Description

Overview

Director of Hospitality and Dining
Location: Evansville, IN
Reports To: General Manager (GM)/Chief Operating Officer (COO)
FLSA Status: Exempt - Full Time

Job Post Website: https://new.express.adobe.com/webpage/JvVf8dkN24WoF

Direct Reports:
• Executive Chef
• Director of Banquets
• Beverage Manager
• Service Staff (FOH/BOH)

Position Summary
The Director of Hospitality and Dining oversees all aspects of dining, beverage, banquet, and catering operations, ensuring exceptional service, quality, and member satisfaction. This full P&L role manages day-to-day execution, supervises staff,
develops menus in collaboration with the culinary team, and drives financial accountability to transform F&B into a profitable, member-loved operation.

Experience Required

Skills & Attributes
• Member-focused with a passion for hospitality and service excellence
• Detail-oriented with strong organizational and multitasking abilities
• Calm under pressure with excellent problem-solving skills
• Revenue-driven with creative menu and event vision
• Exceptional communicator and team motivator
• Professional appearance and demeanor

Qualifications Required
• 7+ years of progressive food & beverage management experience in a private club, resort, or upscale restaurant
• Proven ability to manage budgets, control costs, drive revenue, and execute a successful F&B turnaround
• In-depth knowledge of food, wine, spirits, menu costing, labor scheduling, and current dining trends
• Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications Preferred
• Bachelor's degree in Hospitality Management, Business Administration, or equivalent experience
• Certified Club Manager (CCM), CHA, FMP, or ServSafe Manager
• Experience with club POS systems (Jonas, Toast, ClubEssential)
• Wine/spirits certification (WSET, CMS)

Essential Responsibilities

Key Responsibilities
• Direct and manage all food and beverage operations, including dining rooms, bars, banquets, events, and catering services
• Maintain visibility with the membership and ensure excellent member and guest experiences through consistent, high-quality service
• Recruit, hire, train, schedule, and supervise F&B staff; foster a culture of teamwork, professionalism, and ownership
• Collaborate with the Executive Chef on menu planning, pricing, promotions, and seasonal redesigns
• Monitor inventory, purchasing, and cost controls to maximize efficiency and profitability
• Implement inventory/par system; target low shrinkage and optimal pour costs
• Develop and manage departmental budgets, forecasts, and monthly financial reports
• Oversee setup and service for special events, weddings, tournaments, and banquets
• Grow banquet and event revenue through proactive sales, packages, and member engagement
• Handle member concerns and feedback with professionalism and prompt resolution
• Implement and enforce service standards, steps of service, upselling, and recovery protocols
• Launch member engagement initiatives: tastings, wine dinners, themed nights, "Club Classics"
• Coordinate with golf and racquet professionals on outing food, halfway house, and grab-and-go options
• Maintain compliance with health, safety, sanitation, liquor, and allergen standards (ServSafe, TIPS)
• Cross-train banquet and dining teams for operational flexibility

Benefits

Compensation & Benefits
• Competitive salary and benefits package commensurate with experience

How to Apply
Please email your submission to eccdhdsearch@gmail.com with the attention of Dr. Brad Fulkerson, Club President. Please include a list of references with your resume. IMPORTANT: Save your PDF resume and cover letter in the following manner:

"Last Name, First Name - Resume"
"Last Name, First Name - Cover Letter"