What are the responsibilities and job description for the Director of Hospitality and Dining position at Evansville Country Club?
Director of Hospitality and Dining
Location: Evansville, IN
Reports To: General Manager (GM)/Chief Operating Officer (COO)
FLSA Status: Exempt – Full Time
For the full job posting, follow this link.
Position Summary
The Director of Hospitality and Dining oversees all aspects of dining, beverage, banquet, and catering operations, ensuring exceptional service, quality, and member satisfaction. This full P&L role manages day-to-day execution, supervises staff, develops menus in collaboration with the culinary team, and drives financial accountability to transform F&B into a profitable, member-loved operation.
Key Responsibilities
• Direct and manage all food and beverage operations, including dining rooms, bars, banquets, events, and catering services
• Maintain visibility with the membership and ensure excellent member and guest experiences through consistent, high-quality service
• Recruit, hire, train, schedule, and supervise F&B staff; foster a culture of teamwork, professionalism, and ownership
• Collaborate with the Executive Chef on menu planning, pricing, promotions, and seasonal redesigns
• Monitor inventory, purchasing, and cost controls to maximize efficiency and profitability
• Implement inventory/par system; target low shrinkage and optimal pour costs
• Develop and manage departmental budgets, forecasts, and monthly financial reports
• Oversee setup and service for special events, weddings, tournaments, and banquets
• Grow banquet and event revenue through proactive sales, packages, and member engagement
• Handle member concerns and feedback with professionalism and prompt resolution
• Implement and enforce service standards, steps of service, upselling, and recovery protocols
• Launch member engagement initiatives: tastings, wine dinners, themed nights, “Club Classics”
• Coordinate with golf and racquet professionals on outing food, halfway house, and grab-and-go options
• Maintain compliance with health, safety, sanitation, liquor, and allergen standards (ServSafe, TIPS)
• Cross-train banquet and dining teams for operational flexibility