Club Details
Fort Collins Country Club
1920 Country Club Road
Fort Collins, CO 80524
This club uses CMAA's General Manager/Chief Operating Officer Concept.
| Age of Club |
Number of Members |
Average Age of Members |
Club Ownership |
|
62 |
680 |
52 |
Member-Owned |
| Gross Dollar Volume |
Annual Dues Volume |
Annual Food Sales |
Annual Beverage Sales |
|
$6,000,000.00 |
$2,500,000.00 |
$1,000,000.00 |
-- |
Golf Facilities
- 18 hole course, par 71, designed by Henry Hughes
Tennis Facilities
- 3 indoor Hard courts
- 2 outdoor lighted Hard courts
- 3 outdoor Hard courts
Other Athletic Facilities
1600 ft. fitness room
Movement room for small group classes
Pilates studio with 6 reformer/cadillac machines
Dining Facilities
- Casual Dining Room that seats 85
- Ballroom that seats 200
- 9th Hole that seats 40
- Pool Snack Bar
Special Club Features
Fort Collins Country Club is the premiere, full-service private club in Northern Colorado. FCCC is a family-oriented country club that delivers a prized golf experience, renowned tennis program and a celebrated culinary approach – we operate with one guiding principle, that the member experience matters most.
Club is open
7
days per week,
12
months per year.
Job Details
Date Posted
9/29/2021
Job Title
Food and Beverage Director
Brief Job Description
The Food and Beverage Director oversees all food and beverage services within the Club, including the daily operation of ala carte dining, Whitaker’s Restaurant, the Turn Window, Seasonal Pool Café, Beverage Carts and Banquet Services. Responsibilities include hiring, scheduling, training, development of all front of house food and beverage employees, budgeting and oversight of the operation.
The Food and Beverage Director is an advocate and ambassador of exceptional service and understanding the critical role exceeding expectations of membership plays in the success of the operation.
They have a strong, highly visible and respectful presence with the membership, are an exceptional communicator, and possess interpersonal skills and the maturity to instinctively know how to treat members and guests with a high-level of service. Must be able to communicate these expectations to the staff and motive them positively and execute those expectations. The position accomplishes this through a respectful, constructive, and energetic style, guided by the objectives of the Club.
Candidate Qualifications
RESPONSIBILITIES AND AUTHORITIES:
- Service Leadership
- Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building their team and leading them to significant, positive membership satisfaction outcomes.
- Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
- Assist with interviewing, hiring and disciplining of staff.
- Demonstrate consistency when upholding Club policies and standards including documenting tardiness, absenteeism, importer uniforms and any other infractions.
- Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the staff directly responsible for operations.
- Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations. Supervise F&B team members to ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other F&B regulations. Keep current on all matters pertaining to the food and beverage industry.
- Be a positive and enthusiastic motivator for all F&B personnel.
- Ensure associates clearly understand performance expectations and create assigned tasks that are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to Club policy and procedure.
- Take personal ownership of their area of responsibility, with special attention to the physical building and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.
- Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team.
- If necessary, respond to employee inquiries with a sense of urgency, carefully reviews employee concerns and takes appropriate actions in tandem with their direct supervisor.
- Help plan and promote internal and external specials and events.
- Complete schedules for all front of house employees on a weekly basis, ensures all aspects are covered.
- Complete all objectives and projects in a timely basis as assigned by the General Manager.
- Complete annual performance reviews for all direct reports.
- Financial Management
- Assist with monitoring payroll and expenses. Audit and approve bi-monthly payroll.
- Work on annual budget, forecasting, cost controls and budget reports as needed. Operate the F&B Department within established financial guidelines.
- Responsible for the proper accounting and reconciliation of the point-of-sales (NorthStar) and member and banquet revenues.
- Observe and ensure Club policies are being followed when dealing with both Members and nonmembers; remain discreet in conversation with or concerning Members, guests, other employees or Club happenings.
- Inform General Manager of constructive criticism, member dissatisfaction and staff problems immediately. Make suggestions for improvements.
- Oversee the coordination of all member and guest activities at the Club and ensure successful execution of Club events in tandem with the Banquet Manager.
- Supervise key Club social events and member parties as needed.
- Be responsible for the management of all alcoholic beverage inventories and purchases as well as produce reports.
- Cultivate relationships with local vendors, distributers, and breweries.
- Develop wine lists and wine sales programs and events.
- Responsible for inventories: bar, front of house supplies, china, glass, silverware and smallware, monitor loss and make recommendations for budgeting.
Educational Requirements
- Bachelor's Degree from a four-year college or university in related field or equivalent industry experience at a club, luxury hotel or dining establishment or similar is required.
- 3-5 years of progressive leadership in the food and beverage industry, club experience a plus.
Date Position Available
October 1, 2021
Other Benefits
Full Insurance Package, participation in the Club's 401k program beginning January 1st, and CMAA Membership
Please send resumes to:
Jenny Gwinner
General Manager
1920 Country Club Road
Fort Collins, CO 80528
PHONE: 970-482-1336
jenny@fortcollinscc.com
