The Yale Club of New York City Director of Food & Beverage

Job Title:

The Yale Club of New York City Director of Food & Beverage

Job Category:

Director of F&B

Club:

The Yale Club of New York City

Location:

New York, NY Email this job

DIRECTOR OF FOOD & BEVERAGE PROFILE

THE

YALE CLUB OF NEW YORK CITY

NEW

YORK CITY, NY THE DIRECTOR OF FOOD & BEVERAGE OPPORTUNITY AT THE YALE CLUB OF NEW YORK CITY

An exciting opportunity awaits candidates with a proven track record of leadership and excellence in food and beverage operations management within upscale hospitality or private club establishments. We are currently seeking a Director of Food and Beverage (DFB) for The Yale Club of NYC. The ideal candidate will play a pivotal role within a dynamic executive team, contributing to a club renowned for its commitment to an exceptional work environment and continuous pursuit of excellence for both members and staff. Aligned with The Yale Club's service mission, the Director of Food and Beverage will lead a team of diverse professionals dedicated to consistently creating memorable, unique member experiences that reflect the club's distinguished social and intellectual atmosphere. Previous Union experience is and preferred to ensure smooth operations and positive labor relations within the club. If you are a dynamic leader with a passion for food and beverage and a commitment to delivering unparalleled service, we invite you to explore this exciting opportunity to join The Yale Club of NYC and contribute to its continued legacy of excellence. Click here to view a brief video about this opportunity. (Video Coming Soon)

ABOUT THE YALE CLUB OF NEW YORK CITY

The Yale Club was founded in 1897 on a shared common history to allow graduates the ability to continue the friendships they formed at Yale. Over its 116-year history, it has grown into the organization that members enjoy today; it is a club in the most cherished sense of the word. Located in the heart of Manhattan, The Yale Club of New York City is a haven of camaraderie and impeccable service, where guests experience old-fashioned warmth and tradition along with modern technology and amenities. Ensuring consistently positive experiences for members and staff while staying relevant to the future pipeline of members is of utmost importance. The Club has over 12,000 members from around the world, including 2,500 who live and work in New York City. Its membership continues to evolve and reflects the values, traditions, and above all, love for the University. Its membership is restricted almost entirely to alums and faculty of Yale University. Three other smaller clubs are also in residence at the

Yale Club:

the Dartmouth Club, the Virginia Club, and the Delta Kappa Epsilon Club. Members of these other clubs have the same access to the clubhouse and its facilities as members of the Yale Club itself. The Club sits at 50 Vanderbilt Avenue, in the heart of midtown, and literally steps away from Grand Central Station. The Clubhouse was designed by James Gamble Rogers and hailed for its dignified neoclassical design. Upon opening its doors in 1915, the building became the largest clubhouse in the world and continues to be the largest university clubhouse in existence today. The 22-story clubhouse boasts a rich tradition and an array of modern amenities enhanced by the recently completed $40 million capital investment program. The Club offers its members 138 guest rooms, three restaurants and bars a rooftop terrace venue, a Fitness and Squash Center consisting of three international squash courts, cardio machines, a weight room, a variety of fitness classes, and a plunge pool, a 40,000-volume full-service library, and an exceptionally active programming and events schedule, hosting nearly 300 member activities each year. The Club is recognized annually as a member of the Platinum Club of America. It is proud to offer exceptional amenities and services while providing the unique space celebrated for its warmth, timelessness, and understated elegance. They strive to be relevant to today's modern club members' needs and desires and have added value for their family-focused members by providing activities, programming, and facilities that the entire family can enjoy.

THE YALE CLUB OF NEW YORK CITY BY THE NUMBERS

Approximate Annual Membership Dues Revenue:

$17.9M

F&B Volume Approximately:

$15.2M 38% à la carte, 62% catering and events Approximately 13,473 Members (all categories)

Average Membership Age:

55

Food Cost:

32.5% |

Beverage Cost:

21.5%

Average Covers Per Year:

186,525

F&B Payroll:

Approximately $14.6M

Food and Beverage Employees:

172 Average 6-8 weddings per year

POS System:

Northstar

THE YALE CLUB OF NEW YORK CITY WEBSITE

www.yaleclubnyc.org

FOOD & BEVERAGE PROGRAM

THE

GRILL ROOM

is open on Sundays for

Cocktail Service:

1:00 pm

• 7:30 pm, last call at 7:15 pm (complimentary bar snacks), and then used as a Member Meeting space Monday

• Saturday:

  7:00 am
• 11:00 pm.

THE TAP ROOM & BULLDOG

Bar is open seven days per week for breakfast, lunch, and dinner, and a brunch buffet on Sundays.

THE ROOF DINING ROOM & TERRACE

is open for lunch and dinner in the summer season.

THE MAIN BAR & LOUNGE

is open for complimentary coffee in the morning, a member lounge space during the day, and the bar serves cocktails Monday

• Friday.

DIRECTOR OF FOOD & BEVERAGE POSITION OVERVIEW

The Director of Food & Beverage (DFB) is part of the executive team and ultimately responsible for all club property food & beverage service operations daily, including its activities, dining options, systems, processes, financial success, and relationships between club members, guests, and employees. The Director of Food and Beverage should have experience improving member satisfaction and enhancing employee engagement and be the "public face and personality" of these operations, with a hands-on approach and an understanding that full "on-the-floor" member and staff engagement is critical to success in this position. Previous experience as a leader in a union environment and as a diplomat promoting exceptional labor relations will also be paramount. The Director of Catering, Director of Banquets, and Food and Beverage Managers all report to the Director of Food & Beverage. This position works closely with the AGM and Executive Chef and reports to the General Manager. The relationship with the executive leadership team is particularly important to this position, ensuring collaborative and harmonious relationships between front and back-of-house operations. The DFB will interact with the House committee.

