F&B Director

The operational leader responsible for delivering exceptional food and beverage experiences across the club. The Food & Beverage Operations Director oversees the day-to-day performance of all F&B outlets, banquets, and events, ensuring operational excellence, outstanding member and guest satisfaction, financial performance, and a high-performing service culture. The role is instrumental in supporting the club's hospitality offering across daily operations and large-scale events (golf tournaments, weddings, corporate functions, etc).

• 1. Food & beverage operations
  Lead the day-to-day operation of all food and beverage outlets, ensuring efficient and seamless service delivery.
  Maintain consistently high standards of service, presentation, cleanliness, and guest experience.
  Develop, implement, and continuously improve operational procedures and service standards.
  Coordinate closely with kitchen, stewarding, procurement, and facilities teams to ensure smooth operations.
  Actively manage service during peak trading periods and high-profile club events.
• 2. Events & banquet operations
  Oversee food and beverage operations for tournaments, weddings, corporate functions, member events, and private celebrations.
  Collaborate with the Events team to ensure successful planning and flawless execution.
  Ensure appropriate staffing, equipment, and operational readiness for large-scale events.
  Maintain exceptional service standards across both day-to-day operations and special events.
• 3. Team leadership & people management
  Lead, coach, and develop supervisors and operational teams across multiple outlets.
  Build a strong service culture focused on hospitality, accountability, and continuous improvement.
  Manage workforce planning, scheduling, and staffing levels in line with operational demand.
  Conduct regular performance reviews, coaching sessions, and training initiatives.
  Foster collaboration between front-of-house and back-of-house teams.
• 4. Financial & operational performance
  Manage departmental budgets while controlling labour, food, and beverage costs.
  Monitor operational performance through KPIs and management reporting.
  Identify opportunities to improve efficiency, increase revenue, and reduce waste.
  Ensure inventory, purchasing, and stock control processes are effectively managed.
  Support forecasting and business planning alongside senior management.
• 5. Member & guest experience
  Champion a service-first culture that delivers exceptional member and guest satisfaction.
  Respond proactively to feedback and resolve service issues in a timely and professional manner.
  Continuously identify opportunities to elevate the club's hospitality offering.
  Build strong relationships with members and regular guests to enhance loyalty and engagement.
• 6. Compliance & quality assurance
  Ensure full compliance with food safety, hygiene, and health & safety regulations.
  Maintain HACCP standards and ensure all operational procedures are consistently followed.
  Conduct regular operational audits across all outlets.
  Ensure compliance with company policies, licensing requirements, and brand standards.

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related discipline.
• 5-8+ years' experience in food and beverage operations within hotels, resorts, golf clubs, country clubs, or other high-volume hospitality environments.
• Minimum 3 years in a leadership role managing multiple outlets and large operational teams.
• Demonstrated experience overseeing banquet, conference, or large-scale event operations.
• Strong commercial acumen with experience managing budgets, labour costs, and food & beverage profitability.
• Experience using hospitality POS systems and Microsoft Office; familiarity with ERP systems is advantageous.
• HACCP or Food Safety certification is desirable.

• Operational leadership and execution
• Guest-centric mindset with a passion for service excellence
• Commercial and financial acumen
• Team leadership, coaching, and people development
• Planning, organisation, and resource management
• Event and banquet operations management
  
  Problem-solving and sound decision-making under pressure
• Strong communication and stakeholder management
• Attention to detail and commitment to quality
• Adaptability and ability to thrive in a fast-paced hospitality environment