New Job Director Of Food & Beverage In Florida

The Food & Beverage Director position at Panther Global has been announced, making it an exciting new chapter!

Great Opportunity awaits:

Are you ready? Have you prepared yourself and your career to be a part of a successful organization that truly operates in a FUN and HOSPITABLE environment? With the expansive growth of Troon, we are compiling qualified candidates for ongoing business development for elite clients. We are hiring smiling team members who are interested in building a career in the prestigious private club industry and who enjoy working in an environment with a high level of RESPECT between, coworkers, members, and guests. This is your chance to build COMRADERY with our membership in an environment of INTEGRITY and HONESTY. We pride ourselves on providing a safe, fun, and exciting workplace.

The Head Chef will create a welcoming and stylish environment that promotes the team's ability to provide outstanding food and beverage offerings to both customers and employees. They must possess strong communication skills, be composed, confident in their abilities (especially when it comes to details), and possess extensive knowledge of our menus, wines, or cocktail lists. Additionally, they are meticulous in planning pre-shift meetings, meal preparation plans, bar setup, inventories, training, etc. Furthermore, they prioritize the smallest details on every order as essential as possible for the highest quality service.

About Panther National:

Featuring a championship golf course designed by Jack Nicklaus and Justin Thomas, Panther National is renowned as the epitome of upscale living. It redefines the golf community with opulent amenities and a contemporary flair, drawing inspiration from Scandinavian design and European lifestyle clubs.

The job description is food and beverage director.

The salary range for the DOE varies between $140,000 and $160,000. Please review the information provided. What is the exact amount offered?

General Purpose:

Manages and supervises all aspects of food and beverage operations, including a la carte restaurants, banquet facilities, and satellite bars such as the pool and the halfway house.

Essential Duties:

• Each day will be spent primarily on management and supervision duties.?
• Clarify, allocate, and delegate authority and responsibility for the functioning of the various food and beverage sub-caterings, such as catering, restaurants, banquets or kitchens (e.g., purchasing and stewards).'
• The food and beverage department's annual budget, revenue targets, and expenses are analyzed and tracked, along with the creation of planning and forecasting business volume on a weekly, monthly, etc. basis.
• Examines and evaluates various financial and data outcomes to assess the performance of foods and beverages and take appropriate action. Hence, corrective actions are taken.
• Monitors market conditions that impact menu items, business volume, and profitability.
• Manages inventory and conducts monthly analysis and reconciliation. Identifies opportunities to manage food, bar, and other expenses while acting appropriately. Additionally, report on progress.
• Works alongside the sous chef, lead line cook, food and beverage managers, and catering managers to create menus that attract customers from various outlets such as restaurants and banquets, while ensuring that the pricing structure supports the bottom line objectives. This is essential for this role.
• The control of the order of quantities (parameters), the timing of orders, receipts, invoice settlement and accuracy, and storage temperatures in all areas.
• Conducts a thorough investigation of vendors' opportunities, costs, and benefits, as well as scrutinizing their vendor relationships to benefit the facility.
• Approves catering regulations, agreements, and pricing; supervises event planning, execution, or termination with assistance from food and beverage managers.
• Manages the implementation of policy and procedures for the food & beverage department, emphasizing compliance with company standards, laws, regulations, and other relevant regulations. This includes quality assurance.
• In charge of conducting interviews, hiring staff members, training sessions, organizing tasks, scheduling assignments, overseeing work performance reviews, compensating employees, and disciplining team members; handling complaints and resolving issues. Additionally, they are in charge of determining whether employees are performing well on tasks, arranging tasks, and scheduling assignments to ensure that employees are being compensated for their work performance.
• Manages the professional development of various department members, such as sous chef, line cooks, stewards (bar manager), food and beverage managers, bar manager, servers, bartenders or server assistants.
• Regular and reliable attendance.

Education/Experience:

The Bachelor of Arts can be obtained from a four-year college or university, two years of experience with an appropriate training program, or an equivalent combination of education and experience. All three options are acceptable.

Physical Demands:

Frequently stands, walks, tastes, smells, talks, uses hands and arms, occasionally sits (climbs/stumbles), sometimes climbs and balances himself or herself with his hands while in the crouch. Sometimes lifts up to 50 pounds. When physical activity is also stated.

Enviroment/Noise:

Working can be done in a range of conditions, including wet or humid environments, moving mechanical parts, fumes or airborne particles, toxic chemicals, and extreme heat or cold. Noise is moderate.

Certificates & Licenses:

The training includes food safety awareness, practical sanitation techniques, and alcohol awareness.

The level of expertise, knowledge and aptitude required for occupations: 1.

• English is necessary for the job's duties, including communicating with customers and other people who speak English. The manuals for the associates may also be written in English.
• Must pass state licensing tests for handling alcohol.
• Developing expertise in wine, spirits, and local cuisine. Additionally, you will develop a passion for food.
• possesses outstanding leadership skills, including the ability to communicate ideas and concepts in a clear and straightforward manner to colleagues.
• Profound abilities in analyzing and solving problems.'
• Proficient in multi-tasking, organizational skills, and time management to ensure prompt attention to client requirements.
• Strong listening skills and excellent customer service skills, able to effectively resolve issues with tacit and diplomacy. Highly motivated.
• Good writing and speaking skills.'
• Leadership skills and the effective management of people.
• Professional and courteous demeanor.
• Talent for forming strong teams and team players.'
• Manifest a strong sense of partisanship.'
• Personal and team development in an organizational setting.'
• Experience in Microsoft products such as Word, Excel, PowerPoint, and Microsoft Outlook for computers.
• Capacities to uphold effective financial accountability toward the company and its owners.
• Full knowledge of the physical infrastructure, food and beverage control, and financial back office procedures in a hospitality/food service setting.
• Having expertise in food and beverage service and equipment current trends.
• Outstanding personal care and a favorable impression of the company to Troon employees, customers, and vendors.'

About Troon:

We consider our associates to be our strongest asset and our competition is the strongest. Whether you're fresh out of college or have a passion for outstanding hospitality and service, Panther National has something for everyone! Enjoy an unforgettable experience and outstanding customer care throughout your stay. Come prepared to leave our premises with personalised experiences and bespoke experiences.