Director of Food and Beverage

Related Titles: Food & Beverage Director
Reports to: Assistant General Manager
Supervises: Assistant Director of Food & Beverage; Food & Beverage Manager; Catering Manager
Classification: Exempt

Job Summary (Essential Functions)
The Director of Food & Beverage is responsible for the overall leadership, planning, and direction of all dining, beverage, banquet, and catering operations throughout the club. Reporting to the Assistant General Manager, this position oversees the food and beverage management team and ensures that daily operations are executed effectively through strong leadership, clear expectations, and accountability at the manager level.

This role focuses on long-range planning, financial performance, staff development, and the continuous enhancement of the member and guest experience. The Director works collaboratively with the Assistant General Manager, Executive Chef, and department leaders to develop new ideas, initiatives, and service standards that support the club’s strategic goals while fostering a culture of teamwork, professionalism, and operational excellence.

Job Knowledge, Core Competencies and Expectations

• Food and beverage operations, cost controls, and standard operating procedures
• Budgeting, accounting, and financial reporting
• Menu planning, pricing, and product development
• Marketing, promotions, and member engagement strategies
• Wine, spirits, and bar operations
• Point-of-sale systems and revenue controls
• Leadership, coaching, and team development
• Strong interpersonal, organizational, and communication skills
• Ability to manage multiple priorities and perform under pressure
• Commitment to service excellence and hospitality standards
• Professional appearance and presentation
• Ability to lead through change and continuous improvement
• Knowledge of safety, emergency, and risk management procedures

Job Tasks/Duties
Leadership & Department Oversight

• Provide overall leadership and direction for all food and beverage outlets, banquets, catering, and bar operations.
• Directly supervise the department’s management team and ensure clear accountability for daily operations.
• Develop departmental goals aligned with the club’s strategic plan.
• Participate in long-range planning for the club and the food and beverage department.
• Serve as Manager-on-Duty on a scheduled basis.
• Serve on club committees as assigned.
• Maintain effective communication with the Assistant General Manager and senior leadership regarding departmental performance.
• Recommend operating hours, service levels, and operational adjustments to meet member needs.

Staff Development, Mentorship & Culture

• Lead, mentor, and develop department managers to strengthen leadership skills and operational effectiveness.
• Ensure managers provide proper supervision, training, and support to their teams.
• Establish a culture focused on teamwork, accountability, and service excellence.
• Oversee recruitment, selection, onboarding, and retention of department staff.
• Ensure structured orientation and ongoing training programs are implemented.
• Support professional development opportunities for managers and staff.
• Monitor staffing levels to meet service needs while controlling labor costs.
• Enforce appearance, conduct, and performance standards.
• Promote positive employee relations and a collaborative work environment.

Member Experience, Service Standards & Innovation

• Champion initiatives that enhance the overall member and guest experience across all outlets.
• Collaborate with the Executive Chef and department managers to develop new menus, programs, and service concepts.
• Encourage creativity and new ideas to improve service, efficiency, and member engagement.
• Monitor service levels and guest satisfaction on a regular basis.
• Address member and guest concerns promptly and professionally.
• Approve entertainment, promotions, and special events.
• Oversee development of wine lists, beverage programs, and dining promotions.
• Ensure written service standards and procedures are current and followed.
• Maintain a visible presence in dining areas to support managers and evaluate service quality.

Financial Management & Budgeting

• Develop and manage annual operating budgets for all food and beverage outlets.
• Monitor financial performance and take corrective action as needed to meet budget goals.
• Monitor key performance indicators including satisfaction scores, labor as a percentage of revenues, and average check within a la carte.
• Develop capital budgets and recommend equipment purchases or facility improvements.
• Review and approve invoices, payroll, and financial reports.
• Oversee inventory controls and purchasing procedures.
• Ensure accurate revenue reporting and reconciliation through the point-of-sale system.
• Work with the Controller to analyze financial reports and improve performance.
• Monitor labor costs, overtime, and scheduling efficiency.
• Maintain records of covers, revenues, events, and business volumes.

Operations Management & Quality Control

• Ensure department managers maintain efficient daily operations in all outlets.
• Monitor cleanliness, organization, and maintenance of all food and beverage facilities.
• Approve beverage menus, pricing, and product selections.
• Oversee purchasing, receiving, and vendor relationships.
• Ensure reservation and event systems are accurate and effective.
• Maintain inventory of china, glassware, silverware, and equipment.
• Implement sanitation, cleaning, and maintenance schedules.
• Evaluate new products, equipment, and service techniques.

Marketing, Events & Collaboration

• Work with the Director of Events and Catering Manager to further evolve and develop our year-round food & beverage programming calendar focusing on the club’s rich history and continual innovation.
• Work with the management team to plan internal and external promotions.
• Support catering, banquet, and special event sales efforts.
• Ensure timely communication with event clients and members.
• Collaborate with other departments to support club-wide initiatives.
• Participate in developing programs that increase member participation and satisfaction.
• Build strong relationships with vendors, partners, and industry contacts.

Safety, Compliance & Policies

• Ensure compliance with all federal, state, and local regulations.
• Enforce food safety, alcohol service, wage and hour, and workplace safety laws.
• Ensure safety training is completed and documented.
• Maintain accurate employee and departmental records.
• Ensure all club policies and procedures are followed.
• Maintain readiness for emergency situations.

Additional Duties

• Complete other duties as assigned by the General Manager and/or Assistant General Manager consistent with the Director-level responsibilities of the position.

Compensation

Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision, and Life Insurance Package, company matched 401K, Vacation/Sick time, and 7 holidays per year.

Experience and Requirements

• Bachelor’s degree or equivalent experience required.
• Minimum of 5 years of food and beverage management experience, preferably in clubs, resorts, or similar luxury settings.
• Experiences in budgeting, forecasting, and expense management.
• Must be proficient in Microsoft Office (Word, Excel, Outlook, etc.)

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
• Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands.
• Ability to work in a fast-paced environment.
• Ability to work various shifts including weekends, holidays, and special events.

Salary : $125,000 - $140,000