Food and Beverage Director

Key Responsibilities / Duties

• Provide overall leadership and direction for the Club's food and beverage operations, including dining rooms, banquets, catering, beverage services, and special events.
• Develop and implement departmental goals, budgets, and performance standards aligned with the Club's mission and member expectations.
• Recruit, train, coach, and manage food and beverage staff to maintain a professional, member-focused culture.
• Clearly define managers' and staff responsibilities while fostering teamwork, accountability, and high employee morale.
• Coach, counsel, motivate, discipline, evaluate performance, and terminate employees when necessary.
• Ensure effective orientation, onboarding, and ongoing professional development programs for all staff.
• Oversee department scheduling and monitor labor costs to minimize overtime and remain within budget.
• Review and approve bi-weekly payroll.
• Assist in planning and approving marketing initiatives, promotions, and special events that support Club dining and beverage operations.
• Partner with the Events and Catering teams to successfully plan and execute weddings, tournaments, member events, private functions, and Club activities.
• Implement and maintain effective cost controls for payroll, purchasing, inventory, supplies, and departmental expenses.
• Oversee purchasing of food, beverages, wine, liquor, beer, equipment, and operating supplies while coordinating with the Accounting Department.
• Inspect front-of-house and back-of-house operations to ensure cleanliness, organization, efficiency, safety, and sanitation standards are consistently met.
• Oversee maintenance schedules for restaurant and bar equipment and coordinate repairs as needed.
• Manage monthly physical inventories to ensure accuracy, maximize product utilization, minimize waste, and maintain budget expectations.
• Ensure compliance with all health, sanitation, food safety, liquor laws, and Club policies.
• Develop departmental policies, procedures, strategies, and operational objectives while meeting or exceeding established performance goals.
• Utilize reporting tools to analyze forecasting, costs, revenues, and operational performance to maximize profitability.
• Address and resolve escalated operational issues and member or guest concerns professionally and promptly.
• Serve as a member of the Club's management team and provide regular operational and financial reporting to the General Manager, Controller, department managers, and Corporate staff.
• Maintain regular communication with senior leadership regarding operational performance, financial results, and significant issues.
• Build strong relationships with members, guests, and employees to enhance engagement and satisfaction.
• Stay informed of industry trends and introduce innovative ideas that elevate the Club's food and beverage experience.
• Assist with table service, order taking, or expediting when business needs require.
• Attend staff meetings and management meetings.
• Perform other duties as assigned.

Qualifications / Skills

• Bachelor's degree in Hospitality Management, Business, or a related field preferred.
• Minimum of 4–6 years of progressive leadership experience in food and beverage management, preferably in a private club, luxury hospitality, or fine dining environment.
• Strong financial acumen with demonstrated success in budgeting, forecasting, labor management, inventory control, and cost management.
• Experience with menu development and point-of-sale systems, including NorthStar or similar club management software.
• Proficiency with Microsoft Office Suite.
• Current Food Safety and Alcohol Beverage certifications (or ability to obtain).
• Excellent leadership, communication, interpersonal, and organizational skills with a hands-on management style.
• Strong analytical and mathematical skills, including the ability to calculate percentages, ratios, costs, and forecasts.
• Demonstrated ability to hire, train, coach, motivate, discipline, and develop high-performing teams.
• Ability to read, interpret, and prepare reports, correspondence, and operational documents.
• Ability to communicate effectively with employees, members, guests, and vendors from diverse backgrounds.
• Proven ability to identify operational challenges, resolve member concerns, and improve food and beverage performance.

Physical Requirements

• Ability to perform manual labor, including lifting, carrying, pushing, pulling, bending, squatting, and occasionally moving objects weighing up to 40 pounds.
• Frequent walking, standing, sitting, and repetitive motions throughout the workday.
• Ability to communicate clearly and effectively.
• Ability to make sound decisions quickly in a fast-paced environment.
• Ability to remain composed and professional in high-pressure situations.
• Ability to listen, understand, and resolve concerns raised by members, guests, and employees.
• Ability to interpret financial information and apply mathematical concepts such as percentages, ratios, and proportions in daily operations.

Working Conditions

• Work is performed in both indoor and outdoor environments depending on operational needs.
• Frequent exposure to moderate to loud noise levels.
• Occasional exposure to varying weather conditions, heat, humidity, cold, cleaning chemicals, fumes, and airborne particles.
• Schedule flexibility is required, including evenings, weekends, holidays, and extended hours based on business needs.