Director of Food & Beverage

Haig Point Club•Hilton Head Island, SC

About The Position

The Food & Beverage Director provides strategic and operational leadership for all food and beverage activities at Haig Point Club & Community, a private, member-owned community on Daufuskie Island, South Carolina. The role is responsible for delivering exceptional dining experiences while ensuring sound financial performance, operational efficiency, regulatory compliance, and the development of a high-performing team. The Director is expected to be a visible, approachable leader who works alongside employees, engages with members, and collaborates with leadership and other departments. The position oversees food and beverage operations, team development, budgets and operating results, inventory and purchasing, dining service, beverage programs, reservations, catering, private events, and member functions. It requires balancing service excellence with financial accountability, maintaining regulatory and safety standards, and continuously improving the member and guest experience.

Requirements

At least 3 years of food and beverage management experience in a high-quality, high-volume hospitality environment.
Proven experience leading, coaching, and developing hospitality teams.
Strong knowledge of food and beverage operations, service standards, budgeting, labor management, and cost controls.
Strong financial and analytical skills.
Excellent verbal and written communication skills.
Strong organizational, planning, and problem-solving abilities.
Ability to build and maintain positive professional relationships.
Ability to manage multiple priorities while maintaining a high level of service.
Thorough knowledge of applicable liquor laws and regulations governing alcoholic beverage service.
Ability to work evenings, weekends, holidays, and special events as required.
Frequent walking, standing, bending, reaching, and movement throughout food and beverage operations; ability to reach areas up to approximately 8 feet and transport, push, pull, and maneuver items weighing up to 30 pounds.
Ability to exercise sound judgment in a fast-paced, high-expectation environment.

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or a related field; alternatively, five years of equivalent hospitality training and experience.
Experience with POS systems and hospitality technology.

Responsibilities

Lead a culture of genuine hospitality and exceptional member service; build relationships with members and guests through personalized service.
Maintain a visible presence during dining operations and special events, anticipate member needs, resolve concerns promptly, monitor service standards, and maintain knowledge of club amenities, programs, dining offerings, and events.
Recruit, train, coach, develop, and retain food and beverage professionals; set expectations for service, professionalism, teamwork, and accountability; ensure onboarding and ongoing training.
Develop managers and supervisors, recognize employee contributions, schedule staffing responsibly, foster a positive and collaborative environment, and address performance concerns in accordance with company policies.
Develop and manage operating budgets; monitor revenue, expenses, labor, food and beverage costs; pursue revenue and profitability objectives; review reports and take corrective action as needed.
Ensure accurate member charges, guest checks, POS transactions, tip reporting, daily sales reconciliation, and weekly tip payroll approval; monitor business volumes, covers, events, and departmental performance; maintain regular reporting.
Oversee daily food and beverage operations and partner with the culinary team on menus and member preferences; support wine-list development, beverage programs, and promotions.
Research products and oversee par levels, ordering, purchasing, receiving, storage, inventory, equipment, supplies, vendor relationships, and controls to reduce waste and protect profitability.
Lead catering, private events, member functions, and special occasions; ensure inquiries, contracts, billing, communication, and follow-up are handled professionally; maintain an effective reservation process.
Collaborate across departments and with senior leadership to coordinate club operations, support events and member engagement, and achieve sales, service, and cost objectives.
Ensure compliance with food safety, alcohol service, wage and hour, and workplace safety regulations; maintain cleanliness, sanitation, organization, and presentation; promote proper food handling and responsible alcohol service.
Establish, maintain, and improve departmental policies, procedures, service standards, and a safe, professional, respectful, and welcoming workplace.