Vice President, Food and Beverage Service Training

Company Overview:

Since purchasing Heritage Golf Group in January 2020, the current ownership and leadership team has grown the company to include 46 clubs across the US. With its home office in northern Virginia, just outside Washington DC, Heritage clubs are located in Alabama, Colorado, Florida, Georgia, Illinois, Missouri, New Jersey, New York, North Carolina, Ohio, South Carolina, Tennessee, Virginia, Michigan, and Wisconsin. The company continues to grow by acquiring a mix of private country clubs in residential communities, member-owned clubs with growth potential seeking strategic alternatives, and premium daily-fee and resort golf properties in major resort destinations and metropolitan markets. Guided by the principle of evolving the golf experience to the highest level, each individual club’s amenities and operational systems are tailored to augment its unique assets.

Vice President, Food & Beverage - Service Delivery & Training

The Vice President of Food & Beverage will primarily create, develop, lead, and implement all front-of-house training and service standards that drive consistency, culture, and excellence across all Heritage Golf Group food and beverage locations. This position leads the design, delivery, and execution of training programs that elevate the member dining experience and empower our teams to deliver service at the highest level. While the role will focus on front-of-house, the role will be expected to provide on-site support, as needed, of back-of-house functions to ensure standards and practices are in compliance with company standards.

This leader will design and implement a Captain Program to establish in-club training champions, create a structured Service Certification Pathway for all front-of-house positions, and conduct on-site and regional workshops to strengthen hospitality standards. This position would have cross-over responsibilities to back-of-house training and certification programs.

This position will report to the Chief Operating Officer with dotted lines to the SVP of Food and Beverage and Executive Vice Presidents of Operations. Travel is required up to 75% of the time within Heritage Golf Group’s growing portfolio of clubs.

Essential Duties & Responsibilities

Service Standards & Consistency

• Develop, document, and implement FOH service standards across all clubs to ensure a consistent, high-quality member experience.
• Partner with club leadership to identify areas for improvement and establish measurable performance benchmarks.
• Conduct on-site evaluations, observations, and follow-up coaching to reinforce standards and operational excellence.

Training Program Development

• Design and facilitate engaging, interactive training programs for front-of-house teams, including service, beverage, and hospitality skills. Working through our newly acquired LMS system.
• Develop and implement a Certification Program recognizing achievement and advancement for servers, bartenders, and support staff.
• Utilize Heritage’s LMS and other digital tools to track training participation, completion, and progress.
• Create blended learning materials (in-person, online, and self-paced) tailored to diverse learning styles. Multigenerational understanding is imperative.

Captain Program Implementation

• Launch and oversee the Captain Program, identifying in-club training leaders who will act as ambassadors of service excellence.
• Train, coach, and support Captains to serve as role models and sustain training momentum within their clubs.
• Establish ongoing communication and best practice sharing among Captains regionally and nationally.

Culture, Coaching & Leadership

• Demonstrate a dynamic and enthusiastic teaching style that motivates teams and inspires pride in service.
• Lead by example—providing both positive reinforcement and constructive feedback in a professional, approachable manner.
• Model executive maturity and adaptability when working with multigenerational teams and varying learning styles.
• Partner with operations leaders to integrate service training into onboarding, team development, and ongoing performance improvement.

Operational Partnership & Follow-Through

• Collaborate with SVP of F&B, Regional RVPs/EVPs, and Club Managers to align training priorities with business goals.
• Leave a legacy after each visit—ensuring systems, tools, and action plans remain in place for continued success.
• Support new club integrations with onboarding, culture immersion, and service alignment initiatives.

Core Competencies

• Leadership Presence: Inspires confidence and engagement through enthusiasm and credibility.
• Training & Facilitation: Skilled at delivering interactive, impactful learning experiences.
• Hospitality Excellence: Deep understanding of member-focused service standards and culture.
• Collaboration: Builds strong, cross-functional relationships that enhance teamwork and communication.
• Operational Focus: Balances creativity with process, ensuring structure and accountability in all initiatives.
• Adaptability: Connects effectively across generations, roles, and experience levels.

Qualifications

• 7 years of hospitality, restaurant, or private club experience, with at least 3 years in a multi-unit training or leadership role.
• Proven ability to design and implement training programs in service-driven environments.
• Strong computer proficiency, including LMS platforms, PowerPoint, and Microsoft Office Suite.
• Excellent communication and presentation skills; comfortable speaking to groups at all levels.
• Passionate about culture, service, and developing others.
• Must be highly organized, efficient and detail oriented
• Must have excellent interpersonal/relationship building skills
• Must have knowledge and maintain compliance with all applicable state sanitation, food handling, and ABC laws, policies, and procedures