Director of Food And Beverage
Idle Hour Country Club, Lexington, KY, United States
About Idle Hour —
Founded in 1946, Idle Hour Country Club is a private, member-owned club defined by tradition, hospitality, and multi-generational community.
Please read the following job description thoroughly to ensure you are the right fit for this role before applying.
Dining is one of the most visible and meaningful ways our members experience the Club. As we enter a transformative period—including a major clubhouse and kitchen renovation—we are investing in leadership, systems, and standards that elevate consistency, experience, and long-term sustainability. Our goal is clear: to position Idle Hour as a
true dining destination
while maintaining the warmth, familiarity, and trust that define private club hospitality.
Position Overview — The Director of Food & Beverage is Idle Hour’s senior hospitality and operational leader, responsible for the full architecture, performance, and consistency of all dining, beverage, and event operations. This is an
executive-level leadership role
focused on building systems, developing leaders, and ensuring that exceptional member experiences are delivered consistently—across all outlets, all shifts, and all seasons.
This is not a role that relies on daily heroics.
It is a role that builds clarity, accountability, and operational discipline into the system itself. The Director of Food & Beverage partners closely with Culinary, Service, Events, and Club leadership to ensure that hospitality is not dependent on individuals—but embedded into how the Club operates.
Core Responsibilities — F&B Systems Leadership Serve as the Club’s senior food & beverage authority and operational architect Design, implement, and evolve systems that drive consistency across all dining outlets and events Establish and uphold service, beverage, and execution standards across the operation Build and maintain SOPs, training frameworks, and accountability structures Ensure alignment between FOH and BOH to deliver seamless member experiences
Leadership Development & Team Architecture Lead, mentor, and develop the Service Director, F&B Manager, Events leadership, and outlet managers Build a culture of accountability, coaching, and continuous improvement Establish clear organizational structure, staffing models, and succession planning Oversee hiring, onboarding, training, and performance management systems Serve as the leadership multiplier for the entire F&B department
Member Experience & Service Excellence Ensure consistent execution of Idle Hour’s hospitality standards across all touchpoints Monitor Dining Experience Survey feedback and implement structured improvement plans Establish and reinforce service recovery systems (H.E.A.T. model) Maintain a visible presence in dining spaces to stay connected to the member experience Partner with Membership and leadership to elevate engagement and satisfaction
Financial & Operational Stewardship Own departmental P&L performance including revenue, labor, and cost controls Develop and manage annual operating and capital budgets Monitor financial performance and implement corrective actions as needed Oversee purchasing, inventory, and vendor relationships Ensure strong cash controls, reporting accuracy, and operational discipline
Beverage & Program Development Oversee wine, bar, and beverage programming across all outlets Partner with leadership on menu strategy, pricing, and product development Support innovation while maintaining consistency and profitability Ensure proper training and execution of beverage standards
Events & Revenue Optimization Oversee catering and banquet operations in partnership with Events leadership Ensure consistency of experience across a la carte dining and private events Align staffing, service models, and execution standards across all event formats Support strategic growth of F&B revenue through programming and experience design
Renovation & Strategic Transition Leadership Lead F&B operational strategy during clubhouse and kitchen renovation Design interim service models, staffing plans, and communication strategies Partner cross-functionally to protect the member experience during disruption Help architect the future-state F&B operation post-renovation
Cross-Departmental Leadership Collaborate with Culinary, Golf, Racquets, and Membership teams to ensure alignment Support Board and committee communication related to F&B operations Contribute to long-range planning and Club-wide strategic initiatives Serve as Manager-on-Duty as part of the leadership team
Success xsgimln Profile — The ideal candidate is: A
systems-driven leader
who builds structure, not dependency A
hospitality-first operator
who understands how service makes people feel A
leadership multiplier
who develops strong teams and future leaders Calm, organized, and decisive in high-expectation environments Financially disciplined with a strong understanding of P&L management Energized by building something lasting, not just maintaining status quo
Qualifications — 10+ years of progressive food & beverage leadership experience 5+ years in a senior leadership role within private clubs, luxury hospitality, or fine dining Proven success leading multi-outlet F&B operations and large teams Strong financial acumen including budgeting, cost control, and forecasting Experience with Jonas or similar POS/accounting systems preferred Bachelor’s degree in Hospitality, Business, or related field preferred Food safety and alcohol service certifications required
Compensation & Benefits — Competitive salary commensurate with experience Annual performance bonus tied to KPIs Full benefits package (health, dental, vision, 401(k)) Relocation assistance negotiable Continuing education and professional development support
To Apply — Interested candidates should submit a résumé and brief cover letter to: Chris Kennedy, CCM General Manager / COO
Please read the following job description thoroughly to ensure you are the right fit for this role before applying.
