Assistant Director of Food & Beverage

Job Summary: The Assistant Director of Food & Beverage is a key leadership position responsible for supporting the Director of Food & Beverage in delivering an exceptional member and guest experience throughout the Club’s dining rooms, bars, lounges, patio service areas, poolside and seasonal outlets. This role provides visible floor leadership, coaches service teams, reinforces club standards, and helps ensure that daily operations are organized, polished, profitable, and consistent with the expectations of the Bridgewater Club members. Responsibilities (Essential Job Functions include but are not limited to): Assisting with the coordination and execution of all food and beverage service operations across member dining, bar service, events support, and seasonal outlets. Provide active, hands‑on leadership in dining rooms, bars, lounges, patios, poolside service areas, halfway house/snack bar operations, and other seasonal outlets. Support the Director of Food & Beverage in implementing service standards, operating procedures, training programs, and accountability systems for all front‑of‑house departments. Supervise, coach, schedule, and develop dining room, bar, and seasonal outlet staff to ensure professional, attentive, and personalized service. Work closely with culinary leadership to communicate menu changes, service timing, special requests, allergy procedures, and member preferences. Assist with menu rollouts, beverage programming, feature promotions, wine and cocktail training, menu mix review, and pricing recommendations. Partner with Events and Banquet leadership to ensure club events, private functions, golf outings, holiday programming, and member experiences are properly staffed, set, and executed. Monitor dining reservations, service flow, table turns, pacing, cleanliness, ambiance, and recovery opportunities to maintain a consistently elevated experience. Assist with beverage, china, glass, silver, linen, smallwares, and operating supply controls, including ordering, inventory, storage, and loss prevention. Ensure compliance with sanitation, safety, responsible alcohol service, cash‑handling, point‑of‑sale, and Club policies. Serve as manager on duty, opening manager, closing manager, or seasonal outlet lead as assigned. Participate in pre‑shift meetings, manager meetings, service reviews, training sessions, and post‑event recaps. Assist with monthly inventory, budget monitoring, labor management, sales tracking, member participation initiatives, and departmental financial goals. Maintain strong communication with members, guests, managers, and staff, addressing service opportunities promptly and professionally. Help create a culture of hospitality, teamwork, continuous improvement, and pride in service throughout the Food & Beverage department. Supervisory Responsibilities: The Assistant Director of Food & Beverage reports to the Director of Food & Beverage and supports the leadership of all front‑of‑house food and beverage operations. Dining room managers, bar supervisors, seasonal outlet supervisors, captains, servers, bartenders, food runners, bussers, hosts, and other front‑of‑house staff may report directly or indirectly to the Assistant Director of Food & Beverage as assigned. Assist with interviewing, selecting, onboarding, training, supervising, counseling, and disciplining service employees in accordance with Club standards and policies. Develop and reinforce ongoing training programs focused on service etiquette, member recognition, responsible alcohol service, product knowledge, suggestive selling, and professional communication. Ensure all services to members and guests are delivered in a polished, responsive, and highly professional manner. Ensure legal and Club requirements are consistently followed, including wage and hour standards, sanitation regulations, safety policies, and federal, state, and local laws related to alcoholic beverages. Promote a safe, organized, and well‑maintained work environment, including timely communication of repair, maintenance, equipment, and facility needs. Requirements *** Minimum of 3 years of management/supervisory experience in private club, hotel/resort or upscale restaurant. OTHER SKILLS & ABILITIES: Demonstrated ability to lead service teams in an upscale private club, resort, hotel, or fine dining environment. Strong floor presence with the ability to anticipate member needs, resolve concerns, and maintain composure during high‑volume service periods. Working knowledge of dining room service, bar operations, wine and beverage service, event execution, seasonal outlet operations, point‑of‑sale systems, and labor scheduling. Ability to interact positively with management, coworkers, members, guests, vendors, and the public while promoting a team‑oriented and professional culture. Ability to seek out innovative ways to meet the expectations of an evolving and diverse membership. Ability to work a flexible schedule, including evenings, weekends, holidays, club events, golf season demands, and seasonal outlet hours as business needs require. Must be able to lift a minimum of 40 lbs. Competitive Salary Commensurate with Experience. All benefits (Medical, Dental, Life, 401k, Vacation, Sick, etc.) will be offered in accordance with company policy. #J-18808-Ljbffr