Director of Food and Beverage

Director of Food and Beverage at Lake Padden Golf Course

Lake Padden Golf Course is excited to announce an exceptional career opportunity for a Director of Food and Beverage. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

As the Director of Food and Beverage, you will direct and oversee all food and beverage facets, including the daily operation of the grill, banquet functions, menu creation, hiring and training staff, ordering inventory, and product controls.

Essential Duties and Responsibilities

• Dedicated 51% of each day to management and supervisory duties.
• Prepares and monitors annual budget, revenue goals, and expenses for the food and beverage department, generating various business volume forecasts.
• Reviews and analyzes financial and data results/reports to monitor overall food and beverage performance and implement corrective actions.
• Monitors market conditions impacting menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation.
• Creates seasonal menus, banquet functions, and grab-and-go items within budgetary restrictions.
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement, and accuracy, along with storage temperatures.
• Approves catering policies, contracts, and pricing, overseeing planning, execution, and closure of events with coordinators and managers.
• Implements policies and procedures for the food and beverage department, ensuring compliance with company, federal, state, and local standards.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages all department members including sous chefs, line cooks, stewards, food and beverage managers, bar managers, servers, bartenders, and server assistants.
• Ensures regular and reliable attendance.

Education and Experience Preferences

A Bachelor's degree (BA) from a four-year college or university; two or more years related experience and/or training; or an equivalent combination of education and experience.

Physical Demands and Environment

This role frequently requires standing, walking, tasting, smelling, talking, hearing, using hands, and reaching with hands and arms. Occasional sitting, climbing, balancing, stooping, kneeling, crawling or crouching. The ability to occasionally lift up to 50 pounds is required. The work environment may include wet or humid conditions, proximity to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and extreme heat or cold. The noise level is moderate.

Certificates and Licenses

• Food Safety and Applicable Sanitation Training
• Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English.
• Must meet state age requirements for handling alcoholic beverages.
• Working knowledge of wine, spirits, and regional cuisines.
• Demonstrated leadership ability, including clear communication and directives.
• Strong problem analysis and resolution skills.
• Exceptional multi-tasking, organizational, and time management skills.
• High level of active listening and strong client service skills with diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.
• Professional and courteous demeanor.
• Ability to create high-performance teams and be a strong team player.
• Strong commitment to company values.
• Organizational development abilities with a focus on individual and team advancement.
• Computer proficiency in Microsoft products (Word, Excel, PowerPoint, Outlook).
• Ability to maintain effective financial accountability.
• Comprehensive understanding of hospitality/food service physical infrastructure, controls, and financial back-office systems.
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization.

Compensation and Benefits

• Annual salary range: $85,000 - $95,000 (dependent on experience)
• Group health, dental, and vision insurance plans
• Paid time off (PTO)
• 401k Savings Plan
• Optional Flexible Spending and Health Savings Accounts

Key skills/competency

• Food and Beverage Management
• Budget Management
• Inventory Control
• Menu Development
• Staff Training & Development
• Event Planning & Execution
• Financial Reporting
• Customer Service Excellence
• Compliance & Policy Implementation
• Microsoft Office Suite