Dining is one of the most visible and meaningful ways our members experience the Club. As we enter a transformative period—including a major clubhouse and kitchen renovation—we are investing in leadership, systems, and standards that elevate consistency, experience, and long-term sustainability. Our goal is clear: to position Idle Hour as a
true dining destination
while maintaining the warmth, familiarity, and trust that define private club hospitality.
Position Overview — The Director of Food & Beverage is Idle Hour’s senior hospitality and operational leader, responsible for the full architecture, performance, and consistency of all dining, beverage, and event operations. This is an
executive-level leadership role
focused on building systems, developing leaders, and ensuring that exceptional member experiences are delivered consistently—across all outlets, all shifts, and all seasons.
This is not a role that relies on daily heroics.
It is a role that builds clarity, accountability, and operational discipline into the system itself. The Director of Food & Beverage partners closely with Culinary, Service, Events, and Club leadership to ensure that hospitality is not dependent on individuals—but embedded into how the Club operates.
Core Responsibilities — F&B Systems Leadership Serve as the Club’s senior food & beverage authority and operational architect Design, implement, and evolve systems that drive consistency across all dining outlets and events Establish and uphold service, beverage, and execution standards across the operation Build and maintain SOPs, training frameworks, and accountability structures Ensure alignment between FOH and BOH to deliver seamless member experiences
Leadership Development & Team Architecture Lead, mentor, and develop the Service Director, F&B Manager, Events leadership, and outlet managers Build a culture of accountability, coaching, and continuous improvement Establish clear organizational structure, staffing models, and succession planning Oversee hiring, onboarding, training, and performance management systems Serve as the leadership multiplier for the entire F&B department
Member Experience & Service Excellence Ensure consistent execution of Idle Hour’s hospitality standards across all touchpoints Monitor Dining Experience Survey feedback and implement structured improvement plans Establish and reinforce service recovery systems (H.E.A.T. model) Maintain a visible presence in dining spaces to stay connected to the member experience Partner with Membership and leadership to elevate engagement and satisfaction
Financial & Operational Stewardship Own departmental P&L performance including revenue, labor, and cost controls Develop and manage annual operating and capital budgets Monitor financial performance and implement corrective actions as needed Oversee purchasing, inventory, and vendor relationships Ensure strong cash controls, reporting accuracy, and operational discipline
Beverage & Program Development Oversee wine, bar, and beverage programming across all outlets Partner with leadership on menu strategy, pricing, and product development Support innovation while maintaining consistency and profitability Ensure proper training and execution of beverage standards
Events & Revenue Optimization Oversee catering and banquet operations in partnership with Events leadership Ensure consistency of experience across a la carte dining and private events Align staffing, service models, and execution standards across all event formats Support strategic growth of F&B revenue through programming and experience design
Renovation & Strategic Transition Leadership Lead F&B operational strategy during clubhouse and kitchen renovation Design interim service models, staffing plans, and communication strategies Partner cross-functionally to protect the member experience during disruption Help architect the future-state F&B operation post-renovation
Cross-Departmental Leadership Collaborate with Culinary, Golf, Racquets, and Membership teams to ensure alignment Support Board and committee communication related to F&B operations Contribute to long-range planning and Club-wide strategic initiatives Serve as Manager-on-Duty as part of the leadership team
Success xsgimln Profile — The ideal candidate is: A
systems-driven leader
who builds structure, not dependency A
hospitality-first operator
who understands how service makes people feel A
leadership multiplier
who develops strong teams and future leaders Calm, organized, and decisive in high-expectation environments Financially disciplined with a strong understanding of P&L management Energized by building something lasting, not just maintaining status quo
Qualifications — 10+ years of progressive food & beverage leadership experience 5+ years in a senior leadership role within private clubs, luxury hospitality, or fine dining Proven success leading multi-outlet F&B operations and large teams Strong financial acumen including budgeting, cost control, and forecasting Experience with Jonas or similar POS/accounting systems preferred Bachelor’s degree in Hospitality, Business, or related field preferred Food safety and alcohol service certifications required
Compensation & Benefits — Competitive salary commensurate with experience Annual performance bonus tied to KPIs Full benefits package (health, dental, vision, 401(k)) Relocation assistance negotiable Continuing education and professional development support
To Apply — Interested candidates should submit a résumé and brief cover letter to: Chris Kennedy, CCM General Manager / COO