About the Club
The Tokeneke Club is nestled in a private enclave on an idyllic cove, with breathtaking views of the Long Island Sound. The club serves as a treasured retreat from the demands of daily life. Incorporated in 1907, the Tokeneke Club has come along way since it’s simple beginnings, now with over 340 member families and a robust waitlist. Unchanged however, is the club’s steadfast commitment to a fun, family-centric culture. The club features the highest caliber of food and beverage services at multiple formal and casual dining outlets as well as private event venues. The club boasts a premier level racquets program, regarded as one of the best in Fairfield County, with nine (9) har-tru tennis courts, and four (4) paddle tennis courts. In addition to racquet sports, the club has an Olympic sized swimming pool, a private beach and clubcabanas.
Position Summary The Director of Food & Beverage is a senior leadership role reporting to the Clubhouse Manager, responsible for all strategic and operational aspects of food and beverage service at Tokeneke Club. This includes oversight of à la carte dining, member events, private functions, and seasonal programming. The role requires high-level vision and day-to-day management to ensure consistently exceptional member experiences.
Key responsibilities include:
Leading and developing staff across all F&B outlets
Managing budgets and beverage programs
Maintaining service and cleanliness standards, and ensuring smooth coordination with the Executive Chef on menus and events
The Director is also responsible for planning and executing all member events
Upholding safety protocols
Enforcing club policies
Championing a culture of hospitality and service excellence throughout the Club
This position demands strong leadership, financial acumen, and a passion for delivering world-class service in a dynamic and member-focused environment.
Benefits
Salary Range: $75,000-$90,000, Full-Time, Year-Round, Exempt
Health/Vision insurance (95% club paid)
Life insurance (100% club paid)
Paid time off (4 weeks)
Holiday bonus
Performance bonus up to 10% of salary
3% retirement contribution after 1 year
CMAA local and national membership dues
Cell phone allowance $100/month
Clothing allowance
Annual allowance for continuing education
Duties and Responsibilities Service
Direct all food and beverage operations, including à la carte dining, member events, and private functions
Maintain high visibility throughout the Clubhouse and Beach Grill to ensure smooth daily operations
Oversee reservations, dining flow, and floor plans to optimize the member experience
Ensure all dining and service spaces meet Club presentation standards
Collaborate with the Executive Chef on menu development and bi-weekly à la carte updates, assuming responsibility for POS programming and the formatting, presentation, and visual consistency of all menus
Communicate menu changes with the Member Relations Manager for accurate in-house and online representation
Benchmark and uphold service standards comparable to top-tier restaurants in Fairfield County and New York City
Oversee the daily management and functionality of POS systems, printers, and food and beverage technology, ensuring accuracy, reliability, and operational continuity across all outlets
Facilities
Maintain all dining areas and private event spaces at the highest levels of cleanliness, organization, and readiness as well as other areas of the club as needed
Establish and enforce cleanliness, sanitation, and safety standards across all outlets
Ensure dining and service areas are properly prepared and maintained
Ensure proper maintenance of service equipment and coordinate necessary repairs or replacements
Staff Management
Recruit, hire, onboard, and train food and beverage staff across all outlets
Develop and implement structured internship programs and mentor interns
Establish and implement training and professional development of all service staff, including seasonal interns, to ensure exceptional service in accordance with Club standards
Maintain staffing levels within budgeted labor guidelines
Update and maintain job descriptions annually for entry-level staff
Provide leadership and operational support to the Food & Beverage Manager and Supervisors
Financial Management
Lead the development and management of the annual food and beverage operating budget
Responsible for ordering all alcoholic beverages (liquor, beer, wine)
Oversee the ordering of non-alcoholic beverages and linen, with that responsibility clearly delegated to the Food & Beverage Manager
Maintains full budget accountability and wine program ownership
Event & Programming Oversight
Plan, coordinate, and oversee all member events, ensuring each function is thoughtfully programmed, operationally sound, and executed to the club’s service and hospitality standards
