Director of Food And Beverage

Company Description Kensington Golf & Country Club is a private club in Naples, FL, known for its luxury amenities and high service standards. The club offers year-round activities, including championship golf, tennis, swimming, fitness facilities, a day spa, and both casual and formal dining. Members enjoy a wide range of social events designed to create a welcoming, vibrant community. The club is recognized for its personalized, attentive service delivered by a friendly, professional staff.

Role Description The Director of Food and Beverage is a full-time, on-site leadership role based at Kensington Golf & Country Club in Naples, FL. This role oversees all food and beverage operations, including dining rooms, bars, banquets, events, and snack bars, ensuring high service standards and a consistently excellent Member experience. Daily responsibilities include managing and mentoring front-of-house and bar teams, collaborating closely with the culinary team on menu development and presentation, and maintaining quality, cleanliness, and safety standards across all outlets. The Director prepares and manages department budgets, monitors food and beverage costs, forecasts labor needs, and implements initiatives to drive revenue and Member satisfaction. Additional duties include coordinating with other club departments on events, resolving Member concerns, ensuring compliance with health and liquor regulations, and maintaining strong vendor relationships.

Qualifications

• Proven leadership in Food & Beverage and Food Service operations within a private club, resort, or similar hospitality environment.
• Strong focus on Customer Satisfaction, with the ability to build relationships with Members and consistently deliver high-quality service.
• Demonstrated experience in Budgeting, cost control, and financial analysis to manage revenue, expenses, and labor effectively.
• Excellent people management skills, including team development, scheduling, coaching, and performance management.
• Thorough knowledge of health, safety, and alcohol service regulations, with a commitment to compliance and risk management.
• Strong organizational, communication, and problem-solving abilities, with attention to detail in a fast-paced, service-oriented environment.
• Proficiency with point-of-sale systems and basic office software; experience with club management systems is a plus.
• Preferred: Bachelor’s degree in Hospitality Management or related field, or equivalent combination of education and experience.
• Ability to work flexible hours, including evenings, weekends, and holidays, to support club operations and events.

Job Tasks/Duties

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. 
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs. 
• Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs. 
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently.
• Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events. 
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases. 
• Helps develop wine lists and wine sales promotion programs. 
• Addresses Member and guest complaints and advises the Clubhouse Manager about appropriate corrective actions taken. 
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department. Approves all product invoices before submitting to the Accounting Department.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Complete periodic china, glass, and silverware circulating inventories.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the Clubhouse Manager. 
• Serves as a Liaison of appropriate Club committees.

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.

Physical Demands and Work Environment

• •Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
• Available to work mornings, nights, weekends, and holidays.