About the Role
Food & Beverage Director
Highland Springs Country Club | Springfield, Missouri
Lead Hospitality Excellence at One of Missouri's Premier Private Clubs
Apply Today If you are a passionate hospitality professional who thrives on leadership, operational excellence, and delivering unforgettable member experiences, we invite you to apply and become part of the Highland Springs Country Club leadership team.
Highland Springs Country Club is seeking an experienced, passionate, and service-driven Food & Beverage Director to lead all front-of-house dining, beverage, banquet, and event operations. This senior leadership role offers the opportunity to oversee a dynamic food and beverage program while creating exceptional member experiences across multiple dining venues and social events.
Working closely with the Executive Chef and Club leadership team, the Food & Beverage Director will provide strategic direction, operational oversight, financial management, and team development for one of the region's most respected private clubs.
About Highland Springs Country Club
Highland Springs Country Club is a premier private club serving approximately 735 member families. Known for exceptional golf, tennis, pickleball, aquatics, dining, and social programming, the Club provides a welcoming environment where members gather to connect, celebrate, and enjoy outstanding hospitality.
The Club features six distinct food and beverage venues, ranging from casual dining and poolside service to elevated member dining experiences, along with a robust calendar of tournaments, banquets, weddings, and special events.
Position Overview The Food & Beverage Director is responsible for the overall leadership and performance of all front-of-house food and beverage operations. This role oversees restaurant service, banquet operations, beverage programming, staffing, financial performance, member satisfaction, and operational excellence across the Club.
The ideal candidate is a hands-on hospitality leader with strong business acumen, exceptional leadership skills, and a passion for creating memorable dining experiences while developing high-performing teams.
Key Responsibilities
Leadership & Team Development
· Lead, coach, and develop a team of approximately 45 front-of-house associates and managers.
· Directly supervise the Restaurant Manager, Assistant Managers, Pool Supervisor, and Banquet Manager.
· Foster a culture of hospitality, accountability, professionalism, and teamwork.
· Conduct performance evaluations and support ongoing employee development.
· Recruit, interview, hire, onboard, and retain top talent.
· Develop future leaders through coaching and mentorship.
Restaurant Operations
· Oversee daily operations across all dining outlets.
· Ensure exceptional member experiences and service consistency.
· Maintain high standards of cleanliness, appearance, and operational execution.
· Monitor service flow, staffing levels, and operational efficiency.
· Resolve member concerns and implement effective service recovery when needed.
· Support operations during peak business periods and special events.
Banquets & Special Events
· Oversee tournaments, weddings, member events, banquets, and special functions.
· Coordinate staffing, logistics, and service execution for all events.
· Partner with culinary leadership to ensure seamless event delivery.
· Evaluate event performance and identify opportunities for continuous improvement.
Beverage Operations
· Manage beverage purchasing, inventory controls, vendor relationships, and product selection.
· Develop wine programs, cocktail menus, seasonal offerings, and promotional initiatives.
· Monitor beverage costs and profitability.
· Ensure compliance with responsible alcohol service standards.
· Introduce innovative beverage concepts that enhance the member experience.
Financial & Administrative Management
· Manage departmental budgets, labor costs, payroll approvals, inventory, and purchasing.
· Analyze financial performance and identify opportunities to improve profitability.
· Review invoices, monitor purchasing practices, and maintain financial controls.
· Conduct audits of discounts, comps, and house accounts.
· Utilize Jonas software for reporting, menu management, pricing updates, and operational administration.
Strategic Planning & Club Growth
· Develop initiatives to increase member participation and food and beverage revenue.
· Identify operational efficiencies and implement process improvements.
· Create and maintain service standards, training programs, and operating procedures.
· Collaborate with Club leadership to enhance dining concepts, events, a