Associate Director of Food and Beverage

The Food & Beverage Assistant Director serves as the operational leader for the Falls, Hawk's Nest, Villa's, and Snack Bars while maintaining oversight of the Club's beverage program across all food and beverage outlets. This position partners with the Food & Beverage Director to develop leaders, drive beverage initiatives, ensure operational excellence, and achieve departmental financial and service goals.

The essential functions include, but are not limited to the following:

Beverage Program Leadership

• Lead the development, implementation, and continuous improvement of the Club's beverage program across all food and beverage outlets.
• Develop, maintain, and update wine lists, cocktail menus, and outlet specific requisition sheets.
• Evaluate beverage trends and introduce innovative programming to enhance the member experience.
• Build and maintain strategic partnerships with distributors, wineries, breweries, and supplier partners.
• Manage allocated products, vendor relationships, and purchasing opportunities to maximize product availability and value.
• Lead the planning and execution of Wine Fair’s by selecting participating wineries, cultivating winery partnerships, developing event programming, communicating event expectations and rollout plans with participating wineries, and partnering with the Beverage Logistics Supervisor to coordinate inventory planning, product procurement, logistics, and operational execution.
• Establish beverage quality standards, presentation guidelines, pricing strategies, and recipe consistency throughout the Club.
• Develop beverage training materials and educate managers and staff on products, service standards, and responsible alcohol service.
• Analyze beverage sales performance and profitability to support departmental financial goals.

Beverage Inventory & Controls

• Oversee all beverage inventory operations across the Club, ensuring accurate inventory levels and product availability.
• Manage beverage ordering, product allocations, and inventory replenishment to maintain established par levels.
• Monitor beverage costs, inventory usage, and purchasing trends to support financial objectives.
• Develop and maintain inventory control procedures to minimize waste, loss, and product shortages.
• Ensure proper storage, rotation, organization, and security of all beverage inventory in accordance with Club standards.
• Partner with the Beverage Logistics Supervisor to maintain accurate inventory records and optimize inventory management systems.
• Analyze inventory reports and implement corrective actions to improve operational efficiency and cost control.
• Maintain compliance with all alcohol inventory controls, licensing requirements, and internal audit standards.

Operational Leadership

• Provide visible floor leadership and operational support across assigned outlets.
• Ensure consistent execution of Club service standards, operational procedures, and brand expectations.
• Conduct opening, closing, and operational audits to ensure compliance with departmental standards.
• Coach, mentor, and support managers, supervisors, and hourly team members to maintain service quality and operational efficiency.
• Respond to operational challenges and resolve member service concerns in a professional and timely manner.
• Monitor outlet performance, identify operational opportunities, and implement process improvements to enhance efficiency and service.
• Ensure compliance with health, safety, sanitation, and responsible alcohol service regulations.

Leadership & Accountability

• Coach, mentor, and develop outlet managers and supervisors through regular feedback, performance coaching, and accountability.
• Foster a culture of teamwork, professionalism, and continuous improvement across assigned operations.
• Ensure consistent execution of departmental standards, policies, and operational procedures.
• Support staffing plans, labor deployment, scheduling strategies, and shift coverage to meet business demands.
• Partner with the Beverage Logistics Supervisor to oversee beverage systems, inventory controls, and operational execution.
• Conduct performance discussions and participate in employee recognition, corrective action, and performance evaluations.
• Communicate departmental goals, operational priorities, and organizational initiatives to leadership teams.

Labor & Financial Oversight

• Review labor performance, payroll accuracy, and scheduling practices to support budgeted labor goals.
• Monitor meal break compliance, overtime, labor trends, and staffing efficiencies.
• Analyze financial reports, labor metrics, beverage costs, and operational performance to identify opportunities for improvement.
• Support departmental budgeting, forecasting, and cost-control initiatives.
• Monitor beverage cost percentages, inventory variances, and operational expenses while implementing corrective actions when necessary.
• Recommend operational efficiencies that improve productivity while maintaining exceptional member service.

Events & Member Experience

• Oversee beverage execution for Club events, tournaments, wine dinners, and specialty activations.
• Collaborate with banquet and outlet leadership to ensure seamless event execution and service consistency.
• Coordinate beverage logistics, staffing, product availability, and event preparation.
• Maintain a visible leadership presence during Club events and peak operating periods.
• Resolve member concerns promptly and professionally while fostering positive member relationships.
• Continuously evaluate member feedback and implement service improvements to enhance the overall Club experience.

Team Development

• Recruit, train, coach, and develop front-of-house managers, supervisors, and hourly team members.
• Facilitate training, beverage education, and leadership development initiatives.
• Promote accountability, service excellence, teamwork, and continuous improvement throughout the department.
• Identify high-potential employees and support succession planning and internal promotions.
• Recognize employee achievements and foster an engaging, positive workplace culture.
• Lead by example through professionalism, integrity, and a commitment to exceptional hospitality.

• Minimum of 3–5 years of progressive food and beverage management experience in a private club, resort, hotel, or upscale restaurant environment.
• Strong knowledge of restaurant operations, beverage programs, labor management, budgeting, and cost controls.
• Experience leading and developing managers, supervisors, and front-line teams.
• Knowledge of wine, spirits, beer, and cocktail programs; beverage certifications (WSET, CMS, CSW, or equivalent) preferred.
• Excellent leadership, communication, coaching, and conflict-resolution skills.
• Alcohol Certification required or ability to obtain upon hire.
• ServSafe Food Manager Certification required or ability to obtain upon hire.
• Ability to work a flexible schedule including evenings, weekends, holidays, and special events.