Food & Beverage Director

Position Summary:
The Food & Beverage Director provides leadership and operational oversight for food and beverage service within the Club. The position is responsible for delivering consistent, high-quality member and guest experiences while managing service standards, staffing, training, beverage operations, inventory, and departmental financial performance. Working closely with the Assistant General Manager, General Manager, Chef, Catering Manager, Dining Room Manager, accounting, and other Club departments, the Director develops and implements operating procedures and service initiatives that support the Club’s standards, financial plan, and overall goals.

Core Competencies and Expectations:
• Member-focused leadership, sound judgment, and a visible presence during service.
• Ability to lead, coach, train, and hold employees accountable to Club standards.
• Financial acumen, including budgeting, payroll review, labor management, inventory control, and expense monitoring.
• Strong communication and collaboration across departments and with Club leadership.
• Knowledge of responsible alcohol service, food safety practices, emergency procedures, and applicable laws and Club policies.
• Ability to respond professionally to member and guest feedback, resolve service concerns, and identify opportunities to improve operations.

Essential Duties and Responsibilities:
1. Operations and Member Experience
• Oversee daily food and beverage service in assigned Club facilities, including dining areas, bars, and Club events.
• Maintain a visible management presence during service and ensure consistent hospitality, timeliness, cleanliness, presentation, and service standards.
• Coordinate with the Catering Manager, Chef, and other leaders on staffing, service plans, menus, room setups, event execution, and operational needs.
• Review reservations, anticipated covers, special requests, event details, and menu changes to ensure appropriate staffing and readiness.
• Address member and guest concerns promptly, document recurring issues when appropriate, and implement improvements to prevent repeat problems.
• Ensure opening, closing, side-work, sanitation, equipment-care, storage, and security procedures are completed.
2. Leadership, Staffing, and Employee Relations
• Participate in recruiting, hiring, onboarding, training, scheduling, coaching, performance evaluation, discipline, and separation of F&B service employees in accordance with Club procedures.
• Lead pre-shift meetings and communicate house counts, menu changes, service priorities, special requests, events, and other information employees need to succeed.
• Develop a culture of professionalism, accountability, teamwork, and continuous improvement.
• Maintain and update service standards, training materials, operating procedures, and manuals, including beverage knowledge and responsible service.
• Monitor employee appearance, uniform standards, attendance, timekeeping, and completion of assigned duties.
• Apply the applicable collective bargaining agreement (CBA), Club policies, and established employee-relations procedures consistently; coordinate with Club leadership or Human Resources as appropriate.
• Serve as a communication link between F&B employees, Club management, and other departments.

3. Financial and Administrative Management
• Develop and manage the F&B operating budget and contribute to broader F&B budgeting and financial planning.
• Monitor revenue, labor, cost of goods, inventory, payroll, and other relevant financial measures in coordination with accounting and Club leadership.
• Manage labor and departmental expenses while balancing service quality, business volume, employee requirements, and applicable CBA provisions.
• Review schedules, time records, attendance, hours worked, payroll submissions
• Identify financial variances and implement corrective actions, process improvements, and revenue opportunities to support the approved financial plan.
4. Beverage and Wine Program
• Develop, maintain, and continually improve the Club’s beverage offerings, including wine, beer, spirits, signature cocktails, and non-alcoholic beverages.
• Maintain wine lists, beverage menus, and featured offerings
• Oversee beverage purchasing, receiving, product storage, bar supplies, monthly inventory
• Develop beverage promotions, tastings, and other initiatives that enhance the member experience and support revenue goals.
• Ensure alcoholic beverages are served in compliance with applicable local and state laws, responsible-service requirements, and Club policies.
5. Safety, Compliance, and Emergency Readiness
• Maintain a clean, orderly, and safe work environment and ensure staff follow applicable sanitation, safety, and security procedures.
• Understand and carry out assigned responsibilities during emergencies and ensure employees know relevant procedures.
• Maintain required certifications and follow Club policies and applicable laws relating to alcohol service, food safety, workplace safety, and employment practices.

Education and Experience:
• Associate degree preferred; a four-year degree in hospitality management or a related field is desirable.
• At least three years of supervisory or management experience in a private club or comparable full-service restaurant, bar, or hospitality operation.
• Experience leading teams, managing labor and operating expenses, and delivering high standards of service.
• Experience with beverage purchasing, inventory controls, wine and beverage service, and point-of-sale or reservation systems preferred.
_________________________________________________________________________________________________
Qualifications and Certifications:
• RBS certification.
• Managerial Food Handlers certification
• Strong written, verbal, interpersonal, presentation, and conflict-resolution skills.
• Proficiency with Microsoft Office or comparable productivity tools, point-of-sale systems, reservation platforms, and other relevant operational technology.
• Club Essential experience preferred
• Ability to communicate effectively with members, guests, employees, vendors, and Club leadership.

Physical Requirements:
• The position generally requires a minimum 40-hour workweek, including evenings, weekends, and holidays as business needs require.
• Requires extended periods of standing and walking, as well as bending, reaching, climbing stairs, and other movements associated with active food and beverage operations.
• May require lifting, carrying, pushing, or pulling supplies and equipment weighing up to 50 pounds, with or without reasonable accommodation.
• Work may occur in hot, humid, noisy, indoor, and outdoor environments.

Disclaimer: This job description is not intended to be all-inclusive. The employee may be required to perform other related duties as assigned to meet the ongoing needs of the organization. Duties, responsibilities, and activities may change or be supplemented at any time with or without notice.
To Apply: Please email Steve Felix at [email protected] with you cover letter and resume.
Salary Range: The estimated salary range for this role is $80,000 - $90,000 per year.