Director of Food and Beverage Search GROSSE POINTE YACHT CLUB Grosse Pointe Farms, MI Retained Search by Harper Associates Located on beautiful Lake St. Clair and centrally located to all the Great Lakes, Grosse Pointe Yacht Club (GPYC) is an active, family-centric club, with facilities and activities that engage the entire family. Amenities, in addition to world-class yachting facilities and a 268-slip harbor, include a premier, year-round food and beverage program; a state-of-the-art swimming pool complex; tennis and paddle tennis facilities; and bowling lanes. Club Details: • Approximately $3.5M F&B revenue • 45% a la carte and 40% banquet • Approximately 275 total number of employees in season • Catering sales volume $~1.6M annually • 58 average age of members Dining Rooms Include: • The Spinnaker Restaurant (seats 60) • Binnacle Restaurant (75) • Seasonal Binnacle Terrace Dining (30) • Main Dining Room Dining (100) • Seasonal Harborside Grill & Gazebo Deck Dining near Pool (100) Banquet Rooms Include: • Commodore's Room (20) • Ballroom (275) • Venetian Room(70) • Lakeshore Room (30) • Fo'c'sle at the Bowling Center (50) • The Seasonal East Lawn (500) • Tower Pub (30) • Wine Cellar (10) Food & Beverage Director Job Description: Departments: Catering / Restaurant Service / Harborside Grill Service Division: Food and Beverage Reports to: General Manager Supervises: Catering/Banquets, Restaurants, Harborside Grill (summer), Wine Program Position Summary: Responsible for executing events and dining room service regularly. This includes coordinating with the catering, service, and culinary teams to ensure all guest expectations are met. The Food and Beverage Director serves as a key member of the Club's management team and is responsible for the development and training of event and restaurant staff. They will be expected to go above and beyond to deliver memorable events while maintaining a high level of energy, professionalism, and hospitality. This role demands a proactive approach in identifying trends, developing innovative service strategies, and fostering a culture of continuous improvement and member satisfaction. Job Duties: Serves as a positive role model by: <ul><li>Adhering to the same standards of service and behavior that peers are required to uphold </li><li>Demonstrating effective communication skills through various digital platforms utilized by Club </li><li>Maintaining a positive and friendly demeanor at all times </li><li>Working with peers to meet the needs of the team </li><li>Representing the Club well in its relationships with members and vendors </li></ul> Continually provides services in the areas of: <ul><li>Exceeding the expectations of members and their guests, while representing the Club to the highest standards </li><li>Ensuring accurate, detailed execution of all catered events and regular restaurant service </li><li>Impeccable service and social perceptiveness </li><li>Ability to evaluate guest satisfaction and responsiveness </li><li>Ensuring all laws and Club policies and procedures regarding alcoholic beverage service are followed at all times </li><li>Slowing and refusing alcoholic beverage service when necessary </li><li>Continually seeking to enhance knowledge and skills related to service </li><li>Maintaining self-awareness of members, management, and peers </li></ul> Assumes responsibility for the department by: <ul><li>Creation, maintenance, and training of all catering and restaurant staff on departmental processes, procedures, and service standards </li><li>Strategic marketing of principles to continually exceed the expectations and needs of Club members and guests </li><li>Monitoring of departmental budgets, ensuring financial efficiency and high service quality </li><li>Collaboration on menu design and maintenance of the point of sale system </li><li>Maintaining proper record keeping for all departments </li><li>Maintaining proper inventory levels, including wine, spirits, and bar </li><li>Maintaining restaurant and catering storage areas in a neat, clean, and orderly manner </li><li>Overseeing the creation of weekly schedules for all catering and restaurant staff </li><li>Prioritizing and clearly communicating tasks with the General Manager / Food and Beverage Director, and Restaurant Staff concerning ongoing projects </li></ul> Qualifications: TIPS certification preferred, but not required Sommelier certification preferred, but not required Ability to work scheduled evening hours including, when necessary, holidays and weekends Excellent salary and incentive program, join a great private club. Please forward resume to: ben@harperjobs.com Ben Schwartz | President | Harper Associates Direct: (248) 737-0431 | Fax (888) 737-8525 ben@harperjobs.com | www.harperjobs.com Hospitality Placement Specialists

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