Director of Food and Beverage - Richmond

JOB SUMMARY

Position: Director of Food and Beverage
Company: Richmond Country Club
Job Location: Richmond, BC
Job Type: Permanent
Job salary: $95,000–$125,000 a year

WORK PERFORMED

• Customer-Service: Expected to be engaging with the membership, both to illicit feedback and to foster relationships.
• Attention to Detail: To be ultimately responsible for members and guests, F&B experiences and is accountable for the operations meeting standards.
• Leadership: Helps guide the future direction of the department.
• Financial Responsibility: Responsible for the department’s monthly reporting, ensuring oversight of the club’s pricing, food costs, labour and other operational expenses.
• Problem-Solving: Will be able to resolve issues brought to their attention by both members as well as staff.
• Communication: Will facilitate communication between Senior Management (GM & Assistant GM), the Senior F&B Team (Head Chef, Catering Event personnel, F&B Supervisor) as well as ensure that all department employees are ‘kept in the loop’. Additionally, the Director of F&B will be responsible for ensuring that members are informed about and upcoming events and promotions.
• Directing and overseeing dining and event operations.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Ensuring the quality of food and service is consistent with the club’s guidelines and heritage values.
• Assist with menu planning and costing.
• Providing monthly forecasts and monitoring expenses and variances.
• Creating strategies to implement member engagement to support sales growth and retention.
• Train front-of-the-house staff to a high standard for all F&B locations (Aces, Macans, Events, Pool), develop and implement consistent service standards.
• Managing all other subordinates and providing coaching when applicable.
• Assisting with People & Culture functions: recruiting, hiring, onboarding, developing the team, training, evaluating staff, etc.
• In charge of managing staff working hours and reporting to the Payroll personnel required information for the payroll process.
• Assuring the organization is adhering to up-to-date safety and quality standards.
• Ensuring all food handlers’ mandatory certifications are active and records are present.
• Identifying marketing opportunities to promote the organization and assisting with marketing events.
• Develop and maintain a documented system of F&B and culinary practices and operations.
• Providing input regarding strategic organizational decision-making.
• Providing input and suggestions on budgeting and adhering to the budget.
• Resolving escalated operational issues.
• Building positive relationships with vendors and customers.
• Creating and enforcing policies, targets, and KPIs.
• The ability to work closely with General Manager to design an effective menu, wine lists, and amenity options while ensuring excellent product quality at a fair price.
• Willing to work a flexible schedule in order to accomplish all major responsibilities and willing to accept assignments on an as-needed basis in order to promote teamwork.

QUALIFICATIONS

• Minimum 7 to 10 years experience in the hospitality industry and/or private country club experience is preferred.
• Event experience is an asset.
• Minimum 3+ years in a management role with primary financial accountability.
• Must have in-depth knowledge of the food and wine industry.
• Proven ability to adhere to budgets and meet revenue targets.
• Must have exceptional communication, organizational, leadership, and problem-solving skills.
• Strong technology skills including menu programming, cash, revenue and reporting.
• Knowledge of Jonas (Club Management) system an asset.
• Work in a fast-paced environment.

To Apply - Follow the link to the company website for further information.