Food and Beverage Director - Westfield Country Club

Director Of Food & Beverage

Westfield Country Club is hiring a Director of Food & Beverage to lead a refreshed program that reflects a new era for the Club. With thoughtfully designed spaces and all-new kitchen and service facilities, this is a unique opportunity to shape how hospitality is delivered and build something lasting from the ground up.

This role oversees all food and beverage operations at the Club, including a la carte dining, events, on-course service, and poolside offerings. It delivers standout experiences to a wide-ranging audience that includes private members, business partners, guests, and Westfield employees. The Director works closely with culinary leadership, hospitality management, and key stakeholders across the organization to ensure consistency, coordination, and alignment.

This is an opportunity to lead within a mission-driven environment where tradition and innovation intersect—and where your leadership will leave a lasting impact.

Job Responsibilities:

• Lead the launch and ongoing operations of all food and beverage services within the Club
• Hire, train, and develop a high-performing service team that reflects Westfield's values and standards
• Establish and maintain service levels, staffing plans, and performance expectations
• Collaborate closely with the Executive Chef and culinary team to ensure a consistent, high-quality guest experience
• Partner with hospitality and club leadership on strategic planning, forecasting, and execution of events and daily service
• Foster a welcoming, professional atmosphere for members, business partners, guests, and Westfield employees
• Manage financial performance and operational effectiveness, aligning with business priorities and customer service
• Ensure compliance with health and safety regulations, sanitation standards, and internal policies
• Represent food and beverage leadership in internal meetings, planning sessions, and cross-functional initiatives

Why Westfield:

• Competitive compensation
• Paid time off, holidays, and volunteer time
• Medical, dental, and vision insurance
• 401(k) savings plan
• Pension plan
• Fitness Center and additional offerings
• Parental and caregiver leave options
• Career development and internal training opportunities

Job Qualifications:

• 7+ years of experience in Food and Beverages Services, Hospitality Management or a related field.
• Degree in Culinary or related field, or commensurate experience.

Licenses and

Certifications:

• County and State Food Manager Certifications (Serv Safe Manager)

Behavioral

Competencies:

• Collaborates
• Communicates Effectively
• Customer Focus
• Decision Quality
• Nimble Learning
• Builds effective Teams
• Business Insight
• Develops Talent
• Directs Work
• Ensures Accountability
• Manages Complexity
• Strategic Mindset

Technical

Skills:

• Planning & Scheduling
• Budgeting
• Networking
• Contract Negotiation
• Menu Development and Planning
• Inventory Management
• Food Safety and Sanitation
• Quality Assurance
• Reporting and Analysis
• Vendor Management
• Event Planning

This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.