Assistant Director of Food & Beverage |Full-Time| The Baylor Club

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Assistant Director of Food & Beverage's primary purpose is to oversee the daily Food and Beverage operations in support of the Director of Food & Beverage or General Manager. Ensure all food and beverage operations and Member services are coordinated to exceed Member expectations, while driving initiatives to achieve the Club's revenue and profit objectives. This position will work closely with the Director of Food & Beverage and Executive Chef to ensure the standards of service and safety guidelines are met.

 

The benchmarks for a successful Assistant F&B Director are: The maintenance of all quality standards for service, cleanliness, and safety; employee relations and staff development. Assist the Food and Beverage Director in achieving annual sales and profit in overall Front of House operations while exceeding Member expectations through strong leadership and management skills. Also responsible for assisting in the development, and training of all service personnel, to maintain a high level of service as well as ensure that the Club adheres to the standards that have been set forth by ClubCorp.

 

Reports Directly To: Director of Food and Beverage or General Manager based on Club structure Directly Supervises all front of house food and beverage staff.

 

This role pays an annual salary of $68,000.00-$76,000.00

 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

 

This position will remain open until September 12th , 2025.

Responsibilities

• Maintain exceptional Member Relations and facilities by creating a quality environment throughstaffing, programming, service operations, maintenance.
• Complete scheduled inventories and ensure proper administration processes are followed.
• Responsible for Front of house scheduling and ensure that they meet budgeted labor targets.
• Ensure all expense control systems are in place with close monitoring of all department expenses including revenue to payroll ratio. Ensure appropriate forecasting systems are utilized.
• Work with the Member committees to develop and implement Member activities and events.
• Communicate with Members on both group and individual basis to ensure the Club is exceeding their expectations.
• Collaborate with the Food and Beverage team to create and implement new ideas.
• Ensure compliance with federal, state, and local food sanitation and safety regulations. Be knowledgeable about the most updated laws and guidelines and communicate this information to the staff.
• Assist in selecting and developing a qualified staff of Service Excellence Employees to understand the relationships between value, Member service and satisfaction and Member retention/attrition.
• Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning.
• Responsible for ensuring the service is team is properly trained to deliver exceptional service and to create memorable moments for Member. This could include interactive dining, table-side service, promoting specialty or signature items, etc.
• Create an excellent work environment, centered upon teamwork and mutual respect that is expected to focus upon Member Satisfaction and the 3 Steps of Service while producing the Club's revenue objectives.
• Implement and effectively execute specific training programs timely and consistently to ensure Club staff is providing Members with quality service and product.
• Responsible for the scheduling of all service personnel.
• Ensure controls on time reporting via the time management systems are in place by computing the total hours and making sure the times are accurate by both the Employee and the supervisor.
• Ensure Employees are adhering to mandated policies and procedures as outline in the Time Management Policy.
• Attend all Department Head staff meetings, Food & Beverage meetings, as well as hold weekly service training meetings and special training sessions when needed.
• Perform line-up twice daily going over the events of the day and Menu items.
• Partner with fellow Employees to provide the 3 Steps of Service (warm welcomes, magic moments, and fond f