Director, Food & Beverage

Encanterra® Country Club

Encanterra features eighteen holes of golf, two Resort Clubs, multiple dining options, state-of-the-art health and fitness facilities, exceptional tennis and pickleball complexes, indoor and outdoor pools and a full-service Alvea Spa, which recently was named the state’s top Clubhouse Spa by Arizona Foothills magazine. Our weddings & events spaces are also among the best in the Queen Creek.

Queen Creek, 45 minutes from downtown Phoenix & Scottsdale, Arizona

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Food & Beverage (F&B) Director is responsible and accountable for strategic planning, the proactive leadership, direction, and support of the F&B team to assure peak performance, culinary decisions, events, and establishing excellence for the guest experience. This position reports to theClub General Manager.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Involved in key development initiatives directly relating to the clubhouse and restaurant plans. Establish goals and processes for measuring sales, revenue, new projects, and business development.
• Provide strategic intelligence to partners and clients regarding all F&B initiatives including, but not limited to, vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences.
• Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations at all facilities.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Coordinate with F&B Manager and Club Manager to create budget and goals for measuring sales, revenue, new projects, and business development.
• Monitor the performance of F&B operations to determine whether strategies require adjustment to positively impact revenues and cost controls.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Oversee cost of goods, labor, and general expenses of F&B operations.
• Create operational reports as requested.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our Blue Star core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

• Bachelor's degree preferred, or the equivalent combination of education and professional experience.
• Four to ten years’ experience in a hospitality field required.
• Three to five years’ experience supervising a team of managers or another supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Knowledgeable about financial forecasting and budgets with ability to create and maintain effective financial accountability to the company and ownership.
• Ability to read, analyze, and interpret periodicals specific to…