Director of Food and Beverage
Strategic Club Solutions, Ann Arbor, MI, United States
Barton Hills Country Club in Ann Arbor, Michigan, is seeking a Director of Food & Beverage to join a historic, member-owned club with an engaged membership and strong tradition of quality. Founded in 1919 and home to a Donald Ross-designed course ranked among Michigan's finest, Barton Hills is a Distinguished Club of America that will host the USGA Women's Senior Open in August 2026.
Be one of the first applicants, read the complete overview of the role below, then send your application for consideration.
The Director of Food & Beverage reports to the General Manager/COO and leads all front-of-house dining and beverage operations, with roughly $2.3 million in annual F&B revenue. This position carries direct authority over outlet management, service standards, staff training, and day-to-day operations in coordination with the Clubhouse Manager and Executive Chef.
A key focus in this role will be elevating the member dining experience from transactional to membership-focused by establishing consistent service standards, building a practical training program for an early-career team, and developing the existing management team.
This is a newly created role with genuine autonomy, the opportunity to build the service program, lead the team, and own the operation from the ground up. It is a strong fit for a private club or hospitality professional who values a service culture, team development, and operational structure within a well-supported club environment, with significant opportunities ahead. xsgimln
Learn more about the role on our website, SCS-Job-Board. Interested candidates may apply confidentially by submitting their resume to Rob Schlingmann, CCM, CCE, CAM at
Be one of the first applicants, read the complete overview of the role below, then send your application for consideration.
The Director of Food & Beverage reports to the General Manager/COO and leads all front-of-house dining and beverage operations, with roughly $2.3 million in annual F&B revenue. This position carries direct authority over outlet management, service standards, staff training, and day-to-day operations in coordination with the Clubhouse Manager and Executive Chef.
A key focus in this role will be elevating the member dining experience from transactional to membership-focused by establishing consistent service standards, building a practical training program for an early-career team, and developing the existing management team.
This is a newly created role with genuine autonomy, the opportunity to build the service program, lead the team, and own the operation from the ground up. It is a strong fit for a private club or hospitality professional who values a service culture, team development, and operational structure within a well-supported club environment, with significant opportunities ahead. xsgimln
Learn more about the role on our website, SCS-Job-Board. Interested candidates may apply confidentially by submitting their resume to Rob Schlingmann, CCM, CCE, CAM at