Service Director

Description

Job Title:

F&B Service Director

Department:
Food & Beverage

Reports To:

Clubhouse Manager

Supervises:
Ala Carte Managers, Front of House Staff

FLSA:
Exempt

Job Function

The Service Director is responsible for the overall management and excellence of F&B service operations at Mira Vista Country Club. This role works closely with F&B Managers to lead, hire, train, and develop front‑of‑house staff for excellence in service. The Service Director manages inventory practices, the beverage program, staff scheduling, and collaborates closely with the banquets management team and culinary department to achieve high‑level execution of dining operations.

Event staff will report to the Banquet Manager, who coordinates with the Service Director. Ala Carte Service Managers report directly to the Service Director.

• Dining Room & Service Leadership
• Leads daily front‑of‑house operations with active floor presence during service, ensuring consistent excellence across all touchpoints.
• Greets and interacts with members regularly, resolving concerns graciously and ensuring a seamless, high‑quality experience.
• Oversees timing standards - from reservations and course pacing to order entry and check delivery - to maintain flow and efficiency.
• Manages staff to defined service sequences and SOPs; supports team execution with in‑the‑moment coaching and accountability.
• Supports weekly F&B financial and service performance reviews; analyzes guest feedback, service trends, and usage patterns.
• Works closely with the Executive Chef and Sous Chefs to align culinary and service strategies and contribute to menu development.
• Works in close coordination with the Banquet Department to support their service and event execution efforts.
• Staff Management & Training
• Recruits, trains, schedules, and evaluates FOH service staff in collaboration with the Clubhouse Manager.
• Provides hands‑on training and professional development for staff at all levels.
• Builds and maintains a reliable, team‑oriented service culture with low turnover and strong retention.
• Leads pre‑shift meetings and coordinates ongoing education on hospitality, product knowledge, and service etiquette.
• Jonas System Oversight
• Takes full ownership of the Jonas POS system for all F&B outlets, including:
  – Menu item entry, seasonal updates, and pricing accuracy
  – Staff permissions, table layouts, and user roles
  – Reporting functionality, usage analysis, and back‑end configuration
  
  • Trains new and existing staff on POS best practices and troubleshooting.
  
  • Works closely with Accounting and IT to ensure system integration and accurate revenue tracking.
• Beverage Program Leadership
• Oversees all beverage‑related operations including product selection, inventory control, vendor relations, and pricing.
• Maintains the wine list and seasonal cocktail menus in collaboration with the Beverage Manager.
• Conducts monthly beverage inventory and ensures proper storage, rotation, and loss prevention.
• Leads beverage education and tastings for FOH staff to improve product knowledge and sales confidence.
• Ensures compliance with all federal, state, and local alcohol service laws and safety standards.
• Operational & Administrative Support
• Assists in developing and managing operating budgets for member dining and beverage operations.
• Helps ensure all SOPs related to safety, sanitation, cost controls, and inventory management are upheld.
• Reviews and implements systems to reduce breakage, waste, and inefficiencies in service flow.
• Participates in weekly F&B leadership meetings and serves as Manager‑on‑Duty as needed.

• Strong leadership and team development skills.
• In‑depth knowledge of food and beverage service standards.
• Ability to manage inventory and beverage programs.
• Excellent communication and interpersonal skills.
• Ability to work collaboratively across departments.
• Proficiency in scheduling and labor management.

Sitting: 4 hours Standing: 4 hours Climbing: 2 hours Talking: 6 hours Lifting: 25 lbs

Equipment:
Golf Carts, Hand Carts

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum 3 years of experience in food and beverage management, preferably in a private club or upscale dining environment.
• Proven track record in staff development and service excellence.
• Sommelier Certification (Master Court or WSET) Preferred
• Must be well versed in Microsoft Office Suite

• TABC (Texas Alcoholic Beverage Commission) certification
• Food Handler’s Manager certification