F&B Director

About the role

The Food & Beverage Director leads the club’s hospitality experience, overseeing all F&B outlets, banquets and events. This senior leader ensures operational excellence, high guest satisfaction, and strong financial performance across daily service and large‑scale functions.

Key responsibilities

• Direct day‑to‑day operations of restaurants, bars, banquets and event catering.
• Maintain consistent standards of service, presentation, cleanliness and guest experience.
• Develop, implement and continuously improve operational procedures and service standards.
• Coordinate with kitchen, stewarding, procurement and facilities teams to ensure seamless service delivery.
• Manage staffing, scheduling and workforce planning to match operational demand.
• Oversee budgets, control labour, food and beverage costs, and monitor performance through KPIs.
• Lead, coach and develop supervisors and front‑of‑house teams, fostering a service‑first culture.
• Ensure compliance with HACCP, food safety, hygiene and health & safety regulations.
• Support forecasting, business planning and identify opportunities to increase revenue and reduce waste.

Required profile

• Proven senior leadership experience in food and beverage operations, preferably within a club or hospitality setting.
• Strong track record of delivering exceptional member and guest experiences.
• Demonstrated ability to manage large‑scale events such as tournaments, weddings and corporate functions.
• Excellent people management skills with experience coaching multi‑disciplinary teams.
• Solid financial acumen with experience controlling budgets and driving profitability.

Required skills

• HACCP certification and thorough knowledge of food safety regulations.
• Health & safety compliance expertise.