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Director of Food And Beverage | Lakewood Country Club

1 month ago

Dallas, United States Gsi Executive Search - Club Resort And Hospitality Industry Full time

Organization

Established in 1912, Lakewood Country Club was Dallas second 18-hole golf course. Originally designed by Scotsman Tom Bendelow, it is located on 129 acres at the corner of Abrams Road and Gaston Avenue, the perfect location to be enveloped by Dallas residents as it grew into Texas third largest city. The Club is very successful today with a waiting list of over three years. It has truly become a second home for over 1,100 Member families, 90% of whom live within three miles from the Club.

The Club is so popular year-round that it does not experience a peak season. Even during the heat of mid-summer, the pool and its surrounding dining and social areas become the epicenter of unprecedented dining and social activity. Golf rounds consistently exceed 30,000 annually.

Lakewood Country Club is entering into a new era of its rich and established history. In the fall of 2025, the Club will undergo a major golf course renovation at the direction of renowned golf course architect, Andrew Green. All 18 holes are being redesigned to complement a new state-of-the-art practice facility, teaching studio and on-course comfort station. The Club also looks to address the Clubhouse following the golf course renovation. In addition to the improvements of the Clubs infrastructure, theres a renewed focus on the Member and guest experience and service-minded culture amongst the team in all facets of the operation.

The position is responsible for delivering the highest possible standard of hospitality and service across all Food and Beverage amenities, the continued development and training of the F&B team and its operating procedures. The selected individual will collaborate, develop and implement programs to enhance the Member dining experience and drive revenues through service excellence and increased dining traffic.

By The Numbers

  • Gross Revenue: $19M
  • Food & Beverage: $5.8M (85% from a la carte dining)
  • Clubhouse: 58,000 square feet
  • Total Membership: 1,100+ families
  • Wait Lists: 3 years for Social Members, 8 years for Golf Member
  • Initiation Fee: $135,000
  • Full Member Dues: $15,000 annually
  • A la Carte Dining Venues: 5 (seating 400)
  • Banquet Room Seating: 300 seated, 400 reception
  • Fitness Center: 3,000 square feet
  • Peak Season Employees: 300+
  • Full-Time, Year-Round Employees: 175
  • Tom Bendelow 18-hole championship golf course; redesigned in the 1950s by Ralph Plummer; redone in 2013 by Coore & Crenshaw
  • Practice range
  • Golf Pro Shop
  • Mens and womens locker rooms
  • Wine room with wine cellar
  • Fitness Center Kidz Club
  • 2 massage rooms
  • Recreational swimming pool with baby pool and snack bar
  • 8 hard-surface, lighted tennis courts
  • Tennis Pro Shop
  • Pickleball court

Responsibilities

  • Direct oversight of all dining outlets including the 19th Hole/Mens Card Room, Ladies Card Room, Adult Deck, Bar/Lounge, Grill Room, Garden Room/Terrace, Pavilion Bar, Snack Bar and Pool Dining Operation.
  • Foster a culture of collaboration with the existing team to focus on providing an exceptional Member and guest dining and social experience.
  • Collaborate with the existing team and Club management to develop a new set of training standards and standard operating procedures.
  • Evaluate the departments long-range staffing needs and collaborate with AGM/General Manager on any needs and changes.
  • Maintain Food and Beverage staffing records, conduct annual reviews with department management personnel, and consistently provide feedback for talent development.
  • Assist in recruitment, training, supervision and termination of Food and Beverage staff.
  • Develop an operating budget for each of the departments revenue outlets; monitor and take corrective action as necessary to help ensure that budgeted sales and cost goals are attained.
  • Monitor appearance, upkeep, cleanliness and inventory of all Food and Beverage equipment and facilities.
  • Develop a capital budget for all necessary Food and Beverage equipment and recommend facility renovation needs.
  • Process and monitor payroll to remain within budget and minimize unnecessary overtime.
  • Assure that all applicable Club policies and procedures are followed and enforced when necessary. Advise the AGM and General Manager about appropriate corrective actions when needed.
  • Collaborate with the Executive Chef on menu items, pricing and menu designs for all outlets and special events.
  • Collaborate with Sommelier and Spirits Manager to develop and implement a first-class wine list and beverage program.
  • Collaborate with the Director of Communications and Director of Events on external and internal marketing for the departments outlets and special Club events.
  • Ensure all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
  • Ensure that all new employees receive the appropriate safety instructions and training; establish and enforce all safety policies and procedures.
  • Research and ensure we remain on the forefront of new trends within not only private clubs, but the overall hospitality industry.
  • Greet guests and oversee actual service during dining hours across all outlets and serves as manager on duty when needed.
  • Serve as an ad hoc member of appropriate Club committees.
  • Responsible for the proper accounting and reconciliation of the POS and Member revenues.
  • Maintain records of special events, house counts, food covers and daily business volumes.
  • Establish and maintain professional business relations with vendors.
  • Recommend operating hours for all food and beverage outlets.
  • Complete other appropriate assignments from the AGM and General Manager when assigned.

