Hybrid DIRECTOR OF FOOD & BEVERAGE en Colorado Springs Country Club

Description

POSITION SUMMARY

The Director of Food & Beverage (F&B) is ultimately responsible for all food & beverage service operations, including multi-outlet dining, beverage programs, and member interactions. This visible, service-forward leader will ensure exceptional dining experiences are provided for our members and their guests while driving revenue generation and operational excellence. The director will work collaboratively with the Executive Chef as strategic partners to deliver seamless front and back-of-house operations. This position reports to the General Manager.

KEY RELATIONSHIPS

• Works collaboratively with      Executive Chef as strategic partners in food and beverage operations
• Supervises F&B Assistant, front-of-house,      and grill staff

KEY RESPONSIBILITIES/ESSENTIAL DUTIES

Operations Management

• Oversee daily operations of all      food and beverage outlets including main dining room, grill, bar/lounge,      outdoor dining areas, and special event spaces
• Work collaboratively with the      Executive Chef as strategic partners, with the General Manager and      Department Heads to facilitate seamless food and beverage operations
• Ensure compliance with all      health, safety, liquor consumption, and food service regulations
• Implement and maintain food      safety protocols throughout all dining areas
• Take ownership of physical plant      appearance and overall operation presentation

Team Leadership & Development

• Lead food and beverage hiring,      coaching, training, and orientations for approximately 20-40 department      staff
• Create a culture of teamwork      while ensuring adherence to Club policies and governmental regulations
• Conduct comprehensive training      programs on service techniques, menu knowledge, sanitation, and conflict      resolution
• Develop effective orientation and      onboarding programs with consistent professional development opportunities
• Be a collaborative, hands-on      leader who understands when to delegate and when to be directly involved

Member Relations & Service Excellence

• Maintain a strong, highly      visible, and respectful presence with the membership
• Provide exceptional communication      and interpersonal skills in interactions with members, guests, staff, and      vendors
• Respond to member requests for      menu selections, event planning, and special accommodations with creative      solutions
• Work with Member Food &      Beverage committees to develop and implement member activities and events
• Collect and respond to member      feedback to continuously improve service quality

Menu & Beverage Program Development

• Partner with Executive Chef on      menu selection, design, implementation, and pricing strategies
• Develop and manage comprehensive      beverage programs including wine list creation, wine and food pairing      expertise
• Oversee cocktail menu development      and bar operations
• Demonstrate knowledge of wines,      spirits, and beverage trends
• Drive innovation in developing      unique dining experiences that exceed member expectations

Financial Management & Business Operations

• Develop, monitor, and manage      budgets and procedures for all food and beverage operations
• Maintain P&L responsibility      with focus on cost control, inventory management, and revenue generation
• Monitor payroll and labor      resource allocations to achieve financial goals
• Work with Club Controller and      General Manager on HR functions including payroll approvals and budget      planning
• Implement pricing strategies and      sales initiatives to drive departmental profitability

Events & Catering

• Oversee and execute all indoor      and outdoor F&B events, activities, and functions including weddings,      tournaments, holiday events, and member gatherings
• Coordinate with event planning      teams to ensure seamless execution of member and private events
• Develop and implement member and      catering events to energize participation

Vendor & Inventory Management

• Manage relationships with      suppliers and distributors
• Oversee management of all      alcoholic beverage inventories and purchases
• Supervise inventory control and      purchasing of food and beverage equipment
• Review and approve product      purchase specifications

Marketing & Communications

• Develop marketing strategies to      promote food and beverage offerings and drive member engagement
• Coordinate member communications      regarding special events, menu changes, and dining promotions
• Champion technology      initiatives and innovative dining concepts to enhance member experience      and operational efficiency

Requirements

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• Bachelor's degree in Hospitality      Management, Business Administration, Culinary Arts, or related field      preferred
• Minimum of 5-7 years of food      & beverage management experience in a private club, resort, or      high-end hospitality environment required
• Private club experience strongly      preferred
• Certification as ServeSafe      Manager and TIPS required (or complete within first 60 days)
• Professional hospitality      certifications preferred

TECHNICAL SKILLS & COMPETENCIES

• Proficiency with restaurant      management systems, POS systems, and inventory management software
• Strong computer skills including      Microsoft Office Suite
• Ability to read and interpret      operational documents, safety procedures, and policy manuals
• Excellent written and verbal      communication skills for effective interaction with vendors, members, and      staff

PHYSICAL DEMANDS

• Must be able to lift up to 25      pounds occasionally and up to 50 pounds as needed
• Ability to stand, walk, and work      for extended periods in varying environments

WORK ENVIRONMENT

• Must be available to work days,      nights, weekends, and holidays
• Indoor and outdoor work      environment with exposure to varying weather conditions

SALARY & BENEFITS

Base salary range: $75,000 - $80,000 annually, with an opportunity for enhanced compensation for exceptional candidates who can achieve member satisfaction targets, revenue goals, and successfully execute strategic initiatives. This role is central to achieving our goal of enhancing and elevating CSCC as members' "favorite place dining" destination. 

Benefits include Health, Vision, Dental insurance, vacation, sick leave, and retirement plan.

HOW TO APPLY

To be considered for this leadership opportunity, please submit a comprehensive cover letter and resume.

Your cover letter should be addressed to Mr. Kevin Sanger, General Manager, and should demonstrate:

· Strategic Vision: How your leadership approach aligns with our goal of establishing CSCC as members' "favorite place dining" destination

· Transformation Experience: Specific examples of how you've successfully elevated food & beverage operations, improved member/guest satisfaction, and driven measurable results

· Collaborative Leadership: Your philosophy on working as strategic partners with culinary teams and building high-performing service cultures

· Cultural Fit: Why you're drawn to private club hospitality and how your values align with our commitment to exceptional member experiences

We seek a visionary leader who can execute strategic initiatives while fostering collaborative excellence across all food & beverage operations.

Please email your cover letter and resume in Word or PDF format to: Patricia Bland, Controller at [email protected] 

Subject Line: Food & Beverage Director Application - [Your Name]

We will begin reviewing applications immediately and continue until the position is filled.