Food and Beverage Director (Kansas City)
The Carriage Club, Kansas City, MO, United States
Food and Beverage Director
Carriage Club
Kansas City, Missouri
Overview: The Food & Beverage Director is responsible for overseeing all front-of-house food and beverage operations at Carriage Club, ensuring an exceptional and personalized experience for members and guests. This role leads service staff, upholds the Club’s service standards, and works closely with culinary leadership to deliver seamless, high-quality food and beverage service across all dining venues, events, and member functions.
Key Responsibilities: Member Experience & Service Excellence Deliver a consistently high level of service that reflects the standards and traditions of Carriage Club Build positive relationships with members, anticipating preferences and resolving concerns promptly and professionally Maintain a visible presence on the dining room floor during service periods
Dining Room & Service Operations Oversee daily front-of-house operations for all dining outlets, bars, and club events Ensure proper table settings, service flow, cleanliness, and ambiance in all dining areas Enforce service standards, policies, and procedures Coordinate reservations, seating, and special member requests Help with ordering of beverage products and organization of the storage areas
Staff Leadership & Development Recruit, train, schedule, and supervise dining room, bar, and service staff Lead by example, fostering a culture of professionalism, teamwork, and hospitality Conduct performance evaluations and provide ongoing coaching and development Ensure compliance with labor laws, safety standards, and responsible alcohol service
Collaboration & Event Execution Work closely with the Executive Chef and culinary team to align service with menu offerings Coordinate food and beverage service for private events, banquets, and club functions Participate in menu development feedback, wine and beverage programs, and service enhancements Financial & Administrative Oversight Assist in managing budgets, labor costs, and inventory control for front-of-house operations Monitor sales performance and recommend strategies to enhance revenue and member satisfaction Ensure accurate billing, POS usage, and reporting Help with execution of monthly inventory and reporting
Qualifications: Minimum of 3–5 years of food and beverage management or dining room management experience, preferably in a private club, fine dining, or luxury hospitality environment Strong leadership, communication, and organizational skills Exceptional knowledge of food, wine, spirits, and service standards Ability to work flexible hours, including evenings, weekends, and holidays Proficiency with POS systems and reservation platforms ServSafe and alcohol service certification (or ability to obtain)
Preferred Attributes: Experience in a private country club or member-based hospitality setting Strong attention to detail and a passion for delivering personalized service Calm, professional demeanor in a fast-paced, high-expectation environment
Overview: The Food & Beverage Director is responsible for overseeing all front-of-house food and beverage operations at Carriage Club, ensuring an exceptional and personalized experience for members and guests. This role leads service staff, upholds the Club’s service standards, and works closely with culinary leadership to deliver seamless, high-quality food and beverage service across all dining venues, events, and member functions.
Key Responsibilities: Member Experience & Service Excellence Deliver a consistently high level of service that reflects the standards and traditions of Carriage Club Build positive relationships with members, anticipating preferences and resolving concerns promptly and professionally Maintain a visible presence on the dining room floor during service periods
Dining Room & Service Operations Oversee daily front-of-house operations for all dining outlets, bars, and club events Ensure proper table settings, service flow, cleanliness, and ambiance in all dining areas Enforce service standards, policies, and procedures Coordinate reservations, seating, and special member requests Help with ordering of beverage products and organization of the storage areas
Staff Leadership & Development Recruit, train, schedule, and supervise dining room, bar, and service staff Lead by example, fostering a culture of professionalism, teamwork, and hospitality Conduct performance evaluations and provide ongoing coaching and development Ensure compliance with labor laws, safety standards, and responsible alcohol service
Collaboration & Event Execution Work closely with the Executive Chef and culinary team to align service with menu offerings Coordinate food and beverage service for private events, banquets, and club functions Participate in menu development feedback, wine and beverage programs, and service enhancements Financial & Administrative Oversight Assist in managing budgets, labor costs, and inventory control for front-of-house operations Monitor sales performance and recommend strategies to enhance revenue and member satisfaction Ensure accurate billing, POS usage, and reporting Help with execution of monthly inventory and reporting
Qualifications: Minimum of 3–5 years of food and beverage management or dining room management experience, preferably in a private club, fine dining, or luxury hospitality environment Strong leadership, communication, and organizational skills Exceptional knowledge of food, wine, spirits, and service standards Ability to work flexible hours, including evenings, weekends, and holidays Proficiency with POS systems and reservation platforms ServSafe and alcohol service certification (or ability to obtain)
Preferred Attributes: Experience in a private country club or member-based hospitality setting Strong attention to detail and a passion for delivering personalized service Calm, professional demeanor in a fast-paced, high-expectation environment