F and B Director

Director of Food & Beverage

Independent City Racquet Club | Non-Profit Organization

Position Overview:

The Director of Food & Beverage (F&B) is responsible for overseeing all food and beverage operations at the Independent City Racquet Club. This leadership role ensures a high-quality dining experience for members and guests while maintaining fiscal responsibility and upholding the club’s mission and service standards.

Key Responsibilities:

Operational Management:

• Oversee the daily operations of all food and beverage outlets, including dining rooms and bars, while supporting the banquet and special event team.
• Develop and implement service standards to enhance the member experience.
• Ensure compliance with health, safety, and sanitation regulations.
• Collaborate with culinary staff to design menus that align with member preferences and seasonal offerings.
• This is a very hands-on, active role, where someone can create member events, set up a room, jump behind the bar to mix cocktails, and serve in a private dining room.
• Follow approved standards from payroll, human resources, to procurement standards.
• Ability to use Microsoft Office, point of sales system, and payroll and human resources systems.
• Ability to set up menus, including but not limited to food, private parties, special menus, wine dinners, and more.

Financial & Administrative Oversight:

• Develop and manage the annual F&B budget, including revenue forecasts, cost controls, and inventory management.
• Monitor financial performance and implement strategies to maximize profitability while maintaining high service standards.
• Negotiate agreements and partnerships with vendors and suppliers to ensure quality and cost efficiency.

Member Experience & Engagement:

• Maintain strong relationships with members to understand their dining expectations and preferences.
• Follow up on member feedback from Clubessential system to in person, verbal and written.
• Plan and execute special events, wine dinners, and themed dining experiences.
• Oversee member communications related to dining services, including menus, promotions, and feedback channels.

Team Leadership & Development:

• Collaborate with culinary and event teams as part of a comprehensive department. This is one of the most critical factors of the management and relationship portion of this role.
• Hire, train, and mentor F&B staff to ensure excellent service and teamwork.
• Foster a positive work culture with a focus on professionalism and continuous improvement.
• Conduct regular staff meetings and performance evaluations.

Qualifications & Experience:

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field (preferred).
• Minimum of 5 years of experience in a leadership role within food & beverage operations, preferably in a private club, fine dining, or hospitality setting.
• Strong financial acumen with experience managing budgets and cost controls.
• Excellent leadership, communication, and organizational skills.
• Knowledge of wine, beverage programs, and event planning is a plus.

Compensation & Benefits:

• Competitive salary based on experience.
• Health, dental, and retirement benefits.
• Professional development opportunities.