Food and Beverage Director

Job Title: Food and Beverage Director

Department: Food & Beverage

Reports To: Clubhouse Manager

Supervises: Ala Carte Managers Front of House Staff

FLSA: Exempt

Job Function

The Service Director is responsible for the overall management and excellence of F&B service operations at Mira Vista Country Club. This role works closely with F&B Managers to lead hire train and develop front-of-house staff for excellence in service. The Service Director manages inventory practices the beverage program staff scheduling and collaborates closely with the banquets management team and culinary department to achieve high-level execution of dining operations. Event staff will report to the Banquet Manager who coordinates with the Service Director. Ala Carte Service Managers report directly to the Service Director.

Duties & Responsibilities

Strive to achieve the MVCC Vision & Mission each day.

Conduct yourself in a manner that represents all the MVCC core values.

Lead hire train and develop front-of-house staff for excellence in service.

Oversee all aspects of Ala Carte dining operations.

Manage inventory practices and ensure proper controls are in place.

Oversee the beverage program including selection ordering and staff training.

Prepare and manage staff schedules to ensure optimal coverage and service standards.

Work in close coordination with banquets management and the culinary department for seamless dining experiences.

Ensure compliance with club policies health and safety regulations and service standards.

Foster a culture of continuous improvement and professional development among staff.

Address member and guest concerns promptly and professionally.

Achieve departmental financial goals while consistently exceeding member expectations.

This job description does not constitute a contract of employment. Mira Vista Country Club may exercise its employment-at-will rights at any time.

Knowledge & Abilities

Strong leadership and team development skills.

In-depth knowledge of food and beverage service standards.

Ability to manage inventory and beverage programs.

Excellent communication and interpersonal skills.

Ability to work collaboratively across departments.

Proficiency in scheduling and labor management.

Physical Requirements

Sitting: 4 hours Standing: 4 hours Climbing: 2 hours Talking: 6 hours Lifting: 25 lbs

Equipment: Golf Carts Hand Carts

Education & Experience

Bachelors degree in hospitality management or related field preferred.

Minimum 3 years of experience in food and beverage management preferably in a private club or upscale dining environment.

Proven track record in staff development and service excellence.

Sommelier Certification (Master Court or WSET) Preferred

Must be well versed in Microsoft Office Suite

Licenses & Other Requirements

TABC (Texas Alcoholic Beverage Commission) certification

Food Handlers Manager certification

To apply Please contact Andre Rossotti