MB-Director of Food and Beverage

LMLC OPERATIONS LLC • Big Sky, MT

3d • $140,000 - $150,000 • Onsite

About The Position

Moonlight Basin is a private club in Big Sky, Montana, offering a unique blend of natural beauty, outdoor adventure, and elevated private club living across over 8,000 acres. Team members have the opportunity to grow professionally while being immersed in a culture rooted in excellence, hospitality, and the spirit of the mountains. The club is located minutes from the town of Big Sky and within easy reach of Bozeman, offering a balance of adventure, culture, and community.

This is a senior leadership role for a seasoned hospitality professional to lead all dining and F&B hospitality operations at the private club. The Director of Food & Beverage will set the tone for culinary excellence, service standards, and team culture across all dining venues, bars, and private events. This role requires collaboration with various department heads to deliver programming that delights and retains members while operating with financial discipline and strategic vision. The club operates multiple seasonal restaurants, a robust banquet and member events program, golf course comfort stations, and complimentary snack offerings.

This is an exceptional opportunity for a proven leader who combines a passion for hospitality with sharp business acumen and the personal presence to build lasting relationships with a discerning membership. This is not a remote position and demands consistent presence on the floor, engaging with members and guests, and supporting the operating team.

Requirements

• Minimum ten years of progressive food and beverage management experience, with at least 2 years in a director-level role at a private club, luxury hotel, or fine dining establishment.
• Demonstrated experience managing full P&L responsibility for a multi-outlet F&B operation.
• Strong knowledge of wine, spirits, and beverage programs; sommelier certification (CSS, CMS, or equivalent) a plus.
• Proven track record of recruiting, developing, and retaining a high-performing front-of-house team.
• Experience with club management software (Jonas, Clubessential, TEI, or similar) and point-of-sale systems preferred.
• Solid understanding of food safety, sanitation regulations, and liquor licensing compliance (ServSafe and TIPS certification preferred).
• Exceptional interpersonal and communication skills with the ability to build authentic relationships with members, staff, and leadership.
• High degree of personal integrity, discretion, and professionalism consistent with a private club environment.
• Ability to work a flexible schedule including evenings, weekends, holidays, and extended hours during peak season and special events.
• Bachelor's degree in Hospitality Management, Business, or a related field preferred; equivalent experience considered.
• Proficient in English reading, writing, and comprehension; additional language skills are a plus.
• Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendors, and members/guests.
• Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets.
• Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.).
• In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends.
• Inspires and develops a high-performing team while setting a clear direction for service excellence and F&B culture.
• Deeply understands the expectations of a private club membership and consistently exceeds them.
• Experienced in hiring seasonal teams, including J1 and H2B visa workers.
• Commands the room with professionalism and warmth — equally at ease with members and with the team.
• Creative and detail-oriented, with the ability to develop theme menus and visual support materials.
• Comfortably adapts to variable volume demands across winter and summer seasons, with strong planning and execution skills.

Nice To Haves

• Sommelier certification (CSS, CMS, or equivalent)
• Club management software (Jonas, Clubessential, TEI, or similar) experience
• ServSafe and TIPS certification
• Additional language skills

Responsibilities

• Provide strategic leadership and day-to-day oversight of all food and beverage operations, including dining rooms, bars, lounges, banquets, and private events across multiple outlets.
• Develop, implement, and continuously refine service standards, operating procedures, and member experience initiatives across all F&B outlets.
• Recruit, hire, train, schedule, and evaluate all front-of-house F&B staff; foster a culture of accountability, professionalism, and genuine hospitality.
• Partner with the Culinary Director to develop seasonal menus, pricing strategies, and culinary programming that align with member preferences and club brand.
• Manage the F&B budget with full P&L accountability; monitor food and beverage costs, labor, and operating expenses to meet financial targets.
• Analyze financial reports, member usage data, and dining trends to identify opportunities for revenue growth and cost efficiency.
• Develop annual F&B operating budgets and Capex requests in collaboration with the Culinary Director.
• Oversee the planning and flawless execution of private events, member functions, golf tournaments, holiday programming, and club-wide special events.
• Maintain and grow the club's wine, spirits, and beverage program in collaboration with the sommelier or beverage team.
• Ensure all F&B operations comply with local, state, and federal health, safety, and liquor licensing regulations.
• Solicit and act on member feedback; resolve member concerns promptly and professionally with an emphasis on service recovery and relationship preservation.
• Conduct regular staff meetings, pre-shift lineups, and ongoing training to maintain service consistency and team engagement.
• Routinely present on the floor during service throughout the various meal periods, across multiple outlets, engaging with the membership and team. The F&B Director is the face of Food and Beverage at Moonlight Basin and physical presence during service is paramount.
• Make seasonal and annual adjustments to the F&B offering so programming and offerings do not become stale over time. Flexibility and a willingness to adapt and adjust to evolving member feedback will be a key to success.
• Collaborate cross-departmentally with golf, outfitters, membership, events, and facilities teams to deliver integrated member programming.
• Oversee inventory management, vendor relationships, and purchasing in alignment with club standards and budget parameters.
• Ensure proper maintenance and cleanliness of all F&B spaces, equipment, and service areas.
• Represent the F&B department in leadership meetings and contribute to club-wide strategic planning initiatives.
• Assist in the design and programming of future F&B across the property.
• Perform other duties as assigned.

Benefits

• Competitive salary
• Annual discretionary bonus
• Health, dental, vision insurance
• Matching 401(k) with match and no vesting schedule
• Short- & Long-Term Disability and Life Insurance paid for by the company
• Complimentary meal per shift
• Tuition reimbursement
• Wellness program that can be used for a Big Sky season ski pass or a gym membership
• End-of-season discounts on our retail store items
• Employee housing options available for managers, based on availability

What This Job Offers

• Job Type: Full-time
• Career Level: Senior