DIRECTOR OF FOOD & BEVERAGE

GATE•Jacksonville, FL

3d•Onsite

About The Position

Epping Forest Yacht & Country Club is seeking a dynamic leader with a passion for service excellence to lead its Food & Beverage operations. This historic property offers a unique opportunity to manage all dining outlets, banquet operations, and catering services, driving operational excellence, financial performance, and an elevated guest and member experience. The ideal candidate will possess a balance of visionary leadership and operational discipline, with a commitment to developing talent and fostering a culture of service excellence.

Requirements

College degree or equivalent experience required
Must communicate effectively in English, both written and verbal
5+ years of progressive leadership experience in Food & Beverage
At least 3 years in a Director-level role within a Forbes 4 or 5-Star / AAA Four or Five Diamond environment preferred
Proven experience overseeing a la carte dining, banquets, and catering operations
Strong background in weddings, events, and high-end member/guest experiences
Demonstrated ability to lead and inspire high-performing teams while maintaining exceptional service standards
Expertise in financial management, cost controls, and revenue optimization
Ability to develop and execute strategic plans aligned with business needs and guest expectations
Strong knowledge of current F&B trends, wine programs, and luxury service standards
Ability to stand, walk, and move throughout the property in a fast-paced environment
Must be able to lift and carry items as needed and work in various indoor/outdoor conditions

Nice To Haves

Degree in Hospitality Management, Business Administration, or related field preferred
Experience in private club or luxury resort environment highly preferred

Responsibilities

Provide strategic leadership for all Food & Beverage operations, including a la carte outlets, banquets, and catering
Lead, coach, and develop managers and colleagues, fostering a culture aligned with Forbes standards and service excellence
Oversee budgeting, forecasting, and financial performance, ensuring revenue growth and cost control
Drive innovative programming, including wine enhancements, seasonal menus, and member experiences
Ensure compliance with all health, safety, and sanitation standards
Partner with Culinary, Catering, and Club leadership to deliver seamless and elevated experiences
Maintain staffing models, scheduling, and payroll oversight using Dayforce
Lead recruitment, onboarding, training, and performance management for the department
Serve as Manager on Duty as needed, supporting operations across the property
Analyze performance metrics and implement continuous improvement initiatives
Maintain strong relationships across all departments to ensure operational alignment
Address and resolve member/guest concerns with professionalism and urgency