Director of Food And Beverage

Position Overview

The Director of Food & Beverage (DFB) provides strategic leadership and oversight of all front-of-house food and beverage operations and leads a diverse management team. Reporting to the AGM and working in close partnership with the Director of Culinary and the Director of Catering & Club Events, the DFB plays a critical role in aligning service, culture, and execution across all dining and event experiences.

Operations

• Oversee all Food & Beverage operations, including dining venues, member events, banquets, and member-sponsored social functions.
• Continue to refine standard operating procedures and service processes across all dining and event spaces.
• Maintain high standards of service, presentation, and cleanliness across all food and beverage outlets.
• Advance the Club’s beverage program by effectively utilizing the wine cellar and enhancing wine, cocktail, beer, and non-alcoholic offerings through staff education and engagement.
• Ensure full compliance with all health, safety, sanitation, liquor service, and regulatory requirements, while staying current with industry trends and best practices.

Financial Stewardship

• Manage and execute the front-of-house Food & Beverage budget in alignment with Club financial goals.
• Understand and communicate key financial metrics related to successful F&B operations, ensuring leadership team awareness and accountability.
• Monitor payroll, labor deployment, and scheduling to ensure alignment with forecasts, productivity goals, and service standards.
• Cookware and inventory systems to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products.
• Oversee beverage inventory management and purchasing to ensure quality, consistency, and cost control.
• Track and analyze operational data including reservations, covers, average check, menu mix, menu engineering, P&L performance, and member satisfaction metrics.
• Establish and monitor key performance indicators, benchmarking results, and adjust strategies as needed.

Initial Priorities

• Embrace being exceptional as a cultural standard: Establish clear expectations for service, hospitality, and professionalism across all dining and event experiences.
• Deliver Consistency Through Strong Fundamentals: Reinforce reliable systems, training, and standards so members experience thoughtful, seamless service regardless of outlet, time, or occasion.
• Understand Members & Their Preferences: Quickly learn member habits, traditions, and expectations, balancing beloved favorites with subtle enhancements that build trust and satisfaction.
• Develop and Inspire the Team: Lead as a visible, hands-on mentor who builds confident leaders and engaged teams through coaching, accountability, and a culture of pride and professionalism.
• Maintain Visibility & Leadership Presence: Be an approachable, steady presence throughout dining rooms and events, partnering closely with the Executive Chef and Club leadership to deliver a cohesive, member-focused experience.
• Make Conscious Decisions: Use data to drive change, move quickly, and with the philosophy of adding to, instead of taking away.

Candidate Qualifications

• Proven food and beverage management experience in a multi-outlet luxury restaurant/hospitality venue
• 8-10 years of progressive leadership with at least 3-5 years at a Director level of a high-volume organization
• Beverage/Sommelier certifications preferred or an individual with deep beverage experience/knowledge
• Proven ability to work within budgeted targets, clear understanding of KPI’s and goals
• Flexible and adaptable management style
• Excellent communication and leadership skills