Assistant Director of Food & Beverage

About Austin Country Club

Founded in 1899, Austin Country Club (ACC) is one of the oldest existing clubs in Texas and the first golf club established in the state. The Club was founded by Lewis Hancock, former Mayor of Austin, and is rich in tradition and excellence.

ACC is home to legendary golf instructor Harvey Penick, who was part of the Club's story for 82 years and taught champions including Ben Crenshaw, Tom Kite, Betsy Rawls, and Mickey Wright.

Located along beautiful Lake Austin, ACC has hosted the WGC-Dell Technologies Match Play since 2016 through 2023. The course was designed by Pete Dye and is a par 72 championship layout. In 2018, the course was enshrined in the Texas Registry of Historic Golf Courses by the Texas Golf Hall of Fame.

ACC is a Platinum Honorable Mention Club of America and maintains full membership with a strong waiting list. The Club is family-centered, mission-driven, and committed to service that consistently exceeds member expectations.

Club Overview

Age of Club: 126 years Members: 1,300 Average Member Age: 55 Ownership: Member-Owned

Gross Dollar Volume: $20,000,000 Annual Food Sales: $4,000,000 Annual Beverage Sales: $2,200,000

Golf Facilities

• 18-hole, par 72 championship course
• Bermuda greens and fairways; Zoysia tees

Tennis Facilities

• 10 outdoor lighted Hard and Har-Tru courts

Aquatics

• Heated recreational swimming pool with diving well
• Baby pool

Additional Amenities

• Fitness Center
• 48-slip boat marina

Dining & Event Facilities

• 2 Informal Dining Rooms (200 seats)
• 1 Formal Dining Room (60 seats)
• 2 Outdoor Dining Areas (200 seats)
• Ballroom (300 seats)
• 2 Private Function Rooms (100 seats total)
• Pool Cabana Dining (120 seats)

Pre-COVID food & beverage volume exceeded $6.2M, making ACC one of the busiest F&B clubs in Texas.

The Club is open 7 days per week, 12 months per year.

Position Summary: The Assistant Director of Food & Beverage plays a pivotal leadership role in delivering exceptional food and beverage experiences to members and their guests across multiple dining outlets and seasonal venues. This position oversees daily restaurant operations, large-scale member events, and golf tournament dining while ensuring the highest standards of service, hospitality, and fiscal responsibility. The Assistant Director of Food & Beverage serves as a key leader in developing and motivating the front-of-house team, driving consistency in service culture, and fostering collaboration across departments to enhance the overall member experience.

Key Responsibilities:

Leadership & Team Development

• Hire clubhouse staff and/or review hiring department heads, trains, supervise, and motivate department heads and staff, implementing policies regarding employee performance and relations.

• Direct and supervise two (2) or more full-time employees or their equivalent.
• Authority to hire and/or terminate employees, or their suggestions and recommendations regarding hiring, termination, advancement, promotion, discipline, or other changes in employee status are given weight.
• Onboard, and develop high-performing team members, ensuring professionalism, consistency, and alignment with the Club's service standards and culture.
• Oversee the front-of-house leadership team, including two Dining Assistant Clubhouse Managers and the Penick Manager of the Men's Bar & Grill, by providing coaching, training, and performance management to maintain excellence in service and operations.
• Supervise, train, and support the service staff, On-Course Beverage Cart team, Front Desk reception, and seasonal Pool Cabana staff. Conduct annual reviews, lead pre-shift meetings, and provide continuous coaching and accountability.

This job description outlines primary responsibilities and may not include all functions required by Austin Country Club. This description is subject to change without notice.

Service & Member Experience

• Uphold the Club's standards of hospitality and service, ensuring that all members and guests enjoy seamless, memorable experiences in every dining venue.
• Anticipate and respond promptly to member needs, building strong relationships and fostering a service-first culture among all staff.
• Maintain dining outlets and event spaces to the highest standards of cleanliness, presentation, and safety in compliance with all health and safety regulations.

Operational Excellence

• Ensure smooth day-to-day operations of multiple dining outlets, including set-up, execution, and breakdown of meal periods and events.
• Manage seasonal operations (such as the pool cabana and outdoor dining venues), including hiring, training, and establishing service standards.
• Partner with the culinary and event teams to execute member traditions, holiday events, specialty dinners, and themed dining experiences.
• Support cross-department collaboration for golf tournaments, family programming, and other club-wide events.

Event & Tournament Management

• Plan, staff, and oversee execution of all major club events including large-scale festivals (e.g., hosting over 2000 members and guests for July 4th), holiday buffets, and long-standing traditions.
• Manage all food & beverage operations for golf tournaments, ensuring timely, creative, and high-quality service both on and off the course.
• Develop and execute boutique dining events such as wine dinners, tasting menus, and themed nights to enhance the dining program and member engagement.

Financial & Administrative Management

• Manage beverage inventory, ordering, and requisition systems, maintaining accurate pars, efficient storage, and cost-effective purchasing.
• Oversee Point-of-Sale (POS) systems, including programming, reporting, and staff training. Experience with Jonas preferred but not required.
• Partner with the F&B Director to achieve departmental financial goals, including labor management, beverage costs, and revenue generation.
• Monitor operational costs and implement best practices to improve efficiency without compromising service quality.

Core Qualifications & Requirements for the Assistant Director of Food & Beverage

• Private Club Experience: Direct experience working in a private club with a strong understanding of member-focused service culture required.
• Proven Leadership: Demonstrated success in managing teams within a high-end restaurant, luxury hotel, or private club environment. This is a role for a seasoned professional with a track record of developing people and delivering results.
• Hospitality Expertise: Solid knowledge of food preparation, dining service standards, and a deep understanding of beer, wine, and spirits. Ability to design and execute creative dining experiences and events.
• Strong Communication & Interpersonal Skills: Exceptional ability to engage with members, guests, and staff in a professional, polished, and courteous manner. Skilled at building trust, coaching teams, and resolving issues diplomatically.
• Financial & Operational Acumen: Experience managing departmental budgets, labor costs, and inventory while maintaining service quality and efficiency. Familiarity with POS systems; understanding of Jonas preferred but not required.
• Physical Stamina: Able to stand and walk for extended periods, balance trays, and safely lift up to 40 pounds.
• Flexibility: Willingness to work a dynamic schedule, including evenings, weekends, and holidays, to meet the needs of the Club and its members.
• Passion for Hospitality: A genuine enthusiasm for creating memorable dining experiences, with a commitment to excellence, continuous improvement, and team success.

Physical Requirements

• This exempt position requires working extended hours to ensure continuous service and member satisfaction including evenings, weekends, and holidays.
• Ability to stand and walk for extended periods throughout the work shift.
• Capability to stoop, bend, balance food trays, and move furniture as needed.
• Ability to lift and carry a minimum of 45 pounds on an occasional to frequent basis.
• Maintain mobility and stamina to remain on your feet for several consecutive hours during service operations.

Salary : $2,200,000 - $4,000,000