DIRECTOR OF FOOD AND BEVERAGE

SAVANNAH LAKES VILLAGE

PROPERTY OWNERS ASSOCIATION, INC.

POSITION:   DIRECTOR OF FOOD AND BEVERAGE

FUNCTION:

Responsible for the overall management of the food service program of the SLV POA, ensuring that the overall objectives, policies, programs and fiscal practices of the SLV POA as they relate to the food service program are implemented, administered and maintained.  Responsible for the promotion of the food service program and the dissemination of hospitality, friendliness and goodwill among all Members and guests.

RELATIONSHIPS:

The Director of Food and Beverage reports directly to and receives general supervision from the Chief Operating Officer but should maintain a close cooperative relationship with other officials of the SLV POA, including:

Board of Directors

Cooperate with and advise as necessary members of the Board in matters concerning the assigned areas of responsibility, including but not limited to preparing such reports as requested by the Board and/or the Chief Operating Officer.  If requested by the Board and/or the Chief Operating Officer, attend meetings of the Board.

Committees

As requested by the Chief Operating Officer render advice, opinions, assistance and services to the committees of the SLV POA.  The Director of Food and Beverage may be requested by the Chief Operating Officer to attend the Events, Social and Recreation Committee or other meetings.

Management Staff

Work closely with all members of the Management Staff in developing and meeting overall goals and objectives of the SLV POA.  Attend all Management Staff meetings and keep subordinates informed in a timely manner on matters of interest through regularly scheduled meetings of all employees under direct supervision.  Responsible for compliance with the guidelines established by the Chief Operating Officer for all members of the Management Staff concerning facilities/equipment inspection, support and reporting, administration, human resources, safety and health, etc.

DUTIES:

Responsible for the operation of assigned areas and activities at all times and in all matters in accordance with the published rules, regulations, policies and procedures of the SLV POA.  This includes the initiating, planning, organizing, promoting, coordination and supervision of all functions herein for the position and the following general areas of responsibility:

GENERAL RESPONSIBILITIES

1. Supervise and direct the effective and efficient operation of the food service programs, assuring a high standard of appearance, graciousness and service.

1. Responsible for providing leadership for the overall initiating, planning, development, execution and evaluation of various activities and programs that will enhance the food service program and increase Member participation.  These programs should build enthusiasm within the membership for food service participation.

1. Manage and coordinate food production for all food service outlets.  Responsible for food quality and customer satisfaction while operating under budget and regulatory controls. Also responsible for menu development, inventory control, ordering/purchasing, food and labor cost controls, and staff training.

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1. Facilitate and assist as needed with the various food service activities for the Members, clubs and organizations of the SLV POA, seeking opportunities to build community life and spirit.

1. Facilitate and assist as needed the various food service activities for outside individuals and groups desiring to use the food service facilities of the SLV POA.

1. Develop promotional activities and work with the IT/Communications Manager to implement an effective marketing program for the total food service program, facilities and services, including the use by Members and their guests and to outside groups and individuals within guidelines established by the Board.

1. Implement ongoing training programs in service standards, wine knowledge, culinary trends, and safety protocols.

1. Develop a strategic roadmap that aligns F&B operations with the club’s overall goals — including member satisfaction, revenue growth, and brand positioning.

1. Create detailed forecasts for revenue, labor costs, food costs, and capital expenditures. Adjust plans based on seasonal trends and member usage.

1. Monitor P&L statements, control expenses, and optimize profitability without compromising quality.

1. Evaluate the success of events, promotions, and menu changes using KPIs like average check, member participation, and margin performance.

MANAGEMENT STAFF RESPONSIBILITIES

Facilities / Equipment Inspection

1. Conduct regular inspections of all facilities and equipment assigned assuring cleanliness, proper physical appearance, efficient operation and required preventative maintenance.

The assigned areas of responsibility include:

            River Grille

Dining Facility and Surrounding Area

            Monticello Grill

Dining Facility and Surrounding Area

Village Cafe

Dining Facility

1. Notify the proper maintenance personnel immediately of any maintenance problems or physical deficiencies that would detract from the enjoyment of the Members and guests or present a safety or health hazard.  Inform the Chief Operating Officer, in writing, of observed maintenance and property deficiencies not promptly corrected: noting specific location, condition and recommended corrective measures.

