Food and Beverage Director

Company

San Vicente Clubs is a prestigious private members-only club that originated in West Hollywood, California in 2018 and has established itself as a premier destination for individuals seeking a refined and intimate social experience. SV has expanded to Santa Monica in 2024 and New York City in 2025. Our exclusive properties offer an oasis of tranquility, luxury, and personalized service to our esteemed members.

Position Purpose

Reporting to the General Manager, this role is responsible for overseeing the dining experience, service standards, beverage operations, reservations, team development, and financial targets while ensuring exceptional and highly personalized experience for members and their guests.

The Food & Beverage Director is a visible and hands-on leader who sets the standard for hospitality, develops strong teams, and partners closely with Culinary, Membership, and Club leadership to deliver a seamless member experience.

Responsibilities

• Ensure consistent execution of the Club’s service and hospitality standards.
• Lead the Food & Beverage Managers, Maître d’s, Beverage Manager, and front-of-house teams.
• Maintain a strong presence on the floor during peak service, actively overseeing service flow, pacing, member experience, and overall dining room performance.
• Drive an exceptional and personalized member experience through recognition, anticipation of preferences, discretion, and thoughtful service recovery.
• Oversee reservations, seating strategy, table utilization, and service pacing to maximize availability and covers without compromising the member experience.
• Establish, maintain, and continuously elevate service standards, sequences of service, and operating procedures across all dining areas.
• Lead the recruitment, onboarding, training, coaching, and development of the F&B leadership and service teams in partnership with Human Resources.
• Hold the team accountable for performance, professionalism, attendance, service standards, and Club expectations.
• Partner closely with culinary leadership to ensure alignment on menu execution, ticket times, dietary accommodations, service pacing, and delivery execution.
• Partner with the Beverage Manager to ensure the successful execution and financial performance of wine, cocktail, and non-alcoholic beverage programs.
• Oversee the consistent and discreet enforcement of Club Rules while maintaining the privacy and comfort of members and their guests.
• Monitor member feedback and operational trends, proactively identifying opportunities to improve service and the overall dining experience.
• Own the service-related components of the F&B P&L, including revenue, labor, average check, beverage performance, operating supplies, and controllable expenses.
• Develop staffing and scheduling strategies aligned with forecasted business levels while maintaining service standards and labor targets.
• Maintain appropriate controls around inventory, comps, voids, discounts, operating supplies, and departmental expenses.
• Support the development of annual budgets, forecasts, and departmental goals while identifying and addressing variances in performance.
• Ensure compliance with all applicable health, safety, responsible alcohol service, and regulatory requirements.
• Collaborate with all departments to ensure Club standards are being met.
• Perform other duties as assigned by the General Manager.

Knowledge, Skills and Attributes

• Exceptional understanding of luxury hospitality, fine dining, and private club service standards.
• Proven ability to lead and develop experienced managers and high-performing service teams.
• Strong operational knowledge of dining room management, reservations, service flow, and high-volume food and beverage operations.
• Strong financial acumen with the ability to manage labor, operating expenses, budgets, forecasts, and P&L performance.
• Strong knowledge of wine, spirits, cocktails, and beverage operations.
• Excellent communication, leadership, coaching, and conflict-resolution skills.
• Calm and decisive with the ability to resolve service issues quickly and discreetly.
• Highly organized with strong attention to detail and the ability to manage multiple operational priorities.
• Strong understanding of New York hospitality regulations, wage and hour requirements, responsible alcohol service, and Department of Health standards.
• Proficiency with restaurant and hospitality technology, including POS, reservation, scheduling, and member management systems.
• Exceptional discretion and professionalism when interacting with high-profile members and guests.

Qualifications

• Bachelor’s degree in hospitality management, Business Administration, Food & Beverage Management, or a related field with 6+ years of progressive food and beverage leadership experience, including experience leading managers within a luxury hotel, private club, fine dining restaurant, or comparable hospitality environment.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift, push, pull, and carry up to 30 pounds.
• Ability to work throughout multiple dining and operational areas of the Club.
• Availability to work evenings, weekends, holidays.