F&B Director

ABOUT AMERICAN GOLF

American Golf is a distinguished leader and pioneer in the golf industry, renowned for its innovative and unparalleled approach to golf course management. With over 50 years of experience as an owner, lessee, and manager of golf courses and country clubs, American Golf has established itself as an authority in maximizing the potential of any golf opportunity.

Throughout its rich history, American Golf has been involved with more than 325 golf courses, serving diverse private entities and public agencies with its expertise. Presently, American Golf oversees the management of over 70 premier facilities across the United States, providing exceptional service and experiences to avid golfers and enthusiasts alike.

We pride ourselves on our commitment to excellence, continually striving to exceed expectations and set new standards in the golf industry. Our team of skilled professionals is dedicated to delivering exceptional service and maintaining the highest standards of course upkeep, ensuring that each visitor to our facilities has an unparalleled experience.

Job Purpose

The F&B Director is responsible managing various aspects of multi-unit food services, dining, and catering operations.  In partnership with the Assistant F&B Director, they will ensure annual sales and profits throughout the food & beverage operation are appropriately established and consistently achieved.

Responsibilities

• Ensure product quality and service standards are met in various food and beverage outlets - convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities
• Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis
• Hire, train, schedule, support, review and discipline employees as needed
• Ensure safe work practices of employees, including compliance with company and departmental safety rules and regulations and the proper use of handling of all relevant equipment
• Partner with the Executive Chef to continually discuss menu performance (guest feedback and profitability)
• Embrace diversity of opinions of the entire team and effectively manage any negativity by leading with impactful solutions that create synergy for the food & beverage division and provide positive interdivisional/interdepartmental relationships
• Adhere to service standards, sanitation standards, productivity standards to provide exceptional guest satisfaction
• Ordering and inventory of all beverages on property 
• Ability to run private events and be the day-of coordinator for each event. (Maitre D’)

Qualifications

• Minimum of 8 years of management experience in golf, hospitality, or service industry required
• Minimum of 4 years of progressive responsibility in food and beverage industry required
• Proficient in computer software including Microsoft Word, Excel, and PowerPoint
• Solid time management, organization, and prioritization skills
• Proven ability to effectively build and foster a team environment
• Valid driver’s license required

Education 

• High School diploma or GED

Skills/Abilities/Personal Characteristics

• Knowledge of Food Service Regulations
• Flexibility
• Verbal and Written Communication

• Basic Math
• Customer Service
• Resolve Conflict
• Teamwork
• Friendliness
• Thoroughness
• Efficiency

Working Conditions

• Days and hours of work vary by schedule and business needs
• Evening, weekend, and holiday work will be required
• While performing the duties of this job, the employee may be required to stand for long periods of time, to walk, read, hear, talk, balance, climb, use hands, use fingers, reach, stoop, kneel, crouch, crawl, smell, taste, push or pull.  The employee may be required to lift and carry objects weighing up to 50 pounds.  Specific vision abilities required for this position include close vision, distance vision, peripheral vision, color vision and the ability to adjust focus.
• Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions

Summary

Candidates must have catering, hotel or large private event experience as a manager. Will be responsible for running private events and being the day-of coordinator for each event. (Maitre D’). The Food and Beverage Director is responsible for hiring, training, scheduling and developing all front of house staff. All the beverage ordering and inventory is done by the Food and Beverage Director. Pertinent experience in all these areas is needed in order to be considered.

Compensation Breakdown

Base Salary: $80,000-$85,000

Bonus Potential up to $12,000 (venue performance based)

Gratuities 

American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state and/or local law.