Director of Food & Beverage
Club:
Reynolds Lake Oconee
Location:
Greensboro, GA
Position:
Director of Food & Beverage
The Director of Food & Beverage (DFB) Opportunity at Reynolds Lake Oconee:
An amazing opportunity exists for a candidate with a successful track record of leadership and high-quality F&B operations management in hotels, resorts, private clubs or high-end establishments in the hospitality industry. We are conducting the search for the Director of Food and Beverage at one of the premier residential club communities in the southeast United States, Reynolds Lake Oconee. The successful candidate will be an integral part of a high-performing team at a world-renowned Club Community, recognized for its innovations, quality work environment and focus on continually 'raising the bar' for its members and staff.
The primary focus of the role is on the overall member experience, which is of utmost importance to the social fabric of the Club. The ability to consistently "look forward" in planning, innovations, organization and overall departmental leadership is a critical skill set required for success in this position. Equally important is the ability to intuitively embrace the need to be visible and highly interactive with the members and staff; leadership in this area begins and ends with approachability and accessibility.
About Reynolds Lake Oconee:
Equidistant between Atlanta and Augusta, Georgia, tucked into the rolling lake country lies Reynolds Lake Oconee. Founded on 12,000 acres of brilliant lakefront property, Reynolds Lake Oconee features six carefully crafted golf courses, The Kingdom – one of only two superior equipment technology with golf instruction centers in the country, six clubhouses, 6 Food and Beverage venues, sporting ground, fitness and wellness, arts and culture and all the recreational and culinary amenities befitting a world-class private club development.
Reynolds Lake Oconee by the Numbers:
- 6 Clubhouse Restaurants, 6 On-Course F&B Venues
- 6 Golf Courses
- 8M Food and Beverage Revenue
- 1.5M Events Revenue (1200 annual BEO's)
Reynolds Lake Oconee Website:
www.reynoldslakeoconee.com
Director of Food & Beverage Position Overview:
The Director of Food & Beverage (DFB) is ultimately responsible for all food & beverage service operations on a daily basis, including its activities, dining options, and relationships between Club members, guests, and employees. Being the "public face" of these operations with a hands-on approach and an understanding that full "on-the-floor" member and staff engagement is critical to success in this position. The DFB consistently provides superb dining and other food and beverage experiences for the Club's membership and their guests. This senior level position works closely with, and reports to, the Director of Hospitality. The relationship with each clubhouse chef de Cuisine and management team is especially important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.
Direct Reports:
- Director of Banquets
- Director of Restaurant Services
- Cellar Wine Manager
- Platinum Dining Manager
Key Responsibilities:
The Director of Food & Beverage will:
- Be the primary coordinator of food and beverage budgeting, hiring, coaching, training, orientations and creating a culture of teamwork, and the supervision of associates to ensure all is done in accordance with approved Club policies compliance with governmental regulations.
- Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
- Enhance and when necessary, establish standard operating procedures, procurement and processes for all clubhouses while maintaining the brand identities of each venue.
- Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products and exemplary service in conjunction with managers and clubhouse chefs.
- Direct oversight of the retail wine program for members, all wine tastings and dinners.
- Oversee a progressive beverage program including craft cocktails and beer.
- Contribute to development and implementation of marketing programs to increase participation in all F&B related activities.
- Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
- Oversee all club social functions, including member and member sponsored events.
- Be responsive to members' requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of "the answer is 'yes,' what is the question?"
- Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and 'buy-in' from those contributing to their attainment.
- Develop and monitor plans, budgets and procedures to provide direction and controls for food and beverage operations; implement corrective procedures as necessary to help ensure that budget goals are attained.
- Have a strong sense of urgency and responsiveness, while also maintaining quality and integrity of the division's business plan.
- Recommend, monitor and manage policies, operating procedures and staffing for all F&B areas; recognize the needs and consistently perform to high levels of service in each of these operating areas.
- Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters pertaining to the food and beverage industry.
- Be responsible for the management of all alcoholic beverage inventories and purchases.
- Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
- Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
- Be a collaborative team player who is willing to be "hands on" when necessary but understands when to step back and lead the team.
- Involve associates in the decision-making process of how 'work gets done' and creates a work environment people want to come to and participate every day.
- Have a passion and aptitude for teaching and training and develop and enhance training programs for all food service personnel, working, as necessary, with the managers solely responsible for those operations.
- Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
- Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
- Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
- Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
- Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
- Work closely with the Executive Chef to facilitate a strong relationship between kitchen and restaurant departments.
- Ensure that associates clearly understand performance expectations and that assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
- Establish and uphold expectations for dress, decorum and other service standards and consistently monitor for adherence at all times.
- Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently "member ready" in both appearance and service.
To perform this job successfully, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Educational and Certification Qualifications:
A Bachelor's degree (B.A.) in Hospitality Management is preferable, or a two to four-year degree from a Culinary School, plus a minimum of four to six years of Food & Beverage management experience in a high volume facility or an equivalent combination of related education and experience.
Salary & Benefits:
Salary is open and commensurate with qualifications and experience. The Club, along with the typical CMAA benefits, offers an excellent bonus and benefit package.
Preparing a thoughtful letter of interest and alignment with the above noted expectations and requirements is necessary. Your letter should be addressed to Mr. Tim Hong, COO, Reynolds Lake Oconee, and clearly articulate why you want to be considered for this position at this stage of your career and why RLO and the Greensboro area will be beneficial to you, your family, your career, and RLO if selected.
Please upload your resume and cover letter (in that order) using the link below. You should have your documents fully prepared to be attached when prompted for them during the online application process.
IMPORTANT: Save your resume and letter in the following manner:
"Last Name, First Name Resume" &
"Last Name, First Name Cover Letter"
(These documents should be in Word or PDF format)
Note: Once you complete the application process for this search, you are not able to go back in and add additional documents.
Click here to upload your resume and cover letter.
If you have any questions please email Katy Eliades: [email protected]
Lead Search Executive:
Sam Lindsley, Search Executive
KOPPLIN KUEBLER & WALLACE
[email protected]
216-509-2250