Assistant Director of Food & Beverage
EmergencyMD, Austin, TX, United States
Position Summary
The Assistant Director of Food & Beverage plays a pivotal leadership role in delivering exceptional food and beverage experiences to members and their guests across multiple dining outlets and seasonal venues. This position oversees daily restaurant operations, large‑scale member events, and golf tournament dining while ensuring the highest standards of service, hospitality, and fiscal responsibility. The Assistant Director serves as a key leader in developing and motivating the front‑of‑house team, driving consistency in service culture, and fostering collaboration across departments to enhance the overall member experience.
Key Responsibilities Leadership & Team Development
Hire clubhouse staff and review hiring department heads; train, supervise and motivate department heads and staff, implementing policies regarding employee performance and relations.
Direct and supervise two (2) or more full‑time employees or their equivalent.
Have authority to hire and/or terminate employees; weight suggestions and recommendations regarding hiring, termination, advancement, promotion, discipline or other changes in employee status.
Onboard and develop high‑performing team members, ensuring professionalism, consistency, and alignment with the Club's service standards and culture.
Oversee the front‑of‑house leadership team, including two Dining Assistant Clubhouse Managers and the Penick Manager of the Men's Bar & Grill, by providing coaching, training and performance management to maintain excellence in service and operations.
Supervise, train and support the service staff, On‑Course Beverage Cart team, Front Desk reception and seasonal Pool Cabana staff; conduct annual reviews, lead pre‑shift meetings and provide continuous coaching and accountability.
Service & Member Experience
Uphold the Club's standards of hospitality and service, ensuring that all members and guests enjoy seamless, memorable experiences in every dining venue.
Anticipate and respond promptly to member needs, building strong relationships and fostering a service‑first culture among all staff.
Maintain dining outlets and event spaces to the highest standards of cleanliness, presentation and safety in compliance with all health and safety regulations.
Operational Excellence
Ensure smooth day‑to‑day operations of multiple dining outlets, including set‑up, execution and breakdown of meal periods and events.
Manage seasonal operations (such as the pool cabana and outdoor dining venues), including hiring, training and establishing service standards.
Partner with the culinary and event teams to execute member traditions, holiday events, specialty dinners and themed dining experiences.
Support cross‑department collaboration for golf tournaments, family programming and other club‑wide events.
Event & Tournament Management
Plan, staff and oversee execution of all major club events including large‑scale festivals (e.g., hosting over 2000 members and guests for July 4th), holiday buffets and long‑standing traditions.
Manage all food & beverage operations for golf tournaments, ensuring timely, creative and high‑quality service both on and off the course.
Develop and execute boutique dining events such as wine dinners, tasting menus and themed nights to enhance the dining program and member engagement.
Financial & Administrative Management
Manage beverage inventory, ordering and requisition systems, maintaining accurate pars, efficient storage and cost‑effective purchasing.
Oversee Point‑of‑Sale (POS) systems, including programming, reporting and staff training; experience with Jonas preferred but not required.
Partner with the F&B Director to achieve departmental financial goals, including labor management, beverage costs and revenue generation.
Monitor operational costs and implement best practices to improve efficiency without compromising service quality.
Core Qualifications & Requirements
Private Club Experience: Direct experience working in a private club with a strong understanding of member‑focused service culture required.
Proven Leadership: Demonstrated success in managing teams within a high‑end restaurant, luxury hotel or private club environment; a seasoned professional with a track record of developing people and delivering results.
Hospitality Expertise: Solid knowledge of food preparation, dining service standards and a deep understanding of beer, wine and spirits; ability to design and execute creative dining experiences and events.
Strong Communication & Interpersonal Skills: Exceptional ability to engage with members, guests and staff in a professional, polished and courteous manner; skilled at building trust, coaching teams and resolving issues diplomatically.
Financial & Operational Acumen: Experience managing departmental budgets, labor costs and inventory while maintaining service quality and efficiency; familiarity with POS systems; understanding of Jonas preferred but not required.
Physical Stamina: Able to stand and walk for extended periods, balance trays and safely lift up to 40 pounds.
Flexibility: Willingness to work a dynamic schedule, including evenings, weekends and holidays, to meet the needs of the Club and its members.
Passion for Hospitality: Genuine enthusiasm for creating memorable dining experiences, with a commitment to excellence, continuous improvement and team success.
Physical Requirements
This exempt position requires working extended hours to ensure continuous service and member satisfaction, including evenings, weekends and holidays.
