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