Club is open
7
days per week,
12
months per year.
This club uses CMAA's General Manager/Chief Operating Officer Concept.
Job Summary:
Milburn Golf and Country Club seeks a dynamic and experienced Director of Food and Beverage to lead all aspects of food and beverage operations across the Club, including the dining room, banquet events, bar, halfway house, seasonal outlets, and special events. This role requires a strong leader with a passion for hospitality, a high standard of service, and the ability to lead and inspire a team.
Milburn Golf and Country Club:
Milburn Golf and Country Club is a premier private club offering first-class amenities and a welcoming environment for its members. With a commitment to excellence, the Club boasts state-of-the-art facilities and a rich tradition of outstanding service. More than 740 families call Milburn home, with over 70 families on the waitlist to join. The Club is organized as a 501(c)(7) and is a not-for-profit corporation.
Key Responsibilities:
The Director position is a member of the Executive Team and works closely with all Club department leaders to ensure the achievement of the Club’s goals and values. The Director of Food and Beverage ensures a high-quality member and guest experience by maintaining excellence in service and staff professionalism. This leadership role is a balance of hands-on operational oversight, financial management, staff development and strategic planning tailored to the traditions and expectations of a private club environment. In addition:
- Oversee all food and beverage operations, ensuring exceptional service and high-quality standards
- Develop and lead a high-performing food and beverage team through effective recruitment, training, coaching, succession planning, performance management, and accountability, ensuring the achievement of operational goals, service standards, and financial objectives
- Monitor member satisfaction through feedback and proactively address concerns
- Analyze financial performance, including revenue, labor costs, and cost of goods sold, and implement strategies to achieve budgeted goals
- Develop and manage annual operating budgets and capital plans for all food and beverage operations
- Establish and maintain service standards, policies, and operating procedures across all dining outlets
- Ensure compliance with all health, safety, sanitation, and alcohol service regulations
- Partner with the Executive Chef to develop and execute dining programs that enhance member satisfaction and drive engagement throughout the Club
