Food & Beverage Director

Food & Beverage Manager Department: Food & Beverage Reports To: General Manager FLSA Status: Exempt Position Summary The Food & Beverage Manager is responsible for directing and overseeing all front-of-house food and beverage operations at the club, including the Main Dining Room, Bar, Patio, Café, W Gather, Pool Food Service, and all banquet and special event functions. This position provides hands-on leadership to ensure exceptional member experiences, operational excellence, financial performance, and employee development while maintaining the highest standards of hospitality and professionalism. Working in partnership with the Executive Chef and Banquet Chef, the Food & Beverage Manager ensures seamless coordination between the front and back of the house, delivering consistent food quality, outstanding service, and memorable dining experiences for members and guests. Essential Duties & ResponsibilitiesOperations Management Direct the daily operations of all food and beverage outlets, including the Main Dining Room, Bar, Patio, Café, W Gather, Pool Food Service, and banquet facilities. Maintain exceptional service standards and ensure consistency throughout all dining venues. Ensure all outlets are clean, properly staffed, organized, and operating efficiently. Monitor service during meal periods and provide hands-on leadership to ensure member satisfaction. Develop, implement, and enforce standard operating procedures and service standards. Ensure all club facilities present a polished, welcoming, and professional appearance. Member Experience Deliver an exceptional private club dining experience through personalized hospitality and attentive service. Build strong relationships with members and guests while promoting a culture of hospitality. Respond promptly and professionally to member concerns and feedback. Identify opportunities to continually improve member satisfaction and dining experiences. Leadership & Staff Development Recruit, hire, train, schedule, supervise, and develop all front-of-house employees. Create a positive, accountable, and team-oriented work environment. Conduct daily line-ups, ongoing training, performance evaluations, and coaching sessions. Ensure employees understand and consistently follow club policies, service standards, and grooming expectations. Develop future leaders through mentoring and professional development. Café & W Gather Operations Oversee the daily operation, staffing, scheduling, and service standards of the Café and W Gather. Ensure efficient operations while maximizing member utilization and satisfaction. Coordinate with the culinary team on menu offerings, presentation, and service execution. Monitor labor productivity and operational efficiency within both venues. Banquets & Club Events Direct all banquet operations, including weddings, golf outings, tournaments, member events, holiday celebrations, and private functions. Coordinate closely with the Executive Chef, Banquet Chef, Event Coordinator, and Golf Operations to ensure flawless execution. Supervise banquet setup, service, and breakdown while maintaining club standards. Financial Management Manage departmental labor through effective scheduling and productivity. Monitor sales, labor costs, beverage costs, and departmental expenses. Assist in developing annual operating budgets and financial forecasts. Analyze financial reports and implement corrective actions when necessary. Identify opportunities to improve revenue while controlling costs. Beverage & Inventory Management Oversee beverage purchasing, inventory, receiving, storage, and cost controls. Maintain appropriate inventory levels while minimizing waste. Ensure responsible alcohol service and compliance with liquor regulations. Work with vendors to maintain high-quality beverage programs. Culinary Collaboration Work closely with the Executive Chef and Banquet Chef to ensure menu quality, consistency, presentation, and service execution across all dining outlets and banquet operations. Collaborate on seasonal menus, wine dinners, holiday programming, member events, and food and beverage promotions. Promote strong communication and teamwork between the front and back of the house to ensure exceptional dining experiences. Safety & Compliance Ensure compliance with all federal, state, and local health and safety regulations. Maintain sanitation and cleanliness standards throughout all food and beverage operations. Ensure compliance with food safety procedures, liquor laws, and club policies. Promote a safe working environment for employees and members. Department Collaboration Work collaboratively with Golf Operations, Membership, Administration, Grounds, Maintenance, and other departments to support club initiatives and member events. Participate in department head meetings, budgeting, planning, and strategic initiatives. Support the General Manager in achieving the club's operational and financial objectives. Qualifications Minimum of five (5) years of progressive food and beverage management experience. Private country club, luxury hotel, resort, or upscale restaurant experience preferred. Proven success managing multiple dining outlets and banquet operations. Strong leadership, communication, and organizational skills. Demonstrated ability to motivate, develop, and retain high-performing teams. Strong financial management skills, including budgeting, labor management, and cost controls. Knowledge of food, wine, spirits, POS systems, Microsoft Office, and hospitality best practices. Ability to work flexible hours, including evenings, weekends, holidays, and special events. Core Competencies Leadership Member Service Excellence Team Development Financial Management Operational Excellence Event Management Communication Problem Solving Hospitality Professionalism Attention to Detail Collaboration Performance Expectations Performance will be evaluated based on: Member satisfaction and service excellence. Financial performance, including labor and beverage cost management. Successful operation of all dining outlets, including the Café, W Gather, Pool Food Service, and banquet operations. Employee development, engagement, and retention. Quality and execution of member events, tournaments, weddings, and special functions. Collaboration with the Executive Chef, Banquet Chef, and department managers to achieve the club's operational goals. Consistent adherence to Wabeek Country Club's standards of excellence and hospitality. Pay: $90,000.00 - $95,000.00 per year Benefits: 401(k) Dental insurance Employee discount Food provided Health insurance Life insurance Paid time off Vision insurance Work Location: In person