F&B Director

Grasslands Club is a private country club located in Gallatin, Tennessee, serving approximately 1,300 member families across a diverse collection of golf, dining, recreation, fitness, and social amenities. The Club operates two 18-hole golf courses, a nine-hole short course, multiple dining and social venues, an Event Center, racquet and fitness facilities, swimming pools, and a state-of-the-art Performance Improvement Center. Grasslands has experienced significant growth and investment in recent years, including the opening of a newly renovated Fairvue Clubhouse and continued investment throughout the Club's facilities and amenities. With a strong executive leadership team and an engaged Membership, Grasslands is focused on continuing to elevate the member experience while building the people, systems, and standards necessary to support the Club’s continued growth. Club is open 6 days per week, 12 months per year. Age of Club: 20 Number of Members: 1300 Average Age of Members: 50 Gross Dollar Volume: $13,305,000.00 Golf Facilities 18 hole course, par 72, designed by Bill Bergin 9 hole course, par 27, designed by Bill Bergin 18 hole course, par 72, designed by Bill Bergin Racquet Facilities The racquets sports facility features four har-tru tennis courts with the option to convert courts into pickleball courts as needed. Tennessee Grasslands has a seasonal dome in place from early November through mid-March to accommodate indoor play. Swimming Facilities Tennessee Grasslands Golf and Country Club has two of the finest aquatic facilities in the area. Other Athletic Facilities Grasslands Club boasts a comprehensive fitness center located on the Foxland property and an additional fitness facility in one of the Fairvue property's original structures dating back almost 200 years. Dining Facilities 14 venues Men's Grill Men's Grill In addition to these venues, there is an Event Center that seats 275 (300+ reception) Date Posted 9/4/2026 Job Title F&B Manager Job Description Food & Beverage Manager Reports To: Director of Food & Beverage Status: Full-Time, Salaried Management Grasslands Club is seeking an experienced, polished, and highly engaged Food & Beverage Manager to provide hands‑on leadership for the Club’s dining and beverage operations. This is a significant management position within a large, multi-outlet private club operation. The F&B Manager will be highly visible with members and employees and responsible for ensuring that service standards, staffing, training, communication, and operating processes are consistently executed throughout the Club. The successful candidate will be an experienced hospitality professional who understands the expectations of a discerning private-club membership and knows how to lead a team in a busy, high-touch environment. This individual must be equally comfortable engaging with members, coaching a manager, leading pre-shift,… evaluating service on the floor, resolving an issue, reviewing labor, and ensuring the details of the operation are being executed correctly. This is not simply a floor-management position. We are looking for a club professional and operational leader who can help develop people, strengthen processes, improve consistency, and continue elevating the Food & Beverage experience at Grasslands. Key Responsibilities Leadership & Team Development Provide visible, hands‑on leadership throughout daily Food & Beverage operations. Lead, coach, and develop outlet managers, supervisors, bartenders, servers, hosts, service assistants, and other Front of House employees. Establish clear expectations for service, professionalism, appearance, communication, teamwork, and accountability. Conduct effective pre‑shift meetings and ensure managers and employees are prepared for each service period. Support recruiting, interviewing, onboarding, training, performance management, and retention. Develop employees for increased responsibility and identify future supervisors and managers. Hold managers and employees accountable while maintaining a positive, professional, team‑oriented culture. Maintain strong communication between shifts, outlets, Culinary, Events, and Club leadership. Member Experience & Service Maintain a highly visible presence in dining rooms, bars, clubrooms, terraces, pools, and other F&B environments. Build genuine relationships with members and understand their preferences and expectations. Ensure members and guests are recognized, welcomed, and professionally served. Monitor service execution in real time and address issues before they affect the member experience. Handle member concerns professionally, confidently, and with appropriate urgency. Reinforce an environment where employees understand that personalized hospitality, attention to detail, and consistency are fundamental expectations. Identify recurring member concerns or operating issues and develop solutions rather than repeatedly