Director of Food

Job Title: Food and Beverage Director

Reports To: General Manager

SUMMARY

The Food & Beverage Director at Vasari Country Club is a key member of the management team responsible for overseeing all dining and beverage operations across the Club. This individual ensures the highest quality in service, food, and beverage offerings, while maintaining the warm, welcoming culture that defines the Vasari member experience. The Director leads by example, fostering teamwork, professionalism, and continuous improvement within the department. Directly supervises Assistant Food and Beverage Director, Banquet & Events Manager, Food & Beverage Manager, Food & Beverage Supervisor, Bartenders, Servers, Food Runners & Hosts.

HOURS/DAYS

Hours and days fluctuate according to the wants and needs of the members and guests. Holidays are required.

ESSENTIAL DUTIES AND RESPONSIBILITIES – include the following, other duties may be assigned:

• Provide hands-on leadership and direction for all food and beverage operations, including ala carte dining, casual outlets, catering, and special events.
• Develop and maintain a service culture focused on excellence, consistency, and member satisfaction.
• Recruit, train, and mentor staff to deliver elevated hospitality standards and uphold Club policies.
• Collaborate closely with the Executive Chef to ensure menu quality, creativity, and profitability.
• Oversee the financial performance of the F&B department, including budgeting, forecasting, and cost control.
• Monitor member satisfaction and address feedback promptly and professionally.
• Implement operational standards and training programs to improve service efficiency and consistency.
• Ensure compliance with health, safety, and sanitation standards.
• Coordinate with other departments (Events, Golf, Membership, Accounting) to support Club-wide initiatives.
• Lead the development and execution of seasonal dining concepts, themed events, and wine programs.
• Participate in strategic planning to align the department with Vasari's mission and long-term goals. Develops an operating budget for each of the Front of the House and Back of the House department's revenue outlets; after approval, monitors and takes corrective action to assure that the budget's sales and cost goals are obtained.
• Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.
• Administers payroll records for all food and beverage associates and forwards to accounting. Audits and approves weekly payroll.
• Oversees monthly beverage inventory, all wine/beverage purchasing, and beverage pricing and developing the Vasari Country Club wine list.
• Works with the Communications Manager and Banquet and Events Manager overseeing all website needs for food and beverage.
• Continually works to ensure correct handling procedures to minimize China and glassware breakage and food waste.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting them to the accounting department.
• Responsible for the proper accounting and reconciliation of the Point-of-Sale systems and member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.
• Completes periodic China, glass and silverware inventories. Replenishes and low inventories to par.
• All other duties as assigned.

EDUCATION AND WORK EXPERIENCE

• Minimum of 5–7 years of progressive experience in food and beverage leadership, preferably within a private club or luxury hospitality environment.
• Strong knowledge of wine, beverage service, and current dining trends.
• Proven track record of team leadership, staff development, and member relations.
• Excellent communication, organization, and problem-solving skills.
• Financial acumen and experience managing departmental budgets and cost controls.
• Proficiency with POS systems, scheduling software, and Microsoft Office Suite.
• A degree in Hospitality Management or a related field preferred. Active or aspiring member of the Club Management Association of America (CMAA) strongly preferred.

MATHEMATICAL SKILLS

Able to perform basic accounting and math computations.

REASONING ABILITY

Must be able to apply common sense and understanding to carry out instructions. Must be able to organize and prioritize workload and projects.

OTHER SKILLS AND ABILITIES

• Ability to read, write and speak fluently in English.
• Ability to provide legible written communication and write routine reports and correspondence Must have excellent interpersonal/communication and customer service skills. Must be a team player and have a positive upbeat personality.
• Must be able to work days, night, weekends and holidays and must be able to work long hours during season.
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments.
• Ability to react to constant changing work pressure environment.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment even under pressure.
• Proficient in Microsoft Office and POS systems (Jonas preferred).
• Must be self-motivated, detail-oriented, and comfortable with ongoing and self-learning.
• Must have excellent time management skills, ability to multi-task, and strong follow-through.
• First Aid/CPR/AED Certified preferred.
• Food Managers' Certification (CPFM) preferred.

PHYSICAL DEMANDS

The physical demands described here represent those that an employee must meet to perform this job's essential functions successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

In this position, the employee is occasionally required to sit, reach with hands and arms and talk or hear. The employee frequently is required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls and talk or hear The employee must regularly lift and/or move up to 10 pounds and occasionally up to 50 pounds Requires constant bending, carrying, reaching, and stretching. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust/focus.

WORK ENVIRONMENT

The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee frequently works indoors and occasionally outside with weather conditions with severe sun exposure and in extreme heat. The noise level in the work environment is usually moderate.

JOB DESCRIPTION ACKNOWLEDGEMENT AND DISCLOSURE STATEMENT

No one Job description for any one position can possibly encompass all responsibilities which may be requested. The above Job Description is a summary of the major responsibilities of the position. The objective of any position is to effectively provide the services and support for Vasari Country Club. I have reviewed the attached job description as outlined above and understand that I am responsible for all duties as outlined and other tasks as may be assigned.