Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Bellerive Country Club is a prestigious and dynamic private club known for its unparalleled commitment to providing an exceptional Member experience through world-class amenities and superior service. As a premier private club, Bellerive offers a variety of high-end recreational and dining options, prominently featuring its renowned food and beverage offerings. The club maintains its reputation by upholding core values such as Integrity, Excellence, Leadership, and Passion, which foster a culture of excellence and dedication among its staff and management.
The Director of Food & Beverage at Bellerive Country Club plays a critical leadership role overseeing all food and beverage operations across the campus, with a special focus on À la Carte dining experiences. This senior leadership position is responsible for driving financial performance, enhancing service quality, and cultivating a high-performing front-of-house team that consistently exceeds the expectations of Members and guests. Acting as the face of the Food & Beverage department, this individual leads by example, inspiring a service-first mindset that champions attention to detail and unforgettable "wow" moments within every dining and social experience.
Working closely with various stakeholders across the club, the Director ensures seamless coordination between front-of-house operations, catering services, and club management to deliver consistent excellence. Oversight responsibilities include managing FOH food service, the Bocce experience, bar services, and the beverage program, including supervising the Bar Manager, Sommelier, bartenders, and service staff. The role demands a commitment to operational excellence through thorough training, accountability, and the implementation of industry best practices in service and hygiene standards.
The Director takes ownership of the department's financial health by developing and managing budgets, implementing cost-containment strategies, and leveraging technology such as POS and reservation systems to optimize operational efficiency. Menu development in partnership with the Executive Chef ensures that dining options align with Member preferences and the club's high standards.
With a professional, approachable manner, the Director handles Member and guest concerns promptly and diplomatically, maintaining strong relationships and upholding Bellerive's esteemed reputation. The successful candidate must demonstrate strong leadership, exceptional communication skills, and a passion for hospitality. They will lead multiple teams, provide mentorship, and uphold a spirit of continuous professional development within the Food & Beverage department.
This is a full-time position with opportunities to work flexible hours, including evenings, weekends, and holidays, to meet the operational needs of the club. Physical requirements include the ability to be mobile throughout the workday and handle tasks requiring lifting up to 50 pounds.
Overall, the Director of Food & Beverage at Bellerive Country Club is a pivotal position that blends strategic leadership with hands-on service management to cultivate a culture of excellence and deliver memorable dining experiences that reflect the club's core values and commitment to quality.
The Director of Food & Beverage at Bellerive Country Club plays a critical leadership role overseeing all food and beverage operations across the campus, with a special focus on À la Carte dining experiences. This senior leadership position is responsible for driving financial performance, enhancing service quality, and cultivating a high-performing front-of-house team that consistently exceeds the expectations of Members and guests. Acting as the face of the Food & Beverage department, this individual leads by example, inspiring a service-first mindset that champions attention to detail and unforgettable "wow" moments within every dining and social experience.
Working closely with various stakeholders across the club, the Director ensures seamless coordination between front-of-house operations, catering services, and club management to deliver consistent excellence. Oversight responsibilities include managing FOH food service, the Bocce experience, bar services, and the beverage program, including supervising the Bar Manager, Sommelier, bartenders, and service staff. The role demands a commitment to operational excellence through thorough training, accountability, and the implementation of industry best practices in service and hygiene standards.
The Director takes ownership of the department's financial health by developing and managing budgets, implementing cost-containment strategies, and leveraging technology such as POS and reservation systems to optimize operational efficiency. Menu development in partnership with the Executive Chef ensures that dining options align with Member preferences and the club's high standards.
With a professional, approachable manner, the Director handles Member and guest concerns promptly and diplomatically, maintaining strong relationships and upholding Bellerive's esteemed reputation. The successful candidate must demonstrate strong leadership, exceptional communication skills, and a passion for hospitality. They will lead multiple teams, provide mentorship, and uphold a spirit of continuous professional development within the Food & Beverage department.
This is a full-time position with opportunities to work flexible hours, including evenings, weekends, and holidays, to meet the operational needs of the club. Physical requirements include the ability to be mobile throughout the workday and handle tasks requiring lifting up to 50 pounds.
Overall, the Director of Food & Beverage at Bellerive Country Club is a pivotal position that blends strategic leadership with hands-on service management to cultivate a culture of excellence and deliver memorable dining experiences that reflect the club's core values and commitment to quality.
Job Requirements
- Demonstrated leadership presence with collaborative coaching-oriented management style
- Deep expertise in food, wine, spirits, and current industry trends
- Proficient in POS and reservation systems with ability to leverage technology
- Naturally service-driven with passion for hospitality and refined understanding of fine dining and member-focused service
- Ability to balance multiple projects with strong project and time management skills
- High attention to detail
- Ability to work autonomously, take direction, exercise good judgment
- High level of professionalism and interpersonal skills maintaining confidentiality
- Ability to communicate fluently in English both written and verbal
- Ability to process routine and complex assignments using critical thinking
- Willingness to work flexible schedule including evenings, weekends, holidays
- Ability to travel as required
- Physical ability to be mobile throughout workday and transport 50 pounds
Job Qualifications
- A bachelor’s degree in hospitality management, business administration, culinary arts, or related field highly preferred
- Three years of progressive responsibility or supervisory experience in private club food and beverage industry required
- Level 1 sommelier certification preferred
- Exceptional interpersonal and communication skills
- Ability to build strong relationships with members, guests, and team members at all levels
Job Duties
- Serve as visible leader and face of food and beverage, leading by example in a hands-on service-focused manner
- Lead and mentor food and beverage team including managers,s upervisors,and hourly staff through consistent coaching,development,and performance feedback
- Collaborate cross-functionally with peer department heads to ensure seamless, high-quality member experience
- Develop and manage annual food and beverage operating budget, tracking financial performance and communicating material variances with proactive solutions
- Implement and maintain cost containment and revenue control systems including POS oversight and revenue reconciliation
- Oversee staffing and scheduling strategies aligned with seasonal and long-term goals
- Ensure structured onboarding, service training, and continuous development for all FOH team members
- Conduct regular inspections to ensure compliance with sanitation, safety, preventive maintenance, and energy conservation standards
- Review and approve food and beverage marketing strategies, service promotions, and member engagement initiatives
- Partner with executive chef on menu development for à la carte dining and events
- Establish and enforce clear service policies and procedures
- Maintain communication with executive chef, catering director, and clubhouse operations director to coordinate daily execution
- Lead beverage program supervising bar manager and sommelier ensuring quality offerings, innovation, and cost control
- Address and resolve member and guest concerns promptly and graciously
- Review and approve product invoices and purchasing records for accuracy and budget alignment
- Oversee reservation system to optimize operational efficiency and member experience
- Lead member-appointed committees with support from GM/CEO
- Complete other duties as assigned by leadership team
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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