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Club Details

Mountain Brook Club

19 Beechwood Rd
PO BOX
Birmingham, AL 35213


Age of Club Number of Members Average Age of Members Club Ownership
87 840 58 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$9,800,000.00 $5,100,000.00 $1,500,000.00 $700,000.00

Golf Facilities

  • 18 hole course, par 71, designed by Donald Ross

Tennis Facilities

  • 10 outdoor lighted Har-Tru courts
1 outdoor lighted Hard court

Swimming Facilities

  • 1 Outdoor

Other Athletic Facilities

16,000 square foot state of the art Fitness Center

Dining Facilities

  • 1 Member's Grill that seats 80
1 Formal Room that seats 60 1 Outdoor Patio that seats 40 Banquet facilities that seat 300 for a sit down dinner or can accommodate up to 1000 for cocktail reception.

Special Club Features

Mountain Brook Club is a private member-owned club.  The Club sits on one hundred and eighty rolling acres in the southern portion of Shades Mountain, watered by a winding brook, and studded with natural hazards which were selected in 1929 by the organizational committee of the Mountain Brook County Club as the setting for the clubhouse and golf course which now constitutes the properties of the Club.  The clubhouse was built and opened for its members in 1929.  The vision was to be a serviceable club, which combines the convenience and service of an up-to-date club with the informality and charm of a country residence. Perhaps the most famous part of our reputation is the social activities, including excellent food and beverages for the member’s enjoyment.  Entertaining at the Club is a way of life for our members.

 

Club is open 6 days per week, 12 months per year.

Job Details

Date Posted

4/18/2018

Job Title

Food and Beverage Director

Brief Job Description

Job Summary (Essential Functions)

Responsible for all food and beverage production and service for the club. Directly supervise the banquet manager, bar (assistant) manager, Maître D, grill staff and managers of all other outlets such as snack bars, half-way houses, etc. Plan and implement budgets. Hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Job Tasks (Additional Responsibilities)

  1. Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
  2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
  4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
  5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
  6. Helps plan and approves the organizational chart, staffing and scheduling procedures and job description and specifications for all department staff.
  7. Manages the long-range staffing needs of the department.
  8. Approves the menu items proposed by the executive chef for all outlets, special events and banquet events.
  9. Establishes quantity and quality output standards for personnel in all positions within the department.
  10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed.
  11. Researches new products and develops an analysis of the cost and profit benefits.
  12. Develops and implements policies and procedures for food and beverage department.
  13. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
  14. Consults daily with the executive chef, events director, purchasing agent and other applicable club administrators to help assure the highest level of member satisfaction at minimum cost.
  15. Greets guests and oversees actual service on a routine, random basis.
  16. Helps develop wine lists and bottle or glass wine sales promotion programs.
  17. Develops on-going professional development and training programs for food production, service and bar production and service personnel
  18. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
  19. Addresses member and guest complaints and advises the general manager about appropriate corrective actions taken.
  20. Develops interesting ways of promoting club functions in the dining room, lounge and other outlets.
  21. Assists in planning and implementing procedures for special club events and banquet functions.
  22. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
  23. Monitors employee dress codes according to policies and procedures.
  24. Approves all product invoices before submitting to the accounting department.
  25. Manages physical inventory verification and provides updated information to the accounting department.
  26. Responsible for the proper accounting and reconciliation of the point of sale systems and member revenues.
  27. Maintains records of special events, house counts, food covers and daily business volumes.
  28. Audits and approves bi-weekly payroll.
  29. Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.
  30. Complete periodic china, glass and silverware inventories.
  31. Implement and monitor sanitation and cleaning schedules.
  32. Responsible for long-range planning for the department in concert with the club’s planning process.
  33. Works with the general manager and executive chef to establish menu prices for à la carte dining and food and beverage outlets and with the general manager, executive chef and banquet manager for banquet pricing.
  34. Establishes and maintains professional business relations with vendors.
  35. Approves design of all food and beverage and banquet menus (hard copy).
  36. Recommends to the general manager operating hours for all food and beverage outlets.
  37. Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
  38. Serves as manager on duty on a scheduled basis.
  39. Completes other appropriate assignments from the general manager.

Candidate Qualifications

Candidate Qualifications:

  • High School Diploma
  • Minimum 3 years of experience in a hospitality environment – private club experience a plus.
  • Bachelor’s degree in Hospitality a plus
  • Must be willing to work long hours when the event requires the time to be given to include some nights, weekends and holidays.
  • Able to work with a diverse group of personalities.

 

 

 

Educational Requirements

Date Position Available

04/18/2018

Other Benefits

Club Benefits:

Mountain Brook Club offers a comprehensive benefits package for those who qualify, including health, dental, vision, life and disability insurance, 401(k), and paid time off.

Competitive salary commensurate with experience and education.

Please send resumes to:

Sharon Smith
19 Beechwood Rd
PO BOX
Birmingham, AL 35213
PHONE: 2058021321
ssmith@mountainbrookclub.com

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