addressing symptoms. Daily Operations Manage daily Front of House operations across multiple dining and beverage outlets. Ensure appropriate management coverage, staffing levels, assignments, opening procedures, shift execution, and closing procedures. Maintain established standards for dining rooms, bars, service stations, patios, clubrooms, and other member‑facing areas. Coordinate closely with Culinary leadership to ensure timing, communication, presentation, and overall dining execution are seamless. Ensure reservations, special requests, member preferences, events, and operational priorities are communicated before service. Support Club events, tournaments, private functions, holiday programming, and high-volume operating periods. Anticipate operational challenges and make timely adjustments to staffing, assignments, or service plans. Training & Standards Help develop and maintain comprehensive service standards and operating procedures. Ensure new employees receive structured onboarding and position‑specific training before working independently. Provide ongoing training in service standards, menu and beverage knowledge, member recognition, POS procedures, safety, Club policies, and professional conduct. Regularly observe employee performance and provide immediate coaching when standards are not met. Ensure standards are consistently applied across outlets, shifts, and managers. Manage labor proactively through effective scheduling, staffing, productivity, and shift management. Monitor daily covers, revenue, labor, productivity, and other operating indicators. Assist with departmental budgets, forecasts, operating plans, and financial goals. Maintain strong controls over member charges, comps, voids, discounts, ticket closeouts, breakage, waste, and other areas affecting financial performance. Support beverage inventory, purchasing, receiving, product controls, and cost management. Identify opportunities to improve revenue, efficiency, utilization, and profitability without compromising the member experience. Use operating data and member feedback to identify trends and improve performance. Safety & Compliance Ensure compliance with health, sanitation, responsible alcohol service, workplace safety, and Club operating standards. Ensure managers and employees understand procedures for medical emergencies, severe weather, fire, evacuation, member incidents, and employee injuries. Maintain professional standards regarding responsible alcohol service and appropriately address member or guest behavior when necessary. Candidate Qualifications Minimum 5 years of progressive Food & Beverage leadership experience in private clubs, luxury hospitality, resorts, hotels, or high-end multi-outlet operations. Previous private‑club management experience strongly preferred. Demonstrated experience managing upscale dining and beverage operations. Experience leading supervisors, managers, and Front of House teams. Strong understanding of service standards, training, scheduling, labor management, beverage operations, inventory, and financial controls. Bachelor’s degree in Hospitality Management, Business, Food & Beverage Management, or related field preferred; substantial relevant experience will be considered. ServSafe Manager Certification or ability to obtain upon hire. Responsible alcohol‑service certification as required by Tennessee law. Professional certifications in wine, spirits, beer, hospitality, or club management are highly valued. Key Attributes We are looking for someone who: Is a hospitality professional, not simply a restaurant manager. Has significant experience leading elevated dining operations in a private club, luxury resort, hotel, or comparable high‑end hospitality environment. Understands the relationship‑driven nature of private clubs and enjoys getting to know members personally. Is highly visible and naturally gravitates toward the operation rather than managing primarily from an office. Can lead managers as effectively as hourly employees. Sets clear expectations and is comfortable holding people accountable. Understands labor, scheduling, beverage cost, inventory, revenue, and basic F&B financial performance. Is organized, detailed, decisive, and consistent. Communicates clearly and professionally. Remains composed and exercises sound judgment during difficult member, employee, or operational situations. Recognizes problems early and takes ownership of solving them. Understands that exceptional hospitality requires both genuine relationships and disciplined operating processes. Wants to build a career in the private‑club industry. Educational Requirements Bachelor’s degree in Hospitality Management, Business, Food & Beverage Management, or related field preferred; substantial relevant experience will be Date Position Available 9/15/26 Other Benefits Comprehensive Health and Wellness Benefits, 401k with Match, PTO, EAP and more. #J-18808-Ljbffr