The Rancho Solano Golf Course's Bella Verdi Bistro and Wedding & Events Center are excited to announce an opportunity for individuals interested in joining the Food and Beverage Department at the Club for Employment managed by Touchstone Golf.
The Food and Beverage Director has the overall responsibility for food & beverage execution for a club with a large Food and Beverage operation. Responsible for food and supply ordering, execution of all food delivery including menu design and maintenance, banquet planning and execution, staffing of food and beverage operations throughout the property including any restaurant, grill, snack bar, beverage cart, or event space. Responsible for food safety protocols for the entire club.
Essential job functions:
Develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage operation and maintain accountability for the cost, utilization, and performance of employees and equipment.
Responsible for the hiring, training, and proficiency (including performance reviews) of employees in the Food and Beverage operation.
Maintain control of employee uniforms, ensuring that employees wear uniforms and name tags and that uniforms are kept in proper condition, clean, and are readily available at all times to employees.
Implement policies and procedures for Food and Beverage operations.
Maintain responsibility for kitchen cleanliness, organization, and preventative equipment maintenance procedures and standards.
Assume responsibility for, and assist in, the cleanliness and proper set-up of the dining room and any event space, including beverage cart staging
Sell event space and catering capabilities for events.
Develop and maintain the marketing and promotional programs as they relate to the Food and Beverage operation.
Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods ensuring food and service standards are maintained.
Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual.
Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules, and regulations, relating to the Alcohol, Cigarette, and Tobacco Division.
Assist in the development of the Annual Food and Beverage Budget/Plan, and manage by that budget/plan.
Implement and monitor internal financial controls for the Food and Beverage operation.
Implement and monitor Food and Beverage payroll policies, procedures, and controls, with an emphasis on minimizing labor costs.
Maintain purchase order system, par-stock levels on food and beverage inventories, and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases.
Responsible for sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget.
Physical Demands:
Must be able to frequently sit, stand, bend, kneel, walk, and crouch.
Ability to lift up to 30 lbs., and to lift overhead and push/pull, move lighter objects.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Qualifications:
Five years in a comparable food and beverage management role within the hospitality or restaurant industry.
Successful background of managing food and labor costs.
Event catering experience a plus.
