What are the responsibilities and job description for the Director of Food And Beverage position at Country Club Of Vermont?
Company Description
The Country Club of Vermont, located in the scenic hills of Waterbury Center, Vermont, is a premier private golf club known for its exceptional facilities and unparalleled service. The club offers a welcoming and vibrant community where members enjoy a high-quality, personalized experience. Renowned for its stunning landscape and commitment to excellence, the club serves as a hub for recreation, dining, and social engagement in the region.
Role Description
The Director of Food & Beverage is responsible for leading all front-of-house dining and beverage operations at the Country Club of Vermont, delivering a refined yet approachable experience for members and guests. This role partners closely with the Executive Chef to ensure seamless coordination between service and culinary execution, while maintaining the highest standards of hospitality, professionalism, and operational efficiency within a private club environment.
Key Responsibilities
Service & Operations Excellence
- Oversee all front-of-house operations, including dining room, bar, and club events
- Lead contact on all outside events and member functions outside of normal Club activities (weddings, conferences, etc.)
- Uphold elevated service standards that reflect a polished, member-focused club atmosphere
- Maintain a visible, hands-on presence during service, especially during peak periods and events
Leadership & Team Development
- Recruit, train, schedule, and mentor a small, service-driven team
- Cultivate a culture of professionalism, accountability, and warm hospitality
- Provide ongoing coaching to elevate service knowledge, etiquette, and member engagement
Financial & Administrative Management
- Manage budgets, labor, and beverage cost controls in alignment with club goals
- Oversee inventory management, purchasing, and vendor relationships for front-of-house and bar operations
- Analyze performance metrics and implement strategies to enhance revenue and efficiency
Beverage Program Oversight
- Curate and manage a thoughtful beverage program, including wine, beer, and cocktails
- Ensure proper training and standards in beverage service and presentation
- Monitor inventory, pricing, and cost controls to optimize profitability
Collaboration with Culinary Team
- Partner closely with the Executive Chef to ensure alignment between kitchen execution and service delivery
- Support menu rollouts, special dining experiences, and event offerings
- Communicate effectively to ensure smooth, coordinated operations
Member Experience & Club Engagement
- Build strong relationships with members, fostering a personalized and welcoming environment
- Address member feedback with professionalism and discretion
- Oversee and support club events, tournaments, and private functions with a focus on detail and service excellence
Compliance & Standards
- Ensure full compliance with health, safety, and alcohol service regulations
- Maintain an organized, clean, and professional front-of-house environment
Qualifications
- 3 years of food and beverage management experience, preferably in a private club, boutique hospitality, or upscale restaurant setting
- Demonstrated ability to deliver elevated service standards in a hands-on environment
- Strong financial acumen, including budgeting and cost control
- Excellent leadership, communication, and interpersonal skills
- Availability to work a flexible schedule, including evenings, weekends, and holidays
Preferred Skills
- Experience working in a private club or golf course setting
- Wine and beverage knowledge (formal training a plus)
- Event and banquet service experience
- Familiarity with POS systems and reporting tools
Compensation
- Salary commensurate with experience
- Performance-based incentives may be available
- Benefits offered based on club policies
Work Environment
This position operates within a close-knit, member-centric club environment where attention to detail, consistency, and genuine hospitality define the experience. The Director of Food & Beverage is expected to lead from the floor, setting the tone for service and actively contributing to daily operations.