Ability to stand and walk for extended periods throughout the work shift.
Capability to stoop, bend, balance food trays and move furniture as needed.
Ability to lift and carry a minimum of 45 pounds on an occasional to frequent basis.
Maintain mobility and stamina to remain on your feet for several consecutive hours during service operations.
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Key Responsibilities Leadership & Team Development
Hire clubhouse staff and review hiring department heads; train, supervise and motivate department heads and staff, implementing policies regarding employee performance and relations.
Direct and supervise two (2) or more full‑time employees or their equivalent.
Have authority to hire and/or terminate employees; weight suggestions and recommendations regarding hiring, termination, advancement, promotion, discipline or other changes in employee status.
Onboard and develop high‑performing team members, ensuring professionalism, consistency, and alignment with the Club's service standards and culture.
Oversee the front‑of‑house leadership team, including two Dining Assistant Clubhouse Managers and the Penick Manager of the Men's Bar & Grill, by providing coaching, training and performance management to maintain excellence in service and operations.
Supervise, train and support the service staff, On‑Course Beverage Cart team, Front Desk reception and seasonal Pool Cabana staff; conduct annual reviews, lead pre‑shift meetings and provide continuous coaching and accountability.
Service & Member Experience
Uphold the Club's standards of hospitality and service, ensuring that all members and guests enjoy seamless, memorable experiences in every dining venue.
Anticipate and respond promptly to member needs, building strong relationships and fostering a service‑first culture among all staff.
Maintain dining outlets and event spaces to the highest standards of cleanliness, presentation and safety in compliance with all health and safety regulations.
Operational Excellence
Ensure smooth day‑to‑day operations of multiple dining outlets, including set‑up, execution and breakdown of meal periods and events.
Manage seasonal operations (such as the pool cabana and outdoor dining venues), including hiring, training and establishing service standards.
Partner with the culinary and event teams to execute member traditions, holiday events, specialty dinners and themed dining experiences.
Support cross‑department collaboration for golf tournaments, family programming and other club‑wide events.
Event & Tournament Management
Plan, staff and oversee execution of all major club events including large‑scale festivals (e.g., hosting over 2000 members and guests for July 4th), holiday buffets and long‑standing traditions.
Manage all food & beverage operations for golf tournaments, ensuring timely, creative and high‑quality service both on and off the course.
Develop and execute boutique dining events such as wine dinners, tasting menus and themed nights to enhance the dining program and member engagement.
Financial & Administrative Management
Manage beverage inventory, ordering and requisition systems, maintaining accurate pars, efficient storage and cost‑effective purchasing.
Oversee Point‑of‑Sale (POS) systems, including programming, reporting and staff training; experience with Jonas preferred but not required.
Partner with the F&B Director to achieve departmental financial goals, including labor management, beverage costs and revenue generation.
Monitor operational costs and implement best practices to improve efficiency without compromising service quality.
Core Qualifications & Requirements
Private Club Experience: Direct experience working in a private club with a strong understanding of member‑focused service culture required.
Proven Leadership: Demonstrated success in managing teams within a high‑end restaurant, luxury hotel or private club environment; a seasoned professional with a track record of developing people and delivering results.
Hospitality Expertise: Solid knowledge of food preparation, dining service standards and a deep understanding of beer, wine and spirits; ability to design and execute creative dining experiences and events.
Strong Communication & Interpersonal Skills: Exceptional ability to engage with members, guests and staff in a professional, polished and courteous manner; skilled at building trust, coaching teams and resolving issues diplomatically.
Financial & Operational Acumen: Experience managing departmental budgets, labor costs and inventory while maintaining service quality and efficiency; familiarity with POS systems; understanding of Jonas preferred but not required.
Physical Stamina: Able to stand and walk for extended periods, balance trays and safely lift up to 40 pounds.
Flexibility: Willingness to work a dynamic schedule, including evenings, weekends and holidays, to meet the needs of the Club and its members.
Passion for Hospitality: Genuine enthusiasm for creating memorable dining experiences, with a commitment to excellence, continuous improvement and team success.
Physical Requirements
This exempt position requires working extended hours to ensure continuous service and member satisfaction, including evenings, weekends and holidays.
Ability to stand and walk for extended periods throughout the work shift.
Capability to stoop, bend, balance food trays and move furniture as needed.
Ability to lift and carry a minimum of 45 pounds on an occasional to frequent basis.
Maintain mobility and stamina to remain on your feet for several consecutive hours during service operations.
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