Food & Beverage Director

  • Eldorado Country Club
  • McKinney, TX, USA
  • Sep 02, 2021
Full time F & B Managers

Job Description

Eldorado Country Club is looking for an experienced F & B Director to join a dynamic team.

Medical, Dental, Vision Benefits offered on the 1st of the month immediately following date of hire
401k after 1 year of employment
Paid Time Off
Basic Life Insurance
Golfing Privileges
Working along side a tenured Executive Chef who is also the Director of Culinary Development for CBIGG Mgmt.
Amazing Club Culture


The Director of Food & Beverage (DFB) is ultimately responsible for all food & beverage service operations on a daily basis. Being the "public face" of these operations with a hands-on approach and an understanding that "on-the-floor" member and staff engagement is critical to success in this position. The DFB consistently provides superb dining and other food and beverage experiences for the Club's membership and their guests. This senior level position works closely with, and reports to, the General Manager. A critical relationship is that with the Executive Chef, ensuring collaborative and harmonious relationships between front and back of house operations.


  • -Manages the entire food & beverage operation to include Dining Room, Kitchen, Lounges, Snack Bars, Catering, and Beverage Cart.
    -Plans and implements a creative food service with variety and innovation, establishing the club's reputation for high quality, creative food service.
    -Hires, disciplines, and discharges dining room and lounge staff. Advises Executive Chef and Director of Catering in matters of hiring, firing and discipline.
    -Establishes and maintains high standards of service, quality and job performance for staff. Provides a strong emphasis on Member service.
    -Resolves complaints in a prompt, courteous way. Seeks constant feedback from Members concerning quality of food and service. Ensures that all staff have a complete dedication to serving the needs and desires of Members.
    -Establishes standards, policies, and procedures for the efficient operation of all food service venues.
    -Supervises staff, ensuring that all standards, policies, and procedures are followed.
    -Establishes ongoing training program to meet standards of food preparation, presentation, and service for all areas of responsibility.
    -Trains staff to meet established goals and high standards of food quality preparation, presentation, and service.
    -Establishes formal training program for department.
    -Ensures scheduling of various staffs in the most cost effective way to accomplish necessary work. Monitors and controls departmental costs, especially payroll.
    -Makes forecasts based upon historical data and monitoring of daily traffic. Is alert for special events that may impact on level of business.
    -Helps kitchen achieve budgeted food cost percentage. Takes all necessary steps to ensure cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc.
    -In conjunction with Chef, plans, costs and prices menus.
    -Ensures quality control of all food served.
    -Ensures quality control in the set-up of tables by frequent inspections of dining room and banquet rooms for cleanliness of stations, flatware, glassware, etc.
    -Establishes a thorough dedication to cleanliness on the part of staff to ensure the highest levels of cleanliness and sanitation in areas of responsibility.
    -Ensures proper sanitation of areas of responsibility.
    -Ensures that all pertinent TABC laws are followed.
    -Establishes quality wine service that complements food service. Trains staff in essentials of wine service and techniques for marketing wine.
    -Ensures the safe operation of equipment. Reports equipment defects to maintenance for repair.
    -Ensures adequate security and controls of food stock. Conducts inventories as necessary.
    -Ensures that all policy, including dress standard for department, is followed by staff.
    -Establishes and maintains effective communication with departmental staff, other departments and management. Works together with club department heads to develop a team-like approach to operating the club where a major emphasis is placed on problem discovery and solution.
    -Performs other duties as assigned.
    -Must demonstrate a positive attitude at all times.
    -Must provide outstanding customer service to all internal and external customers.
    -Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
    -Interpersonal skills, sales/negotiating abilities, attention to detail, planning and organizational ability, experience with Microsoft Word, Excel, leadership and time management skills, self-motivated, driven and professional.