Director of Food And Beverage

About the role

The Director of Food & Beverage (DFB) provides strategic leadership and oversight for all front-of-house food and beverage operations, leading a diverse management team that includes the Assistant Director of F&B, Sales & Catering Manager, Banquet Manager, Beverage Manager, Assistant Banquet Manager, Assistant Catering Manager, Sommelier, and Lead Bartender. Reporting to the General Manager and working in close partnership with the Executive Chef, the DFB plays a critical role in aligning service, culture, and execution across all dining and event experiences.

Responsibilities

• Oversee all Food & Beverage operations, including dining venues, catering, member events, banquets, and member-sponsored social functions.
• Establish, implement, and refine standard operating procedures and service processes across all dining and event spaces.
• Ensure smooth coordination of banquet operations alongside daily dining service, utilizing systems that support consistency, quality, and efficiency.
• 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.
• Take personal ownership of the member experience, ensuring the operation is consistently “member ready” in both appearance and service.
• Collaborate with club leadership to ensure consistent service standards that drive high levels of member and guest satisfaction.
• Serve as an effective communicator with members and guests, intuitively delivering service that reflects the Club’s culture and expectations.
• Actively support the planning and execution of special club events to ensure they are thoughtful, well-coordinated, and memorable.
• Develop, manage, and execute the front-of-house Food & Beverage budget in alignment with Club 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 and service standards.
• Coordinate purchasing and inventory systems to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products.
• Oversee alcoholic 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.

Qualifications

• Proven food and beverage management experience in a multi-outlet luxury restaurant/hospitality venue
• Beverage/Sommelier certifications preferred, or an individual with deep beverage experience/knowledge
• Proven ability to manage and inspire personnel with a passion for training team members
• Proven ability to work within budgeted targets and goals
• Flexible and adaptable management style
• Excellent communication and leadership skills

Education and Certification Qualifications

• Bachelor’s degree (B.A.) in Hospitality Management or related field
• Minimum of 5 years of experience in a high-volume hotel, restaurant, or club operation