Assistant Director of Food & Beverage

Austin Country Club•Austin, TX

1d•Onsite

About The Position

The Assistant Director of Food & Beverage plays a pivotal leadership role in delivering exceptional food and beverage experiences to members and their guests across multiple dining outlets and seasonal venues. This position oversees daily restaurant operations, large-scale member events, and golf tournament dining while ensuring the highest standards of service, hospitality, and fiscal responsibility. The Assistant Director of Food & Beverage serves as a key leader in developing and motivating the front-of-house team, driving consistency in service culture, and fostering collaboration across departments to enhance the overall member experience.

Requirements

Direct experience working in a private club with a strong understanding of member-focused service culture required.
Demonstrated success in managing teams within a high-end restaurant, luxury hotel, or private club environment. This is a role for a seasoned professional with a track record of developing people and delivering results.
Solid knowledge of food preparation, dining service standards, and a deep understanding of beer, wine, and spirits. Ability to design and execute creative dining experiences and events.
Exceptional ability to engage with members, guests, and staff in a professional, polished, and courteous manner. Skilled at building trust, coaching teams, and resolving issues diplomatically.
Experience managing departmental budgets, labor costs, and inventory while maintaining service quality and efficiency.
Familiarity with POS systems; understanding of Jonas preferred but not required.
Able to stand and walk for extended periods, balance trays, and safely lift up to 40 pounds.
Willingness to work a dynamic schedule, including evenings, weekends, and holidays, to meet the needs of the Club and its members.
A genuine enthusiasm for creating memorable dining experiences, with a commitment to excellence, continuous improvement, and team success.

Nice To Haves

Understanding of Jonas POS system preferred but not required.

Responsibilities

Hire clubhouse staff and/or review hiring department heads, trains, supervise, and motivate department heads and staff, implementing policies regarding employee performance and relations.
Direct and supervise two (2) or more full-time employees or their equivalent.
Onboard, and develop high-performing team members, ensuring professionalism, consistency, and alignment with the Club's service standards and culture.
Oversee the front-of-house leadership team, including two Dining Assistant Clubhouse Managers and the Penick Manager of the Men's Bar & Grill, by providing coaching, training, and performance management to maintain excellence in service and operations.
Supervise, train, and support the service staff, On-Course Beverage Cart team, Front Desk reception, and seasonal Pool Cabana staff. Conduct annual reviews, lead pre-shift meetings, and provide continuous coaching and accountability.
Uphold the Club's standards of hospitality and service, ensuring that all members and guests enjoy seamless, memorable experiences in every dining venue.
Anticipate and respond promptly to member needs, building strong relationships and fostering a service-first culture among all staff.
Maintain dining outlets and event spaces to the highest standards of cleanliness, presentation, and safety in compliance with all health and safety regulations.
Ensure smooth day-to-day operations of multiple dining outlets, including set-up, execution, and breakdown of meal periods and events.
Manage seasonal operations (such as the pool cabana and outdoor dining venues), including hiring, training, and establishing service standards.
Partner with the culinary and event teams to execute member traditions, holiday events, specialty dinners, and themed dining experiences.
Support cross-department collaboration for golf tournaments, family programming, and other club-wide events.
Plan, staff, and oversee execution of all major club events including large-scale festivals (e.g., hosting over 2000 members and guests for July 4th), holiday buffets, and long-standing traditions.
Manage all food & beverage operations for golf tournaments, ensuring timely, creative, and high-quality service both on and off the course.
Develop and execute boutique dining events such as wine dinners, tasting menus, and themed nights to enhance the dining program and member engagement.
Manage beverage inventory, ordering, and requisition systems, maintaining accurate pars, efficient storage, and cost-effective purchasing.
Oversee Point-of-Sale (POS) systems, including programming, reporting, and staff training.
Partner with the F&B Director to achieve departmental financial goals, including labor management, beverage costs, and revenue generation.
Monitor operational costs and implement best practices to improve efficiency without compromising service quality.