Director of Food and Beverage
14 days ago
Naples
Job Description Job Title: Director of Food & Beverage Reports to: General Manager FLSA Category: Salary/Exempt Position Compensation: $120,000 - $140,000 Base Salary, plus Incentive Relocation: Relocation Assistance Available Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon Location: Quarry Beach Club 8975 Kayak Drive Naples, Florida, 34120 About the Club: The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest. Learn more about this award-winning Distinguished Club by visiting their website . Position Summary: The Director of Food and Beverage will be responsible for all the Club's food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include: • overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service., • Elevating the Club's wine program, • Developing and managing the food and beverage budget and financial performance., • Leverage, utilize, and train staff on the Club's Point-of-Sales system, Jonas. Essential Responsibilities: • Operational Leadership:, • Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness., • Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations., • Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences., • Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams., • Menu & Beverage Program Development:, • Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes., • Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members., • Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience., • Financial and Point-of-Sales System:, • Leverage the Club's Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends., • Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards., • Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements., • Team Leadership & Development:, • Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services., • Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service., • Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge., • Member and Guest Experience:, • Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere., • Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience., • Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members., • Event Management & Culinary Action Stations:, • Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly., • Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members., • Compliance & Safety:, • Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff., • Promote a culture of cleanliness, organization, and safety across the food and beverage operations. Qualifications: • Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night., • Bachelor's degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience., • Comprehensive Point-of-Sales system experience, preferably with Jonas Club software, including generating financial reports and creating graphical data visualizations., • Controlling labor costs., • Strong financial acumen in budgeting, forecasting, and cost and labor control., • Exceptional leadership and communication abilities, with a focus on team development., • Experience managing a wine club and developing engaging culinary action stations for events., • Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation. Club Benefits: • Great team in place that celebrates the unique Quarry Beach Club spirit., • Team events, fun holiday celebrations, and club-provided meals., • Clothing allowance and competitive dining allowance after the first year., • Group health insurance benefits., • 401 (k) retirement plan., • Paid Time Off – 3 weeks., • Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.