Director, Food & Beverage

Nestled in the stunning foothills of North Scottsdale’s Sonoran Desert, Terravita Golf and Country Club embodies a vibrant, year-round lifestyle enriched by a member-owned community's natural beauty and strong camaraderie. Known for its financial stability and secure, gated setting, Terravita offers a wide array of modern amenities, dynamic social activities, and diverse home styles—all within easy reach of premier shopping and dining.

We seek a highly motivated and experienced Food & Beverage Director to oversee all aspects of food and beverage operations, including a la carte dining, banquet and event spaces, and satellite locations such as the pool and halfway house. This role is essential in maintaining the highest standards of service and quality within the club’s food and beverage offerings.

Essential Duties:

• Dedicate 51% of each day to management and supervisory responsibilities.
• Assign and delegate responsibilities across food and beverage sub-departments, including catering, restaurants, banquets, kitchens, purchasing, and stewarding.
• Prepare and monitor the annual budget, revenue goals, and expenses for the food and beverage department, generating weekly and monthly forecasts to guide planning.
• Review and analyze financial data and reports to monitor food and beverage performance, making adjustments as needed to ensure optimal results.
• Monitor market conditions affecting menu offerings, business volume, and profitability.
• Execute inventory control and conduct monthly analysis and reconciliation, identifying opportunities to control food, bar, and other related costs.
• Collaborate with sous chefs, lead line cooks, and managers to create innovative menus that enhance our restaurant and banquet offerings while supporting profitability goals.
• Oversee par levels, order timing, receiving, invoice accuracy, and storage conditions for all inventory.
• Research and evaluate vendors to ensure competitive pricing, quality service, and beneficial relationships.
• Approve catering policies, contracts, and pricing, and oversee event planning and execution with the event coordinator and F&B managers.
• Implement and maintain policies for compliance with federal, state, and local quality and safety standards.
• Handle hiring, training, performance management, and disciplinary actions within the department, fostering a high-performing team.
• Manage key department members, including sous chefs, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, and support staff.
• Ensure regular and reliable attendance.
  
  

Education & Experience:

• Bachelor’s degree (BA) from a four-year college or university preferred.
• Minimum of two years of related experience and/or training, or an equivalent combination of education and experience.
  
  

Physical Demands:

• Frequently stands, walks, tastes, smells, speaks, and hears, and uses hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, or crouches.
• Must be able to lift and move up to 50 pounds occasionally.