Food and Beverage Director

Food & Beverage Director

Inverness Country Club

Inverness Country Club is seeking an experienced and service-driven Food & Beverage Director to lead all food and beverage operations and deliver an exceptional private club dining experience for members and guests.

This senior leadership role is responsible for the strategic direction, financial performance, and daily execution of all dining outlets, bar operations, and banquet services. Reporting directly to the General Manager, the Food & Beverage Director serves as a key member of the Club's leadership team, partnering across departments to deliver exceptional service, develop high-performing teams, and drive operational excellence.

The ideal candidate is a visible, hands-on leader who thrives on the dining room floor, builds strong relationships with members and team members, and creates systems that allow the operation to perform at a consistently high level. Success in this role comes from developing leaders, coaching rather than simply directing, and fostering a culture of accountability, hospitality, and continuous improvement.

What Success Looks Like

The successful Food & Beverage Director will:

• Lead from the floor, maintaining a visible presence while coaching and supporting the team during service.
• Develop managers and supervisors who are empowered to lead their teams and operate independently.
• Effectively prioritize and delegate across multiple dining outlets while maintaining exceptional service standards.
• Build strong relationships with members and team members that strengthen the Club's culture and elevate the member experience.
• Create accountability through clear expectations, coaching, recognition, and continuous improvement of systems and processes.

Key Responsibilities

Leadership & Strategy

• Provide leadership for all food and beverage operations, including à la carte dining, bars, and banquet/events.
• Develop and execute strategies that enhance member satisfaction, operational efficiency, and financial performance.
• Establish departmental goals, budgets, and performance metrics aligned with Club objectives.
• Partner with the General Manager and leadership team to support the Club's strategic initiatives.

Operations Management

• Oversee all front-of-house food and beverage operations, ensuring consistent service standards across multiple outlets.
• Maintain a visible presence during service, coaching team members and engaging with members.
• Ensure seamless coordination between culinary and service teams while maintaining high standards of cleanliness, presentation, and professionalism.
• Lead service recovery efforts and proactively address member feedback.
• Develop operational systems and procedures that improve efficiency, consistency, and execution.
• Ensure compliance with all health, safety, alcohol service, and Club policies.

Financial Management

• Develop and manage departmental operating and capital budgets.
• Monitor labor costs, cost of goods sold, inventory, and overall financial performance.
• Analyze financial results and implement strategies to achieve revenue and profitability goals.

Team Development & Culture

• Recruit, hire, onboard, train, and develop managers, supervisors, and service team members.
• Build a culture of coaching, accountability, and continuous development that prepares future leaders within the Club.
• Set clear expectations, provide ongoing feedback, and recognize performance to drive engagement and results.
• Conduct leadership meetings, pre-shift lineups, and ongoing training to reinforce service standards.
• Foster collaboration and a positive, member-focused work environment.

Member Experience

• Build strong relationships with members and actively seek feedback to enhance the dining experience.
• Partner with Club leadership to develop dining programs, special events, and member engagement initiatives.
• Ensure team members are knowledgeable about menus, beverages, specials, and Club events to deliver exceptional service.

Experience & Qualifications

• 5–7 years of progressive food and beverage leadership experience, preferably in a private club, luxury hospitality, or resort environment.
• Proven success managing multiple dining outlets and banquet operations.
• Demonstrated ability to develop leaders, build high-performing teams, and create operational systems that support long-term success.
• Strong financial acumen with experience managing budgets, labor, inventory, and cost controls.
• Excellent leadership, communication, coaching, and organizational skills.
• Ability to effectively prioritize, delegate, and manage multiple priorities in a fast-paced environment.
• Bachelor's degree in Hospitality Management, Business, or a related field preferred.
• Food Handler's and Alcohol Safety certifications preferred.
• Proficiency with POS systems, scheduling software, and financial reporting tools.
• Ability to work evenings, weekends, and holidays as needed.