Assistant Food and Beverage Director

The Assistant Food & Beverage Director is a year-round, working management position responsible for overseeing daily Food & Beverage operations, coordinating the seasonal management team, and ensuring consistent execution of Bay Harbor Yacht Club's service standards across all dining outlets. Reporting to the Director of Food & Beverage, the Assistant F&B Director will oversee staffing and scheduling, labor management, employee training and development, operational readiness, and service consistency.

The Assistant F&B Director provides direct management coverage within dining outlets as needed while ensuring effective communication, operational accountability, and consistent execution of departmental objectives. The Assistant F&B Director will be expected to close clubhouse operations 1-3 days a week. Bay Harbor Yacht Club, a private club located near Petoskey, MI, provides breathtaking views and exceptional service for both guests and members year-round.

BHYC boasts several exquisite restaurants, multiple recreational outlets, and large event spaces, all situated on the Bay Harbor marina. We recently completed a multi-million-dollar renovation which included expanded summer seasonal dining, a new Grille Room, State of the Art Fitness Center, Aquatics Center and a Relaxation Spa!

The BHYC Benefits Package for full-time, year-round employees includes: FREE employee meals- lunch and dinner program Discounts on BHYC Retail and Spa merchandise Employee referral program bonuses Professional Development Opportunities Uniform Attire Flexible Scheduling Paid Time Off Medical Insurance Dental, Vision, Aflac Company paid Long Term Disability and Life Insurance 401K matching If you are looking for a fun place to work with some of the best views in Northern Michigan, look no further than Bay Harbor Yacht Club!

Job Duties: Departmental Operations: Oversee front-of-house service at Bay View Dining, Quarter Deck, and Beach House Supervise, coach, and coordinate seasonal managers to uphold club service standards policies and budget hours. Ensure each outlet is staffed, stocked, clean, organized, and service-ready; oversee opening, closing, security, side work, cleaning schedules, and equipment maintenance.

Coordinate daily service with culinary, reservations, and banquet teams; establish operating priorities with the Director of Food & Beverage. Maintain a visible, welcoming presence with members; resolve service concerns and promptly communicate significant feedback to the Director of Food & Beverage. Promote hospitality, professionalism, accountability, and continuous improvement while ensuring compliance with club policies and applicable food and beverage laws.

Staffing, Scheduling & Labor Management: Prepare and manage weekly outlet schedules, arranging coverage for absences, events, and changing operational needs. Monitor labor hours, overtime, and spending against budgets; improve labor efficiency without compromising service. Develop seasonal staffing plans and labor projections with the Director of Food & Beverage.

Support arrival, documentation, onboarding, and integration of H-2B, J-1, and domestic seasonal employees. Employee Training & Development: Coordinate employee onboarding, orientation, and consistent training programs, service procedures, and required certifications; maintain training records. Coach and develop seasonal managers and service staff, including professional appearance and uniform standards.

Lead or coordinate management meetings, staff training, and pre-shift meetings; assist with performance documentation and corrective action. Administrative & Financial Responsibilities: Assist with budgets, labor forecasts, expense monitoring, department reporting, and assigned administrative projects. Review payroll, timecards, overtime, and scheduling discrepancies; maintain schedules, SOPs, training materials, and department records.

Assist with inventory of front-of-house supplies, uniforms, equipment, china, glassware, silverware, and linens, to meet and support monthly beverage inventory. Oversee accurate POS procedures, daily closeouts, and tip distribution; maintain current POS expertise and train staff on system updates and operational changes.

Additional Responsibilities: Provide hands-on management coverage during peak periods, special events, and staffing shortages, support banquet operations, and coordination with event teams. Participate in departmental planning, operational improvements, seasonal transitions, and offseason training, inventory, and preparation for the next season.

Manage Bay View Dining during off season. Perform other duties assigned by the Director of Food & Beverage.

Education

High school diploma or equivalent required. College degree in Hospitality Management, Business Administration, or related field preferred but not required. 5+ years of Food & Beverage or hospitality management experience required. Experience managing multiple dining outlets or high-volume hospitality operations preferred but not required.

Private club or luxury hospitality experience preferred but not required. CMAA membership is preferred but not required. TIPS and/or Serv. Safe certification required or ability to obtain upon employment. Job Competencies: Strong leadership, organizational, and interpersonal skills. Strong understanding of labor management, scheduling, and financial accountability.

Ability to prioritize operational and administrative responsibilities in a demanding environment. Excellent written and verbal communication skills. Strong attention to detail and ability to maintain consistent service standards. Flexibility to adapt to seasonal business fluctuations and changing operational needs.