Food & Beverage Director

City Club Birmingham, located in Birmingham, AL, is pleased to announce an excellent career opportunity for a Full-Time Food & Beverage Director! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Salary Range: $75,000 to $85,000 per year (Depending on Experience)

General Purpose:

Directs and oversees all food and beverage facets including a la carte locations, banquet/event spaces, and satellite locations including the pool and halfway house.

Essential Duties:

• 51% 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 that may be needed

• Monitors market conditions that impact menu offerings, business volume, and profitability

• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly

• Participates with the sous chef, lead line cook, food and beverage managers and catering managers in the creation of menus to entice a variety of outlets including restaurant 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 with event coordinator and food and beverage managers

• Implements 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

• Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants

• Regular and reliable attendance

Education/Experience:

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

Physical Demands:

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