Director of Food and Beverage | Full-Time | University Club Alabama

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.

Overview

The Director of Food & Beverage's primary purpose is to assure all Food and Beverage operations and Member services are coordinated to exceed Member expectations, while achieving the Club's revenue and profit objectives. The benchmarks for a successful F&B Director are: growth in Member usage and food and beverage revenues; reduction in Member attrition; the maintenance of all quality standards for service, production, cleanliness, and safety; employee relations and staff development; all measured by growth in Net Revenues from Operations. Also responsible for the direction, 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: General Manager. Directly Supervises all food and beverage staff, front, and back of the house.

This role pays an annual salary of $68,000-$75,000 and is bonus eligible.

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 March 20, 2026.

Responsibilities

• Maintain exceptional Member Relations and facilities by creating a quality environment through staffing, programming, service operations, maintenance.
• Develop aggressive Food & Beverage sales, marketing and net revenue plans and direct successful implementation, following established ClubCorp budgeting and revenue guidelines.
• Identify opportunities for Member events and food and beverage services that satisfy on-going Member needs and implement to achieve revenue objectives.
• 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.
• Recruit, select and develop 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.
• Hire quality Employees. Ensure that pre-employment screening, background checks, and the interview process are properly completed. Administer appropriate compensation packages forClub Employee in conjunction with labor laws. Ensure appropriate on-boarding takes place.
• 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 and/or directing the scheduling of all service personnel and the budgeting of labor costs. 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 Partners and the supervisor. Ensure Employees are adhering to mandated policies and procedures as outline in the Time Management Policy.
• Attend and lead as required 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 farewells) to all Members/guests.
• Ensure service recovery programs are in place, staff is properly trained to execute and being properly utilized as set forth by management.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are ex