Food and Beverage Director

15500 Six Penny Ln, Newcastle, WA 98059, USA

Posted Thursday, July 30, 2026 at 10:00 AM

The Food & Beverage Director at The Golf Club at Newcastle is responsible for managing all aspects of the F&B operation related to delivering an exceptional guest experience through the use and training of our Universal Product and Service Standards. You are responsible for the selection, training, development, and management of both year-round and seasonal team members. In addition, the Food & Beverage Director is responsible for maximizing the restaurant revenues by providing an exceptional, consistent dining experience, recommending marketing initiatives to increase revenue and manage food costs, expenses, and labor.

• Ensure a consistently high-quality guest experience in all areas of service; restaurant, banquet events and outlets.
• Responsible for recommending marketing, sales and promotional offerings for the Food and Beverage operation.
• Review and approve short term strategies for the F&B operations and plans to implement such strategies.
• Complete F&B business plan quarterly reviews, in conjunction with the General Manager for the achievement toward annual business plan goals.
• Responsible for the financial performance of all F & B operations to include COS, labor management to business levels and overall profitability.
• Ensure that a consistent set of superior standards of food service/quality are meeting or exceeding the expectations of our guests at all our facilities.
• Provide strategic intelligence to all F&B initiatives including but not limited to vision, branding, menu/restaurant
• Establish/maximize corporate alliances and partnerships within the F&B industry
• Make key decisions regarding quality, revenue, and margin performance for each of the F&B operating units.
• Develop a high performing team; recruit, educate, train, manage performance and develop managers and front-line team members within the Food & Beverage department.
• Function as a coach in encouraging team members to be successful.
• Responsible for providing support on the development of the F&B capital budgets
• Monitor the performance of the F&B operations to determine whether these strategies and plans require adjustment to positively impact revenues and cost controls.
• Other duties as assigned.

• Bachelor’s Degree or equivalent; at least 5 years of related experience and/or training; or equivalent combination of education and experience
• Proven record of managing revenue of at least $5 million per year in a venue with multiple outlets (banquet, restaurant) and at least 5,000 square feet of event space
• Excellent analytical, organizational, interpersonal and communication skills - attention to detail, accuracy, and deadlines
• Able to work well under pressure and balance multiple priorities and assignments
• Proven capabilities to lead and manage people and processes in a dynamic and changing environment
• Be able to provide direction and drive key initiatives.
• Must be highly customer oriented and responsive with a high need for closure
• Ability to work well under pressure and balance multiple priorities and assignments to meet deadlines
• Strong team-building skills including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines.

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the