Assistant Food & Beverage Director

FRENCHMAN'S CREEK•Palm Beach Gardens, FL

5d•$110,000 - $120,000•Onsite

About The Position

Frenchman’s Creek Country Club is seeking a highly organized, service-driven, and hands-on Assistant Director of Food & Beverage to support the leadership and operational execution of the Club’s Food & Beverage department. This position reports directly to the Assistant General Manager and works collaboratively with the other Assistant Director of Food & Beverage to ensure consistent leadership, operational excellence, service standards, and member satisfaction throughout all Food & Beverage operations. This role has direct responsibility for managing Opus, the Club’s upscale dining venue, and Alchemy, the Club’s mixology lounge. However, this position plays a key leadership role across all Food & Beverage outlets and must be able to step into, support, or lead any dining venue as operational needs arise. The Assistant Director will help create and refine the vision for these elevated venues, execute that vision through daily operations, training, service standards, beverage programming, and team leadership, and ensure each venue consistently delivers the level of hospitality expected by Frenchman’s Creek members.

Requirements

Strong financial background with demonstrated expertise in labor budgeting, inventory management, cost control, and variance reporting.
Ability to read, interpret, and act on financial reports.
Proficient in POS and reservation systems; strong data analysis capability.
Proven leadership abilities with a hands-on, motivational management style.
Excellent communication, organizational, interpersonal, and critical-thinking skills.
High emotional intelligence (EQ) with effective conflict-resolution and coaching skills.
Professional appearance and demeanor with a commitment to high personal presentation standards.
Willingness to work evenings, weekends, holidays, and in high-volume, high-pressure environments.
Ability to work both indoors and outdoors in hot, humid conditions.
Minimum 2 years of experience as an Food & Beverage Manager in a hotel or country club, or Minimum 4 years of experience as a General Manager in a high-volume restaurant.
Required current ServeSafe certification and must remain current.

Responsibilities

Provide leadership, communication, and operational oversight for assigned Food & Beverage operations.
Work collaboratively with the other Assistant Director of Food & Beverage to establish consistent service standards, operational procedures, training expectations, and leadership practices throughout the Food & Beverage department.
Maintain clear communication with the Assistant General Manager regarding operational performance, staffing, member feedback, financial results, service issues, and other matters affecting Food & Beverage operations.
Provide direct management and ownership of Opus, the Club’s upscale dining venue, and Alchemy, the Club’s mixology lounge, ensuring each concept, service style, team culture, beverage experience, and member experience reflects the elevated vision of the space.
Assist in creating, refining, and executing the operational vision for Opus and Alchemy, translating high-level service and beverage expectations into daily standards, training priorities, floor presence, and measurable results.
Maintain a strong floor presence during service in Opus and Alchemy to ensure consistency, attentiveness, pacing, and polished hospitality.
Demonstrate the flexibility and operational knowledge to cover, support, or lead any dining outlet as needed, ensuring continuity of service, leadership presence, and member satisfaction.
During the summer months, rotate among different dining venues as needed to provide operational coverage, leadership support, and consistent service standards throughout the Club.
Support the wine and beverage program by working collaboratively with the other Assistant Director of Food & Beverage and Beverage Managers on wine service, member engagement, wine dinners, beverage programming, and selections that complement the upscale dining experience.
Develop, implement, and maintain ongoing training programs for FOH staff focused on steps of service, menu knowledge, beverage education, and member engagement.
Support continual coaching and development of supervisors, managers, and seasonal/international staff.
Conduct fair, timely, and consistent performance evaluations.
Work closely with the Executive Chef to strengthen the FOH and BOH partnership.
Collaborate with Events, Membership, Finance, and HR to ensure seamless Club-wide operations.
Partner with the Events department on special events hosted in Opus, ensuring seamless planning, clear communication, proper staffing, and polished execution that aligns with the venue’s elevated service standards.
Oversee POS and reservation systems, ensuring menu accuracy, pricing updates, reporting integrity, and staff proficiency.
Analyze sales mix reports to support menu engineering and operational planning.
Produce detailed variance reports comparing comps, voids, and service recovery metrics.
Build strong relationships with members through table touches, personalized interactions, and proactive service recovery.
Monitor and enforce grooming, hygiene, and appearance standards for all FOH staff.
Ensure accurate documentation for all disciplinary or performance-related issues and coordinate with HR as appropriate.
Communicate significant operational, staffing, performance, and member-related issues to the Assistant General Manager in a timely manner.
Uphold all Club and Department safety standards and ensure that staff is compliant.
Perform additional duties assigned by the Assistant General Manager as needed to support Club operations.