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Club Details

Wakonda Club

3915 Fleur Drive
Des Moines, IA 50321


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
100 650 50 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$6,000,000.00 $2,900,000.00 $1,100,000.00 $650,000.00

Golf Facilities

  • 18 hole course, par 72, designed by William Boyce Langford

Tennis Facilities

  • 5 outdoor lighted Clay courts
  • 2 outdoor lighted Omni Courts courts

Swimming Facilities

  • 3 Outdoor

Other Athletic Facilities

Dining Facilities

  • Formal Dining Room that seats 90
  • Lower Grill that seats 80
  • Banquet Room that seats 300
  • Meeting Room that seats 30
  • Snack Bar that seats 200
  • 9th Hole that seats 0
  • Outdoor Dining that seats 60
  • Lounge/Bar that seats 45
We have multiple outlets and bar areas

Special Club Features

Wakonda Club is the private club providing Des Moines leaders and families recreational amenities and community for almost 100 years. Members can play our nationally-recognized golf course, pick up a racket on the clay tennis courts or lounge in the shaded poolside oasis. Generations of Des Moines residents have built a community at Wakonda Club where lifelong friendships begin and staff becomes family as important moments are celebrated together.

Club is open 7 days per week, 12 months per year.

Job Details

Date Posted

5/16/2021

Job Title

Director of Food & Beverage

Brief Job Description

Wakonda Club is excited to announce the exceptional opportunity of Director of Food & Beverage. Qualified candidates will be comfortable in a golf/country club environment, be highly focused on providing superior customer service for our members and guests.

The Director of Food and Beverage (DFB) is ultimately responsible for all club property food & beverage service operations daily, including its activities, dining options, and relationships between club members, guests, and employees. Being the “public face” of these operations with a hands-on approach and an understanding that full “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 General Manager. The relationship with the Executive Chef and management team is very important to this position, ensuring collaborative and harmonious relationships between front and back of house operations.

  • Be the primary coordinator of food and beverage department budgeting, hiring, training, orientations, and creating a culture of teamwork, and the supervision of associates to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations.
  • Establish and maintain respectful rapport with F&B managers and all department heads.
  • Offer effective leadership and direction for managers and staff in the F&B department.
  • Work in coordination with other department leaders to ensure consistent standards that result in high member satisfaction.
  • Work with the Food and Beverage Committee and when appropriate the Board of Directors in ensuring maximum member satisfaction.
  • Have a strong and highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high level of service. He or she must be able to communicate these expectations to staff with diverse backgrounds and motivate them positively to understand and execute those expectations.
  • Establish standard operating procedures and processes for all dining areas.
  • Oversee all dining areas to ensure smooth and consistent experience commonality in all operations, high levels of member and guest satisfaction, quality food products, and exemplary service.
  • Develop and implement marketing/communication programs to increase dining room, lounge, banquet, and general participation in F & B-related activities.
  • Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
  • Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
  • Develop and monitor the F&B budget and procedures to provide direction and controls for food and beverage operations and costs; implement corrective procedures as necessary to help ensure those budget goals are attained.
  • Have a strong sense of urgency and responsiveness, while also maintaining the quality and integrity of the division’s business plan.
  • Recommend, monitor, and manage policies, operating procedures, and staffing for all F & B areas; recognize the needs and consistently perform to high levels of service in each of these operating areas.
  • Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters pertaining to the food and beverage industry.
  • Be responsible for the management of all alcoholic beverage inventories and purchases.
  • Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
  • Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
  • Be a collaborative team player who is willing to be “hands-on” when necessary but understands when to step back and lead the team.
  • Involve associates in the decision-making process of how ‘work gets done and creates a work environment people want to come to and participate in every day.
  • Have a passion and aptitude for teaching and training and develop and enhance training programs for all food service personnel, working, as necessary, with the managers directly responsible for those operations.
  • 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.
  • Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards. ·
  • 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.
  • Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
  • Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
  • Work closely with the Executive Chef to facilitate a strong relationship between kitchen and restaurant departments. Ensure that associates clearly understand performance expectations and that assigned tasks are reasonable, well-conceived, and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambiance for members and guests.
  • Establish and uphold expectations for dress, decorum, and other service standards and consistently always monitor for adherence.

Candidate Qualifications

At least five years experience in managing food and beverage operations.

Educational Requirements

At minimum a bachelor's degree.

Date Position Available

05/16/2021

Other Benefits

Health insurance, life insurance, 401(k), CMAA membership, education allowance.

Please send resumes to:

Rheanne Kinney
General Manager/COO
3915 Fleur Drive
Des Moines, IA 50321
PHONE: 515-285-4962
rheannek@wakondaclub.com

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