Job Summary:The Club Food and Beverage Director (F & B Director) reports to the Club General Manager. He is responsible for providing leadership and management of all food and beverage operations in the Club while overseeing the day-to-day operation and providing direction for all special club and private events. The F & B Director recruits, supervises, trains, and develops all bartenders and service staff, as well as oversee related staff scheduling. The F&B Director is expected to work a flexible schedule and ensure appropriate management coverage for all events, including evenings, weekends, and all holidays. A successful candidate will have previous F&B Management experience supervising at least 30 or more employees. Must be able to work with all levels of management and embrace diversity. Have the ability to manage F&B financial goals. Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs. Duties and Responsibilities:
- Manage all administrative functions, including recruiting, hiring, cross-training, and scheduling staff. The F&B director will also work closely with the Club Executive Chef, Hotel Executive Chef, Club General Manager, Club Assistant General Manager, and front and back-of-the-house staff.
- Establish departmental operating policies to be coordinated with the Club's general operation policies.
- Be a collaborative team player willing to be hands-on when necessary but understand when to step back and lead the team.
- Be an active and dynamic recruiter of team members who inherently enjoys developing and building their team and leading them to significant, positive membership satisfaction outcomes.
- Work closely with the culinary team to ensure a cohesive food and beverage experience that consistently exceeds members' and guests' expectations.
- Participate and give input on all F & B marketing activities.
- Ensure all meeting rooms are set up correctly.
- Hold daily/weekly staff briefings with direct reports to inform them of necessary and relevant activities and expectations at the Club. Assisting in planning and being responsible for ensuring special club events are well conceived and executed.
- Engaging with, observing, learning, and listening to the members and staff. Earning member trust by instilling confidence through continued enhanced operations, interaction, and visibility.
- Ensuring a highly professional atmosphere in the restaurants, café, decks, meeting rooms, and all F&B areas with an emphasis on cleanliness, order, sanitation, security, and safety.
- Scheduling and coordinating the front-of-the-house staff to manage budgeted labor cost goals. Recording and submitting weekly payroll.
- Evaluating job performance of front-of-the-house staff through regularly scheduled reviews. Rewarding, correcting, and disciplining staff fairly, appropriately, and legally.
- Evaluating received products to ensure that expectations of quality, price, and count are met consistently and accurately, holding vendors accountable.
- Maintaining strict maintenance and housekeeping programs. Establish and maintain a regular cleaning and maintenance schedule for all front-of-the-house areas. Regularly inspect food service areas for potential health code and food safety issues.
- Welcoming and encouraging regular feedback from members and guests.
- Fostering an atmosphere of cooperation and mutual respect for all front and back of the house employees. Participating in daily line-ups for the culinary and service staff.
- Consistently visiting member dining and function areas to interact with members and guests.
- Attending and participating in staff meetings as directed.
- Working with the staff and members to plan and execute private and Club events.
- Must be able to work under pressure and stay focused.
- Is a team player, within the kitchen, with the front of the house team, and with all campus and staff.
- Undertaking special projects or other duties as assigned by the Club General Manager.
Knowledge and Skills:
- Solid administrative and financial management skills with particular strengths in inventory, labor costs, purchasing, menu engineering, and internal controls. To produce consistent operating results, must be comfortable with related operational budgets and P&Ls.
- Knowledge of sanitation codes, certified in Serve Safe or like programs, and managing proper sanitation for all food operations.
- Must lead with a mentor-like and coach-like approach in the restaurant, possessing a successful record of achieving excellent staff training.
- Must possess a character of high integrity and have superior communication skills.
- Be sociable. Enjoy meeting and working with people.
- Excellent analytical, organizational, and interpersonal skills.
- Must demonstrate the ability to think, work, and make decisions based on sound business judgment.
- Willing to roll up sleeves and dig in to help the team achieve departmental goals.
Education and Work Experience:
- Strong professional presentation. Must have excellent oral & written communication skills. Strong supervisory skills, customer service skills, organization skills, and the ability to multi-task. Ability to possess a high level of professionalism and integrity.
- Must have previous F&B Management experience supervising at least 30 or more employees. Must be able to work with all levels of management and embrace diversity. Have the ability to manage F&B financial goals. Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs. Maintain poise and a career path marked with stability and the logical progression of title and responsibility.
- A career path marked with verifiable accomplishment as a team builder and leader.
- A culinary or related degree is preferred.
Physical Requirements:
- Standing and Walking: Long hours on their feet, walking through dining areas, kitchens, and other operational areas.
- Sitting: May need to sit for extended periods of time
- Lifting and Carrying: Lifting and carrying items like menus, food trays, and equipment, potentially up to 30 pounds, requires stooping, reaching overhead, grasping, pushing, pulling, moving, or lifting up to 30 lbs.
- Bending and Kneeling: Bending down to inspect equipment, reach for items, or address guest concerns.
- Reaching: Reaching for items on shelves, in refrigerators, or above counters.
- Manual Dexterity: Using hands and fingers to handle food, beverages, and equipment, operate standard office equipment, use a telephone, etc.
- Speaking and Hearing: Communicating with staff, guests, and vendors. The F&B Director will be required to work in a fast-paced environment, where there is typically a moderate to loud noise level
- Vision: Inspecting food and beverage quality, reading menus, working and entering data on the computer, and reviewing reports
- Other Physical: Work is performed in extreme temperatures, and floor surfaces may be slick. Appropriate shoes need to be worn at all times for safety reasons.
The Houstonian Hotel, Club & Spa is an Equal Opportunity Employer. We are committed to creating an inclusive and diverse workplace where all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other characteristic protected by law. We encourage individuals of all backgrounds to apply. To access the 'EEO is The Law' information poster please visit