Date Posted 8/6/2026 Job Title Director of Food & Beverage Job Description The Director of Food & Beverage is responsible for leading all front-of-house dining, bar, and event service operations at Tamarack Country Club, ensuring an exceptional and consistent member experience across the Clubhouse, grille room, poolside service, banquet events, and outdoor golf hospitality. Reporting to the General Manager/Assistant General Manager, this role oversees service standards, staff development, member relations, and the operational and financial performance of all F&B outlets — excluding culinary/kitchen production, which is managed separately by the Executive Chef.

Key responsibilities include:

Lead, train, and schedule front-of-house staff across dining room, bar, and banquet operations, ensuring consistent, high-touch service aligned with Tamarack's standards Partner closely with the Executive Chef to coordinate seamless front-of-house/back-of-house execution for daily dining and special events Own the member dining experience — building relationships with members, resolving concerns proactively, and gathering feedback to continuously elevate service Plan and execute private events, member functions, and seasonal programming (holiday events, themed dinners, tournaments, weddings/social events) in coordination with the events team Manage F&B labor budgets, service standards, and outlet P&L performance for all non-culinary revenue centers Develop and maintain SOPs for service, wine/beverage programs, and event execution Oversee wine list curation and bar program in coordination with club leadership Recruit, hire, and develop front-of-house management and staff, fostering a strong service culture and reducing turnover Ensure compliance with all liquor licensing, health, and safety regulations Act as a visible, hands-on leader on the floor during peak service periods and major events Candidate Qualifications 5+ years of progressive F&B leadership experience in a private club, luxury hospitality, or fine dining environment Proven track record managing front-of-house teams across multiple outlets and event types simultaneously Demonstrated experience in event sales — proactively soliciting, booking, and closing private events, member functions, and outside social/corporate business Strong financial acumen — labor cost management, budgeting, and P&L ownership Deep knowledge of service standards, wine and beverage programs, and event execution at a high-touch, member-driven property Excellent interpersonal and relationship-management skills; comfortable engaging directly with members, families, and VIP guests Strong leadership presence with demonstrated ability to hire, train, and retain top-tier service talent Working knowledge of point-of-sale, scheduling, and inventory management systems Flexibility to work evenings, weekends, and holidays as required by the club's event and member calendar Valid TIPS/alcohol service certification (or ability to obtain) Educational Requirements Bachelor's degree in Hospitality Management, Business Administration, or related field preferred Sommelier certification (e.g., Court of Master Sommeliers, WSET) a strong plus Relevant hospitality leadership training/certification (e.g., Troon LEADer program, CMAA education) a plus Equivalent combination of education and relevant industry experience will be considered in lieu of a degree Date Position Available Immediately Other Benefits Discretionary performance bonus Medical, dental, and vision insurance Three weeks of paid vacation CMAA membership dues covered Support for continuing education and professional development through CMAA Please send resumes to: Richard Mitchell Assistant General Manager 55 Locust Rd Greenwich, CT 06831

PHONE:

2035308660 rmitchell@tamarackcountryclub.com