Omni Hotels & Resorts - Corporate Office

Club Director of Food & Beverage

Job Locations US-TX-Austin
Posted Date 2 months ago(5/14/2024 6:00 PM)
Requisition ID
2024-109961
# of Openings
1
Category (Portal Searching)
Food & Beverage

Overview

bcreek country club

 

 

Barton Creek Country Club’s success is due to its dedicated, intelligent and self-motivated family of associates who work together to deliver personalized service to the club’s members and maintain the company’s trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged, then this is the place for you.

 

Barton Creek Country Club associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, Barton Creek Country Club may be your perfect match.

Job Description

About Barton Creek Country Club:

Nestled in the heart of the Texas Hill Country just outside the city of Austin, Barton Creek Country Club is a leader in luxury golf and hospitality. Known for its exceptional service, stunning landscapes, and premier golfing, we are dedicated to offering our members and guests an unparalleled experience. We are seeking a Director of Food & Beverage to lead our member dining and event services. The role is key to exceeding expectations in dining and social experiences at a premier country club, ensuring high levels of member satisfaction and engagement.

 

Job Summary

The Director of Food & Beverage is responsible for the overall operation of the dining facilities and the execution of member events at Barton Creek Country Club. This role focuses on enhancing the dining experience, maintaining high standards of quality and service, and creating engaging social and dining events for members.

Responsibilities

Key Responsibilities:

  • Oversee daily operations of all club dining facilities.
  • Develop innovative and diverse menus in collaboration with the Executive Chef and culinary team.
  • Plan and execute a wide range of member events, including social gatherings, holiday events, and special promotions.
  • Work cohesively with the Resort Director of F&B and Banquet department to plan and coordinate successful member events.
  • Train and lead a team of food and beverage staff to ensure exemplary service and efficiency.
  • Responsible for hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and coaching associates; addressing complaints and resolving problems.
  • Manage budgeting and financial planning for the restaurants and events departments.
  • Enforces budgets, staffing and general operating procedures; directs the work of Clubhouse F&B management & staff.
  • Oversee the maintenance of the locker rooms, F&B, pool and banquet service staff the clubhouse and Canyon’s Restaurant.
  • Participates in ongoing facility inspections throughout the club to assure that cleanliness, maintenance, safety and other standards are consistently attained.
  • Interacts with members answering questions, solving problems, overseeing services and cleanliness and showing the club facilities to visitors.
  • Works with Human Resources Department staff to develop long-term staffing needs for the clubhouse department.
  • May perform Restaurant opening and closing duties when applicable.
  • Monitors associates professional appearance standards as applicable.
  • Conducts training and other meetings with department staff.
  • Foster a culture of excellence and hospitality that aligns with the club's prestige and members' expectations.
  • Collaborate with other club departments to enhance overall member satisfaction and engagement.
  • Ensure service to all guests follows established standards, is consistent, efficient, and courteous.
  • Perform any other duties required by senior management.

 

Qualifications

Qualifications:

  • Bachelor’s degree in Hospitality, Business Administration, or related field.
  • Minimum of five years proven experience in food service management and event planning, preferably in a country club or luxury hospitality environment.
  • Strong leadership skills and the ability to manage large teams.
  • Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
  • Strong computer and technical skills to include Micros and on-line purchasing systems.
  • Demonstrated ability to mentor and develop growing talent for the company.
  • Demonstrated ability to handle progressive discipline/coaching discussions.
  • Proven ability to engage associates at all levels.
  • Demonstrated ability to work with Club Sales, Hotel Sales and Catering leadership.
  • This individual must be willing to work flexible hours as needed during busy times and high profile events.

 

Physical Requirements:

  • Must be able to work on feet for extended periods.
  • Ability to lift up to 25 pounds occasionally.

 

End of Job Description

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