Director, Food & Beverage

OAKMONT COUNTRY CLUB•Oakmont, PA

5d•Onsite

About The Position

The Director of Food & Beverage is responsible for the leadership, management, and execution of all food and beverage operations throughout the Club. This highly visible leadership role ensures an exceptional member and guest experience while maintaining the highest standards of hospitality, service, financial performance, and operational excellence expected within a premier private club environment. The Director of Food & Beverage oversees all dining outlets, banquet and catering operations, bar service, and clubhouse service teams while fostering a culture centered on professionalism, teamwork, accountability, and member satisfaction. This position works closely with the General Manager, Executive Chef, Clubhouse leadership team, and departmental managers to ensure consistency, innovation, and excellence across all F&B programs.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred
Minimum 5–7 years of progressive food & beverage leadership experience, preferably in a private club, luxury hospitality, or upscale dining environment
Demonstrated leadership experience managing multiple dining outlets and service teams
Strong financial acumen including budgeting, forecasting, labor management, and cost controls
Exceptional interpersonal, communication, and member-relations skills
Strong organizational and operational management abilities
Knowledge of wine, beverage service, banquet operations, and fine dining standards preferred
Experience with POS systems and hospitality management software
Ability to work evenings, weekends, holidays, and club events as required

Nice To Haves

Member-focused and hospitality-driven
Visible, hands-on leadership style
Professional, poised, and detail-oriented
Strong mentor and team builder
Solution-oriented and proactive
Passion for creating exceptional club experiences

Responsibilities

Lead, mentor, and develop all front-of-house food & beverage managers and service teams
Recruit, train, supervise, schedule, and evaluate F&B personnel
Foster a culture of hospitality, accountability, teamwork, and service excellence
Develop ongoing training programs to continuously elevate service standards and member experience
Conduct regular staff meetings, pre-service meetings, and leadership development initiatives
Coach and counsel team members to maintain performance and professionalism standards
Promote collaboration and communication between all club departments
Maintain strong visibility throughout the clubhouse and dining operations
Build relationships with members and guests to ensure exceptional experiences and maximum satisfaction
Respond promptly and professionally to member feedback, concerns, and service recovery situations
Ensure all dining outlets and club events consistently deliver the expected private club experience
Oversee execution of member functions, private events, and club-sponsored activities
Maintain exceptional standards of service, presentation, hospitality, and operational detail
Direct all daily food & beverage operations, including dining rooms, lounges, bars, banquet operations, and special events
Work closely with the Executive Chef to ensure consistency in culinary and service execution
Oversee dining room setup, service flow, staffing levels, and operational readiness based on business demands
Ensure cleanliness, maintenance, organization, and safety throughout all clubhouse and F&B areas
Monitor inventory levels and purchasing needs for service supplies and small wares
Evaluate and improve service procedures, systems, and operational efficiencies
Maintain expertise and oversight of POS systems and related operational technologies
Develop and manage annual operating budgets, forecasts, and financial objectives for all F&B operations
Monitor labor costs, scheduling efficiency, and departmental productivity
Implement and maintain effective cost control procedures
Analyze operational performance and implement corrective action plans when necessary
Assist in strategic planning and long-range operational improvements for clubhouse and dining facilities
Research new products, trends, and service enhancements to improve member satisfaction and operational performance
Ensure compliance with all club policies, safety standards, sanitation requirements, and operational procedures
Monitor workplace safety and ensure all employees follow established safety protocols
Participate in facility inspections to maintain superior cleanliness, safety, and maintenance standards
Assist in maintaining emergency preparedness procedures and staff training program