Assistant Director Food & Beverage

Tournament Players Club•Potomac, MD

19d

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. The role helps achieve department goals for sales, profitability, and member, guest, and employee satisfaction. It calls for a hands-on leader who is present during service, builds member relationships, develops employees, and delivers consistent hospitality throughout the club. Working closely with the Food & Beverage Director, Executive Chef, Catering Manager, and Service Manager, the Assistant Director coordinates service execution and maintains operating standards. The position supervises Food & Beverage employees and assists with hiring, training, scheduling, performance management, and employee development. In the Food & Beverage Director’s absence, the Assistant Director assumes responsibility for the department. The position is full-time and requires a flexible schedule, including mornings, evenings, weekends, and holidays, based on business levels and club events. Travel is not expected. The work takes place in dining rooms, banquet spaces, service areas, offices, and outdoor food and beverage outlets. The employee routinely uses standard office and hospitality equipment and may encounter varying outdoor weather conditions. Physical duties include regularly standing, walking, sitting, kneeling, reaching, handling or feeling items, communicating, and lifting or moving up to 25 pounds.

Requirements

High school diploma or equivalent required, plus 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 coordinating 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 meet the position’s physical demands, including regularly standing, walking, sitting, kneeling, reaching, handling or feeling items, communicating, and lifting or moving up to 25 pounds.
Ability to perform essential duties with or without reasonable accommodation and comply with applicable safety and health requirements.

Nice To Haves

A degree in hospitality management or a related field.
Private club, luxury hotel, or comparable hospitality experience.
Knowledge of wine, spirits, and beverage service, and 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 dining, banquet, member event, and on-course service to ensure 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 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 in coordination with service and culinary teams.
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 on 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 the development and execution of member events, wine dinners, tastings, holiday celebrations, and promotional programs.
Ensure dining rooms, banquet spaces, service stations, and on-course outlets are clean, stocked, organized, and ready for service.
Monitor equipment and furnishings, report maintenance needs, follow through on repairs, and reinforce proper use and care of equipment and department vehicles.
Maintain appropriate 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.
Prepare employee schedules based on forecasted business, reservations, events, and approved staffing guidelines; review schedules and adjust coverage as needed.
Monitor timekeeping records, verify punch accuracy, support 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 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 properly recorded.
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, including preventing further service to visibly intoxicated guests and notifying the Food & Beverage Director and/or General Manager when intervention is required.
Maintain compliance with applicable food safety, sanitation, alcohol, and tobacco requirements and approved responsible service training programs.
Operate within PGA TOUR Golf Course Properties, Inc. guidelines, policies, and standards, and assist with implementation of mandatory Food & Beverage operating standards.
Assume department responsibility in the Food & Beverage Director’s absence.
Complete special projects and other assigned duties.