Collaborate with culinary leadership to assess equipment, layout, and service requirements, translating those needs into detailed event setup and service floor plans
Collaborate with the Executive Chef to develop and curate customized event menus that align with member preferences, event objectives, and the club’s culinary standards
Oversee on-site execution of all member and private events, providing leadership and real-time decision-making to ensure seamless service, proper staffing, and exceptional guest experiences
Safety & Compliance
Enforce all club rules, policies, and procedures
Uphold food safety and sanitation practices in accordance with all local and state health department guidelines
Oversee proactive safety protocols for front-of-house staff
Partner with culinary leadership to develop, implement, and oversee allergen-safe meal protocols, ensuring clear communication, proper handling procedures, and consistent execution to safeguard members and guests with dietary restrictions
Member Relations & Hospitality
Regularly communicate and interface with members in person and through structured communications including emails, newsletters, and the club website
Maintain high visibility throughout all dining outlets and club spaces, regularly communicating and engaging with members to build relationships and reinforce service standards
Solicit feedback regarding programming, member satisfaction, and areas for improvement
Report any behavior unbecoming of a Tokeneke member or guest to the General Manager
Maintain high visibility and regularly engage with members
Champion a culture of genuine hospitality across all Food & Beverage operations, ensuring every member and guest experience reflects the club’s service-centric values
Partner with club management and department heads for cross-department alignment
Qualifications & Skills
Minimum of 5 years of progressive leadership experience in Food & Beverage operations, preferably within a private club, hospitality, or luxury service environment
Demonstrated ability to lead, mentor, and develop high-performing teams across multiple outlets and service styles
Strong financial acumen, with proven experience managing budgets, controlling costs, forecasting, and analyzing financial performance
Extensive knowledge of food and beverage service standards, beverage programs, wine management, and event execution
Comprehensive understanding of food safety, sanitation, and health department regulations, with the ability to enforce compliance and best practices
Exceptional interpersonal and communication skills, with the ability to build strong relationships with members, staff, vendors, and club leadership
Experience collaborating with Executive Chefs and culinary teams on menu development, programming, and service execution
Highly organized and detail-oriented, with the ability to manage multiple priorities, events, and operational demands simultaneously
Proficiency in hospitality technology and systems, including POS platforms (NorthStar), reservation systems, scheduling tools, and operational software
Professional demeanor with a genuine passion for hospitality and a commitment to delivering elevated member experiences
Flexible availability, including evenings, weekends, and holidays, as required by club operations
Physical Requirements This position requires the ability to perform essential job functions with physical demands including standing, walking, reaching with hands and arms, stooping, talking, hearing, and the ability to lift 50 or more pounds.
To Apply To be considered, please submit a cover letter and resume to the contact information below. To propose a candidate for consideration of this exceptional opportunity, please direct all correspondence to:
#J-18808-Ljbffr
Position Summary The Director of Food & Beverage is a senior leadership role reporting to the Clubhouse Manager, responsible for all strategic and operational aspects of food and beverage service at Tokeneke Club. This includes oversight of à la carte dining, member events, private functions, and seasonal programming. The role requires high-level vision and day-to-day management to ensure consistently exceptional member experiences.
Key responsibilities include:
Leading and developing staff across all F&B outlets
Managing budgets and beverage programs
Maintaining service and cleanliness standards, and ensuring smooth coordination with the Executive Chef on menus and events
The Director is also responsible for planning and executing all member events
Upholding safety protocols
Enforcing club policies
Championing a culture of hospitality and service excellence throughout the Club
This position demands strong leadership, financial acumen, and a passion for delivering world-class service in a dynamic and member-focused environment.
