Director Food and Beverage
Position Description
The Role
The F&B Director owns the food and beverage operation of the private club from concept to execution. They lead the Head Chef, Bar Lead, and the full F&B service team. They are responsible for the quality, consistency, and philosophy of everything that comes out of the kitchen and the bar — and for the way it is presented, timed, and experienced by members.
This is a creative and operational role in equal measure; comfortable developing a cocktail menu as managing food cost, as invested in the training of a floor host as in the sourcing of a new supplier.
The F&B Director reports to the GM and works in close daily partnership with the Head Chef.
What You Will Own
Programme & Concept
- The F&B philosophy — ensuring every menu decision, sourcing choice, and service standard reflects the club's F&B philosophy
- Menu development in partnership with the Head Chef
- The bar programme and all-day light bites menu
- Saturday brunch concept and execution
- Seasonal menu evolution
Operations
- Kitchen and bar operational management — flow, timing, quality, consistency
- Supplier relationships
- Kitchen equipment specification — signed off with Head Chef before procurement
- Food cost management — within agreed targets without compromising quality
- Upstairs prep kitchen and main kitchen coordination — smart workflow across two levels
- POS and ordering systems — F&B configuration and accuracy
Team
- Leading, developing, and evaluating the Head Chef, Bar Lead, and F&B service team
- F&B training programme — product knowledge, service rhythm, food philosophy, storytelling
- Pre-shift F&B briefings — daily menu notes, allergen flags, service focuses, learnings
- Creating a kitchen and bar culture aligned to the club's values
Member Experience
- Ensuring F&B service reflects the hosting philosophy
- Day-to-night transition — how the bar and food offer shifts across the day
- Private dining and event F&B — coordinating bespoke menus and service for hosted events
- Member dietary preferences — ensuring the kitchen knows and remembers what matters
What We Are Looking For
Experience
- Eight or more years in premium food and beverage, across kitchen and floor
- Demonstrated experience as an F&B Director, Restaurant Director, or equivalent senior role
- Deep knowledge or genuine belief in conscious, organic, healthy food principles
- Experience with organic wine — buying, listing, and communicating
- Experience developing a cocktail and bar programme
- Experience opening a food and beverage operation strongly preferred
- Knowledge of the Austin food and producer landscape an advantage
Character
- Passionate about food as a philosophy, not just a product
- Equally comfortable in the kitchen, behind the bar, and on the floor
- Strong communicator — can translate complex food principles into language the team and members can use naturally
- Operationally disciplined
- Collaborative — works with the chef as a partner, not a subordinate
- Warm and member-facing — present in the room, known to the membership