The Food & Beverage Director is responsible for overseeing the Food & Beverage Department of the club. The incumbent is accountable for F&B revenue, budgeting, food and service quality, F&B promotions, cost management, and productivity.

He/ She will oversee the Culinary Department, Stewarding, Restaurant, Bar and Banquet Operations, F&B Administration, Planning & Promotions, and F&B Training.

He / She will work closely with the Purchasing Department and the Cost Controller, as well as with all other departments during major club events, including Sports, Social and the SCC Night Race.

Key Job Responsibilities

1) Leadership & Management

2) Operations Management

3) Financial Management

4) Menu Planning & Development

5) F&B Promotions

6) Member Relations

7) Compliance & Regulations

Core Skills and Knowledge :

• A comprehensive understanding of food and beverage operations, including menu planning, food safety and hygiene.
• Strong leadership, motivational and team building skills.
• An excellent communicator with staff, members and committee members.
• Exceptional customer service and problem-solving abilities.
• Ability to develop innovative and creative concepts and promotions to attract members and increase spending.
• Up to date with latest food & beverage market trends.
• A strategic thinker, who is also adept as developing and managing budgets and meeting financial targets.
• Analytical and detail oriented, with a strong grasp of financial performance.
• Sound knowledge of F&B costing, cost control and labour cost management.

Experience:

• Proven experience (5-10 years) in a food and beverage management role, with at least 3 years in a senior leadership position.
• A varied background in hospitality, with working experience in both clubs and hotels.