Director of Food and Beverage

Westlake Village, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $125,000.00 - $140,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Medical

Dental

Vision

Life insurance

Company matched 401K

vacation

Sick Time

Paid holidays

Job Description

The hiring establishment is a prestigious private club located in Westlake Village, CA, known for delivering exceptional dining, beverage, banquet, and catering experiences to its members and guests. This club is renowned for its luxurious amenities and a commitment to superior service excellence, fostering a vibrant community atmosphere for its members. The club boasts a rich history combined with a forward-thinking approach to hospitality, ensuring it remains a top destination for leisure and social gatherings in the region. As a leading hospitality venue, the club places a strong emphasis on operational excellence, staff development, and innovative food and beverage programs that reflect both tradition and modern culinary trends.

The role of Director of Food & Beverage is a pivotal leadership position within this esteemed club. This exempt, full-time role offers a competitive salary range of $125,000 to $140,000 annually, reflecting the level of experience and expertise required. Reporting directly to the Assistant General Manager, the Director drives all facets of the club's food and beverage operations, including multiple dining outlets, bars, banquet services, and catering functions. The position involves oversight of a management team, including the Assistant Director of Food & Beverage, Food & Beverage Manager, and Catering Manager, ensuring they execute daily operations efficiently and uphold the club's high standards.

Key responsibilities of the Director include strategic planning, budgeting, cost control, menu development, and marketing initiatives aimed at enhancing member engagement. They collaborate closely with the Executive Chef and other department leaders to foster creativity and operational improvements, aligning with the club’s overall strategic goals. The Director champions a service culture focused on teamwork, professionalism, and continuous improvement, while also managing labor costs and maintaining financial health through diligent monitoring of key performance indicators.

This position demands a seasoned professional with at least five years of related management experience, ideally in clubs, resorts, or luxury hospitality settings. A Bachelor’s degree or equivalent experience is required. The Director must exhibit strong leadership, coaching, and communication skills, with proficiency in Microsoft Office and knowledge of point-of-sale systems. Certifications in food safety and alcoholic beverage handling are essential, reinforcing compliance with health, safety, and regulatory standards.

Operationally, the Director ensures the cleanliness, organization, and maintenance of food and beverage facilities, oversees vendor relationships, and enforces safety and emergency protocols. The role requires active participation in club committees, management of special events and promotions, and maintenance of high service and presentation standards. The Director also acts as Manager-on-Duty periodically, providing visible leadership and support on the floor.

Compensation encompasses a robust package including bonus opportunities, medical, dental, vision, and life insurance coverage, a company-matched 401(k) plan, vacation and sick leave, and seven paid holidays annually. The role demands physical stamina to stand, walk, and perform repetitive motions in a fast-paced environment, along with flexibility to work various shifts including weekends and holidays.

Overall, this challenging and rewarding Director of Food & Beverage position is ideal for a dynamic hospitality leader eager to contribute to an established club’s legacy of excellence while driving innovative food and beverage operations that delight members and guests alike.

Job Requirements

Bachelor’s degree or equivalent experience
Minimum of 5 years of food and beverage management experience, preferably in clubs, resorts, or similar luxury settings
Experience in budgeting, forecasting, and expense management
Proficiency in Microsoft Office
Food safety certification
Alcoholic beverage certification
Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
Ability to push, pull or lift up to 50 pounds
Ability to perform continuous repetitive motions
Ability to work in hot, humid and noisy environment
Ability to be continuously mobile on the floor for entire shifts up to 12 hours during special events
Ability to work a fast-paced environment
Ability to work various shifts including weekends, holidays, and special events

Job Qualifications

Bachelor’s degree or equivalent experience
Minimum of 5 years of food and beverage management experience, preferably in clubs, resorts, or similar luxury settings
Experience in budgeting, forecasting, and expense management
Proficiency in Microsoft Office (Word, Excel, Outlook, etc.)
Food safety certification
Alcoholic beverage certification

Job Duties

Provide overall leadership and direction for all food and beverage outlets, banquets, catering, and bar operations
Directly supervise the department’s management team and ensure clear accountability for daily operations
Develop departmental goals aligned with the club’s strategic plan
Participate in long-range planning for the club and the food and beverage department
Serve as Manager-on-Duty on a scheduled basis
Serve on club committees as assigned
Maintain effective communication with the Assistant General Manager and senior leadership regarding departmental performance
Recommend operating hours, service levels, and operational adjustments to meet member needs
Lead, mentor, and develop department managers to strengthen leadership skills and operational effectiveness
Ensure managers provide proper supervision, training, and support to their teams
Establish a culture focused on teamwork, accountability, and service excellence
Oversee recruitment, selection, onboarding, and retention of department staff
Ensure structured orientation and ongoing training programs are implemented
Support professional development opportunities for managers and staff
Monitor staffing levels to meet service needs while controlling labor costs
Enforce appearance, conduct, and performance standards
Promote positive employee relations and a collaborative work environment
Champion initiatives that enhance the overall member and guest experience across all outlets
Collaborate with the Executive Chef and department managers to develop new menus, programs, and service concepts
Encourage creativity and new ideas to improve service, efficiency, and member engagement
Monitor service levels and guest satisfaction on a regular basis
Address member and guest concerns promptly and professionally
Approve entertainment, promotions, and special events
Oversee development of wine lists, beverage programs, and dining promotions
Ensure written service standards and procedures are current and followed
Maintain a visible presence in dining areas to support managers and evaluate service quality
Develop and manage annual operating budgets for all food and beverage outlets
Monitor financial performance and take corrective action as needed to meet budget goals
Monitor key performance indicators including satisfaction scores, labor as a percentage of revenues, and average check within a la carte
Develop capital budgets and recommend equipment purchases or facility improvements
Review and approve invoices, payroll, and financial reports
Oversee inventory controls and purchasing procedures
Ensure accurate revenue reporting and reconciliation through the point-of-sale system
Work with the Controller to analyze financial reports and improve performance
Monitor labor costs, overtime, and scheduling efficiency
Maintain records of covers, revenues, events, and business volumes
Ensure department managers maintain efficient daily operations in all outlets
Monitor cleanliness, organization, and maintenance of all food and beverage facilities
Approve beverage menus, pricing, and product selections
Oversee purchasing, receiving, and vendor relationships
Ensure reservation and event systems are accurate and effective
Maintain inventory of china, glassware, silverware, and equipment
Implement sanitation, cleaning, and maintenance schedules
Evaluate new products, equipment, and service techniques
Work with the Director of Events and Catering Manager to further evolve and develop our year-round food & beverage programming calendar focusing on the club’s rich history and continual innovation
Work with the management team to plan internal and external promotions
Support catering, banquet, and special event sales efforts
Ensure timely communication with event clients and members
Collaborate with other departments to support club-wide initiatives
Participate in developing programs that increase member participation and satisfaction
Build strong relationships with vendors, partners, and industry contacts
Ensure compliance with all federal, state, and local regulations
Enforce food safety, alcohol service, wage and hour, and workplace safety laws
Ensure safety training is completed and documented
Maintain accurate employee and departmental records
Ensure all club policies and procedures are followed
Maintain readiness for emergency situations
Complete other duties as assigned by the General Manager and/or Assistant General Manager consistent with the Director-level responsibilities of the position