DIRECTOR OF FOOD AND BEVERAGE

Job Details Job Location: BOCA WOODS COUNTRY CLUB - BOCA RATON, FL 33428 Position Type: Full Time Job Title: Director of Food and Beverage Level: Experienced Education Level: Bachelor's Degree in Hospitality Management or 4 years of management experience Job Shift: Any Job Categories: Hospitality Position Summary The Director of Food & Beverage is responsible for the strategic leadership, financial performance, and day-to-day operation of all front-of-house food and beverage services and club events throughout the Club. This position ensures exceptional Member experiences by delivering outstanding service, maintaining high operational standards, and fostering a culture of hospitality and accountability. Responsibilities Provide strategic leadership and oversight of all Food & Beverage, Events, and Reception operations, ensuring exceptional service, operational efficiency, and an outstanding Member experience across all dining venues and Club functions. Direct the daily operation of all Food & Beverage outlets, banquet and private event service, reception, and card room services, ensuring timely operational reporting, consistent execution, and adherence to established service standards. Develop, implement, and manage annual operating and capital budgets, labor plans, financial forecasts, and monthly variance reporting. Monitor revenues, labor costs, scheduling, and departmental performance, implementing corrective actions as needed to achieve financial objectives. Lead the recruitment, onboarding, training, coaching, performance management, succession planning, and long-term staffing strategy for all Food & Beverage, Events, and Reception team members. Partner with Human Resources and external partners to attract, develop, and retain top talent while fostering a culture of accountability, engagement, and genuine hospitality. Establish and reinforce Club service standards through ongoing training and development, ensuring consistent execution of hospitality standards, dress code compliance, uniform guidelines, and operational procedures across all departments. Maintain a highly visible presence throughout the Club, building strong relationships with Members, anticipating their needs, addressing concerns, and ensuring exceptional service. Oversee the planning and execution of all Club-sponsored and private events, collaborating with the Catering and Events teams to ensure seamless coordination, exceptional service delivery, accurate billing, and comprehensive financial reporting. Partner closely with the Executive Chef and Culinary team on menu planning, pricing, procurement, cost controls, reservation systems, and the overall dining experience while maintaining clear accountability for front-of-house operations. Oversee food and beverage operations, including inventory management, cost controls, glassware, silverware, linens, and other operating assets, while maintaining accountability for inventory systems, storage standards, ordering guides, and product transfers. Ensure the effective administration and integrity of operational systems, including POS management, payroll scheduling, menu programming, pricing accuracy, revenue reporting, and daily sales reconciliation. Maintain the highest standards of cleanliness, organization, maintenance, and presentation throughout all dining rooms, event spaces, storage areas, back-of-house support areas, equipment, and Clubhouse facilities. Support capital improvement projects, facility enhancements, and equipment maintenance initiatives. Continuously evaluate departmental operations, implementing process improvements, technology solutions, and best practices that increase efficiency, eliminate non-value-added activities, and enhance the Member experience. Ensure full compliance with Club policies and procedures, health and sanitation regulations, liquor laws, labor laws, workplace safety requirements, and all applicable federal, state, and local regulations. Prepare accurate operational and financial reports, communicate effectively with Members and team members, approve applicable vendor and contractor invoices, and collaborate with the Communications team to promote Food & Beverage programming and Club events. Qualifications Computer skills with proficiency in Microsoft Office, emphasis on Excel and Word Knowledge of NorthStar preferred but not required Organization skills and attention to detail Exposure and experience with high end guests or members is preferred Advanced leadership of multi-unit or high volume, high-end operations. Prefer Hotel and/or Club experience. College Degree in Hotel, Restaurant, and Institutional Management preferred. College degree in another field applicable to Club Management acceptable. Four-to-six years Management experience is required. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to handle or feel objects, tools, or controls, talk or hear, taste or smell. The employee is frequently required to walk. The employee is occasionally required to reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. While performing the duties of this job, the employee occasionally works near moving mechanical parts and is occasionally exposed to wet and/or humid conditions, fumes or airborne particles and is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud. #J-18808-Ljbffr