Benefits
Salary Range: $75,000-$90,000, Full-Time, Year-Round, Exempt
Health/Vision insurance (95% club paid)
Life insurance (100% club paid)
Paid time off (4 weeks)
Holiday bonus
Performance bonus up to 10% of salary
3% retirement contribution after 1 year
CMAA local and national membership dues
Cell phone allowance $100/month
Clothing allowance
Annual allowance for continuing education
Duties and Responsibilities Service
Direct all food and beverage operations, including à la carte dining, member events, and private functions
Maintain high visibility throughout the Clubhouse and Beach Grill to ensure smooth daily operations
Oversee reservations, dining flow, and floor plans to optimize the member experience
Ensure all dining and service spaces meet Club presentation standards
Collaborate with the Executive Chef on menu development and bi-weekly à la carte updates, assuming responsibility for POS programming and the formatting, presentation, and visual consistency of all menus
Communicate menu changes with the Member Relations Manager for accurate in-house and online representation
Benchmark and uphold service standards comparable to top-tier restaurants in Fairfield County and New York City
Oversee the daily management and functionality of POS systems, printers, and food and beverage technology, ensuring accuracy, reliability, and operational continuity across all outlets
Facilities
Maintain all dining areas and private event spaces at the highest levels of cleanliness, organization, and readiness as well as other areas of the club as needed
Establish and enforce cleanliness, sanitation, and safety standards across all outlets
Ensure dining and service areas are properly prepared and maintained
Ensure proper maintenance of service equipment and coordinate necessary repairs or replacements
Staff Management
Recruit, hire, onboard, and train food and beverage staff across all outlets
Develop and implement structured internship programs and mentor interns
Establish and implement training and professional development of all service staff, including seasonal interns, to ensure exceptional service in accordance with Club standards
Maintain staffing levels within budgeted labor guidelines
Update and maintain job descriptions annually for entry-level staff
Provide leadership and operational support to the Food & Beverage Manager and Supervisors
Financial Management
Lead the development and management of the annual food and beverage operating budget
Responsible for ordering all alcoholic beverages (liquor, beer, wine)
Oversee the ordering of non-alcoholic beverages and linen, with that responsibility clearly delegated to the Food & Beverage Manager
Maintains full budget accountability and wine program ownership
Event & Programming Oversight
Plan, coordinate, and oversee all member events, ensuring each function is thoughtfully programmed, operationally sound, and executed to the club’s service and hospitality standards
Collaborate with culinary leadership to assess equipment, layout, and service requirements, translating those needs into detailed event setup and service floor plans
Collaborate with the Executive Chef to develop and curate customized event menus that align with member preferences, event objectives, and the club’s culinary standards
Oversee on-site execution of all member and private events, providing leadership and real-time decision-making to ensure seamless service, proper staffing, and exceptional guest experiences
Safety & Compliance
Enforce all club rules, policies, and procedures
Uphold food safety and sanitation practices in accordance with all local and state health department guidelines
Oversee proactive safety protocols for front-of-house staff
Partner with culinary leadership to develop, implement, and oversee allergen-safe meal protocols, ensuring clear communication, proper handling procedures, and consistent execution to safeguard members and guests with dietary restrictions
Member Relations & Hospitality
Regularly communicate and interface with members in person and through structured communications including emails, newsletters, and the club website
Maintain high visibility throughout all dining outlets and club spaces, regularly communicating and engaging with members to build relationships and reinforce service standards
Solicit feedback regarding programming, member satisfaction, and areas for improvement
Report any behavior unbecoming of a Tokeneke member or guest to the General Manager
Maintain high visibility and regularly engage with members
Champion a culture of genuine hospitality across all Food & Beverage operations, ensuring every member and guest experience reflects the club’s service-centric values
Partner with club management and department heads for cross-department alignment
Qualifications & Skills
Minimum of 5 years of progressive leadership experience in Food & Beverage operations, preferably within a private club, hospitality, or luxury service environment
Demonstrated ability to lead, mentor, and develop high-performing teams across multiple outlets and service styles
Strong financial acumen, with proven experience managing budgets, controlling costs, forecasting, and analyzing financial performance
Extensive knowledge of food and beverage service standards, beverage programs, wine management, and event execution
Comprehensive understanding of food safety, sanitation, and health department regulations, with the ability to enforce compliance and best practices
Exceptional interpersonal and communication skills, with the ability to build strong relationships with members, staff, vendors, and club leadership
Experience collaborating with Executive Chefs and culinary teams on menu development, programming, and service execution
Highly organized and detail-oriented, with the ability to manage multiple priorities, events, and operational demands simultaneously
Proficiency in hospitality technology and systems, including POS platforms (NorthStar), reservation systems, scheduling tools, and operational software
Professional demeanor with a genuine passion for hospitality and a commitment to delivering elevated member experiences
Flexible availability, including evenings, weekends, and holidays, as required by club operations
Physical Requirements This position requires the ability to perform essential job functions with physical demands including standing, walking, reaching with hands and arms, stooping, talking, hearing, and the ability to lift 50 or more pounds.
To Apply To be considered, please submit a cover letter and resume to the contact information below. To propose a candidate for consideration of this exceptional opportunity, please direct all correspondence to:
#J-18808-Ljbffr