Food and Beverage Director

Kinloch Golf Club

just now

About The Position

Responsible for overseeing all food and beverage production and service operations for the Club. Directly supervises the Food & Beverage Service Manager and provides strategic oversight for front-of-house operations across outlets including the Clubroom, Lakeview, and Halfway House. Develops, implements, and manages departmental budgets. Hires, trains, and supervises team members, fostering a culture of service excellence that consistently exceeds the expectations of members and their guests. Develops operating budgets for each revenue outlet within the department; monitors performance and takes corrective action as necessary to ensure budget goals are achieved. Ensures that effective orientation and training for new staff, as well as professional development activities for experienced staff, are properly planned, executed, and documented. Inspects operations to ensure that all safety, sanitation, energy management, and preventive maintenance standards are consistently met. Ensures that standard operating procedures for revenue and cost control are in place and consistently followed. Participates in planning and approves departmental communications and initiatives that enhance member experience and club engagement. Reviews and approves the organizational chart, staffing models, scheduling procedures, job descriptions, and specifications for all department staff. Manages the long-range staffing needs of the department. Reviews and collaborates with the Executive Chef regarding menu offerings for all outlets, special events, and banquets. Establishes quantity and quality output standards for all departmental positions. Ensures compliance with all legal requirements, including wage and hour laws and federal, state, and local alcoholic beverage regulations, and adherence to all applicable Club policies and procedures. Researches new products and develops cost-benefit analyses. Maintains accurate food and beverage personnel records. Develops and implements departmental policies and procedures. Monitors purchasing and receiving procedures to ensure proper quantity, quality, and pricing. Collaborates with the Executive Chef in evaluating food preparation methods and presentation standards to enhance quality, consistency, and member satisfaction while maintaining responsible cost control. Meets regularly with the Executive Chef to coordinate operations, uphold service standards, and ensure efficient and fiscally responsible department performance. Greets members and their guests and oversees service on a routine and random basis to ensure quality standards. Assists in developing wine lists and by-the-glass and bottle wine programs. Develops ongoing professional development and training programs for front of the house staff. Ensures proper handling procedures to minimize china and glassware breakage and food waste. Addresses member and their guest complaints and advises the General Manager of corrective actions taken. Develops creative strategies to promote Club functions within dining areas and other outlets. Assists in planning and implementing procedures for special Club events and banquet functions. Maintains the appearance, cleanliness, and upkeep of all food and beverage facilities and equipment. Monitors employee dress code in accordance with established policies. Approves all product invoices prior to submission to the Accounting Department. Manages physical inventory verification and provides updated reporting to Accounting. Ensures accurate accounting and reconciliation of point-of-sale systems and member revenue. Maintains records of special events, cover counts, house counts, and daily business volumes. Ensures that an accurate and effective reservation system is maintained. Audits and approves biweekly payroll. Approves all entertainment engagements. Supervises remodeling, refurbishment, and facility enhancement projects related to food and beverage operations. Ensures timely correspondence with planning of banquet events, including inquiries, follow-up communication, contracts, billing, and thank-you letters. Completes periodic china, glassware, and silverware inventories. Maintains personnel files in accordance with policy and legal requirements. Implements and monitors sanitation and cleaning schedules. Responsible for long-range departmental planning in alignment with the Club’s overall strategic planning process. Works with the General Manager and Executive Chef to establish menu pricing for à la carte dining and other outlets. Establishes and maintains professional business relationships with vendors. Approves the design and content of all food and beverage and banquet menus (hard copy). Works with the Controller to develop operating reports for the General Manager and to maintain ongoing departmental controls. Recommends operating hours for all food and beverage outlets to the General Manager. Collaborates with the Executive Chef to develop capital budgets for food and beverage equipment and recommends facility renovation needs. Completes other duties as assigned by the General Manager.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred; equivalent private club experience considered.
Minimum of 7–10 years of progressive leadership experience in food and beverage management, with at least 3–5 years in a senior management or director-level role.
Private club experience strongly preferred.
Demonstrated experience overseeing multi-outlet food and beverage operations.
Proven financial management skills, including budgeting, forecasting, payroll oversight, cost control, and financial analysis.
Strong understanding of private club service standards and member-focused hospitality culture.
Experience working collaboratively with an Executive Chef within a structured club leadership model.
Knowledge of federal, state, and local alcoholic beverage regulations and labor laws.
Demonstrated leadership and team development skills, including recruitment, training, performance management, and succession planning.
Strong communication and interpersonal skills, with the ability to interact effectively with members, their guests, department heads, and club leadership.
Proficiency in point-of-sale systems, inventory management systems, and Microsoft Office applications.
Ability to work a flexible schedule, including evenings, weekends, and holidays as required in a private club environment.
Certified Food Protection Manager (ServSafe or equivalent) required or obtained within a specified timeframe.

