Food & Beverage Director

Quail West Foundation Inc•Naples, FL

4h•Onsite

About The Position

At Quail West, exceptional dining is about more than what’s on the plate—it’s about creating memorable experiences, building genuine connections, and delivering a level of service that makes every member feel at home. We’re looking for an accomplished and engaging Director of Food & Beverage to lead our talented team and bring fresh energy, creativity, and operational excellence to a dynamic dining program. If you’re a hands-on leader who thrives on developing people, elevating service, and turning everyday moments into exceptional member experiences, this may be the opportunity you’ve been looking for. The Food & Beverage Director provides leadership and oversight for Quail West’s front-of-house dining, beverage, events, catering, and social programming. This role is responsible for delivering a consistently exceptional member and guest experience while leading high-performing teams, managing financial performance, and driving continuous improvement across the Club’s food and beverage operation. Working closely with the Executive Chef and Assistant General Manager, the Director ensures seamless coordination between service, culinary, events, and beverage operations.

Requirements

Strong knowledge of upscale front-of-house food and beverage operations, including fine and casual dining, beverage service, events, and hospitality standards.
Proven ability to lead, develop, delegate, coach, and create accountability within teams.
Strong financial acumen, including budgeting, forecasting, labor management, revenue analysis, and cost control.
Excellent interpersonal, communication, organization, and problem-solving skills.
Ability to build strong relationships with members, guests, team members, leadership, and committees.
Strong working knowledge of hospitality technology, Microsoft Office, and POS systems; Quail West utilizes Jonas.
Minimum of 8 years of progressive food and beverage or hospitality experience, including significant leadership responsibility.
Private club, luxury hotel, or resort experience required.
Demonstrated success leading high-quality food and beverage operations and delivering strong member or guest satisfaction.
Proven ability to develop leaders, build engaged teams, and balance exceptional service with financial and operational performance.
Strong business judgment and the ability to recognize and respond to member needs in real time.

Responsibilities

Lead all front-of-house food and beverage operations, including dining outlets, bars, wine and spirits, member events, private events, and catering.
Maintain exceptional standards of hospitality, service, presentation, cleanliness, and operational readiness.
Be highly visible throughout dining outlets and events, building relationships with members and responding to feedback in real time.
Lead, coach, develop, and hold accountable front-of-house and events leadership teams.
Develop strategies to enhance member participation, revenues, event attendance, and overall dining experiences.
Oversee staffing, scheduling, training, performance management, and labor productivity.
Manage departmental budgets, forecasts, revenues, labor, expenses, and key performance measures.
Partner closely with the Executive Chef to ensure strong coordination of menus, service execution, events, staffing, and member feedback.
Provide strategic oversight of the Club’s wine and spirits program.
Evaluate operational performance, member feedback, and industry trends to identify opportunities for improvement and innovation.
Collaborate with Communications and other Club departments to promote dining, events, and programming.
Ensure compliance with food safety, sanitation, alcohol service, workplace safety, and Club policies.