food and beverage director

Located in the beautiful city of Tallahassee, Florida, our semi-private golf club offers an exclusive and welcoming environment that combines top-tier golfing experiences with inviting food and beverage services. Our club prides itself on fostering a community atmosphere where members can enjoy not only the golf course but also a sophisticated dining experience and private events that elevate their time spent here. The club operates a full-service restaurant that is open daily, with extended dinner hours from Wednesday to Saturday, along with hosting several private events and golf tournaments that require meticulous food and beverage management. As a semi-private club, we emphasize the importance of personalized customer service and nurturing strong member relationships, as many guests visit regularly and expect a familiar and friendly experience.

We are currently seeking an experienced Food and Beverage Director to oversee all aspects of our restaurant operations, private events, golf tournament food and beverage management, and overall department functions. The ideal candidate will have a proven track record managing food and beverage teams within semi-private or private club settings or similar environments where member satisfaction and customer service excellence are paramount. This leadership role involves supervising a team of 20-25 staff members, including a head chef, sous chef, F&B supervisors, waitstaff, and bartenders, ensuring smooth operations from the front of house to the kitchen. The Food and Beverage Director will be responsible for managing daily restaurant operations, ensuring high standards of service and cleanliness, and coordinating banquet events that typically number between 5 and 10 per month.

This full-time position demands a dedicated and detail-oriented professional who can manage the complex logistics of food and beverage services in a dynamic club atmosphere. The role requires skills in staff hiring, training, performance evaluation, and sometimes termination. Working closely with culinary leadership, the director will maintain optimal staffing levels and establish training standards to meet the club’s service and quality expectations. Financial management skills are essential, particularly in ordering and inventory oversight for beer, liquor, and wine, as well as understanding food and liquor costs to maintain departmental budgets. Experience with banquet event orders (BEOs), event planning from start to finish, and providing outstanding member and guest experiences is crucial.

In addition to operational responsibilities, the Food and Beverage Director will lead efforts to maintain perfect health inspection standards, oversee scheduling to ensure staff coverage, and foster a positive and professional workplace culture. This role is ideal for a motivated manager with at least 2 years in a management position within the food and beverage industry, complemented by a minimum of 3 years in supervisory roles. A background in banquet management and private events is highly preferred. Candidates with a college degree in hospitality management or a related field will have a distinct advantage.

Overall, this position offers the opportunity to contribute meaningfully to our members’ satisfaction and the club’s prestige, developing and executing food and beverage programs that reflect quality, efficiency, and excellent customer service. The expectation is for a collaborative leader who can balance operational demands with a member-first approach in a semi-private club setting. Weekend availability and flexibility to work 40-50 hours a week based on business needs are required to meet the demands of this vibrant role.