clubhouse
Responsible for ensuring Club is secure upon departure and that all lights, equipment, doors, etc., are turned off or locked
Controls costs of all food and beverage outlets by assisting management as requested in purchasing and monitoring labor costs
Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on up-selling
Processes daily sales reports and other reports as requested
Protects Club, members, and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
Maintains member and guest satisfaction by handling inquiries, concerns, or comments and providing solutions
Acquires feedback to ensure satisfaction and implements service improvement ideas
Maintains consistency of service by being aware of all course events, large parties, and reservations that affect operations
Ensures a pleasant dining experience by collaborating with Executive Chef in menu creation and pricing
Communicates and teams with other departments to ensure appropriate staff levels for events
Follows CCM mission and values including providing the best quality service possible with service with a smile
Performs other duties as assigned