Director of Food and Beverage

About Ballantyne Country Club

Founded in 1996 in Charlotte, North Carolina, Ballantyne Country Club is a prestigious private club featuring golf, tennis, aquatic facilities, fitness amenities, and versatile event venues. Members access an 18-hole championship golf course designed by Rees Jones, a top-tier practice facility, illuminated tennis courts, pickleball courts, and a resort-style pool complex. The club also offers a 24/7 advanced fitness center, a Family Activities Center, and a dynamic social calendar catering to all ages. The club prides itself on delivering customized, high-quality experiences within a warm and inviting atmosphere fostering lasting connections.

Role Overview

The Director of Food and Beverage is a key full-time, on-location leadership position in Charlotte, NC, responsible for overseeing the entire food and beverage operations of the club. This includes supervision of all restaurants, bars, banquet areas, and special occasions hosted by the club. The role involves ensuring service excellence, collaborating with culinary leadership on menu development, and maintaining a superior dining experience for members. Daily tasks encompass employee supervision and scheduling, inventory and procurement oversight, financial management including budgeting and cost controls, and health, safety, and sanitation compliance.

Key Responsibilities

• Manage all dining facilities and services, ensuring consistent quality and member satisfaction.
• Coordinate menu planning in partnership with the culinary team to maintain high standards.
• Oversee staffing schedules and development, providing training and coaching for food and beverage personnel.
• Monitor inventory procurement to optimize stock levels and control costs.
• Develop and manage department budgets, including forecasting and financial reporting.
• Ensure compliance with all relevant health, safety, and sanitation regulations.
• Collaborate with other department heads to support club-wide events, catering, and banquet services.
• Implement service training programs aligned with the club's hospitality standards.
• Evaluate member feedback to drive continuous improvements and innovations in offerings.

Qualifications and Requirements

• Proven expertise in managing multi-outlet food and beverage operations, including banquet services.
• Strong culinary knowledge, including menu creation, food presentation, and kitchen coordination.
• Commitment to exceptional customer service with ability to resolve member concerns effectively.
• Experience managing budgets, cost control measures, and financial performance in food & beverage departments.
• Previous leadership roles in private clubs, resorts, hotels, or upscale dining establishments.
• Capabilities in team leadership including recruitment, training, coaching, and performance evaluation.
• Thorough knowledge of food safety, sanitation practices, and regulatory standards.
• Excellent organizational, communication, and problem-solving skills; ability to handle multiple projects concurrently.
• Preferred education background in hospitality management, culinary arts, or related discipline.