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Dining Facilities

Special Club Features

The Director of Food & Beverage (DFB) is a senior level position who works closely with and reports to the General Manager, and indirectly to the Assistant General Manager. The Director of Food & Beverage (DFB) is ultimately responsible for all clubhouse food & beverage service operations on a daily basis. Being the “public face” of these operations, the DFB must have a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The DFB consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. A most critical relationship is that with the Executive Chef, ensuring collaborative and harmonious interactivity between front and back of house operations.

CANDIDATE RESPONSIBILITIES

• Spearhead Food & Beverage Operations including budgeting, hiring, coaching, training, orientations, and creating a culture of teamwork. Supervise associates to ensure all is done in accordance with approved Club policies and compliant with governmental regulations.
• Maintain a highly visible and respectful presence with membership ― be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute to those expectations.
• Oversee all dining areas to ensure smooth operations, high levels of member and guest satisfaction, quality food products and exemplary service in conjunction with the Executive Chef.
• Develop and implement marketing programs to increase dining room,  banquet, and general participation in F & B related activities.
• Recruit, select, train, and oversee staff.
• Work with team to plan and ensure that special club events are well-conceived and executed.
• Oversee all banquets and social functions, including member and member sponsored events
• Manage operating budget.
• Create content to be used in member communications via email, website, and traditional publications.
• Develop and monitor plans, budgets and procedures to provide direction and controls for food and beverage operations; implement corrective procedures as necessary to help ensure that budget goals are attained.
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. Keep current on all matters pertaining to the food and beverage industry.
• Manage all alcoholic beverage inventories and purchases.
• Create and execute all beverage menus with an emphasis on growing the wine program.
• Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals.
• Evaluate personnel on a regular basis, ensure that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Hold weekly staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club.
• Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
• Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.
• Coordinate with all relevant member committees that are related to F&B.

Educational Requirements

• Bachelor’s Degree from a four-year college or university with a focus in Business and/or Hospitality Management and/or equivalent experience in a related hospitality environment is required.
• Relevant Food & Beverage Certificates and training.