Director, Food & Beverage at Bent Tree Country Club Inc

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

12 May, 26

Salary

0.0

Posted On

11 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food & Beverage Leadership, Service Standards, Training, Operational Discipline, Financial Stewardship, Member Engagement, Culinary Partnership, Service Recovery, Coaching, Hospitality, Inventory Management, Labor Planning, P&L Fluency, Team Development, Communication, Professionalism

Industry

Hospitality

Description

Description Director of Food & Beverage | Bent Tree Country Club | Dallas, TX Reports to: AGM | Full-Time | Exempt Bent Tree Country Club is hiring its first Director of Food & Beverage—an elevated leadership role for a proven operator who builds culture, trains teams, and delivers consistent, polished dining execution. You’ll lead the full front-of-house and beverage experience for two distinct dining concepts, 1972 Restaurant and White Rock Grille, while partnering closely with our Executive Chef, culinary brigade, and Pastry Chef/bakery team. This is not a “manage the schedule” position. It’s a standards-driven leadership role with real influence, designed for a professional who wants to put their stamp on a premier club experience and develop a high-performing hospitality team. What You Will Own Overall F&B service leadership across both restaurants, bars, and member dining experiences Training and service standards: onboarding, lineups, coaching rhythms, and leadership development Strong FOH/BOH alignment with culinary leadership for consistent timing, execution, and quality Member experience and service recovery, with visible leadership during peak periods Operational discipline: reservations flow, service pacing, cleanliness standards, and daily readiness Financial stewardship: labor deployment, purchasing compliance, beverage controls, and inventory accuracy Private events service execution in partnership with the events and culinary team Who Will Thrive Here 10+ years progressive leadership in private clubs, luxury hotels, or high-level restaurants Known for raising standards through training, accountability, and genuine hospitality Strong business operator: labor planning, inventory systems, beverage controls, and P&L fluency Calm, confident presence on the floor—sets the tone and builds trust Collaborative leader who can partner with culinary while holding the line on consistency ServSafe Manager and TABC certified (or ability to obtain immediately) Key Responsibilities – Service & Operations Leadership Direct daily dining operations for both outlets, including bar service, reservations flow, service pacing, and floor leadership Establish and enforce service standards/SOPs, lineups, sidework systems, and consistent opening/closing readiness routines Lead service recovery and member engagement with a visible presence during peak service periods Ensure facilities presentation and cleanliness standards throughout dining, bar, and service areas People, Training & Culture Build a training-first department: onboarding, service standards, role-specific training, and ongoing coaching and mentoring Develop managers and supervisors through clear expectations, weekly rhythms, and performance accountability Create a culture of professionalism, warm hospitality, and consistency—aligned with private-club expectations Culinary Partnership & Alignment Partner closely with the Executive Chef to align FOH and BOH on timing, quality standards, menu execution, and guest/employee experience Participate in menu planning, recipe costing discipline, and product specification to support both excellence and stewardship Financial & Controls Own F&B operational performance with strong cost controls and reporting: labor productivity, purchasing compliance, receiving standards, inventory accuracy, and beverage controls Support forecasting and budget performance reviews with corrective action planning when needed Qualifications 10+ years progressive F&B leadership experience; private club experience strongly preferred Demonstrated success in elevating service standards through training systems and leadership development Strong financial and operational controls background (labor, inventory, purchasing, beverage) ServSafe Manager and TABC Certification required or the ability to obtain promptly Core Competencies Visible, calm leadership presence; strong communicator; service recovery capability High standards and strong follow-through; organized operator who builds systems Coach and developer of people; builds bench strength and professionalism Competitive and commensurate with experience. Benefits package includes health and retirement options, paid time off, and professional development support (details provided during interview process). To Apply Please submit a resume and cover letter summarizing: Your training philosophy and standards approach A service/operations improvement you led and the measurable results Why is this opportunity the right next step in your club career Email HR@benttreecc.org and/or click the apply now button

Responsibilities

The Director of Food & Beverage will lead daily dining operations, establish service standards, and ensure member engagement during peak service periods. They will also oversee training and development of staff to create a culture of professionalism and hospitality.