Esplanade Golf & Country Club in Naples, FL is excited to announce the exceptional career opportunity of Food and Beverage Director. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Community:

This bundled community nestled on 600 acres just north of Immokalee Road, this gated enclave of 1,184 detached villas, condominiums and single-family homes brings a touch of the Mediterranean to Southwest Florida with regional-inspired architecture, lush landscaping, serene lakes, and fabulous resort-style amenities that include the recently added Culinary Center.

This golf course was originally designed by Chris Wilczynski, a partner and design associate with Arthur Hills/Steve Forrest and Associates for nearly 20 years. He teamed with Arthur Hills to complete approximately 20 golf course design projects ranging from upscale public, private and resort courses to residential golf communities and golf renovation projects. Chris' professional background and experience allow him to provide golf course architectural design and consulting to the entire golf industry.

General Responsibilities:

Oversight of all aspects of Food and Beverage operations including the Culinary Center, Bahama Bar Poolside Café, Special Events, Catering, and facility upkeep. Ensures Member, Resident, and Guest satisfaction through creative programming and offerings along with balancing revenue production event and bottom-line financial performance of the Food and Beverage Departments. Oversees hiring and training of F&B staff, seasonal staff, and partners with Chef on menus, specials, and catering deals.

Essential Duties:

Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Assists in the management of department members that may include, but is not limited to: Servers, Reservationist, Runners, Bartenders, Hosts, Banquet, Building Maintenance. Assist with budget preparation in all Food and Beverage related areas. Reviews current day's business levels in all operations and assigns priorities as needed. Relays pertinent information to key staff including, Executive Chef, Beverage Manager, Dining Manager, Executive Offices, Concierge, and Membership Office as needed. Assists General Manager in monitoring success of Food and Beverage related departments and associates, including semi-annual performance reviews, as needed. Conducts regular staff meetings with colleagues, subordinates and related parties. Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs. Prepares and monitors quarterly revenue goals and expenses as well as generating various (weekly, monthly, quarterly, and annual) business volume reports and forecasts. Responsible for pre-approving, receiving and ultimate inventory control for all Food and Beverage related areas. Regular and reliable attendance.

Education/Experience:

Bachelor's degree (BA) from four-year college or university; or four to six years related experience and/or training; or equivalent combination of education and experience.

Job Knowledge, Skill, and Ability Preferences:

Knowledge hospitality POS system application, hardware, software and menu programming. Experience in Multi-faceted Food and Beverage operations.

Other Qualifications:

Possesses strong leadership, hospitality and human relations skills. Presents a professional appearance and demeanor in all exchanges. Must have exceptional verbal and written communication skills. Must have excellent organizational and time management skills, along with the ability to coordinate details and prioritize the work on a daily and weekly basis. Exceptional knowledge of wine is desired.