Assistant Director of Food And Beverage

Company Description Prairie Dunes Country Club, located in Hutchinson, Kansas, is an iconic and scenic golf destination recognized as one of the finest links-style courses in the United States. Established in 1935, it was designed by renowned architect Perry Maxwell and built with traditional methods, blending seamlessly with the natural Kansas landscape. The club boasts a prestigious history, having hosted numerous esteemed golf tournaments, including the U.S. Women’s Open and the U.S. Senior Open. Prairie Dunes has been consistently recognized for its excellence, earning top rankings from Golf Digest, Golf Magazine, and Golf Week. As part of our team, you’ll be joining a legacy of excellence in a unique and captivating setting. Role Description The Assistant Director of Food & Beverage plays a critical leadership role in supporting the Director of Food & Beverage with daily operations while actively developing, coaching, and elevating our team. This position goes beyond operational oversight—it requires a strong commitment to leadership training, staff development, and building a culture of accountability and excellence while elevating the member experience. The ideal candidate is passionate about mentoring supervisors, strengthening service standards, and investing in ongoing professional growth to ensure a consistently exceptional guest experience. Through hands-on leadership and structured training initiatives, this role helps cultivate future leaders while driving performance, efficiency, and team engagement. This Full-Time, Leadership position is responsible for delivering the highest possible standard of hospitality and service across all Food and Beverage amenities, through the continued development and training of the Food and Beverage team. This position will work with and report directly to the Director of Food & Beverage, work directly with the Director of Marketing & Communications and the Event Coordinator to develop and implement programs to enhance the member dining experience and drive revenues through service excellence and increased dining traffic. ESSENTIAL JOB FUNCTIONS: Leadership and Team Management: • Develop and implement staffing strategies, including hiring, training, and performance management. • Create an effective orientation and training program for new staff and a continuing development program for experienced staff. • Foster a collaborative and positive work environment that encourages teamwork and innovation. • Partners with the Executive Chef, Director of Events, and other managers to help ensure the best member experience possible. • Assist with payroll, staff, scheduling and staffing needs within the F&B department. Operational Excellence: • Oversee daily operations of all food and beverage outlets in a manner that provides best in class presentation and service. • Assistant the Director of F&B in monitoring and managing food and beverage costs, inventory, and purchasing to meet the desired financial performance of the club. • Help to implement efficient and effective operational processes and procedures to enhance service and minimize waste. • Help to plan and approve the organizational chart, staffing, scheduling, and works with Human Resources on role description updates for all department team members. • Identify long-range staffing needs of the department. • Manage physical inventory of all beverages. Conduct monthly alcohol inventory and reports variances to Accounting and the General Manager. • Provides appropriate reporting of tips to Accounting and/or Director of Human Resources. Member and Guest Satisfaction: • Acts as a visible presence in the club, engaging with members to gather feedback, build relationships and ensure satisfaction. • Develop and execute strategies to enhance the dining experience, including special events, themed nights, and other culinary offerings. • Greets guests and oversees actual service on a routine basis. • Addresses member and guest complaints and advises the Director of F&B and/or General Manager about appropriate corrective actions taken and/or escalating incidents, if necessary. • Fills in as back-up for the Director of F&B for House Committee meetings. Compliance and Safety: • Ensure compliance with all health and safety regulations, food safety standards, and licensing requirements. • Monitor and maintain high sanitation and hygiene standards throughout the food and beverage operations. • Ensures that all legal requirements are consistently adhered to including wage and hour, federal, state and/or local laws pertaining to alcoholic beverages. • Develops and implements policies and procedures. • Inspects to ensure that all safety, sanitation, preventative maintenance, and other standards are consistently met. Financial Management: • Monitor and control department budgets, costs, and revenues, ensuring profitability and efficiency. • Prepare and analyze reports related to bar and F&B sales, labor costs, and performance metrics. • Assist in developing and implementing marketing strategies to promote club dining specials, bar specials, and events. • Implement pricing strategies to maximize profitability while maintaining member value. • Takes corrective action as necessary to help ensure that budget goals are attained. • Responsible for the proper accounting and reconciliation of the POS systems and member revenues. EDUCATION/QUALIFICATION REQUIREMENTS: • Bachelor’s degree in Hotel/Restaurant Management, business, or a related field and experience that provides the required skills and knowledge. • Two or more years bartender experience, with proficiency in wine and beverage service etiquette. • Two or more years as an dining room manager or equivalent experience. • Attention to detail and strong leadership ability. • Ability to maintain restraint in stressful situations. • Ability to effectively and professionally deal with members, some of whom may require high levels of patience, tact and diplomacy to defuse anger. • Knowledge of food safety regulations and alcohol licensing requirements. • Ability to achieve positive member relations and maximize member satisfaction. PHYSICAL DEMANDS – ABILITY TO: • Ability to grasp, lift, carry or transport up to 40 pounds. • Ability to stand for extended periods of time, walk frequently; reach with hands and arms; stoop, kneel, crouch or crawl. • Ability to perform the duties of this job while exposed to outside weather conditions. • Ability to express and exchange ideas by means of the spoken word accurately, loudly and quickly. Starting pay is based on education, certifications, and previous experience.