1. Assure compliance with all safety, sanitation and health standards in all areas assigned.

Support and Reporting

1. Enforce all rules and regulations of the SLV POA relating to the assigned areas of responsibility and assure compliance with the established policies and procedures of the SLV POA.

1. Handle complaints, grievances, suggestions and inquiries of Members and guests in a timely manner attempting to provide maximum satisfaction in keeping with policies and procedures of the SLV POA.  Inform the Chief Operating Officer, in writing, of situations that may require further action or study.

1. Assist with various promotional activities of the SLV POA as requested by the Chief Operating Officer, including but not limited to the following:

• Prepare as requested articles for publication in newsletters and other publications of the SLV POA.
• Attend and present information as requested at various meetings of the SLV POA.
• Be responsible for preparation of materials for display and maintain in an attractive manner all bulletin boards assigned.
• Familiarize staff concerning future activities of the SLV POA so as to enlighten and encourage participation by Members and guests.
• Participate and become involved in organizations whose purpose will be of benefit to the goals and objectives of the SLV POA.

Administration

1. Assist the Chief Operating Officer with the preparation of the proposed budget relating to the assigned areas of responsibility and administer the approved budget in a fiscally responsible manner.

1. Execute the general responsibilities common to all management personnel in minimizing the costs of operations and in safe guarding the property and reputation of the SLV POA.

1. Supervise the purchasing of all materials, supplies and services required for the assigned areas of responsibility within budgetary guidelines established by the Board and under the supervision of the Chief Operating Officer.

1. Be responsible for the preparation and submittal of accurate and complete records, data input forms and other required records and information relating to the assigned areas of responsibility.

1. Supervise the proper charging of fees and charges relating to the assigned areas of responsibility and the preparation of all reports and supporting documents for the proper accounting of all fees, charges, funds and related monies.

1. Report all cases that involve property damage or personal injury to the Chief Operating Officer immediately and assure the preparation of the required reports for insurance documentation and to meet state and federal requirements.

1. Obtain and maintain all licensing, certifications and training required for the operation of all assigned areas of responsibility.

Human Resources

1. Be responsible for hiring, supervising and terminating all employees required for the areas of assigned responsibility according to policies and procedures of the SLV POA and within budgetary limitations as established by the Board.

1. Be responsible for delegation to subordinates appropriate authority to fulfill portions of assigned responsibility, but may not delegate to relinquish overall responsibility for results or any portion of final authority.

1. Be responsible for maintaining an effective training program for all employees assigned to assure maximum utilization of all facilities and in providing services in the manner most pleasing to Members and guests, all in accordance with the policies and standard procedures adopted by the SLV POA.

1. Be responsible for a high standard of appearance, graciousness and service by personnel, making every effort to accommodate the service requirements of the Members and guests to the extent practical and without bias.

1. The Director of Food and Beverage provides direct supervision to:

Executive Chef

F&B Manager of Hospitality (2)

F&B Administrative Assistant

Safety and Health

Be responsible for an effective safety and health program in the assigned areas of responsibility.

• Maintain a safe and healthful workplace for all employees.
• Implement safety and health programs.
• Identify potential hazards and take the necessary corrective and preventive measures.
• Conduct and/or coordinate safety and health training for all assigned employees.

Miscellaneous

Remain current on developments in the assigned areas of responsibility and provide leadership to direct the SLV POA in being a leader in positive innovations.

The duties and responsibilities of this position are not limited to this description and the Director of Food and Beverage may perform a combination of other functions when needed.

POSITION QUALIFICATIONS:

1. Must have the ability, skills and sufficient educational background, normally a Bachelor’s in a related field, and/or actual experience to administer the entire food service program.

1. Must have a Culinary degree and/or five (5) years of actual culinary experience.  Certified Executive Chef highly desired.

1. Should have a minimum of five (5) years management experience at a resort or private club setting or in a similar or related position.

1. Requires advanced knowledge in food preparation, bar operations, service, planning and business management.

1. Must possess inter-personal skills that will make people feel welcome and reflect favorably on the organization.  This includes public speaking as well as human relations’ abilities.

1. Must have the ability to define problems, collect data, establish facts and draw valid conclusions.

1. Requires management experience in planning, supervision, financial accountability and personnel.

1. Must have basic computer skills to include spreadsheet and word processing experience.

1. Must have promotional ability and have demonstrated creative talent.

1. Must be pleasant, well organized, a team player and detail oriented.

1. Professional certification in related field desired.

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