Director Food and Beverage

The Role

The Famp;B Director owns the food and beverage operation of the private club from concept to execution. They lead the Head Chef, Bar Lead, and the full Famp;B service team. They are responsible for the quality, consistency, and philosophy of everything that comes out of the kitchen and the bar — and for the way it is presented, timed, and experienced by members.

This is a creative and operational role in equal measure; comfortable developing a cocktail menu as managing food cost, as invested in the training of a floor host as in the sourcing of a new supplier.

The Famp;B Director reports to the GM and works in close daily partnership with the Head Chef.

What You Will Own

Programme amp; Concept

• The Famp;B philosophy — ensuring every menu decision, sourcing choice, and service standard reflects the club#39;s Famp;B philosophy
• Menu development in partnership with the Head Chef
• The bar programme and all-day light bites menu
• Saturday brunch concept and execution
• Seasonal menu evolution

Operations

• Kitchen and bar operational management — flow, timing, quality, consistency
• Supplier relationships
• Kitchen equipment specification — signed off with Head Chef before procurement
• Food cost management — within agreed targets without compromising quality
• Upstairs prep kitchen and main kitchen coordination — smart workflow across two levels
• POS and ordering systems — Famp;B configuration and accuracy

Team

• Leading, developing, and evaluating the Head Chef, Bar Lead, and Famp;B service team
• Famp;B training programme — product knowledge, service rhythm, food philosophy, storytelling
• Pre-shift Famp;B briefings — daily menu notes, allergen flags, service focuses, learnings
• Creating a kitchen and bar culture aligned to the club#39;s values

Member Experience

• Ensuring Famp;B service reflects the hosting philosophy
• Day-to-night transition — how the bar and food offer shifts across the day
• Private dining and event Famp;B — coordinating bespoke menus and service for hosted events
• Member dietary preferences — ensuring the kitchen knows and remembers what matters

What We Are Looking For

Experience

• Eight or more years in premium food and beverage, across kitchen and floor
• Demonstrated experience as an Famp;B Director, Restaurant Director, or equivalent senior role
• Deep knowledge or genuine belief in conscious, organic, healthy food principles
• Experience with organic wine — buying, listing, and communicating
• Experience developing a cocktail and bar programme
• Experience opening a food and beverage operation strongly preferred
• Knowledge of the Austin food and producer landscape an advantage

Character

• Passionate about food as a philosophy, not just a product
• Equally comfortable in the kitchen, behind the bar, and on the floor
• Strong communicator — can translate complex food principles into language the team and members can use naturally
• Operationally disciplined
• Collaborative — works with the chef as a partner, not a subordinate
• Warm and member-facing — present in the room, known to the membership