Director of Food & Beverage

Colony Bay Club, located in Bonita Springs, FL, is pleased to announce an excellent career opportunity for aDirector of Food & Beverage! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Directs and oversees all food and beverage facets.

• 51% of each day is to be dedicated to management and supervisory duties.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, purchasing and stewards).
• Coordinate all aspects of the various wine programs including Up-Town wine list, Wine Locker Program and seasonal offers and specials. Maximizing wine revenue and maintaining a ‘wine culture’ within the Club through wine events and dinners.
• Total beverage consistency in cost of goods sold. Running promotional programs continuously offering unique beverage offerings. Provide bartenders with all products and tools for unique presentations.
• Hold weekly F&B meetings with senior staff, reviewing the BEO’s and 10 day outlook.
• Hire and train to appropriate staffing levels to ensure superior service.
• Coordinating with the Chef to create an Early Dining Program as the weekly schedule allows. Train staff so as to maximize all the dining areas, in peak season.
• Assist staff during service periods, identifying and managing through the weakest areas.
• Prepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (nightly, weekly, monthly etc.) business volume forecasts and planning accordingly.
• Prepares and presents at the monthly Board meetings a synopsis of the F&B operations.
• Reviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs and other expenses and act accordingly.
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events.
• Implements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that include all front-of-house staff, and may include Assistant Managers, supervisors or other lead staff. Reporting to the General Manager.

Education/

Experience:

Four or more years related experience and/or training; or equivalent combination of education and experience.

Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals…