Pursell Farms
  • 10-Jul-2018 to 10-Sep-2018 (MST)
  • Food and Beverage
  • Sylacauga, AL, USA
  • Salary
  • Salary
  • Full Time

Health Insurance,Dental Insurance, 401K, vacation, discounts and other benefits


ABOUT PURSELL FARMS

Pursell Farms is a 3,200-acre family farm resort situated in the Central Alabama foothills about 45 minutes by car from Birmingham and two hours from Atlanta. Upon entering the farm, the world slows to a more natural pace as guests follow a graceful, two-mile winding road with panoramic vistas of rolling meadows, golf greens and Longhorn cattle. Pursell Farms is an extraordinary destination for weekend escapes, golf getaways, weddings, social celebrations, and corporate retreats.

Resort Highlights:

  • 81 luxury guest accommodations including The Inn, Cabins and Cottages
  • A Southern inspired boutique spa
  • Hamilton Place wedding venue accommodating up to 350 guests
  • 10,000 feet of meeting space
  • Food and Beverage outlets Arrington's, Old Tom's Pub and The Clubhouse
  • Multiple leisure activities including golf, shooting and fishing, UTV rides, horseback riding, a pool, bocce ball court and bike and walking trails

POSITION PROFILE:

The Director of Food & Beverage is responsible for the overall management and execution of all food service and dining related activities including the restaurants and banquet services. They should have experience in a luxury restaurant or resort and feel at easy providing true Southern hospitality!

 

They will manage and ensure quality of service, compliance with all policies, procedures and laws, fiscal responsibility, management of team members and creating a collaborative environment with other departments on the Farm. They strive to model the Pursell Farm core values in the completion of their work.

 

ESSENTIAL JOB FUNCTION:

  • Achieve food & beverage operational objective through strategic planning and review of service, implementation of quality production, productivity and customer service standards; frequently review and revise operating standards to achieve departmental goals
  • Work closely with Executive Chef and provide strong leadership for Banquets and Outlets managers
  • Ensure that the guest dining experience is of the highest quality; solicit guest feedback, ensure any errors are corrected promptly and provide appropriate feedback to staff
  • Serve as a leader, mentor and role model for Outlets Manager, Banquets Manager and service team members
  • Maintain a work environment free of harassment, favoritism, inappropriate discipline or poor work practices
  • Identify, hire and train staff to meet service standards; coach, correct, discipline poor performers. Determine areas for improvement in service and implement changes as needed using appropriate training techniques
  • Meet food and beverage financial objectives through forecasting, preparation of an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
  • Be knowledgeable of and conform to all regulations regarding the Alcoholic Beverage Commission
  • Have a strong working knowledge of fine wines and spirits
  • Maximize bar profitability by ensuring portion control and accuracy of charges
  • Maintain a safe and healthy environment by establishing and following all sanitation standards, supervise the maintenance of equipment to protect assets while maintaining the highest level of service
  • Remain on the cutting edge of trends in the profession by participating in educational training, reading trade and professional publications and participating in professional organizations
  • Respond to guest needs, inquiries or problems in a timely and professional manner to ensure a quality experience and enhance future sales prospects
  • Willingness to work long hours, nights, weekends and holidays to meet the expectation of the business
  • Perform all other duties as requested

 

 DESIRED SKILLS AND QUALIFICATIONS:

Education:

  • Bachelor's degree in Hospitality Management or similar course of study preferred
  • Three or more years proven success in a F&B leadership role at an upscale hotel or resort
  • Sommelier designation preferred
  • Skills and Abilities:  
  • Exceptional written and verbal communication skills
  • Critical analysis skills to assess and manage, budgets, trends, resource allocation and strategic planning
  • Ability to manage a large and diverse team and delegate and oversee responsibilities
  • Be an effective listener and problem solver
  • Possess a strong desire to exceed expectations
  • Display a refined temperament with the ability to always treat guests, vendors and co-workers with dignity and respect
Pursell Farms
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