Job Title: Director of Food & Beverage

Reports to: General Manager

FLSA Category: Salary/Exempt Position

Compensation: $120,000 - $140,000 Base Salary, plus Incentive

Relocation: Relocation Assistance Available

Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon

Location: Quarry Beach Club

8975 Kayak Drive

Naples, Florida, 34120

About the Club:

The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest.

Learn more about this award-winning Distinguished Club by visiting their website https://www.myquarryhome.com/.

Position Summary: The Director of Food and Beverage will be responsible for all the Club’s food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include:

• overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service.
• Elevating the Club’s wine program
• Developing and managing the food and beverage budget and financial performance.
• Leverage, utilize, and train staff on the Club’s Point-of-Sales system, Jonas.

  Essential Responsibilities:

• Operational Leadership:
  • Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness.
  • Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations.
  • Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences.
  • Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams.
• Menu & Beverage Program Development:
  • Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes.
  • Oversee the development of an outstanding wine club, curating premium selections and organizing tastings and exclusive events for club members.
  • Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience.
• Financial and Point-of-Sales System:
  • Leverage the Club’s Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends.
  • Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards.
  • Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements.
• Team Leadership & Development:
  • Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services.
  • Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service.
  • Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge.
• Member and Guest Experience:
  • Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere.
  • Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience.
  • Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members.
• Event Management & Culinary Action Stations:
  • Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly.
  • Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members.
• Compliance & Safety:
  • Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff.
  • Promote a culture of cleanliness, organization, and safety across the food and beverage operations.

    Qualifications:

• Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night.
• Bachelor’s degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience.
• Comprehensive Point-of-Sales system experience, preferably with Jonas Club software, including generating financial reports and creating graphical data visualizations.
• Controlling labor costs.
• Strong financial acumen in budgeting, forecasting, and cost and labor control.
• Exceptional leadership and communication abilities, with a focus on team development.
• Experience managing a wine club and developing engaging culinary action stations for events.
• Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation.

  Club Benefits:

• Great team in place that celebrates the unique Quarry Beach Club spirit.
• Team events, fun holiday celebrations, and club-provided meals.
• Clothing allowance and competitive dining allowance after the first year.
• Group health insurance benefits.
• 401 (k) retirement plan.
• Paid Time Off – 3 weeks.
• Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.