Food and Beverage Director in Morrison, Colorado at Whale Rock Country Club

Job Purpose

Provide strategic leadership and operational oversight for all food and beverage operations to deliver an exceptional member and guest experience. The Food & Beverage Director is responsible for establishing and maintaining high service standards, developing leaders, driving operational excellence, ensuring financial performance, and creating a culture of accountability throughout the department.

This position oversees all front-of-house food and beverage operations, including dining, bars, banquets, and club events. The Food & Beverage Director directly supervises the Food & Beverage Manager and Events Director while partnering closely with the Executive Chef and General Manager to ensure seamless operations and achievement of the Club's strategic goals.

Duties and Responsibilities

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Department Leadership

· Provide leadership and direction for all front-of-house food and beverage operations.

· Directly supervise, coach, mentor, and develop the Food & Beverage Manager and Hospitality & Events Director.

· Establish clear expectations, performance standards, and departmental goals.

· Foster a positive culture centered on hospitality, professionalism, teamwork, accountability, and continuous improvement.

· Conduct regular one-on-one meetings, performance evaluations, coaching sessions, and development planning for direct reports.

· Recruit, interview, hire, onboard, and retain high-performing team members.

Service Excellence & Training

· Develop, implement, and maintain comprehensive service standards across all food and beverage operations.

· Lead the department's onboarding, training, and continuing education programs to ensure consistent execution of service expectations.

· Conduct regular training on hospitality, menu knowledge, beverage service, member engagement, safety, and operational procedures.

· Coach managers and supervisors to become effective trainers and leaders.

· Monitor service quality and implement corrective training when standards are not consistently achieved.

· Promote a culture of learning and continuous improvement throughout the department.

Operational Oversight

· Maintain an active and visible presence on the dining room floor, bars, patios, and banquet spaces during service periods.

· Ensure all dining outlets, member events, and beverage operations consistently meet the Club's service and presentation standards.

· Monitor cleanliness, organization, equipment condition, and facility appearance throughout all food and beverage areas.

· Collaborate with the Executive Chef to ensure seamless communication between front-of-house and back-of-house operations.

· Ensure compliance with all Club policies, health regulations, liquor laws, and safety requirements.

· Identify operational challenges and implement solutions that improve efficiency, consistency, and member satisfaction.

Financial Management

· Develop and manage departmental operating budgets in partnership with the General Manager.

· Monitor labor costs, scheduling efficiency, food and beverage costs, and departmental expenses.

· Analyze financial reports and key performance indicators to identify opportunities for operational improvements.

· Develop strategies to increase revenue, improve member utilization, and maximize profitability while maintaining exceptional service standards.

· Partner with the Executive Chef on menu engineering, pricing strategies, promotions, and profitability initiatives.

Team Leadership & Accountability

· Hold managers and supervisors accountable for operational execution, staffing, service standards, cleanliness, member satisfaction, and financial performance.

· Address performance concerns promptly through coaching, counseling, and corrective action when necessary.

· Ensure department leaders consistently follow Club policies and employment practices.

· Build leadership succession by identifying and developing future leaders within the department.

Member & Guest Relations

· Build strong relationships with members through regular interaction and visibility throughout the Club.

· Respond professionally and promptly to member concerns and service recovery opportunities.

· Continuously evaluate member feedback and implement improvements that enhance the overall dining experience.

· Serve as an ambassador of the Club by promoting exceptional hospitality and personalized service.

Event Oversight

· Provide leadership and strategic oversight for banquet operations, weddings, tournaments, member events, and private functions.

· Partner with the Hospitality & Events Director to ensure successful planning, communication, staffing, and execution of all events.

· Collaborate with other departments to ensure seamless coordination of Club-wide activities and special events.

Inventory & Beverage Management

· Oversee inventory processes for beverages, supplies, equipment, and operational materials.

· Ensure accurate receiving, storage, monthly inventory counts, and inventory controls.

· Monitor purchasing practices to minimize waste and control costs.

· Oversee vendor relationships and ordering processes, including beer gas, beverage products, and operational supplies.

Process Improvement

· Evaluate operational procedures and implement best practices that improve efficiency, consistency, and the overall member experience.

· Identify opportunities to streamline workflows while maintaining high service standards.

· Support technology improvements and operational initiatives that strengthen departmental performance.

Working Conditions

· Environment: Primarily works indoors in a fast-paced hospitality environment with seasonal outdoor responsibilities during patio service and Club events.

· Physical Requirements: Requires prolonged standing, walking, bending, lifting up to 35 pounds, and frequent movement throughout the clubhouse during service periods.

· Schedule: Flexible schedule including evenings, weekends, holidays, and special events based on Club operations.

· Team Setting: Works collaboratively with the Executive Chef, department managers, supervisors, and all Club departments to deliver exceptional member experiences.

· Weather Exposure: May be required to work outdoors during tournaments, member events, banquets, and patio operations, with exposure to varying weather conditions.

· Education: Bachelor’s degree in hospitality management, Business Administration, or related field preferred. Equivalent experience may be considered.

· Experience: Minimum of five (5) years of progressive food and beverage leadership experience, with at least three (3) years managing multiple leaders, supervisors, or departments.

• Demonstrated success leading teams through training, coaching, and performance management.
• Experience managing budgets, labor, inventory, and operational performance.
• Proven ability to establish service standards, improve operational efficiency, and deliver exceptional guest experiences.
• Private club, resort, hotel, or upscale hospitality experience preferred.