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A Walk in the Life of a Country Club Food and Beverage Direc

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august evers

on 30 July 2014

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Transcript of A Walk in the Life of a Country Club Food and Beverage Direc

A Look into the Operations of a Country Club Food and Beverage Director
Now that we see some different aspects regarding country club dining options, we will now discuss how organizational charts and the flow of command influence food and beverage production.
Customer (member) relations
Because members of country clubs are the clubs only "customers", and typically visit the club 3-5 times a week, these members start to know and sometimes befriend different club employees. While this is not always a bad thing, some problems can arise like higher expectations from members to specific employees. However, these relationships are often a good resource, giving employees the benifit of knowing members names and favorite dishes.
Staff Turnover
Typically, country club staff turnover rate is much lower than restaurants and other food service establishments. This is usually a good thing, as it is far easier to obtain more efficient production with seasoned employees. However, long term employees may become too comfortable with various members, which can cause some problems.
Kitchen Differences
One of the biggest differences between country clubs and other hospitality establishments is how they produce their food and beverages.
Three ways restaurants and country clubs differ
The purpose of this presentation is to look into the operations of a Food and Beverage Director in the country club industry.
Common Types of Food and Beverage facilities in country clubs
Dining Rooms
Formal
- Most clubs have at least one formal dining room. Usually this menu is a la carte and staffed by highly professional servers.
Casual
- Usually, clubs have more than one casual dining room that can serve different needs. For example, some may cater to families, while another is for the men's locker room only.

By: August Evers
We will start by discussing different types of dining services different clubs have to offer.
Types of food and beverage facilities cont.
Quick Service
- Clubs can have numerous quick service locations. These are places like the halfway house on the golf course, or the pool side snack bar. These locations offer quick menu items suited for different needs.
Lounge and Bar
- some clubs offer various bar and lounge areas, usually open later than the typical dining rooms that offer smaller, cheaper menu items.
Catering and Banquet Facilities

Catering and Banquet facilities are perhaps the most important aspect in food and beverage operations in country clubs. These facilities include various ball rooms, private dining rooms for large parties, and smaller rooms for different meetings or celebrations. In order for a country club to be most successful, these facilities need to be used as often as possible, as a large portion of food and beverage revenue comes from these spaces being rented and used.
Now that we know the different facilities country clubs have to offer, we have to understand why these facilities exist. In contrast to typical restaurants and food service establishments, country club's do not rely on food and beverage operations to generate a profit. In fact, some clubs lose money from this department. These facilities and amenities are there because they must attract members. Membership and golf fees are where the majority of revenue is obtained, but without these dining options, memberships are hard to gain. We will now look into some of the differences between food and beverage operations in restaurants and country clubs.
Unlike restaurants, country clubs have to produce various foods for different dining options, yet still use only one kitchen. This can be a problem, but with good high-level management, one large kitchen should be enough to accommodate all club needs.
The biggest problem with having one kitchen but numerous outlets is having various menus. On any given day, the kitchen may have a set menu for a large party of 200 in the private room, while still producing food for the standard dining room menu. To be successful, these menus and events must be planned far ahead of time with great detail to ensure both operations run as smooth as possible.
As you can see, the F&B Director is only under the executive manager and the club house manager. Everything regarding all food and beverage operations is under command of the F&B Director. Now that we understand the organization of command, we will look into what exactly the F&B Director is in charge of, and the responsibilities they have.
In simple terms, the F&B Director is responsible for all food and beverage production throughout the club, and supervises all F&B department heads including executive chef, catering managers, beverage managers, and all other managers regarding food and beverage in the club.
KEY JOB TASKS
Develops and manages all operating budgets throughout the F&B Department
Researches new products and works directly with the executive chef on menu choices
Ensures that all safety procedures are used throughout all department heads
Always serves as a manager on duty on a daily basis
In charge of making and maintaining good relations with F&B vendors
Approves all events, meetings, and large parties throughout the F&B departments
Manages and maintains all records of inventory
Develops wine and beverage lists directly with executive chef and beverage manager
Governs all legal aspects, and ensures all correct procedures are being followed
Manages and leads training and new staff orientation process
Manages all internal and external marketing for the F&B department
Develops and manages all internal policies and guidelines for the food and beverage departments
Helps with other department heads plan and schedule various club events
Reports everything directly to the General Manager

Now that we know what to expect from a F&B Director, we will look at how salary varies by experience in three different cities : Dallas, New York City, and Miami
Dallas
NYC
Miami
Annual Median Salary
Annual Median Salary
Annual Median Salary
$80,072
$93,877
$75,979
10th percentile annual salary
10th percentile annual salary
10th percentile annual salary
$50,738
$59,487
$48,145
$103,526
$121,375
$98,235
90th percentile annual salary
90th percentile annual salary
90th percentile annual salary
References
http://www1.salary.com/TX/Dallas/Food-and-Beverage-Director-salary.html
http://www1.salary.com/NY/New-York/Food-and-Beverage-Director-salary.html
http://www1.salary.com/FL/Miami/Food-and-Beverage-Director-salary.html
http://cmaa.org/ccmbook2/Chap10.pdf
These salaries vary by experience and size of club. Typically, a first time F&B Director will make between 50k-60k at an average size club. Directors with more than 10 years of experience usually work at larger, higher-end clubs and make between 80k-100k.
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