Assistant Director Food & Beverage

TPC Network•Potomac, MD

21d•$85,000 - $90,000•Onsite

About The Position

The Assistant Director of Food & Beverage supports the daily operation of TPC Potomac’s dining, banquet, member event, and on-course outlets to achieve sales, profitability, and member, guest, and employee satisfaction goals. This hands-on leader maintains a visible presence during service, builds member relationships, develops employees, and ensures consistent hospitality and operating standards across the club. The role works closely with the Food & Beverage Director, Executive Chef, Catering Manager, and Service Manager, and assumes responsibility for the department when the Food & Beverage Director is absent. The position supervises Food & Beverage employees and assists with hiring, training, scheduling, performance management, and employee development. It also supports service execution, event operations, budgeting, inventory and purchasing, payroll accuracy, internal controls, regulatory compliance, and the maintenance of department facilities and equipment. The schedule is flexible and includes mornings, evenings, weekends, and holidays, based on business levels and club events. Travel is not expected. The stated pay range is $85,000–$90,000 annually.

Requirements

High school diploma or equivalent required, with two to three additional years of hospitality management education or equivalent relevant experience.
Approximately five years of progressively responsible food and beverage experience, including prior supervisory experience.
Strong knowledge of à la carte dining, banquet service, beverage operations, and coordination of multiple service outlets.
Working knowledge of budgeting, labor management, inventory controls, purchasing, and general business administration practices.
Thorough understanding of sanitation standards, food safety practices, and applicable alcohol service requirements.
Demonstrated ability to train, coach, motivate, and hold employees accountable while maintaining a positive, professional work environment.
Strong communication, organization, problem-solving, and member service skills.
Proficiency with point-of-sale systems and working knowledge of scheduling, timekeeping, reservation, inventory, and event management software.
Ability to perform essential duties with or without reasonable accommodation.
Ability to regularly lift and/or move up to 25 pounds.
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, according to business levels and club events.
Compliance with applicable federal, state, and local safety and health requirements.

Nice To Haves

A degree in hospitality management or a related field is preferred.
Private club, luxury hotel, or comparable hospitality experience is preferred.
Knowledge of wine, spirits, and beverage service is preferred, along with willingness to lead ongoing staff education.

Responsibilities

Assist the Food & Beverage Director with recruiting, interviewing, hiring, onboarding, training, scheduling, and performance reviews of Food & Beverage employees.
Supervise daily service across dining, banquet, member event, and on-course operations, ensuring consistent food, beverage, and service standards.
Maintain a visible presence during service, engage with members and guests, anticipate their needs, and support staff during peak business periods.
Conduct daily pre-shift meetings covering reservations, events, menu offerings, member preferences, service expectations, and operational priorities.
Manage dining room reservations and seating flow, coordinating with service and culinary teams to maintain appropriate pacing and timely service.
Resolve member and guest concerns promptly and professionally, and communicate service issues, feedback, and follow-up actions to the Food & Beverage Director.
Develop and maintain employee training programs covering service standards, menu and beverage knowledge, operating procedures, and responsible alcohol service.
Coach employees, recognize strong performance, address performance concerns, and enforce uniform, grooming, name tag, and professional conduct standards.
Coordinate with the Executive Chef and events team on menus, dietary requests, event timelines, and service requirements.
Review Banquet Event Orders and oversee event setup, service, breakdown, and resets; assist with these activities as needed.
Support member events, wine dinners, tastings, holiday celebrations, and promotional programs that encourage participation and support revenue goals.
Ensure dining rooms, banquet spaces, service stations, and on-course outlets are clean, stocked, organized, and ready for service.
Monitor department equipment and furnishings, report maintenance needs, follow through on repairs, and reinforce proper care of equipment and department vehicles.
Maintain product and supply levels; assist with purchasing, receiving, inventory counts, and waste reduction.
Troubleshoot operational issues involving staff, menus, equipment, reservations, and point-of-sale systems.
Use point-of-sale software and maintain working knowledge of applicable department systems, including Workday, Tripleseat, and Get Orderly.
Prepare employee schedules based on forecasted business, reservations, event requirements, and staffing guidelines; review schedules and adjust coverage as needed.
Monitor timekeeping records, verify punch accuracy, support timely and accurate payroll processing, and review approaching overtime while maintaining service standards.
Assist with developing and managing the annual operating budget and monitor sales, labor, expenses, and profitability against goals.
Assist in implementing and monitoring internal controls for purchasing, inventory, cash handling, employee checkouts, and account posting.
Verify prices, taxes, service charges, gratuities, and other charges; ensure member numbers, account information, and payment authorizations are recorded properly.
Review daily sales and checkout records, investigate missing checks or posting discrepancies, and communicate cash overages, shortages, and unresolved issues to the Food & Beverage Director.
Ensure service staff follow approved cash handling and tip reporting procedures.
Open and close facilities according to operating, control, and security procedures.
Communicate professionally with members, guests, vendors, and employees in person, by telephone, and in writing.
Enforce responsible alcohol service standards, prevent further service to visibly intoxicated patrons, and promptly notify the Food & Beverage Director and/or General Manager when intervention is needed.
Maintain compliance with applicable food safety, sanitation, alcohol, and tobacco service requirements and approved responsible service training programs.
Operate within PGA TOUR Golf Course Properties, Inc. guidelines, policies, and standards, and assist with implementing mandatory Food & Beverage operating standards.
Assume responsibility for the department in the Food & Beverage Director’s absence, ensuring continuity of leadership, communication, and service.
Complete special projects and other duties as assigned.