Director of Food And Beverage

Club Overview

Bent Creek Country Club is a member-owned, full-service, family-focused private club located in the suburbs of Lancaster County. Known for its understated elegance and welcoming culture, Bent Creek offers a premier golf and lifestyle experience to its membership.

The Club’s 18-hole championship golf course was originally designed by acclaimed architect Jay Morrish, Golf Course Architect of the Year in 1991, and is the only Northeastern course he designed. In 2025, the course was thoughtfully reimagined by Andrew Green, further elevating playability and conditioning. Beyond golf, the Club features year-round racquets and fitness amenities, a refreshed pool complex, diverse dining venues ranging from the Tavern at the Turn to elegant indoor and terrace settings, and versatile private event spaces. Over $15 million in recent capital enhancements underscore the Club’s commitment to excellence.

Position Overview

The Director of Food & Beverage is responsible for the strategic leadership, management, and execution of all food and beverage operations across the Club’s dining outlets, bars, Aquatics Complex, and private event spaces. This role provides oversight of the entire Front-of-House service operation and works in close partnership with the Executive Chef and culinary team to deliver exceptional dining and event experiences that reflect the Club’s culture and service standards.

This is a highly visible and member-facing leadership position responsible for maintaining Bent Creek’s reputation for hospitality excellence while ensuring operational efficiency, financial performance, and a culture of service. The Director will lead and develop the service team, create and implement training programs, drive member programming and event engagement, and ensure that the Club’s dining offerings consistently exceed member expectations.

Reports To: Assistant General Manager

Supervises: Banquet Sales Manager, Events Manager, Bar Manager, All Front-of-House Service Staff

Experience and Qualifications

• 5 to 7 years of progressive leadership experience in a private, member-owned club or comparable premier hospitality environment preferred
• Demonstrated success managing multiple dining outlets, banquet operations, and member or guest-facing service teams
• Proven ability to lead, motivate, and develop teams while fostering a positive and service-focused culture
• Strong understanding of food and beverage financial management, including budgeting, cost controls, labor management, and revenue generation
• Experience developing and promoting dining programs, club events, and member engagement initiatives
• Proficiency with Microsoft Office Suite and point-of-sale systems
• Excellent communication, interpersonal, and leadership skills with a professional presence
• Ability to work a flexible schedule including evenings, weekends, and holidays

Essential Responsibilities

Food & Beverage Operations and Member Experience

• Oversee the daily FOH operations of all dining outlets, bars, and food and beverage service areas across the Club
• Maintain a strong and visible presence in dining venues to ensure a high level of member engagement and service quality
• Ensure consistent service standards across dining outlets and private events
• Collaborate with the Executive Chef and culinary team to ensure menus, presentation, service standards, and dining concepts align with member expectations and continue to evolve with member preferences.
• Monitor and respond to member feedback to continually enhance the dining experience

Leadership and Team Development

• Recruit, train, supervise, and evaluate all Front-of-House food and beverage service staff
• Develop training programs and service standards that promote professionalism, consistency, and hospitality excellence
• Conduct regular team meetings and daily lineups to ensure staff are informed, prepared, and aligned with service expectations
• Foster a positive workplace culture focused on teamwork, accountability, and professional development

Financial Management and Administration

• Assist in the preparation and management of the annual food and beverage budget in collaboration with Club leadership
• Monitor departmental financial performance including revenue, cost of goods, payroll, and labor; participate in month-end financial processes and ongoing operational review of departmental performance
• Oversee scheduling, payroll processes, and time management systems to ensure accuracy and efficiency
• Manage vendor relationships and ensure proper procurement processes are followed
• Oversee liquor, beer, and wine inventory management including purchasing procedures, storage standards, monthly inventory counts, and variance controls to ensure accuracy, accountability, and cost control
• Maintain full compliance with responsible alcohol management practices approved by the Pennsylvania Liquor Control Board (PLCB)

Programming, Events, and Club Engagement

• Partner with Club leadership and committees to develop engaging dining programs and member events
• Oversee the service components of private events, banquets, and Club functions to ensure seamless execution
• Collaborate with the culinary team to introduce innovative dining concepts and seasonal programming
• Attend and participate in department head meetings, committee meetings, and strategic planning discussions

Benefits and Professional Development

Bent Creek Country Club offers a comprehensive benefits package, including medical, dental, life, and disability insurance; paid time off; and participation in the Club’s 401(k) plan.

The Club supports professional development and continuing education, including association membership and industry engagement opportunities.

Compensation

Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership.