Unique Club/Facility Details

Golf Facilities

Racquet Facilities

• 9 outdoor lighted Har-Tru courts
• 4 indoor lighted Har-Tru courts
• 4 outdoor lighted pickleball courts
• 2 outdoor lighted platform tennis courts
• 2 indoor lighted squash courts

Swimming Facilities

• 1 Indoor
• 3 Outdoor

Other Athletic Facilities

Multi Outdoor Sport Court: Basketball/Futsal/Volleyball

Dining Facilities

• 1 Casual Dining Room that seats 150
• 1 Informal Dining Room that seats 80
• 1 Ballroom that seats 400

The Food & Beverage Director is responsible for the strategic leadership, operational oversight, and financial performance of all food and beverage operations at Norfolk Yacht & Country Club. This role ensures exceptional member and guest experiences across dining venues, banquets, events, and beverage programs while maintaining strong financial controls, service standards, and regulatory compliance. The Director leads and develops a high-performing management team and works collaboratively with club leadership to align F&B operations with the Club’s mission, culture, and long-term goals.

Essential Duties & Responsibilities

Leadership & Management

• Provide vision, leadership, and direction for all food and beverage operations, fostering a culture of service excellence, accountability, and teamwork.
• Directly manage and mentor the Food & Beverage Manager, Banquet Manager, Event Director, Executive Chef, and Wine Manager.
• Establish clear performance expectations, conduct regular evaluations, and support professional development for management and staff.
• Collaborate with other department heads to ensure seamless member experiences and operational alignment.

Operations & Service Excellence

• Oversee daily operations of all dining outlets, bars, banquets, and special events to ensure consistent quality, service standards, and member satisfaction.
• Ensure compliance with all local, state, and federal regulations, including health, safety, and alcohol service laws.
• Actively engage with members, soliciting feedback and responding promptly and professionally to concerns.
• Direct all food and beverage services, including menu planning, inventory management, vendor assessment and coordinating with the kitchen staff.
• Proactively improve and promote NYCC’s F&B program to ensure member satisfaction and revenue growth.
• Drive the scope, revenue, marketing and profitability of the club’s wine program, Wine Shop, and beverage business.
• In the General Manager’s absence, serve as the club manager on duty.

Financial Management

• Develop and manage the annual food and beverage operating and capital budgets.
• Monitor financial performance, including revenues, cost of goods sold (COGS), labor, and operating expenses, taking corrective action as needed.
• Analyze financial reports and key performance indicators to drive operational efficiency.
• Oversee purchasing, inventory controls, and vendor relationships to ensure quality and cost effectiveness.
• Grow club revenue by increasing member usage and the development of innovative programs and special events.

Culinary, Beverage & Wine Program Oversight

• Partner with the Executive Chef to develop menus that reflect seasonality, member preferences, and club standards.
• Oversee the beverage and wine programs in collaboration with the Wine Manager, ensuring thoughtful selections, pricing strategies, and inventory management.
• Support special tastings, wine dinners, and signature events that enhance the Club’s food and beverage reputation.

Events & Banquets

• Provide strategic oversight of all banquet and event operations, working closely with the Banquet Manager and Special Event Director.
• Ensure events are executed flawlessly, meeting member expectations for quality, service, and value.
• Collaborate on event pricing, contracts, staffing models, and post-event financial reviews.

Marketing and Promotion:

• Collaborate with the communications team to implement strategies that promote clubhouse services and events.
• Provide information to the communications team to create promotional materials, newsletters, websites, and social media content.
• Engage in opportunities to promote community outreach and volunteer participation.

Reporting, Administration and Development:

• Prepare and submit regular reports on clubhouse operations.
• Maintain accurate records of all clubhouse activities, including event bookings, inventory, and staff performance.
• Ensure compliance with all club policies, procedures, and standards.
• Attend national, regional and local education conferences and meetings as required.

Educational Requirements

Bachelor’s degree in Hospitality Management, Business, or a related field preferred; equivalent experience considered.