Director of Food And Beverage

St. Louis, MO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $71,300.00 - $113,800.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

meal discounts

Employee wellness programs

Job Description

Forest Hills Country Club, located in Clarkson Valley near Chesterfield, Missouri, has been a celebrated part of the community for over 50 years. As the premier private country club in West St. Louis, Forest Hills epitomizes the luxury, exclusivity, and warmth that combines world-class golf with exceptional amenities. The club has earned a reputation as "The Family Club of Choice," emphasizing a family-oriented atmosphere where members not only enjoy a superior club lifestyle but also create lasting memories and friendships. Dedicated to providing an unparalleled private club experience, Forest Hills Country Club balances exclusivity with an approachable, welcoming environment, making it a cherished destination for members who value both tradition and high-quality recreational offerings. Members have access to first-rate golf facilities alongside a variety of elegant amenities, social activities, and family-friendly events that serve to enrich community bonds and member satisfaction.

The role of Director of Food and Beverage at Forest Hills Country Club is a full-time, onsite leadership position based in Chesterfield, Missouri. This pivotal role involves comprehensive management of all food and beverage operations, aligning closely with the club’s goal of delivering exceptional member experiences. The Director will oversee à la carte dining, banquets, pool-side service, and special club events, ensuring seamless and high-quality service delivery across all outlets. Key responsibilities include directing culinary collaborations, managing budgets, leading menu development, and implementing innovative dining concepts that cater to the diverse tastes and expectations of the club’s members. The Director will play a crucial role in fostering a professional and positive team culture by mentoring and coaching food and beverage managers and staff, while actively participating in recruitment and team development initiatives.

Financial stewardship is paramount, with the Director tasked to manage departmental budgets, forecast revenue, analyze sales trends, and drive profitability through strategic cost control and vendor negotiations. They will also ensure compliance with health, safety, and alcohol service regulations, maintaining the highest standards of cleanliness and operational effectiveness. Beyond operational responsibilities, the Director serves as a key ambassador for the club’s culture and values, championing member engagement initiatives, staff training, and performance evaluation. The role demands a leader who thrives in a dynamic environment, with excellent communication skills and a passion for service excellence to elevate the club’s food and beverage offerings and contribute positively to its esteemed reputation.

Job Requirements

Bachelor’s degree in hospitality management or related field preferred
Minimum of 3 years of progressive food and beverage leadership experience
Proven ability to manage budgets and P&L
Strong leadership and communication skills
Availability to work evenings, weekends, and holidays
Experience in private club food and beverage operations preferred

Job Qualifications

3+ years of progressive food & beverage leadership experience (private club experience preferred)
Strong leadership, communication, and team-building skills
Proven financial acumen and experience managing budgets and P&L
High standards for service excellence and attention to detail
Ability to work evenings, weekends, and holidays as required
Bachelor’s degree in Hospitality Management or related field preferred

Job Duties

Oversee all food and beverage operations, including à la carte dining, banquets, pool service, and club events
Provide visible, hands-on leadership during service periods to ensure seamless execution and member satisfaction
Lead, mentor, coach, and hold accountable food and beverage managers and staff
Recruit, hire, onboard, and develop team members while fostering a positive and professional culture
Enhance service standards, training programs, and standard operating procedures
Menu development and updates
Monitor and respond to member feedback, ensuring prompt resolution of concerns
Drive consistency in service delivery across all outlets and shifts
Manage departmental budgets, financial reporting, forecasting, and P&L performance
Analyze sales trends and implement strategies to increase revenue and improve profitability
Control labor costs through effective scheduling and productivity management
Oversee purchasing, inventory control, and vendor negotiations to ensure cost efficiency and quality
Ensure all outlets meet or exceed cleanliness, safety, and health standards
Maintain compliance with all local, state, and federal regulations, including alcohol service laws
Plan, coordinate, and execute tournaments, banquets, weddings, and member events
Partner with club leadership on long-term strategic planning and capital improvements
Develop and implement innovative dining concepts, promotions, and member engagement initiatives
Oversee beverage program development, including wine lists, cocktail programs, and vendor partnerships
Conduct regular staff meetings, training sessions, and performance evaluations
Utilize POS and club management systems to track performance and improve operational efficiency
Ensure proper maintenance and upkeep of dining facilities, equipment, and service areas
Act as a key ambassador of the club’s culture, values, and member experience