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Job Description
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.
