Description

Yorba Linda Country Club, located in Yorba Linda, CA, is seeking an experienced, strategic, and forward-thinking Director of Food and Beverage to lead all food and beverage operations and help take the Club's dining and events program to the next level.

This is a highly visible leadership opportunity at an active, event-driven private club with a strong calendar of member dining, golf tournaments, banquets, private events, and club-sponsored functions. The Director will be responsible for delivering consistent service, improving operational performance, and creating memorable experiences for members and guests across all food and beverage outlets.

The Club is also preparing for a complete renovation of its Bar & Grill, providing the successful candidate with a unique opportunity to help shape the future of the operation. The Director will play an important role in preparing for the reopening, including evaluating service flow, staffing, training, menus, operating standards, and the overall member experience. This renovation represents an exciting opportunity to introduce positive change, strengthen the Club's dining culture, and establish sustainable systems for long-term success.

Working closely with the General Manager and department leaders, the Director will build and develop a high-performing team, promote a genuine Culture of Hospitality, and ensure seamless coordination across dining, banquets, golf events, tennis events, and other club activities.

Compensation: $115,000 to $130,000 (Depending on Experience)

General Purpose:

Directs and oversees all food and beverage facets

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, room service, 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 and other expenses and act accordingly

• Participates with the Chef, 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

• 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: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.

• 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.

Environment/Noise:

Can w ork in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate

Certificates/Licenses:

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)

• Must meet state age requirements for handling alcoholic beverages

• Working knowledge of wine, spirits and regional cuisines

• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates

• Strong problem analysis and problem resolution skills

• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.

• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy

• Strong written and verbal communication skills

• Strong leadership and people management skills

• Professional and courteous demeanor

• Ability to create high performance teams and to be a strong team player

• Demonstrate a strong commitment to company values

• Organizational development abilities with a strong focus on individual and team advancement

• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook

• Ability to maintain effective financial accountability to the company and to the ownership

• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment

• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world's largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com .