Food and Beverage Director

Century Golf Partners Management•Stockbridge, GA

1d•Onsite

About The Position

This private 27-hole golf course and athletic club, located in the history filled southeast Atlanta, only 25 minutes outside of the Metro Atlanta market features a large clubhouse dining room with seating for approximately 60 guests, a banquet room accommodating up to 300, on-course beverage service, and a poolside bar. The Club experiences high volume during peak golf and social seasons and is proud to offer a warm, welcoming experience to members year-round. The Club is owned and professionally managed by Century Golf Partners, a respected leader in private club operations nationwide. As part of this network, the Club offers comprehensive employee benefits and growth opportunities within a larger portfolio of clubs. The Food & Beverage Director is responsible for overseeing all food and beverage operations across the Club, including clubhouse dining, banquet events, beverage cart services, and poolside operations. This leader will manage a hands-on team, maintain high service standards, and drive both member satisfaction and financial results.

Requirements

5+ years of progressive food and beverage leadership experience, ideally in a private club or resort environment.
Keen knowledge of bar management and table service, and culinary knowledge.
Strong leadership, communication, and organizational skills.
Budgeting, forecasting, and P&L management experience required.

Nice To Haves

Bachelor's degree in hospitality, Business, or related field (or equivalent experience) preferred.
Banquet/event management and seasonal high-volume experience a plus.

Responsibilities

Manage day-to-day operations across all F&B outlets, including clubhouse dining, banquets, beverage carts, and the poolside bar.
Recruit, train, schedule, and lead a team of servers, bartenders, banquet staff, and support personnel.
Partner with the culinary team to design menus and beverage programs that reflect member preferences and seasonal offerings.
Build and manage departmental budgets, control costs, and analyze financial performance to ensure profitability.
Coordinate and oversee banquets, private functions, and seasonal events with attention to detail and member satisfaction.
Work with suppliers to maintain quality inventory and negotiate cost-effective contracts.
Foster a welcoming environment with a focus on personalized service and member feedback.
Ensure all health, safety, and alcohol service regulations are met consistently.