Food & Beverage Director

Description

The Director of Food & Beverage is a key member of the club's leadership team, responsible for creating exceptional dining and social experiences that enhance member satisfaction and engagement. This role provides strategic leadership for all front-of-house food and beverage operations, ensuring service excellence, innovative programming, strong team development, and sustainable financial success. Reporting directly to the General Manager, the Director of Food & Beverage oversees all dining venues, banquet services, special events, and beverage operations. Working in close partnership with the Executive Chef, this leader ensures a seamless and elevated member experience across all food and beverage offerings. While culinary production and kitchen operations are managed by the Executive Chef, the Director focuses on operational execution, service standards, member relations, and the overall performance of the department. The successful candidate will inspire and develop high-performing teams, foster a culture of hospitality and accountability, and champion continuous improvement. This is an exceptional opportunity for a hospitality professional who is passionate about service excellence, team leadership, and creating memorable experiences for members and guests while driving operational and financial results.

• Serve as a highly visible leader who sets the tone for service excellence, actively guiding operations and supporting teams during peak business periods, member functions, and signature club events.
• Foster a positive work environment through effective team leadership and staff development initiatives.
• Collaborate with the Executive Chef on menu planning, food presentation, seasonal updates, and member dining feedback.
• Manage financial performance of the F&B department: budget development, forecasting, inventory controls, labor cost management, and P&L accountability.
• Work closely with the Events team to coordinate and execute member events, Club functions, and tournaments.
• Monitor member feedback and implement strategies for continuous service improvement.
• Maintain compliance with health, safety, and sanitation regulations.
• Serve as a visible and engaging presence during service hours and events.
• Manage kitchen staff and front-of-house teams to ensure seamless service delivery during peak times.
• Participate in leadership meetings and provide regular updates to the General Manager and Board as needed.
• Ensure excellence in member satisfaction through quality food, attentive service, and overall ambiance.
• Develop and implement food and beverage policies, procedures, and service standards that align with the Club’s mission and values.
• Oversee hiring, training, scheduling, and development of all F&B staff
• Flexibility to work evenings, weekends, and holidays as required by the club's event and member calendar

Benefits

• Discretionary performance bonus
• Medical, dental, and vision insurance
• Generous paid vacation accrual
• CMAA membership dues covered
• Support for continuing education and professional development through CMAA

Relocation Support
We recognize that exceptional talent can come from anywhere. For the right candidate, relocation assistance is available to facilitate a smooth transition and ensure a successful start in this leadership role. Relocation support is tailored to individual needs and will be discussed as part of the offer process.

Requirements

• Minimum of 5 years leadership experience in food and beverage operations, preferably in a private club, or luxury hospitality environment.
• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred
• Sommelier certification (e.g., Court of Master Sommeliers, WSET) a strong plus
• Relevant hospitality leadership training/certification (e.g., Troon LEADer program, CMAA education) a plus
• Equivalent combination of education and relevant industry experience will be considered in lieu of a degree
• In-depth knowledge of food service management practices, including budgeting and inventory control.
• Commitment to excellence in member service and attention to detail.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Proven ability to lead high-performing teams and develop future leaders.
• Strong knowledge of food trends, wine and beverage service, and banquet operations.
• Excellent communication, interpersonal, and organizational skills.
• Financial acumen with experience managing departmental budgets and P&L statements.
• Valid TIPS/alcohol service certification (or ability to obtain)