Food & Beverage Director / Shuttle Meadow Country Club
Position: Full-Time, Salaried
Reports to: Club Manager
Collaborates closely with: Membership Director, Golf Professional, Agronomist, and Controller
Position Overview
The Food & Beverage Director is responsible for delivering an exceptional dining and event experience for members and guests of Shuttle Meadow Country Club. This leadership position oversees all front-of-house dining operations, including bar and waitstaff training, scheduling, service standards, and inventory management. The F&B Director also leads the planning and execution of all member club events and private events under 75 guests, excluding weddings and golf outings.
Primary Responsibilities:
Dining Room & Bar Operations:
- Lead, train, and develop all bar staff and waitstaff to ensure a consistently high-quality member experience.
- Create, implement, and maintain steps of service, cocktail standards, and wine/spirits knowledge.
- Oversee all scheduling for bar and dining staff to meet business levels and service expectations.
- Manage open/close procedures, daily service execution, and floor presence during dining periods.
- Maintain strong knowledge of all food and beverage menus.
- Ensure proper receiving, storage, and rotation of all beer, wine, and spirits.
- Oversee inventory management and cost controls for all beverages and front-of-house supplies.
- Establish effective communication with kitchen leadership to ensure seamless service.
Event Management:
Responsible for planning and executing:
- Member club events
- Member and non-member private events under 75 people
- (Excluding weddings, golf outings, and events over 75 guests.)
- Pre-planning with clients: event details, menus, layouts, and timelines.
- Coordinating event setup with dining, bar, kitchen, and golf operations.
- Managing event execution, guest interaction, and on-site problem resolution.
- Ensuring accurate event billing and adherence to club policies.
- Supporting recurring annual events and maintaining strong client relationships.
Staffing & Leadership:
- Recruit, hire, onboard, and train dining and bar employees.
- Maintain high team morale, professionalism, and service consistency.
- Provide coaching, corrective action, and performance evaluations.
- Ensure the dining room and bar environments are welcoming, clean, and properly staged.
Collaboration & Administration:
- Work closely with the Membership Director, Golf Professional, Agronomist, and Controller to ensure integrated operations across the club.
- Coordinate restaurant layout, event configurations, and resource allocation.
- Manage departmental budgeting, purchasing, and expense tracking.
- Assist the Club Manager with additional duties as assigned.
Qualifications:
- Strong hospitality leadership background, preferably in private clubs or high-end dining.
- Proven experience managing dining staff, bar operations, and events.
- Excellent communication, organizational, and interpersonal skills.
- Ability to work a flexible schedule, including evenings, weekends, and peak-season hours.
- High level of professionalism and commitment to member satisfaction.