What are the responsibilities and job description for the Assistant Director of Food And Beverage position at Wannamoisett Country Club?
Company Description Wannamoisett Country Club is a premier private club known for its Donald Ross-designed par 69 golf course, consistently ranked among the top courses in the United States and in Rhode Island by Golf Digest. The course was recently renovated by renowned architect Andrew Green, reinforcing its reputation for classic design and exceptional playing conditions. For over 60 years, the club has hosted the Northeast Amateur Invitational, one of the leading men’s amateur golf tournaments globally. Wannamoisett offers a warm, collegial environment that fosters camaraderie among member families and supports a high-quality, service-focused club experience. Team members join a tradition-rich organization that values professionalism, hospitality, and community.
Role Description The Assistant Director of Food and Beverage is a full-time, on-site role based at Wannamoisett Country Club in Rumford, RI. This role supports the planning, coordination, and execution of all food and beverage operations, including dining room service, bar operations, banquets, and club events. Day-to-day responsibilities include supervising front-of-house staff, ensuring high service standards, collaborating with culinary leadership on menus and specials, and monitoring quality, consistency, and presentation of food and drink. The Assistant Director helps manage schedules, inventory, and ordering, assists with budget oversight and cost control, and ensures compliance with health, safety, and club policies. This position also focuses on delivering an excellent member and guest experience by responding to feedback, addressing service issues, and fostering a welcoming, professional environment.
Qualifications
- Strong focus on member and guest experience with skills in Customer Satisfaction and Food Service.
- Knowledge of Food & Beverage operations, including menu understanding, bar service, and dining room procedures.
- Team-oriented with an ability to collaborate effectively with kitchen leadership on offerings and quality standards.
- Experience with Budgeting and cost control in hospitality or club environments.
- Previous leadership or supervisory experience in food and beverage, hospitality, or country club settings.
- Excellent communication, problem-solving, and organizational skills, with the ability to lead diverse teams.
- Comfort working in a fast-paced, service-oriented environment with flexible hours, including evenings, weekends, and holidays.
- Relevant education or training in hospitality management, culinary arts, or a related field is preferred.