Food & Beverage Director

THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas. It is a private membership club built on foundations of discretion, revelry, culture, and inclusion.
**FOOD & BEVERAGE DIRECTOR**:
**Job purpose**:
As the Director of Food & Beverage at a prestigious private membership club, you will be responsible for ensuring that all food and beverage operations meet the highest standards of quality and service. This includes overseeing daily operations, managing and developing staff, optimizing financial performance, planning and executing events, and ensuring compliance with health and safety regulations. You will be at the forefront of driving member satisfaction and loyalty by delivering exceptional dining and service experiences.
**Main Activities and Responsibilities**:
**Strategic Planning**:
Develop and execute strategic plans to optimize food and beverage sales and profitability. Collaborate with the management team to establish financial and operational targets.
Analyse market trends, competitor offerings, and member preferences to continuously evolve and enhance the club’s food and beverage offerings.
Ensure alignment with the club’s image by maintaining consistent quality and service standards across all outlets.
**Operations Management**:
Oversee the daily operations of all food and beverage outlets, ensuring smooth service and high-quality execution.
Conduct regular team meetings or briefings prior to each service to ensure clear communication of goals and expectations.
Monitor cleanliness and maintenance of premises, kitchen equipment, and facilities involved in food and beverage preparation, storage, and consumption.
Ensure strict compliance with health, safety, and sanitation regulations, as well as company policies and standard operating procedures.
**Inventory & Supply Chain Management**:
Collaborate with the Executive Chef, Head Chefs, Restaurant & Bar Managers, Sommelier, to define and maintain optimal stock levels for all products, balancing quality and cost-effectiveness.
Oversee inventory control processes, ensuring that stock levels are monitored, orders are placed on time, and wastage is minimized.
Work closely with suppliers to secure high-quality products and negotiate favourable terms.
Regularly analyse sales trends and profit margins, adjusting procedures and inventory management to optimize profitability.
**Staff Recruitment & Development**:
Lead recruitment efforts for the food and beverage department, ensuring the selection of talented and dedicated staff.
Implement comprehensive training programs for all team members to enhance their skills in product knowledge, service standards, and customer relations.
Provide ongoing feedback and performance evaluations to staff, creating opportunities for growth and career development.
Ensure that the team is well-versed in operational protocols and safety standards.
**Customer Service & Members’ Relations**:
Foster a customer-centric culture across all food and beverage operations, ensuring that every guest and member enjoys a personalized, high-quality experience.
Address member and guest complaints or concerns promptly, ensuring resolutions are handled professionally and efficiently.
Develop and implement strategies aimed at enhancing member satisfaction and fostering long-term loyalty.
Engage directly with members, gathering feedback and making recommendations to improve the overall dining experience.
**Cross-Departmental Collaboration**:
Work closely with other department heads (e.g., Kitchen, Events, HR, Finance) to ensure seamless collaboration across the club.
Participate in cross-functional meetings to contribute to broader decision-making processes.
Oversee relationships with external service providers, including cleaning companies, ensuring quality standards are maintained.
**Financial Management & Reporting**:
Contribute to the annual budget planning process, working closely with the General Manager, Executive Chef, CFO, and HR Manager to set financial targets.
Monitor financial performance and regularly report on key metrics, including sales, costs, and margins.
Prepare weekly and monthly reports, analysing performance against budgetary targets and recommending adjustments where necessary.
Monitor and manage inventory costs, food and beverage pricing, and profitability.
**Event Planning & Execution**:
Lead the planning and execution of special events, banquets, and private dining experiences, ensuring flawless execution from start to finish.
Collaborate with event teams to create bespoke experiences that align with the preferences of members and guests.
Ensure all special events are well-coordinated, well-attended, and meet the highest standards of quality and service.
**General Department Oversight**:
Oversee all additional activities as they arise, particularly those related to the above-