Food & Beverage Director

Founded in 1895, Brooklawn Country Club is one of the oldest private clubs in the nation and a proud fixture of Fairfield County. With its classic A.W. Tillinghast designed golf course, host to multiple USGA Championships, and premier racquets, aquatics, dining, and social programs, Brooklawn has long been known for its tradition of excellence, vibrant community, and warm hospitality.

The Food & Beverage Director serves as the operational leader for all front-of-house food and beverage operations, with responsibility for performance, staffing, systems, and financial results across multiple dining outlets, bars, events, and seasonal venues.

This role works in close partnership with the General Manager, Executive Chef, Events Director, outlet managers and staff to ensure operational alignment, strong team performance, and exceptional member experience. The successful candidate will play a meaningful role in shaping the future direction of Brooklawn’s food and beverage program and culture.

• Provide leadership and oversight for all food and beverage operations across dining outlets, bars, events, and seasonal venues.
• Lead and develop front-of-house leadership teams, including hiring, onboarding, training, scheduling strategy, and performance management.
• Establish and uphold consistent service standards and operating procedures across all venues.
• Partner with Culinary and Events leadership to support service flow, staffing plans, and event execution.
• Oversee POS (Northstar Club Management Software) and hospitality systems to ensure accurate reporting, data integrity, and effective operational use.
• Analyze labor and food and beverage costs, partner with the Director of Finance and the General Manager on budgeting, forecasting, and variance management.
• Serve as a visible, professional presence for members and staff, particularly during peak service periods and major events.
• Gather member feedback and translate insights into continuous operational improvements.

• 7–10 years of progressive food and beverage leadership experience in a private club, resort, hotel, or high-volume hospitality environment.
• Demonstrated success managing multiple outlets and large-scale events (250+ guests).
• A confident, composed leader with a collaborative, lead-by-example management style.
• Strong organizational, communication, and analytical skills.
• Comfort with POS systems and hospitality management platforms (Northstar experience preferred).
• A service mindset aligned with private club culture: professional, flexible, member and staff focused.
• Ability to work evenings, weekends, and holidays as required by Club operations.

• Base Salary: $105k - $115k, performance bonus.
• This is a full-time, year-round senior team role with the Club.
• Benefits package includes health insurance, paid time off, and retirement plan eligibility.
• Busiest months are April to December. The shoulder seasons are lighter November to March, with ample time in the winter months for time off.
• Availability to work Monday outings may also be required.
• The Club encourages family/personal time and will be flexible with appropriate requests.
• Employee meals, employee engagement opportunities.
• Continuing professional education, CMAA, golf access.
• Opportunity to grow within one of Fairfield County’s premier country clubs.

Interested candidates should provide a professional cover letter and resume directly to the General Manager/COO. Please also cc the HR representative listed below. Professional portfolios are recommended but not required. The Club requires background checks for their application process.
Inquiries must be received by February 15, 2026.

Please email:  and