Core Competencies

  • Possess an outgoing and friendly personality with a high potential to identify with and embrace the Clubs culture and traditions.
  • Possess leadership skills to motivate staff with a commitment to quality and excellence.
  • Be a highly energetic; self-starter with a hands-on approach to management.
  • Be able to provide excellent communication skills at all levels.
  • Has established a strong sense of service with proven staff development and training skills.
  • Has an ability to function in a committee-oriented environment and to respond to the ideas and energies of the Clubs committees.
  • Has the ability to work with a variety of personalities.
  • Possesses an ability to perform gracefully under pressure, execute events smoothly and resolve conflicts or complaints.
  • Possesses a good sense of humor and an ability to have fun.
  • Has strong organizational and time management skills; identifying the details necessary to consistently achieve high quality, satisfaction and outstanding Member experiences.
  • Has a professional appearance and demeanor and expects the same from his or her staff.
  • Is a hands-on leader who will get things done quietly while engaging with all constituencies.
  • Is a highly motivated professional who is passionate and who enjoys full member engagement.

Requirements

  • Bachelors degree in Hotel/Restaurant Management, Business or a related field and experience that provides the required skills and knowledge.
  • Five or more years experience in the Food and Beverage area in a hospitality environment, preferably in a private club setting.
  • Prior high-volume, multi-outlet experience.
  • Ability to hire, train, motivate, mentor and lead a large staff.
  • Understands and has a passion for service, is a true service leader.
  • Ability to collaborate with the entire Food and Beverage team.
  • Highly organized with productive management skills.
  • Has an eye for detail.
  • Ability to engage the membership.
  • High visibility individual.
  • Technology skills (POS systems, basic payroll knowledge and labor costs knowledge.
  • Is receptive to certain flexibility (high a la carte volume and large banquets as well as holidays).
  • Proven track record/reputation for professionalism (knows and maintains the professional line).
  • Ability to work with and motivate different cultures.
  • A Certified Club Manager (CCM) designation or working towards would be considered a plus.
  • A lifelong learner continuing research and understanding industry trends.
  • Excellent verbal and written skills.
  • The ability to operate a computer to enter, retrieve or modify data utilizing Microsoft Word, Excel, Outlook, PowerPoint, and other software programs/point of sales systems.
  • Impeccable and verifiable references; all candidates will be subject to a thorough background check.
  • Sommelier certification or continuing education in wine is preferred.

Competitive Compensation

  • A full-time salaried position with a full benefits package
  • Health, Dental and Vision Insurance per the Lakewood Country Club employee benefits package
  • Long- and short-term disability
  • 401(k) plan with employer match upon completion of eligibility requirements
  • Competitive salary commensurate with qualifications and experience, with potential for performance bonus
  • Professional association dues

Individuals who meet or exceed the established criteria detailed in this position profile and posting are encouraged to send both a resume and thoughtful cover letter addressed to Ray DeTuillio CCM. CCE.

Note: The preferred method of contact is email. Please send your cover letter and resume in PDF format, attached via email with the subject line: Lakewood CC, Dallas, F&B to Tara Osborne, GSI Executive Search | tara@gsiexecutivesearch.com

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