Role OverviewThe Director of Food & Beverage provides strategic leadership and day-to-day oversight of a food and beverage operation that generates nearly $2.8 million in annual revenue across the Club’s dining outlets and a robust calendar of golf and food & beverage events. The Director leads a talented team spanning both the front and back of the house — directly supervising a front-of-house management team and the Executive Chef, who leads the culinary operation.
What You Will Do
The successful candidate will be measured above all by their ability to elevate operations and deliver a consistent, enjoyable experience that instills in every member a genuine sense of belonging. This is a role for a visible, hands-on hospitality leader who builds people, sets high standards, and takes personal pride in the member experience.
Why It Might Be a Fit
The Director of Food & Beverage is responsible for establishing, implementing, and overseeing all food and beverage operations, procedures, and planning. This includes service standards, staffing and training, budget planning and cost control, member and guest satisfaction, purchasing and inventory, menu development, payroll management, à la carte and event execution, and sales and marketing.
Requirements
- High School Diploma or equivalent required
- Seven (7) years of restaurant management experience across both front of house and back of house
- Six (6) years of team management experience
- Valid Florida Driver’s License
- Florida Food Handlers Permit
- State Liquor Serving Permit
Benefits
- Flexible hours, days, nights, and weekends
- 401k Plan offered to all staff
- Golf privileges and the opportunity to learn the game
- Discounts in Food & Beverage and in the Golf Shop
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