Director of F&B Club Leadership and Member Experience

# Director of F&B Club Leadership and Member Experience The Lodge at Ventana Canyon - Tucson, AZ 85750## Overview Position Type Full Time Category Executive ## Description
** SUMMARY
* * The Food & Beverage Director is responsible for the strategic leadership, financial performance, and day-to-day operation of all food and beverage outlets at Ventana Canyon Club and Lodge. This position oversees all restaurant, bar, banquet, catering, and beverage operations while partnering closely with the Executive Chef to deliver exceptional dining experiences for members, guests, and hotel visitors.

The Director serves as a visible leader who promotes a culture of hospitality, accountability, teamwork, and operational excellence while ensuring high service standards, financial success, and outstanding member experience. This role requires a hands-on leadership style with a strong presence on the floor during peak service periods, member events, and special functions. The position is responsible for leading front-of-house operations while collaborating closely with culinary leadership to ensure seamless execution.

This position requires a strong and demonstrated knowledge of food, wine, spirits, and hospitality operations. The successful candidate must be able to speak confidently about food and beverage offerings, understand wine and spirits selections and pairings, and apply this knowledge to elevate service, coach employees, and enhance the overall member and guest experience.

Advanced wine and spirits knowledge is a key requirement of this position and will be an important consideration during the selection process.
** Duties/Responsibilities:
**** Leadership
* ** Oversee daily operations of all dining outlets, bars, banquets, catering, and member events.
* Provide strategic direction for all Food & Beverage operations.
* Recruit, hire, train, coach, and develop management and hourly team members.
* Establish performance expectations and conduct regular performance evaluations.
* Foster a positive culture focused on teamwork, accountability, and exceptional member service.
* Lead by example through active floor presence and employee engagement.
** Operations
* ** Ensure exceptional service standards are consistently maintained.
* Monitor dining room operations to maximize member satisfaction.
* Collaborate with the Executive Chef on menu development, promotions, and seasonal offerings.
* Ensure seamless coordination between front-of-house and back-of-house operations.
* Maintain all service standards, SOPs, and quality assurance programs.
** Financial Management
*** Develop and manage annual operating budgets.
* Monitor labor costs, food cost, beverage cost, and departmental expenses.
* Analyze financial reports, P&L statements, and key performance indicators.
* Identify opportunities to increase revenue while maintaining profitability.
* Manage purchasing, inventory controls, and vendor relationships.
* Approve invoices and departmental expenditure.
** Member Experience
*** Build strong relationships with members and guests.
* Respond promptly and professionally to member concerns and service recovery opportunities.
* Develop innovative dining programs, wine dinners, holiday events, and special promotions.
* Collaborate with Membership, Golf, Tennis, and Hotel Operations to enhance the overall member experience.
** Compliance and Safety
*** Ensure compliance with all local, state, and federal health regulations.
* Maintain food safety and sanitation standards.
* Ensure responsible alcohol service practices.
* Promote a safe working environment and compliance with OSHA standards.
** Training and Development
*** Develop ongoing service training programs.
* Mentor managers and supervisors.
* Conduct regular departmental meetings.
*…