Assistant Director Of Food & Beverage

Epping Forest Yacht & Country Club is one of the most premier places to work in Northeast Florida. Apply today and take advantage of a unique opportunity to work at this historic property. People are our greatest asset, and we are currently seeking people like you who have a desire to join our team.

What's in it for you? Top pay - Flexible scheduling - Company provided uniforms and dry cleaning benefits - Company provided training & certifications . . . and so much more!

EDUCATION: College education or equivalent, hotel or business administration degree preferred. Communicate effectively in English, both in oral and written form.

TRAINING & EXPERIENCE: 3+ years’ experience as Assistant F&B Director in a 4 or 5 Diamond property strongly preferred. Wedding and event management required. Distinguished and or Platinum Club Status preferred.

JOB KNOWLEDGE: Ability to direct, delegate, and organize the activities of the Food & Beverage Department in maintaining high standards of the operation in service, quality, and merchandising to maximize profits. Generate action plans for the team by reviewing upcoming events, projects, activities and flow of business. Communicate operational plan to direct reports. Coach and mentor staff for success. Analyze financial and control costs. Lead teams to success in a flexible, constantly changing job environment.

JOB SUMMARY: Must have initiative, coupled with a competitive drive, and the ability to stay focused on results. Must be able to multi-task. The position requires excellent customer service skills and the ability to build relationships within the team and other departments. Knowledge of F&B trends and food is a must. Be able to work on a flexible schedule based on business demands.

PHYSICAL ABILITIES: Ability to sit, stand or move about freely in a fast-paced environment and ability to withstand various activities.

1. Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
2. Arrive to work on time, consistently.
3. Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
4. Hair must be clean and cut in a becoming style; management has final approval.
5. Attend all required training, safety courses; attend office and departmental meetings.
6. Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
7. Manage the work of others, which includes assisting the Assistant General Manager with recruiting, hiring, training, scheduling and performance reviews of the department’s staff.
8. Oversees A la carte operations & Banquets – scheduling/payroll for hourly staff and supervisors, Conduct Beverage inventory.
9. Implements AAA and Forbes standards and steps of service; Create audit program.
10. Creation of wine enhancement program.
11. Maintain Leadership development courses for all managers and supervisors, WSET & Goals.
12. Work as MOD in a la carte and Banquets when needed.
13. Continuation of teamwork mentality for all departments.
14. Maintain health inspection walkthrough daily.
15. Responsible for all operations in food and beverage outlets, and banquet department and catering.
16. Assist in implementing and monitoring internal controls for the Food & beverage Department. Maintain responsibility for creating schedules utilizing Dayforce system to monitor and verify payroll and review overtime reports daily and assign staff in such a manner that eliminates or reduces overtime.
17. Supervise the service staff on the floor during all meal periods, ensure food, beverage and service standards are maintained, maintain reservation system, new staff orientation to the department and coaching of existing staff.
18. Assist Assistant General Manager in the development of the annual Food & Beverage budget and manage by the budget. Assist with maintaining responsibility for Food & Beverage sales, expenses, and EBIT.
19. Ensure quantity levels of food and beverage products and maintain quality standards in production, service facilities are to member/guests’ satisfaction and sanitation regulations. Train all employees on procedures and ensure staff maintain those standards.
20. Set-up and Break-down banquet tables, chairs, head tables, display tables, theme decorations and other equipment, as requested per Banquet Event Order (BEO). Ensure the cleanliness and proper set up of dining room, meeting and banquet rooms, and other dining areas and check maintenance of all equipment in these areas.
21. Conduct daily pre-shift meetings and communicate pertinent information on the daily business activities.
22. Coordinate and approve the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage/kitchen supplies and equipment.
23. Open and/or close the department in accordance with established control and security procedures.
24. Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in F&B area. Verify the accuracy of prices, State and Federal taxes, service charge and any other charges on all guest/members checks.
25. Analyze existing procedures and develop new techniques of service and special promotions that will maximize member/guest patronage and ensure service excellence, keeping best interests of the company as priority.
26. Demonstrate a thorough understanding of the Point of Sale, Dayforce and Adaco software programs.
27. Assist and coordinate the development, interpretation and implementation of club policies, operating procedures and training programs, manuals, directive, work schedules, rules and regulations for the F&B staff.
28. Ensure that disciplinary procedures are adhered to according to Human Resource policy, to ensure standards are upheld.
29. Investigate and resolve all member complaints relating to food quality and service in the F&B area. Communicate all service issues to the Assistant General Manager.
30. Responsible for obtaining maximum results in the utilization and appearance of the F&B areas, the quality levels, performance and standards of service, as well as the disposal of all waste.
31. Develop and maintain effective communications between all Clubs departments.
32. Serve as a liaison to the Catering department, fostering strong communication and a positive working relationship.
33. Perform other job-related duties as required by the Assistant General Manager and/or General Manager.

Benefits

• Vacation Pay, Sick Pay, Holiday Pay
• Medical Insurance/ Dental Insurance/ Disability Insurance/ Life Insurance/ Vision Insurance
• 401(k)