Director, Food - Danville, United States - Blackhawk Country Club
Description
Blackhawk Country Club will be the premier full-service club in the East Bay, where members gather as a community and create lifelong connections through exceptional experiences in an incomparably beautiful setting
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As a member of the Blackhawk Country Club leadership team, you play an integral role in executing our Club's Vision and Strategic Plan.
You will be expected to lead by example, using the language, behaviors, and attitude that we teach with our HAWKS CODE.
In addition to your job-specific duties, you will contribute to Blackhawk Country Club being an employer of choice, maintaining best-in-market marketing and sales efforts, improving member experience with outstanding programming and services, and implementing investment plans into our world-class facility.
Essential Duties and Responsibilities:
The essential functions include, but are not limited to the following:
Leadership:
Provide strong leadership and direction to the entire food and beverage leadership team, including chefs, servers, bartenders, and support staff, to ensure effective operation of the department.
-Strategic Planning:
Develop and implement strategic plans and initiatives to achieve departmental goals and objectives, including revenue targets, cost control measures, and member satisfaction metrics.
-Financial Management:
Oversee budgeting, forecasting, and financial performance analysis to ensure the department operates within budgetary constraints while maximizing profitability.
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Menu Development and Management:
Collaborate with culinary teams to develop and update menus that reflect current trends, seasonal offerings, and guest preferences, while maintaining cost efficiency.
-Quality Control:
Monitor and maintain high standards of food and beverage quality, presentation, and service consistency
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Inventory Management:
Manage inventory levels, ordering processes, and stock rotation to minimize waste, control costs, and ensure adequate supplies are available to meet operational needs.
-Staff Training and Development:
Implement training programs and initiatives to ensure staff members are knowledgeable, skilled, and equipped to deliver exceptional service and uphold Club standards.
-Customer Service Excellence:
Foster a culture of exceptional customer service throughout the department, ensuring members receive personalized attention, prompt assistance, and memorable dining experiences.
-Event Planning and Catering:
Oversee the planning, execution, and delivery of special events, banquets, and catering services, ensuring members and client expectations are met and exceeded.
-Vendor and Supplier Relations:
Establish and maintain relationships with vendors and suppliers, negotiate contracts and pricing agreements, and monitor performance to ensure quality, reliability, and cost-effectiveness.
-Continuous Improvement:
Identify opportunities for process improvements, efficiency enhancements, and cost-saving measures, and implement initiatives to optimize departmental performance and member satisfaction.
Knowledge:
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Hospitality Industry:
In-depth understanding of the hospitality industry, including trends, best practices, and emerging concepts.
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Food and Beverage Operations:
Comprehensive knowledge of food and beverage service, including menu planning, culinary techniques, and beverage management.
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Regulatory Compliance:
Familiarity with health, safety, sanitation, and liquor laws and regulations to ensure compliance.
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Customer/Member Service Standards:
Understanding of exceptional member service standards and strategies to enhance the members and their guests' experiences.
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Event Planning and Catering:
Experience in coordinating and managing special events, banquets, and catering services.
Skills:
Leadership:
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Communication:
Excellent verbal and written communication skills to interact effectively with staff, guests, vendors, and other department heads.
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Problem-Solving:
Ability to identify issues, analyze problems, and develop and implement effective solutions.
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Organization:
Strong organizational skills to manage multiple tasks, prioritize responsibilities, and meet deadlines.
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Attention to Detail:
Keen attention to detail to ensure quality control and adherence to standards.
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Adaptability:
Ability to adapt to changing circumstances and prioritize tasks in a fast-paced environment.
Physical Demands and Work Environment:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
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Mobility:
The role may require frequent movement within the food and bev
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