Director of Food & Beverage

Full-Time

Raintree Country Club provides the amenities you deserve now and the memories that come from new friendships and family experiences. The quiet life of the country with open spaces, trees, and surrounding lakes... room to roam, to play, and to experience Country Club life just minutes from uptown Charlotte. A lifestyle of gracious surroundings, in a setting planned for leisure. Thirty-six holes of challenging golf that ramble through woodlands and over water, nine lighted Tennis Courts, a Swimming Pool, a Fitness Center. Facilities offering a Clubhouse with large dining and meeting areas, Member lounges, along with casual and gourmet dining for every desire!

At Raintree Country Club, we bring together the southern charm of the Charlotte region coupled with exceptional service to both our Members and Guests.

The Director of Food and Beverage reports directly to the General Manager. The Director of Food and Beverage is responsible for overseeing all aspects of the operations, member dining and beverage enjoyment, monitoring and adjusting financial performance, providing guidance to the board on governance matters and leading the food and beverage team to deliver superior member and guest experiences. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service for members and guests.

Experience Required

Minimum Qualifications

• Bachelor’s Degree preferred; 5-10 years’ experience and/or the equivalent in experience and training.
• Experience in Multi-faceted Food and Beverage operations.
• Experience interacting and managing relationships with Member and Client Boards.
• Demonstrate a strong commitment to company values.
• Working knowledge of wine, spirits and regional cuisines.
• Computer proficiency in Microsoft products such as Outlook, Excel, Word, and Power Point.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls, and financial back-office systems of a hospitality/food service environment.

Other Qualifications

• Possess strong leadership, hospitality and human relations skills.
• Presents a professional appearance and demeanor in all exchanges.
• Must have exceptional verbal and written communication skills.
• Must have excellent organizational and time management skills, along with the ability to coordinate details and prioritize the work on a daily and weekly basis.
• High level of active listening skills and strong member service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
• Ability to create high performance teams and to be a strong team player.

Key Responsibilities

• The majority of each day is to be dedicated to management and supervisory duties.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards).
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions as needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Execute inventory control and calculation for monthly analysis and reconciliation.
• Identifies opportunities to control food costs and other expenses and act accordingly.
• Participates with the Chef, Food and Beverage Managers and Catering Managers in the creation of menus to entice a variety of outlets including restaurants and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events.
• Implement policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Managing department members that may include but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.
• Regular and reliable attendance.
• Other duties as assigned.

Physical Demands

Frequently stands, walks, tastes, smells, talks, listens, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Environment/Noise

Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.

Certificates/Licenses

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Compensation

• $85,000-$90,000 plus bonus

Benefits

• Health, Vision, Dental Insurance
• Health Savings Plan, Pet Insurance, and Legal Plan Offered
• Paid Time Off
• 401(k)-with employer match 25% of first 5% Associate Contribution
• Company Paid Life and Accidental Death & Dismemberment Insurance
• Industry Organization Dues Paid
• Career Growth and Development Opportunities with Troon.
• Golf Privileges and F&B discounts throughout the Troon Portfolio.