Director of Food & Beverage

Bellerive Country Club•Creve Coeur, MO

27d

About The Position

Position Summary: The Director of Food & Beverage leads all food and beverage operations across the Bellerive Country Club (“Bellerive”) campus, with a strong emphasis on À la Carte dining. Guided by Bellerive’s Core Values of Integrity, Excellence, Leadership, and Passion, this individual is responsible for elevating service standards, driving financial performance, and cultivating a high-performing Front-of-House (FOH) Team committed to consistently exceeding Member and guest expectations. The role provides direct supervision to FOH managers/supervisors, Bar Manager, Sommelier, bartenders, and all FOH service staff. Oversight includes all FOH food service operations, Bocce, and close coordination with Catering & Events to ensure seamless, high-quality service across all Bellerive experiences. Core Four Competencies: Foster a Culture of Excellence – Champion a service-first mindset that emphasizes attention to detail and inspires a high-performing team focused on creating memorable “wow” moments for Members and guests. Enhance Member Experience & Achieve Financial Objectives – Continuously elevate the Member experience while meeting or exceeding financial targets and aligning performance with budgeted goals. Lead All Front-of-House Operations – Oversee every aspect of FOH operations, including service delivery, product quality, inventory, equipment, cleanliness, and sanitation to ensure consistent excellence. Build a Culture of Team Accountability – Implement robust training programs and establish clear performance standards to drive accountability, consistency, and operational excellence at all levels.

Requirements

Demonstrated leadership presence with a collaborative, coaching-oriented management style that inspires and develops high-performing teams.
Deep expertise in food, wine, spirits, and current industry trends, with the ability to curate elevated dining experiences.
Proficient in the use of POS and reservation systems, with the ability to leverage technology to optimize service efficiency and accuracy.
Naturally service-driven with an innate passion for hospitality and a refined understanding of fine dining and Member-focused service standards.
Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
Willingness and ability to work a flexible schedule, including evenings, weekends, and holidays, as needed to meet the operational needs and service standards of the department.
Ability to travel as required/necessary.
The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport fifty (50) pounds.
Three (3) years of progressive responsibility and/or supervisory experience in the private club food and beverage industry required.
Exceptional interpersonal and communication skills, with the ability to build strong relationships with Members, guests, and Team Members at all levels required.

Nice To Haves

A Bachelor’s Degree in Hospitality management, business administration, culinary arts, or a related field is highly preferred.
Level 1 Sommelier certification preferred.

Responsibilities

Serves as the visible leader and “face” of Food & Beverage, always leading by example in a hands-on service-focused manner.
Lead and mentor the Food & Beverage Team, including managers/supervisors, and hourly staff through consistent coaching, development, and performance feedback.
Collaborate cross-functionally with peer department heads to ensure a seamless, high-quality Member experience across Bellerive.
Develop and manage the annual Food & Beverage Department operating budget, tracking financial performance and communicating material variances to the GM/CEO with proactive, solution-oriented recommendations.
Implement and maintain effective systems for cost containment and revenue control, including POS oversight and revenue reconciliation processes.
Oversee staffing and scheduling strategies, aligning with seasonal business needs and long-term departmental goals.
Ensure structured onboarding, service training, and continuous professional development for all FOH Team Members to uphold service excellence.
Conduct regular inspections to ensure compliance with all sanitation, safety, preventive maintenance, and energy conservation standards.
Review and approve Food & Beverage marketing strategies, service promotions, and Member engagement initiatives to drive participation and satisfaction.
Partner with the Executive Chef on all menu development for À la Carte dining and special events, offering feedback aligned with Member preferences and Bellerive standards.
Establish and enforce clear service policies and procedures that support consistency, accountability, and excellence.
Maintain ongoing communication with the Executive Chef, Director of Catering, and the Director of Clubhouse Operations to coordinate daily execution and deliver seamless service.
Lead Bellerive’s beverage program, supervising the Bar Manager and Sommelier and ensuring quality offerings, innovation, and cost control.
Personally address and resolve Member and guest concerns in a timely, gracious manner, escalating significant issues and solutions to the GM/CEO as needed.
Review and approve product invoices and purchasing records to ensure accuracy, quality, and alignment with budgeted expectations.
Oversee Bellerive’s reservation system, ensuring it is leveraged to support operational efficiency and optimize the Member experience.
Lead Member-appointed Committees with support from the GM/CEO.
Completes other duties as assigned by the GM/CEO or other members of Bellerive’s leadership team.