Director of Food & Beverage

Property Description:

Desert Willow Golf Resort offers two of the Coachella Valley’s most unforgettable golf experiences, just minutes from Palm Springs. Desert Willow is a full-service golf resort featuring two nationally ranked municipal Golf Courses, PGA instruction at the Palm Desert Golf Academy, outdoor dining with magnificent mountain vistas, dining for up to 500 guests, banquet facilities for golf outings, meetings, weddings and private events, and a reputation for outstanding service. Test your skills against the natural hazards with a myriad of water features on the challenging Firecliff golf course, or play a smoother, more relaxing round on the magnificent Mountain View course.

 

Position Summary:

Responsible for all food and beverage guest services for the club.  Assists in supervising all food and beverage service staff. Responsible for Guest Service quality through implementation of food and beverage service standards.

 

Essential Duties and Responsibilities:

• Provide appropriate leadership, direction, supervision, and guidance to subordinate management staff in accord with Company culture and mission statement to promote positive employee morale and performance quality.
• Assist in implementing departmental operating policies & procedures through training and supervision.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Plan menus for restaurant, private dining, banquets, tournaments, holidays and special events.
• Price and cost menus, while taking into consideration member needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Assist the Executive Chef in developing the culinary vision to ensure customer satisfaction and meet all the financial goals of the club.
• Rotate all menus seasonally using as much local, fresh and seasonal foods as possible.
• Plan and implement staffing schedules to insure customer satisfaction is achieved within staff plan guidelines. Monitor activities to ensure compliance with company payroll policies and procedures.
• Develop and maintain vendor relations to ensure quality and pricing.
• Ensure an ‘A’ rating from health department inspections. Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times
• Ensure efficient and accurate execution of banquet functions, meetings, special events and outings.
• Ensure all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, food storage areas, washing areas, dining and bar areas and restrooms.
• Coordinate banquet staffing with banquet captain to ensure personnel and room plans are set-up based upon anticipated guest counts and client needs.
• Provides appropriate reports to accounting regarding employee hours, schedules, pay rates, job changes, tip pools, etc.
• Receives and handles complaints concerning food, beverages or service.
• Serves as liaison between the dining room and kitchen staffs.
• Directs pre-meal meetings with dining room personnel. Relays information and policy changes and briefs personnel.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Train employees regarding safety, hazardous materials, sanitation and accident prevention principles.
• Maintain the budgeted monthly food cost and labor as outlined in the annual budget.
• Conduct monthly inventory of food and supplies.
• Provide orientation of company and department rules, policies and procedures and oversee training of all new staff.
• Produces daily/monthly sales analysis and other reports from the POS system.
• Develops and maintains the dining room reservation system and the POS system.
• Monitors labor and supplies budget; makes adjustments as necessary to achieve financial goals.
• Knowledgeable of all Kemper policies regarding personnel. Administer prompt, fair and consistent corrective action for any and all violations of company policies and procedures.
• Manage employment activities for F&B staff members, including but not limited to, monthly staff meetings, personnel recruitment and selection, performance evaluations, training, compensation, discipline, termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.

 

Qualifications:

• College degree preferred.
• 5 years applicable functional, supervisory and/or management experience in Food & Beverage in Resorts, Restaurants, Hotels and Country Clubs.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Must maintain a valid Serve Safe Certificate from Riverside County, California.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Some Spanish language knowledge is helpful.
• Be able to work in a standing position for long periods of time (possibly up to 10 hours).
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

 

Supervises:

All front of house managers and staff.

 

Classifications:

Salaried, Exempt, Full-time, Non-Seasonal

 

KemperSports Management is an Equal Opportunity Employer