Nice To Haves

Certified Club Manager (CCM) designation or active pursuit of CCM preferred.

Responsibilities

Overseeing all food and beverage production and service operations
Supervising the Food & Beverage Service Manager
Providing strategic oversight for front-of-house operations across outlets including the Clubroom, Lakeview, and Halfway House
Developing, implementing, and managing departmental budgets
Hiring, training, and supervising team members
Developing operating budgets for each revenue outlet within the department
Monitoring performance and taking corrective action as necessary to ensure budget goals are achieved
Ensuring effective orientation and training for new staff
Planning, executing, and documenting professional development activities for experienced staff
Inspecting operations to ensure that all safety, sanitation, energy management, and preventive maintenance standards are consistently met
Ensuring that standard operating procedures for revenue and cost control are in place and consistently followed
Participating in planning and approving departmental communications and initiatives that enhance member experience and club engagement
Reviewing and approving the organizational chart, staffing models, scheduling procedures, job descriptions, and specifications for all department staff
Managing the long-range staffing needs of the department
Reviewing and collaborating with the Executive Chef regarding menu offerings for all outlets, special events, and banquets
Establishing quantity and quality output standards for all departmental positions
Ensuring compliance with all legal requirements, including wage and hour laws and federal, state, and local alcoholic beverage regulations, and adherence to all applicable Club policies and procedures
Researching new products and developing cost-benefit analyses
Maintaining accurate food and beverage personnel records
Developing and implementing departmental policies and procedures
Monitoring purchasing and receiving procedures to ensure proper quantity, quality, and pricing
Collaborating with the Executive Chef in evaluating food preparation methods and presentation standards to enhance quality, consistency, and member satisfaction while maintaining responsible cost control
Meeting regularly with the Executive Chef to coordinate operations, uphold service standards, and ensure efficient and fiscally responsible department performance
Greeting members and their guests and overseeing service on a routine and random basis to ensure quality standards
Assisting in developing wine lists and by-the-glass and bottle wine programs
Developing ongoing professional development and training programs for front of the house staff
Ensuring proper handling procedures to minimize china and glassware breakage and food waste
Addressing member and their guest complaints and advising the General Manager of corrective actions taken
Developing creative strategies to promote Club functions within dining areas and other outlets
Assisting in planning and implementing procedures for special Club events and banquet functions
Maintaining the appearance, cleanliness, and upkeep of all food and beverage facilities and equipment
Monitoring employee dress code in accordance with established policies
Approving all product invoices prior to submission to the Accounting Department
Managing physical inventory verification and provides updated reporting to Accounting
Ensuring accurate accounting and reconciliation of point-of-sale systems and member revenue
Maintaining records of special events, cover counts, house counts, and daily business volumes
Ensuring that an accurate and effective reservation system is maintained
Auditing and approving biweekly payroll
Approving all entertainment engagements
Supervising remodeling, refurbishment, and facility enhancement projects related to food and beverage operations
Ensuring timely correspondence with planning of banquet events, including inquiries, follow-up communication, contracts, billing, and thank-you letters
Completing periodic china, glassware, and silverware inventories
Maintaining personnel files in accordance with policy and legal requirements
Implementing and monitoring sanitation and cleaning schedules
Responsible for long-range departmental planning in alignment with the Club’s overall strategic planning process
Working with the General Manager and Executive Chef to establish menu pricing for à la carte dining and other outlets
Establishing and maintaining professional business relationships with vendors
Approving the design and content of all food and beverage and banquet menus (hard copy)
Working with the Controller to develop operating reports for the General Manager and to maintain ongoing departmental controls
Recommending operating hours for all food and beverage outlets to the General Manager
Collaborating with the Executive Chef to develop capital budgets for food and beverage equipment and recommends facility renovation needs
Completing other duties as assigned by the General Manager