Food & Beverage Director

At Quail West, exceptional dining is about more than what’s on the plate—it’s about creating memorable experiences, building genuine connections, and delivering a level of service that makes every member feel at home.

We’re looking for an accomplished and engaging Director of Food & Beverage to lead our talented team and bring fresh energy, creativity, and operational excellence to a dynamic dining program. If you’re a hands-on leader who thrives on developing people, elevating service, and turning everyday moments into exceptional member experiences, this may be the opportunity you’ve been looking for.

Why You'll Love Working Here:

• Join one of Southwest Florida’s most prestigious private country clubs.
• Lead a high-profile food & beverage operation where hospitality and member experience are at the heart of everything we do.
• Work alongside a collaborative leadership team committed to innovation, excellence, and continuous improvement.
• Develop and inspire talented hospitality leaders while building a strong, accountable, service-focused culture.
• Bring fresh ideas to dining, events, beverage programming, and member experiences.
• Make a meaningful and visible impact on one of the Club’s most important areas of the member experience.

What You'll do:

The Food & Beverage Director provides leadership and oversight for Quail West’s front-of-house dining, beverage, events, catering, and social programming. This role is responsible for delivering a consistently exceptional member and guest experience while leading high-performing teams, managing financial performance, and driving continuous improvement across the Club’s food and beverage operation.

Working closely with the Executive Chef and Assistant General Manager, the Director ensures seamless coordination between service, culinary, events, and beverage operations.Your responsibilities will include:

• Lead all front-of-house food and beverage operations, including dining outlets, bars, wine and spirits, member events, private events, and catering.
• Maintain exceptional standards of hospitality, service, presentation, cleanliness, and operational readiness.
• Be highly visible throughout dining outlets and events, building relationships with members and responding to feedback in real time.
• Lead, coach, develop, and hold accountable front-of-house and events leadership teams.
• Develop strategies to enhance member participation, revenues, event attendance, and overall dining experiences.
• Oversee staffing, scheduling, training, performance management, and labor productivity.
• Manage departmental budgets, forecasts, revenues, labor, expenses, and key performance measures.
• Partner closely with the Executive Chef to ensure strong coordination of menus, service execution, events, staffing, and member feedback.
• Provide strategic oversight of the Club’s wine and spirits program.
• Evaluate operational performance, member feedback, and industry trends to identify opportunities for improvement and innovation.
• Collaborate with Communications and other Club departments to promote dining, events, and programming.
• Ensure compliance with food safety, sanitation, alcohol service, workplace safety, and Club policies.