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    Director of Food - New York, United States - The Yale Club of New York City

    The Yale Club of New York City
    The Yale Club of New York City New York, United States

    1 week ago

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    Description

    Job Type

    Full-time

    Description

    The Director of Food and Beverage (F&B) is responsible for overseeing all aspects of the club's culinary and dining operations. This position requires a strategic leader with a keen understanding of culinary trends, exceptional management skills, and a commitment to delivering a high-quality dining experience for club members. The Director of F&B will collaborate with various departments to ensure seamless operations and contribute to the overall success and reputation of the private club.

    Requirements

    Essential Functions:

    1. Strategic Planning:
      • Develop and implement a comprehensive food and beverage strategy aligned with the club's overall goals and member expectations.
      • Stay current with industry trends and market demands to enhance the club's offerings and maintain a competitive edge.
    2. Menu Development:
      • Work closely with the Executive Chef to create innovative and diverse menus that cater to the preferences and dietary needs of club members.
      • Ensure menu pricing is competitive and reflects the quality and exclusivity of the club.
    3. Operational Management:
      • Oversee the day-to-day operations of all food and beverage outlets, including restaurants, bars, banquets, and special events.
      • Monitor and maintain high standards of service, cleanliness, and presentation in all F&B areas.
    4. Financial Management:
      • Develop and manage the annual F&B budget, ensuring financial goals are met while maintaining high-quality standards.
      • Implement cost control measures and monitor expenses to maximize profitability.
    5. Staff Leadership and Development:
      • Recruit, train, and manage a skilled and motivated F&B team, including chefs, servers, bartenders, and support staff.
      • Foster a positive and collaborative work environment, encouraging professional development and growth.
    6. Member Relations:
      • Build strong relationships with club members, obtaining feedback to continually improve dining experiences.
      • Address member concerns promptly and strive to exceed expectations in service and culinary offerings.
    7. Event Planning and Execution:
      • Collaborate with event planners and coordinate the execution of private events, weddings, and other special occasions.
      • Ensure all events meet the club's standards for service and quality.
    8. Compliance and Safety:
      • Ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
      • Stay informed about relevant licensing and permit requirements.
    9. Beverage and Wine Program:
      • Curate a well-balanced and diverse selection of beverages including wines, spirits beers, and non-alcoholic options.
      • Create a comprehensive beverage menu that complements the food offerings,
      • Consider the preferences of the target audience and the overall theme or concept of the club.
      • Develop a wine list with a variety of options, considering different grape varietals, regions, and styles.
      • Ensure staff members are knowledgeable about the beverage offerings.
      • Maintain and update the beverage menu seasonally to incorporate new and seasonal ingredients.
      • Organize events such as wine tastings, cocktail classes or pairing dinners to engage members and create a memorable experience.
    Other Requirements, Reasoning Abilities and Physical Demands:
    • Highly organized and detail-oriented.
    • Follow-up skills must be immaculate.
    • Possess the ability to be flexible and adapt to change.
    • Excellent people and customer service skills and superior interpersonal skills.
    • Excellent presentation and communication skills including email, written, phone, and verbal.
    • Be dynamic, self-motivated, creative, practice empathy, emotional intelligence, and mindfulness with members, and staff.
    • Professional demeanor & appearance, respectful, and professional interactions with all staff.
    • Establish and uphold positive and productive working relationships with staff.
    • Work efficiently, both independently and as part of a team.
    • Be organized, exercise sound judgment, perform detailed tasks; understand and follow clear verbal and written directions.
    • The job routinely requires, walking, talking, some sitting, and the use of a computer and telephone.
    Education and Experience:.
    • Bachelor's degree in Hospitality Management, Business Administration, or a related field.
    • Proven experience in a senior leadership role within the food and beverage industry, preferably in a private club setting.
    • Strong financial acumen and experience managing budgets.
    • Excellent communication and interpersonal skills.
    • Knowledge of culinary trends and a passion for delivering exceptional dining experiences.
    • Ability to work flexible hours, including evenings, weekends, and holidays.
    • previous experience managing a union team is highly preferred.
    • Knowledge of New York City Health Code requirements and Local 6 working practices.
    • Proficient in Microsoft Office, NorthStar, and other relevant software applications.
    Essential functions listed in this job description are not all-inclusive.The Assistant General Manager or the General Manager may assign additional duties and responsibilities as necessary.

    Acknowledgement:

    I have reviewed this job description and discussed it with my supervisor. I understand that this job description is not an exclusive or exhaustive list of all the job functions that I may be asked to perform from time to time.

    Salary Description

    $150,000 - $170,000
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