Director of Restaurant and Event Operations

Director of Restaurant and Event Operations

Food & Beverage
• Front of House, Banquets & Event Sales Support

Charlottesville / Crozet, Virginia area

Reports to:

General Manager

Compensation: $70,000 – $82,000 base, plus benefits (PTO, health/dental with 60% employer contribution, 401k).

A golf club, restaurant, and event venue in the Charlottesville / Crozet, Virginia area. The property includes an 18-hole championship course, a full-service restaurant with indoor and outdoor dining, and an active banquet and private-event business. This search is being conducted confidentially.

The Director of Restaurant and Event Operations leads the guest-facing side of the Club’s Food & Beverage operation and reports to the General Manager. This is a hands‑on hospitality leadership role with direct responsibility for Front of House restaurant operations, Banquets & Events, beverage, service, labor, and the related financial performance, plus support of the banquet sales effort.

The Director of Restaurant and Event Operations is the service counterpart to the Executive Chef. The Chef owns culinary execution, kitchen operations, and food quality. The Director of Restaurant and Event Operations owns the guest experience, service standards, FOH and banquet operations, beverage, and the business results that come with them. This is not a traditional Food & Beverage Director role over the entire department.

We are looking for a hospitality professional first — someone who has managed floors, led service teams, run or supported banquets, and can help close and execute event business. Strong restaurant, club, hotel, or resort background is required.

• Hospitality background in restaurants, clubs, resorts, or hotels — not office-only or corporate-only experience.
• Proven Front of House management: floor presence, service standards, coaching, and guest recovery.
• Banquet and event operations experience: planning, staffing, BEOs, and execution.
• Ability to support banquet sales: proposals, follow‑up, site visits, and converting inquiries into booked events.
• Comfort with labor, beverage cost, scheduling, and basic F&B financials.
• A visible leader who works nights, weekends, holidays, and major Club events.

• Lead, coach, and develop FOH managers and service staff.
• Set and maintain standards for hospitality, service sequence, appearance, cleanliness, and communication.
• Be on the floor during key service periods and high‑volume events.
• Make sure managers are running the floor, coaching in the moment, and fixing issues in real time.
• Build a service culture that is warm, polished, and consistent with a premier golf and dining destination.
• Oversee banquet and event operations from planning through execution.
• Partner with banquet sales on proposals, pricing, contracts, and follow‑up so events are sold cleanly and executed as sold.
• Help develop banquet and event business through site visits, client communication, and repeat‑booking relationships.
• Ensure BEOs, timelines, room setups, staffing, F&B needs, and special requests are communicated across departments.
• Coordinate with the Executive Chef on menus, guarantees, timing, and special requests.
• Hold post‑event reviews and protect event quality so clients return.

• Partner on menu rollouts, service expectations, pricing, specials, events, and planning.
• Give the kitchen clear, organized guest feedback.
• Train FOH teams on menu, allergens, presentation, and selling points.
• Align service pacing and volume with the kitchen.
• Solve problems together — no front‑versus‑back culture.

• Manage FOH and banquet labor against forecasted business, not habit.
• Help build and manage the annual F&B budget.
• Track restaurant and banquet revenue, labor, beverage cost, check average, covers, and event revenue.
• Own beverage inventory and work with accounting on coding, payables, and member charges.
• Monitor comps, voids, discounts, and POS activity.
• Look for revenue opportunities through upselling, programming, beverage offerings, and better use of Club space.

• Be a visible…