Director of Food & Beverage

The Yale Club of New York City•New York, NY

just now•$160,000 - $185,000•Onsite

About The Position

The Director of Food & Beverage (DFB) is part of the executive team and ultimately responsible for all club property food & beverage service operations daily, including its activities, dining options, systems, processes, financial success, and relationships between club members, guests, and employees. The Director of Food and Beverage should have experience improving member satisfaction and enhancing employee engagement and be the “public face and personality” of these operations, with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. Previous experience as a leader in a union environment and as a diplomat promoting exceptional labor relations will also be paramount. The Director of Catering, Director of Banquets, and Food and Beverage Managers all report to the Director of Food & Beverage. This position works closely with the AGM and Executive Chef and reports to the General Manager. The relationship with the executive leadership team is particularly important to this position, ensuring collaborative and harmonious relationships between front and back-of-house operations. The DFB will interact with the House committee.

Requirements

Proven food and beverage management experience in a restaurant/hospitality venue
Established track record of positive experience working in union environments; Local 6 experience is preferred.
Ability to manage and inspire personnel with a passion for training team members
Proven ability to work within budgeted targets and goals
Flexible and adaptable management style
Excellent communication and leadership skills
Bachelor’s degree (B.A.) in Hospitality Management or related field
Minimum of 5 years of experience in a union environment, high-volume hotel, restaurant, or club operation

Nice To Haves

Beverage/Sommelier certifications preferred or an individual working towards the designation

Responsibilities

Provide effective leadership and direction to all Food & Beverage managers and staff.
Build and maintain respectful, collaborative relationships with F&B managers, department heads, and the Executive Chef to ensure seamless front- and back-of-house alignment.
Serve as a positive, enthusiastic motivator and role model for the entire F&B team.
Coach, mentor, and develop both leadership and line-level team members, fostering accountability and professional growth.
Act as a collaborative team leader who is hands-on when needed while maintaining appropriate strategic oversight.
Clearly communicate performance expectations, ensure tasks are well-conceived and achievable, and provide the resources necessary for team success.
Lead with fairness and consistency in upholding Club policies, procedures, and standards of conduct.
Hold regular staff meetings with direct reports to reinforce expectations, share updates, and support effective planning and execution of club events.
Oversee all Food & Beverage operations, including dining venues, catering, member events, banquets, and member-sponsored social functions.
Refine standard operating procedures and service processes across all dining and event spaces.
Ensure smooth coordination of banquet operations alongside daily dining service, utilizing systems that support consistency, quality, and efficiency.
Maintain high standards of service, presentation, and cleanliness across all food and beverage outlets.
Advance the Club’s beverage program by effectively utilizing the wine cellar and enhancing wine, cocktail, beer, and non-alcoholic offerings through staff education and engagement.
Ensure full compliance with all health, safety, sanitation, liquor service, and regulatory requirements, while staying current with industry trends and best practices.
Take personal ownership of the member experience, ensuring the operation is consistently “member ready” in both appearance and service.
Maintain a strong, visible, and approachable presence throughout dining rooms and events, demonstrating professionalism, warmth, and strong interpersonal skills.
Collaborate with club leadership to ensure consistent service standards that drive high levels of member and guest satisfaction.
Serve as an effective communicator with members and guests, intuitively delivering service that reflects the Club’s culture and expectations.
Actively support the planning and execution of special club events to ensure they are thoughtful, well-coordinated, and memorable.
Develop, manage, and execute the front-of-house Food & Beverage budget in alignment with Club goals.
Understand and communicate key financial metrics related to successful F&B operations, ensuring leadership team awareness and accountability.
Monitor payroll, labor deployment, and scheduling to ensure alignment with forecasts, productivity goals, and service standards.
Coordinate purchasing and inventory systems to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products.
Oversee alcoholic beverage inventory and purchasing to ensure quality, consistency, and cost control.
Track and analyze operational data, including reservations, covers, average check, menu mix, menu engineering, P&L performance, and member satisfaction metrics.
Monitor key performance indicators (KPIs), benchmarking results, and adjusting strategies as needed.
Set Excellence as the Service Standard: Establish clear expectations for service, hospitality, and professionalism across all dining and event experiences, ensuring consistency from everyday service to special occasions.
Deliver Consistency Through Strong Fundamentals: Reinforce reliable systems, training, and standards so members experience thoughtful, seamless service regardless of outlet, time, or occasion.
Understand Members & Their Preferences: Quickly learn member habits, traditions, and expectations, balancing beloved favorites with subtle enhancements that build trust and satisfaction.
Develop and Inspire the Team: Lead as a visible, hands-on mentor who builds confident leaders and engaged teams through coaching, accountability, and a culture of pride and professionalism.
Maintain Visibility & Leadership Presence: Be an approachable, steady presence throughout dining rooms and events, partnering closely with the Executive Chef and Club leadership to deliver a cohesive, member-focused experience.