Director, Food & Beverage

We’re Hiring: Director, Food & Beverage Creating Moments. Connecting Members. Building Community. The Director, Food & Beverage is responsible for overseeing the Club’s Food & Beverage and Catering Sales operations, providing strategic direction and operational oversight to ensure sustainable profitability, operational efficiency, and high service standards. Working closely with the General Manager, Management Team, and relevant stakeholders, the role aligns F&B and catering initiatives with the Club’s long-term objectives while delivering a consistent and high-quality experience for members and guests. Key Responsibilities Team Leadership & People Management Lead, manage, and develop the Food & Beverage service team. Set clear performance expectations and ensure roles and responsibilities across the department. Support recruitment, training, performance management, and succession planning in line with Club policies and standards. Foster a service-focused, accountable, and professional team culture aligned with the Club’s values. Work closely with the Executive Chef and kitchen leadership to ensure alignment between culinary delivery and service standards, while respecting functional accountabilities. Strategic Leadership & Governance Provide strategic leadership for the Club’s Food & Beverage and Catering Sales operations in alignment with the Club’s objectives. Work closely with the General Manager and Management Team on F&B strategy, performance priorities, and long-term planning. Develop and implement F&B strategies, outlet concepts, and catering initiatives to support revenue growth, sustainability, and service excellence. Ensure that appropriate policies, processes, and internal controls are in place to support well-governed, compliant operations. Operations & Service Excellence Oversee and manage all Food & Beverage outlets and Catering Sales operations, ensuring a consistent high-quality experience for members and guests. Maintain a visible, hands-on leadership presence to drive service standards, operational discipline, and effective service recovery. Ensure outlets and catering operations are efficiently run and aligned with approved concepts, service standards, and brand positioning. Financial & Performance Management Achieve budgeted revenues and manage food, beverage, labour, and operating costs to optimise departmental profitability. Lead monthly profit and loss reviews and monitor key financial and operational metrics to assess performance, identify variances, benchmark against industry peers, and drive corrective or growth initiatives. Prepare and manage annual budgets, forecasts, and performance plans for the Food & Beverage Department. Menu, Concept & Commercial Development Work closely with the culinary team to review and develop menus that reflect market trends, member preferences, and commercial objectives. Ensure food quality, pricing, and purchasing decisions support both service standards and cost control. Collaborate with Marketing & Communications to plan and execute promotions and campaigns that strengthen outlet positioning and drive revenue across F&B and catering channels. Compliance, Risk & Vendor Management Ensure full compliance with all applicable health, safety, hygiene, and regulatory requirements governing Food & Beverage operations. Oversee vendor and supplier relationships, procurement practices, and service contracts to ensure quality, value, and consistency. Collaboration & Stakeholder Engagement Work closely with internal stakeholders, including Membership, Sports, Marketing, Finance, and HR, to support integrated Club operations. Engage Management and Committees through clear reporting, performance updates, and well-considered recommendations. General Support other operational duties as assigned by the HOD or Management. Requirements Degree or Diploma in Hospitality Management, Business, or a related field At least 8–10 years of relevant experience in Food & Beverage operations, with at least 3–5 years in a senior leadership role Proven track record in managing multi-outlet F&B operations and/or catering sales in a hospitality or club environment Strong financial acumen, with experience in budgeting, cost control, and profit and loss management Experience in developing F&B concepts, menus, and revenue-driving initiatives Demonstrated ability to lead, develop, and manage high-performing teams Strong operational knowledge of service standards, guest experience, and service …