The Club: Highland Country Club Fayetteville, North Carolina

Position:
Food and Beverage Director

CLUB OVERVIEW:

On May 8, 1945, a charter was granted to incorporators Walker Bender, Richard Player and Vardell Williamson for the construction of Highland Country Club. Some 30 men who would later become the Club’s charter members had acquired 140 acres of land in the heart of town. Since the club was founded during World War II, building materials were scarce and expensive. The charter members did much of the work themselves to cut costs. The members met with the legendary course designer Donald Ross and what was to become Highland Country Club was off and running. The course was one of the last that Ross designed before he died. Today Highland is one of the premier clubs in North Carolina. 800 Members enjoy golf, tennis, swimming and social events in an atmosphere of southern hospitality and grace.

Dining facilities include Ballroom, three member a la carte dining areas, pool snack bar and four other banquet rooms. Food and Beverage Revenue: $1.8 M annually.

JOB DESCRIPTION:

The Food and Beverage Director is responsible for all Food and Beverage production and service for the club. He/she works closely with the General Manager, and is responsible for all aspects of A La Carte dining and Banquet operations. This person performs specific tasks as requested, and he/she assists with planning and implementation of budgets. He/she hires, trains, and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded. A mentor, with the ability to groom young Managers into successful Club Professionals is key to the successful Candidate’straits.

  • Must be highly visible and a proven track record with staff training
  • Experienced in club management
  • Knowledge of POS systems (Jonas)
  • Monitors service to provide an enjoyable experience for our members and guests
  • Plans and coordinates the club’s training and development for supervisors and staff
  • The ability to work “hands on” with staffto mentor, train, and lead
  • Ability to delegate and hold the Team accountable

Qualifications:

  • Minimum of 3 years management experience in a similar high-end private club.
  • Strong financial background with a track record of controlling costs
  • Outgoing personality who can interact well with members and staff
  • Strong F&B background with a proven track record of providing high levels of service.
  • A team player whois willing to take a “hands on” management approach

SPECIALIZED KNOWLEDGE:

Must have the ability to provide the highest level of customer service in the industry with strong interpersonal skills. Must be detail oriented and organized with the ability to multi-task. A proven leader with the ability to be a team player in a Hospitality environment will be the next Food and Beverage Director.

SALARY AND BENEFITS:
Very competitive base salary commensurate with experience. Benefits include ACF education expense allowance Medical and Dental coverage,401(K) Retirement Savings, vacation and PTO.

SEND RESUME AND A THOUGHTFUL COVER LETTER TO:

CLINT F. WOOD, CCM, CCE

PARTNER, BUFFKIN/BAKER