Food & Beverage Director

Elizabeth, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Job Description

Galloping Hill Golf Club, located in Union County, New Jersey, is widely recognized as "The Home of Public Golf in New Jersey." Situated conveniently off the Garden State Parkway in Kenilworth, New Jersey, this impressive 27-hole golf facility spans an expansive 271 acres. Known for its natural terrain marked by rolling hills and valleys, Galloping Hill boasts one of the most challenging courses in the area. In recent years, the course has experienced significant renovations enhancing both its playability and guest experience. The newly constructed 46,000 square foot clubhouse serves as a centerpiece, offering an exquisite setting that can accommodate up to 300 guests. This clubhouse features a beautifully designed ballroom with floor-to-ceiling views, a covered outdoor terrace with panoramic vistas of the golf course and surrounding woodlands, a private bridal suite, an upscale full-service restaurant and bar, a private dining room, as well as a private conference room equipped with state-of-the-art audiovisual technology. Additionally, this facility proudly serves as the home of the New Jersey State Golf Association and Hall of Fame, further establishing its prestige in the golf community.

The Food and Beverage Director role at Galloping Hill Golf Club is a full-time, salaried, non-seasonal, exempt position that reports directly to the General Manager. This pivotal role carries the responsibility for managing the entire food and beverage operations at the property. This includes oversight of the Hill Tavern Restaurant, banquet facilities, turn window sales, beverage cart operations, and concessions at the Learning Center. The Food and Beverage Director leads the recruitment, training, and supervision of all service and back-of-house staff, ensuring a well-coordinated team that upholds high service standards and operational excellence. Financial management and operational supervision of food and beverage services fall under this role’s purview, requiring the individual to maintain tight control over budgets, staffing schedules, and overall profitability.

The Director acts as a key liaison with the sales department to ensure seamless execution of golf outings, banquets, and special events, maximizing both client satisfaction and revenue generation. The position demands not only strong leadership skills but also an entrepreneurial spirit to drive aggressive marketing strategies and the creation of specialized monthly events. These efforts aim at maximizing the revenue potential of the food and beverage operations across the property while cultivating an impeccable atmosphere that guarantees the highest levels of product quality and guest satisfaction. This position demands a professional who can inspire a positive culture, maintain operational efficiency, and consistently deliver a memorable dining and event experience for all patrons at Galloping Hill Golf Club.

Job Requirements

ba bs degree preferred with an emphasis on hospitality management
three years management experience preferably in the restaurant or hospitality industry fine dining experience preferred
demonstrated quality written verbal and interpersonal communication skills
ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
work flexible hours as required including nights and weekends
positive attitude
leadership skills
professional manner and appearance

Job Qualifications

ba bs degree preferred with an emphasis on hospitality management
three years management experience preferably in the restaurant or hospitality industry fine dining experience preferred
demonstrated quality written verbal and interpersonal communication skills along with ability to analyze and solve problems efficiently handle multiple duties under pressure with minimal supervision work flexible hours as required including nights weekends
positive attitude leadership skills professional manner and appearance in all situations
entrepreneurial spirit which stimulates business action plans
proficient with point of sale systems reporting internal controls inventory and staffing
ability to create strong work cultures while producing best in class service

Job Duties

provide appropriate leadership direction supervision and guidance to subordinate management team in accord with company culture and mission statement to promote positive employee morale and performance quality
assist in implementing departmental operating policies and procedures through training and supervision
assist in the branding and concept development for all food and beverage locations
assure the efficient and timely submission of all required operational financial budgetary and related reports
plan and implement staffing schedules to ensure customer satisfaction is achieved within staff plan guidelines
monitor activities to ensure compliance with company payroll policies and procedures
ensure efficient and accurate execution of ala carte dining meetings special events and outings
ensure maintenance of all appropriate sanitation standards including employee hygiene and uniforms dining and bar areas restrooms and beverage carts
schedule personnel and plan room set-up based upon anticipated guest counts and client needs
inspect dining room employees to ensure that they are in proper and clean uniforms at all times
hire train and supervise dining room staff
provide appropriate reports concerning employee hours schedules pay rates job changes tip pools etc
receive and handle complaints concerning food beverages or service
work with clients to plan and execute flawless events
serve as liaison between the dining room and kitchen staffs
assure that all side work is accomplished and all cleaning of equipment and storage areas is completed according to schedule
direct pre-meal meetings with dining room personnel relay information and policy changes and brief personnel
assure the correct appearance cleanliness and proper set-up of the dining rooms check the maintenance of all equipment in the dining room and report deficiencies
make suggestions about improvements in dining room procedures and layout
produce daily meal period sales analyses and other reports from the electronic data machines used in the dining room
assure that the dining room and other club areas are secure at the end of the business day
develop and implement an on-going marketing program to increase business
work interdepartmentally to ensure alignment of property objectives
monitor dining room labor and supplies budget adjust as necessary to achieve financial goals