Director of Food And Beverage
The Shore and Country Club, Norwalk, CT, United States
The Shore and Country Club is seeking a dynamic and experienced
Director of Food & Beverage
to lead all dining and bar operations.
Submit your CV and any additional required information after you have read this description by clicking on the application button.
This role oversees a $2M+ food and beverage operation across multiple seasonal outlets, including two dining rooms, two bars, and a busy cafe. The Director will lead a team ensuring a culture of hospitality and service excellence, operational efficiency, and exceptional member experience.
The Director of F&B is responsible for delivering a consistent , high-quality member dining experience , while effectively managing operations, team performance, and financial results. This is a
hands-on leadership role
requiring strong floor presence, attention to detail, and the ability to build relationships with members and staff.
Key Responsibilities
Leadership & Team Development Recruit, train, and develop a high-performing front-of-house team Foster a positive, accountable, and hospitality -driven culture Lead by example through visible, active presence on the floor Conduct performance evaluations and provide ongoing coaching and feedback Develop seasonal staffing plans and manage onboarding of seasonal employees
Operations Management Oversee all daily operations across dining rooms and bar outlets Ensure consistent execution of service standards and member experience Maintain a clean, safe, and organized environment in compliance with health regulations Effectively manage seasonal transitions, including opening and closing of outlets
Member Experience Build strong relationships with members, recognizing preferences and engaging personally Ensure a welcoming, personalized, and high-quality dining experience Address feedback and service issues promptly and professionally Maintain a strong presence during peak service periods and club events
Financial Oversight Participate in the development and management of the annual F&B budget Manage labor costs through effective scheduling and staffing strategies Monitor sales performance, cost controls, and operational efficiency Utilize systems such as Paycom for scheduling, payroll, and time management
Beverage Program Management Oversee all aspects of the beverage program, including menu development, pricing, and inventory Ensure proper controls, ordering, and monthly inventory processes Maintain compliance with all state liquor laws and staff certifications (TIPS) Continuously enhance the bar experience to meet member expectations
Collaboration & Communication Work closely with the Executive Chef to ensure alignment between front and back of house Participate in regular leadership meetings to support overall club operations Collaborate with other departments (pool, marina, racquets) to ensure coordinated service where applicable
Marketing & Engagement Contribute to club communications, including newsletters and dining promotions Develop staff incentive programs aligned with service quality and financial goals Support initiatives that increase member engagement and dining participation
Expectations Maintain flexibility in schedule, including evenings, weekends, and holidays during the season Demonstrate professionalism, energy, and a strong hospitality mindset Lead with accountability and maintain high standards for service and team performance Communicate effectively across all levels of the organization
Qualifications: Minimum of 3–5 years of progressive management experience in a restaurant, hotel, resort, or private club Proven leadership ability in a high-volume, hospitality -focused environment Strong financial and operational acumen Excellent communication, organizational, and interpersonal skills Proficiency in Microsoft Office (Word, Excel, Outlook) Extensive knowledge of beverage and wine service; beverage certifications are preferred.
This position requires the ability to perform essential job functions that involve physical demands, including standing, walking, reaching with hands and arms, stooping, talking, and hearing, as well as the ability to lift up to 50 lbs.
Educational Qualifications Bachelor's degree from a four-year college or university; or two to four years related experience and/ or training; or equivalent combination of education and experience.
Compensation and Benefits Competitive salary and performance-based bonus Medical, Dental, and Vision Insurance 401(k) with discretionary employer match PTO Professional Membership Dues. xsgimln Relocation assistance available.
Work-Life Balance & Club Culture The Club is closed from January through mid-March (office staff only) Optional hybrid work schedule during closure (January and February) Closed on Thanksgiving, Christmas Eve, Christmas Day, and New Year’s Day Supportive, team-oriented environment that values balance and sustainability
Director of Food & Beverage
to lead all dining and bar operations.
Submit your CV and any additional required information after you have read this description by clicking on the application button.
This role oversees a $2M+ food and beverage operation across multiple seasonal outlets, including two dining rooms, two bars, and a busy cafe. The Director will lead a team ensuring a culture of hospitality and service excellence, operational efficiency, and exceptional member experience.
The Director of F&B is responsible for delivering a consistent , high-quality member dining experience , while effectively managing operations, team performance, and financial results. This is a
hands-on leadership role
requiring strong floor presence, attention to detail, and the ability to build relationships with members and staff.
Key Responsibilities
Leadership & Team Development Recruit, train, and develop a high-performing front-of-house team Foster a positive, accountable, and hospitality -driven culture Lead by example through visible, active presence on the floor Conduct performance evaluations and provide ongoing coaching and feedback Develop seasonal staffing plans and manage onboarding of seasonal employees
Operations Management Oversee all daily operations across dining rooms and bar outlets Ensure consistent execution of service standards and member experience Maintain a clean, safe, and organized environment in compliance with health regulations Effectively manage seasonal transitions, including opening and closing of outlets
Member Experience Build strong relationships with members, recognizing preferences and engaging personally Ensure a welcoming, personalized, and high-quality dining experience Address feedback and service issues promptly and professionally Maintain a strong presence during peak service periods and club events
Financial Oversight Participate in the development and management of the annual F&B budget Manage labor costs through effective scheduling and staffing strategies Monitor sales performance, cost controls, and operational efficiency Utilize systems such as Paycom for scheduling, payroll, and time management
Beverage Program Management Oversee all aspects of the beverage program, including menu development, pricing, and inventory Ensure proper controls, ordering, and monthly inventory processes Maintain compliance with all state liquor laws and staff certifications (TIPS) Continuously enhance the bar experience to meet member expectations
Collaboration & Communication Work closely with the Executive Chef to ensure alignment between front and back of house Participate in regular leadership meetings to support overall club operations Collaborate with other departments (pool, marina, racquets) to ensure coordinated service where applicable
Marketing & Engagement Contribute to club communications, including newsletters and dining promotions Develop staff incentive programs aligned with service quality and financial goals Support initiatives that increase member engagement and dining participation
Expectations Maintain flexibility in schedule, including evenings, weekends, and holidays during the season Demonstrate professionalism, energy, and a strong hospitality mindset Lead with accountability and maintain high standards for service and team performance Communicate effectively across all levels of the organization
Qualifications: Minimum of 3–5 years of progressive management experience in a restaurant, hotel, resort, or private club Proven leadership ability in a high-volume, hospitality -focused environment Strong financial and operational acumen Excellent communication, organizational, and interpersonal skills Proficiency in Microsoft Office (Word, Excel, Outlook) Extensive knowledge of beverage and wine service; beverage certifications are preferred.
This position requires the ability to perform essential job functions that involve physical demands, including standing, walking, reaching with hands and arms, stooping, talking, and hearing, as well as the ability to lift up to 50 lbs.
Educational Qualifications Bachelor's degree from a four-year college or university; or two to four years related experience and/ or training; or equivalent combination of education and experience.
Compensation and Benefits Competitive salary and performance-based bonus Medical, Dental, and Vision Insurance 401(k) with discretionary employer match PTO Professional Membership Dues. xsgimln Relocation assistance available.
Work-Life Balance & Club Culture The Club is closed from January through mid-March (office staff only) Optional hybrid work schedule during closure (January and February) Closed on Thanksgiving, Christmas Eve, Christmas Day, and New Year’s Day Supportive, team-oriented environment that values balance and sustainability