KEY RESPONSIBILITIES

Leadership Provide effective leadership and direction to all Food & Beverage managers and staff. Build and maintain respectful, collaborative relationships with F&B managers, department heads, and the Executive Chef to ensure seamless front

• and back-of-house alignment.

Serve as a positive, enthusiastic motivator and role model for the entire F&B team. Coach, mentor, and develop both leadership and line-level team members, fostering accountability and professional growth. Act as a collaborative team leader who is hands-on when needed while maintaining appropriate strategic oversight. Clearly communicate performance expectations, ensure tasks are well-conceived and achievable, and provide the resources necessary for team success. Lead with fairness and consistency in upholding Club policies, procedures, and standards of conduct. Hold regular staff meetings with direct reports to reinforce expectations, share updates, and support effective planning and execution of club events. Operations Oversee all Food & Beverage operations, including dining venues, catering, member events, banquets, and member-sponsored social functions. Refine standard operating procedures and service processes across all dining and event spaces. Ensure smooth coordination of banquet operations alongside daily dining service, utilizing systems that support consistency, quality, and efficiency. Maintain high standards of service, presentation, and cleanliness across all food and beverage outlets. Advance the Club's beverage program by effectively utilizing the wine cellar and enhancing wine, cocktail, beer, and non-alcoholic offerings through staff education and engagement. Ensure full compliance with all health, safety, sanitation, liquor service, and regulatory requirements, while staying current with industry trends and best practices. Membership Experience Take personal ownership of the member experience, ensuring the operation is consistently "member ready" in both appearance and service. Maintain a strong, visible, and approachable presence throughout dining rooms and events, demonstrating professionalism, warmth, and strong interpersonal skills. Collaborate with club leadership to ensure consistent service standards that drive high levels of member and guest satisfaction. Serve as an effective communicator with members and guests, intuitively delivering service that reflects the Club's culture and expectations. Actively support the planning and execution of special club events to ensure they are thoughtful, well-coordinated, and memorable. Financial Stewardship Develop, manage, and execute the front-of-house Food & Beverage budget in alignment with Club goals. Understand and communicate key financial metrics related to successful F&B operations, ensuring leadership team awareness and accountability. Monitor payroll, labor deployment, and scheduling to ensure alignment with forecasts, productivity goals, and service standards. Coordinate purchasing and inventory systems to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products. Oversee alcoholic beverage inventory and purchasing to ensure quality, consistency, and cost control. Track and analyze operational data, including reservations, covers, average check, menu mix, menu engineering, P&L performance, and member satisfaction metrics. Monitor key performance indicators (KPIs), benchmarking results, and adjusting strategies as needed.

INITIAL PRIORITIES OF THE DIRECTOR OF FOOD & BEVERAGE

Set Excellence as the

Service Standard:

Establish clear expectations for service, hospitality, and professionalism across all dining and event experiences, ensuring consistency from everyday service to special occasions.

Deliver Consistency Through Strong Fundamentals:

Reinforce reliable systems, training, and standards so members experience thoughtful, seamless service regardless of outlet, time, or occasion.

Understand Members & Their Preferences:

Quickly learn member habits, traditions, and expectations, balancing beloved favorites with subtle enhancements that build trust and satisfaction. Develop and Inspire the

Team:

Lead as a visible, hands-on mentor who builds confident leaders and engaged teams through coaching, accountability, and a culture of pride and professionalism.

Maintain Visibility & Leadership Presence:

Be an approachable, steady presence throughout dining rooms and events, partnering closely with the Executive Chef and Club leadership to deliver a cohesive, member-focused experience.

CANDIDATE QUALIFICATIONS

Proven food and beverage management experience in a restaurant/hospitality venue Established track record of positive experience working in union environments; Local 6 experience is preferred. Ability to manage and inspire personnel with a passion for training team members Proven ability to work within budgeted targets and goals Flexible and adaptable management style Excellent communication and leadership skills

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

Beverage/Sommelier certifications preferred or an individual working towards the designation Bachelor's degree (B.A.) in Hospitality Management or related field Minimum of 5 years of experience in a union environment, high-volume hotel, restaurant, or club operation

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefits package.

Salary Range:

$160,000

• $185,000 INSTRUCTIONS

ON HOW TO APPLY

Please upload your resume and cover letter, in that order, using the link below. You should have your documents fully prepared to attach when prompted during the online application process. Please be sure your image is not present on your resume or cover letter; that should be used on your LinkedIn Profile. Prepare a thoughtful cover letter addressed to Daniel Perez, General Manager/COO, The Yale Club of NYC, and clearly articulate your alignment with this role and why you want to be considered for this position at this stage of your career, and why YCNYC and the New York City area will be beneficial to you, your family, your career, and the Club if selected. You must apply for this role as soon as possible, but no later than Friday, August 7th, 2026. Candidate selections will occur early August, with the first Interviews expected in mid-August second interviews a short time later. The successful candidate should assume their role in Mid

• late September

IMPORTANT

Save your resume and letter in the following manner: (Word or PDF format) "Last Name, First Name

• Resume" & "Last Name, First Name
• Cover Letter
• Yale Club"

Note:

Once you complete the application process for this search, you cannot go back and add additional documents. If you have any questions, please email

Bethany Taylor:

bethany@kkandw.com

Lead Search Executives:

Annette Whittley, CCM Hospitality Consultant, Trainer & Search Executive

O:

 (833) KKW-HIRE, ext. 721 |

M:

(561) 827-1945 annette@kkandw.com Lawrence McFadden, CMC, ECM Search & Consulting Executive

O:

 (833) KKW-HIRE, ext. 715 |

M:

(239) 963-6888 lawrence@kkandw.com