About the job
Candidate Profile
Director of Food and Beverage
Idle Hour Country Club
Lexington, Kentucky
Reports to: General Manager / COO
www.idlehourky.com
Organization
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Founded in 1946, Idle Hour Country Club is one of the most exclusive private clubs in the state of Kentucky. Operating by invitation only, the Club presents a reserved charm, impeccable quality, and a quiet presence in its community where members can escape the bustle of Lexington to enjoy unhurried serenity.
The 18-hole golf course is a historic gem, built in the 1920s and designed by Donald Ross. Over time, the course has been modernized and rearranged to make room for additional club facilities, but many of the original holes remain intact. The course was upgraded in recent years by Ron Prichard, who expertly improved and refurbished it while maintaining the key elements of the original master's work.
The Club offers a variety of dining options for all occasions. The Main Bar, Grill Room, and Grill Patio offer casual dining while the Club Dining Room is formal and adult-only. There are also several spaces for private events that can service parties of any size from a private dinner for 10 to a wedding reception of 500. These include various meeting and gathering rooms as well as the ballroom and ballroom terrace.
The Club values its Food and Beverage amenity as essential to the Club's success as all other club amenities. It will provide the necessary resources to fulfill the Club's Mission of achieving excellence. It believes the restaurant at Idle Hour Country Club should be considered a dining destination equal in prominence to all other upscale eateries in Lexington and surrounding areas. It should achieve Favorite Place Status by its members where consistency, reliability, and value are commonplace.
Job Summary: Food and Beverage Director – Idle Hour Country Club
The Food and Beverage Director at Idle Hour Country Club is responsible for leading all aspects of the club's food and beverage operations, ensuring an exceptional member, guest, and employee experience. This key leadership role encompasses strategic planning, team management, and hands-on oversight of dining services, banquet events, and beverage programs. The director will collaborate closely with other department heads to maintain and elevate service standards in alignment with the club's mission, vision, and values.
By the Numbers
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· $8.8 M Approximate Gross Volume
· $5.5 M Approximate Annual Dues Volume
· $2.4 M Approximate F&B Volume (51% a la carte, 41% catering)
· $4.6 M Approximate Gross Payroll
· Club POS and Accounting Systems: Jonas
· 91 Full-time Employees, 124 Seasonal Employees
· 12 Board Members (3 years minimum term, 9 years maximum)
· 657 Members, approximately
· 57 Average Age of Members
· 16,000 Rounds of Golf Annually, approximately
Supervises: Catering & Events Director, Service Director; F&B Manager; Banquet Manager; Dining Room Manager; Outlet Manager; Food and Beverage Training Manager
Classification: Full-time, Weekends, Holidays, AM/PM as needed.
Education and/or Experience
· Four-year college or university degree in Hospitality Management or Culinary Arts.
· Ten years or more as a food and beverage manager with five of those years in a similar position in a fine dining situation.
Job Knowledge, Core Competencies and Expectations
- Food and beverage cost controls and operating procedures.
- Accounting. Jonas operating system.
- Catering & Event planning and execution.
- Menu design.
- Marketing and promotions.
- Wine, spirits and bar operations.
- Strong interpersonal and organizational skills.
- Polished, professional appearance and presentation.
- Manage stress and time.
- Build a team, train, and maintain employee teams.
- Effective communication through all department levels and throughout club.
- Knowledge of and ability to perform required role during emergency situations.
Job Tasks/Duties
- Develops an operating budget for each of the department's revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
- Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
- Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
- Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
- Manages the department's long-range staffing needs.
- Assists in recruitment, training, supervision and termination of food and beverage staff.
- Helps plan and approves the organizational chart and staffing and scheduling plans.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Monitors employee records to minimize overtime and keep labor costs within budget.
- Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
- Assures that all applicable club policies and procedures are followed.
- Helps plan and approves external and internal marketing and sales promotion activities for the department's outlets and special club events.
- Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
- Establishes quantity and quality output standards for personnel in all positions within the department.
- Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
- Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees' personnel files.
- Researches new products and evaluates their cost and profit benefits.
- Maintains food and beverage personnel records.
- Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
- Greets guests and oversees actual service on a routine, random basis.
- Helps develop wine lists and wine sales promotion programs.
- Establishes, updates and maintains all written standards and procedures for the department as needed.
- Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
- Serves as an ad hoc member of appropriate club committees.
- Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
- Monitors employee dress codes according to policies and procedures.
- Approves all product invoices before submitting to the Accounting Department.
- Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
- Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
- Maintains records of special events, house counts, food covers and daily business volumes.
- Ensures that an accurate reservation system is in place.
- Audits and approves weekly payroll.
- Approves all entertainment.
- Responsible for long-range planning for the department in concert with the club's planning process.
- Establishes and maintains professional business relations with vendors.
- Works with the club's Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
- Recommends operating hours for all food and beverage outlets.
- Serves as manager-on-duty on a scheduled basis.
- Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
- Complete periodic china, glass, and silverware inventories.
- Implement and monitor sanitation and cleaning schedules.
- Completes other appropriate assignments from the General Manager.
Licenses and Special Requirements
· Food safety certification.
· Alcoholic beverage certification.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
- and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment.
Individuals who meet or exceed the criteria detailed in this position profile and posting are encouraged to send a cover letter and a completely updated resume.
Please send your cover letter and updated resume in PDF format, attached via email, with the subject line: Director of Food and Beverage, IHCC, Lexington KY.
Chris Kennedy, CCM
...@idlehour.cc
1815 Richmond Rd, Lexington, KY 40502
(859) ###-####
Idlehourky.com