Club Details

Old Baldy Club

PO Box 707
East Pic Pike Road
Saratoga, WY 82331

Age of Club	Number of Members	Average Age of Members	Club Ownership
58	165	58	Member-Owned
Gross Dollar Volume	Annual Dues Volume	Annual Food Sales	Annual Beverage Sales
--	--	--	--

Golf Facilities

18 hole course, par 72, designed by Richard Hughes

Tennis Facilities

2 outdoor Hard courts

Swimming Facilities

1 Outdoor

Other Athletic Facilities

Tackle Shop - Fly Fishing Boats and Guides

Dining Facilities

1 Casual Dining Room
1 Formal Dining Room
1 Banquet Room

Special Club Features

Old Baldy Club is a fun and unique club located in Saratoga, Wyoming. The club provides the traditional amenities at an affordable rate for family and friends.

Club is open 7 days per week, 4 months per year.

Job Details

Date Posted

10/7/2021

Job Title

Director of Food & Beverage

Brief Job Description

The Director of Food & Beverage (DFB) is ultimately responsible for all food & beverage service operations daily. Being the “public face” of these operations with a hand-on approach and an understanding that “on-the-floor” member and staff engagement is critical to success in this position. The DFB consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests.

This senior level position works closely with and reports to the Director of Operations.

A critical relationship is that with the Executive Chef, ensuring collaborative and harmonious relationships between front and back of house operations.

Candidate Qualifications

Manages the entire food & beverage operation to include Dining Room Kitchen, Lounges, Catering.
Plans and implements a creative food service with variety and innovation, establishing the club’s reputation for high quality, creative food service.
Hires, disciplines and discharges dining room and lounge staff. Advises Executive Chef in matters of hiring, firing and discipline.
Establishes and maintains high standards of service, quality and job performance for staff. Provides a strong emphasis on Member service.
Resolves complaints in a prompt, courteous way. Seeks constant feedback from Members concerning quality of food and service. Ensures that all staff have a complete dedication to serving the needs and desires of Members.
Establishes standards, policies and procedures for the efficient operation of all food service.
Supervises staff, ensuring that all standards, policies and procedures are followed.
Establishes ongoing training program to meet standards of food preparation, presentation and service for all areas of responsibility.
Trains staff to meet established goals and high standards of food quality preparation, presentation and service.
Establishes formal training program for department
Ensures scheduling of various staffs in the most cost-effective way to accomplish necessary work. Monitors and controls departmental costs, especially payroll.
Makes forecasts based upon historical data and monitoring of daily traffic. Is alert for special events that may impact on level of business.
Helps kitchen achieve budgeted food cost percentage. Takes all necessary steps to ensure cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc.
In conjunction with Chef, plans, costs and prices menus.
Benchmarks all areas of the food service operation in detail.
Ensures quality control of all food served.
Ensures quality control in the set-up of tables by frequent inspections of dining rooms and Eagles Nest for cleanliness of stations, flatware, glassware, etc.
Establishes a thorough dedication to cleanliness on the part of staff to ensure the highest levels of cleanliness and sanitation in areas of responsibility.
Ensures proper sanitation of areas of responsibility.
Establishes quality wine service that complements food service. Trains staff in essentials of wine service and techniques for marketing wine.
Ensures the safe operation of equipment. Reports equipment defects to maintenance for repair.
Ensures adequate security and controls of food stock. Conducts inventories as necessary.
Ensures that all policy, including dress standard for department, is followed by staff.
Establishes and maintains effective communication with departmental staff, other departments and management. Works together with club department heads to develop a team-like approach to operating the club where a major emphasis is placed on problem discovery and solution.
Performs other duties as assigned
Must demonstrate a positive attitude at all times.
Must provide outstanding customer service to all internal and external customers.
Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Interpersonal skills, attention to detail, planning and organizational ability, experience with Microsoft Word, Excel, leadership and time management skills, self-motivated, driven and professional

Educational Requirements

A Bachelor’s degree (B.A.) in Hospitality Management is preferable plus a minimum of four years of Food & Beverage management experience in a private country club facility or an equivalent combination of related education and experience preferred.

Date Position Available

May 1, 2022. Staff recruitment before May 1st.

Other Benefits

Health and Life Insurance If you become a full time employee

Housing Provided

Education Allowance

Professional Dues

Meals while on duty

Please send resumes to:

Mike Stubblefield
Director of Operations
PO Box 707
East Pic Pike Road
Saratoga, WY 82331
PHONE: 307-326-5222
generalmanager@oldbaldyclub.com