Food & Beverage Director

Description

Mission Statement & Philosophy

Woodhill Country Club Mission Statement 

Woodhill Country Club is a family-oriented, year-round, private country club that serves as the primary social and recreational center for members by providing high quality activities, facilities and services. 

Woodhill Country Club Team Philosophy

Through teamwork and shared vision, we are committed to enhancing members’ experiences by supporting traditions and delivering personal, high-touch service in all areas; we support one another to maintain balance for the team even during peak seasons.

Job Summary and Objectives:

Job Title: Food & Beverage Director

Reports To: Assistant General Manager

The Food & Beverage Director at Woodhill Country Club is responsible for overseeing all aspects of the club's food and beverage operations, ensuring exceptional dining experiences for members and guests. This leadership role requires expertise in hospitality management, culinary operations, financial planning, and team development. The F&B Director will maintain the highest standards of quality, service, and member satisfaction while effectively managing resources and driving revenue growth.

Operations Management; Directs and coordinates all front-of-house food and beverage operations to ensure consistent, high-quality service delivery across all dining venues.

Financial Performance & Business Planning; Develops and manages budgets, analyzes financial data, and implements strategies to optimize revenue while controlling costs.

Team Leadership & Development; Recruits, trains, and mentors service staff to cultivate a positive team culture that delivers exceptional member experiences.

Member Relations & Experience; Builds strong relationships with members, anticipates their needs, and ensures personalized service that exceeds expectations.

Strategic Planning & Innovation; Develops and implements forward-thinking strategies to enhance dining programs while staying current with industry trends and best practices.

Supervisory Responsibilities:

Lead Captains (Dining, Beverage, and Banquet) to ensure seamless dining and event services. 

Supervise and direct front of house personnel, including servers, expo, runners, bartenders, pool café, and banquet staff. 

Essential Job Functions: 

Operations Management 25%

Direct daily food and beverage operations across all dining venues, including the Clubhouse, Barn, Pool Café, and outdoor setups. Establish and enforce standard operating procedures to ensure consistency and excellence in service delivery.

Oversee inventory management, cost controls, and quality assurance programs.

Coordinate with Executive Chef on menu planning, food presentation, and kitchen operations.

Monitor facility maintenance and cleanliness to ensure compliance with health and safety regulations.

Team Leadership & Development 25%

Recruit, train, and mentor a professional F&B team including servers, bartenders, expo, runners, and banquet staff. 

Oversee staffing levels across all outlets, ensuring optimal coverage while controlling labor costs.

Conduct regular performance evaluations and provide coaching to improve service standards.

Facilitate ongoing training programs to enhance staff knowledge of food, wine, spirits, and service techniques.

Foster a positive work environment that promotes teamwork, professionalism, and career growth.

Address employee relations issues   promptly and effectively in coordination with HR.

Financial Performance & Business Planning 20%

In coordination with the AGM, manage to the annual operating budget for all F&B outlets.

Analyze financial statements, sales reports, and operational metrics to identify trends and opportunities.

Implement pricing strategies that balance member value with profit objectives.

Forecast staffing, inventory, and equipment needs based on seasonal fluctuations and events.

Present as-needed financial performance reports to General Manager and Assistant General Manager.

Drive revenue growth through innovative programming and enhanced member experiences.

Member Relations & Experience 15%

Engage with members regularly to solicit feedback and build relationships.

Develop and implement innovative dining programs, special events, and seasonal promotions.

Respond promptly to member requests, concerns, and suggestions.

Collaborate with club committees to align F&B offerings with member preferences.

Maintain visibility in dining areas during peak periods to ensure member satisfaction.

Create memorable dining experiences that exceed expectations and enhance the club's reputation.

Strategic Planning & Innovation 10%

Stay current with industry trends, culinary innovations, and competitive offerings.

Recommend facility improvements and equipment upgrades to enhance operational efficiency.

Develop long-term strategies to modernize the F&B program while respecting club traditions.

Implement sustainable practices that reduce waste and environmental impact.

Identify opportunities to leverage technology for improved service and operational efficiency.

Enhance the club's F&B reputation and drive member usage with focused marketing and promotional activities.

Other   5%

Other duties as directed

GENERAL INFORMATION

Classification: 

Exempt 

Position Type: Full Time

Expected Hours of Work: Tuesday – Sunday (Summer); Wednesday – Sunday (Winter), with flexibility to support events as needed, including evenings, weekends, and holidays.

Physical Demands:

Ability to stand and walk for extended periods of time.

Ability to bend, kneel, stoop, crouch, and twist.

Ability to lift up to 25 lbs.

Work Environment:

Indoor event planning environment with regular on-site event execution.

Moderate to high noise levels during events.

Frequent direct member interaction and coordination across departments.

Compensation & Benefits:

Base salary $75,000 to $85,000 and annual performance bonus up 10% of base. 

Health, dental, and life/disability insurance in accordance with club policy.

Paid Time Off.

Association membership dues.

401k matching program.

Complimentary employee meals.

Use of Woodhill’s exceptional facilities (golf course, pool, tennis courts, skating rink, ski trails, sledding hill) on Mondays.

Woodhill Country Club is an equal opportunity employer committed to fostering a diverse and inclusive workplace. We encourage applications from candidates of all backgrounds and experiences.

Requirements

Qualifications:

Education & Experience

Bachelor’s degree in hospitality management or related field preferred; minimum 5 years progressive management experience in food and beverage with a strong operational and floor presence.

At least 3 years of supervisory experience in a private country club, resort, or upscale restaurant setting.

Demonstrated success in front-of-house ops, catering, & event management.

Proficiency with point-of-sale systems and Microsoft 365 applications; experience with Restaurant Manager software is a plus.

Professional Skills & Knowledge 

Comprehensive knowledge of F&B ops, including detailed training regiments, elevated service standards, inventory management, and financial controls. 

Strong financial acumen with proven ability to manage budgets, analyze performance metrics, and optimize revenue while controlling costs.

Working knowledge of wine, spirits, and beverage service; familiarity with health, safety, and sanitation regulations.

Experience with event management software and ability to develop innovative programming that enhances member engagement.

Leadership & Interpersonal Qualities

Service-minded approach with exceptional leadership qualities; demonstrated ability to inspire, train, and hold staff accountable for high standards. 

Strong attention to detail and excellent communication skills with ability to work effectively with diverse personalities to drive inspiration, passion, & ownership.

Capacity to build positive relationships with members, guests, vendors, and colleagues while maintaining professionalism and discretion. 

Self-motivated, hands-on management style with flexibility to work evenings, weekends, and holidays as required.