Assistant Director of Food & Beverage

The Wannamoisett Country Club is a private, member-owned clublocated in Rumford, Rhode Island. The golf course was originally designed by Donald Ross in 1914 and was recently renovated by acclaimed architect Andrew Green. The 1931 PGA Championship was contested at Wannamoisett and, for over 60 years, the club has hostedthe prestigious Northeast Amateur Invitational – one of the best men’s amateur golf events in the world.There are also many non-golf events andamenities at the club including the aquatics area, tennis courts and outstanding dining services. The strong membership culture at Wannamoisett fosters a feeling of camaraderie among our members – both old and new. Club is open 6 days per week, 11 months per year. Age of Club: 128 Number of Members: 420 Average Age of Members: 58 Gross Dollar Volume: $8,000,000.00 Golf Facilities 18 hole course, par 69, designed by Donald Ross The golf course is ranked #2 in Rhode Island on Golf Digest’s Best in State List. Racquet Facilities Swimming Facilities Recently renovated aquatics area including a children’s pool and a family pool. Other Athletic Facilities Dining Facilities 6 that seats 425 Multiple dining areas are available for members and their guests. The Rumford Room will be undergoing a $1.5MM renovation this off-season and will open in 2027 as a new dining amenity. Date Posted 9/23/2026 Job Title Assistant Director of Food and Beverage Job Description The Assistant Director of Food & Beverage supports the Clubhouse Manager in leading all dining, bar, banquet, and related service operations. This position helps ensure exceptional member and guest experiences, consistent service standards, effective cost controls, regulatory compliance, and a positive, high-performing team culture. The Assistant Director provides visible operational leadership, coordinates across departments, and assumes responsibility for the department in the Clubhouse Manager’s absence. Candidate Qualifications High school diploma or equivalent. Three or more years of progressive food and beverage operations experience, including at least one year in a supervisory or management role. Working knowledge of restaurants, bar, banquet, and guest-service operations. Demonstrated ability to lead teams, address performance issues, and manage multiple priorities in a fast-paced environment. Proficiency with point-of-sale systems, scheduling tools, inventory controls, and standard office software. Strong written, verbal, organizational, analytical, and interpersonal skills. Ability to obtain and maintain required food safety and responsible alcohol service certifications. Availability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and special events. Educational Requirements Date Position Available October 1, 2026 Other Benefits Compensation package is competitive with experience for qualified candidates. Paid time off to include sick leave, personal time off and vacation 401 (k) options – with company match 6-week closure from Jan 1 to mid-February (office hours are still maintained) #J-18808-Ljbffr