Country Club of Asheville is seeking a dynamic and experienced Food & Beverage Director to lead our service teams in delivering unforgettable member experiences.  Nestled in the heart of the Blue Ridge Mountains, Country Club of Asheville is a premier private club offering exceptional amenities, breathtaking views, and a rich tradition of Southern hospitality.  We are proud to be part of McConnell Golf, a distinguished collection of private clubs across the Carolinas, Tennessee, and Virginia.  Known for excellence in golf, service, and member experience. As a McConnell Golf property, we uphold the highest standards in hospitality and benefit from a network of shared resources, leadership, and innovation.

Country Club of Asheville amenities include an 18-hole golf course, 10 tennis courts, a Jr. Olympic Size Swimming Pool, and a strong social calendar.

As our Food & Beverage Director, you’ll be the driving force behind all dining operations, including our Donald Ross Dining Room, banquet services, and seasonal outlets. You’ll lead with vision, inspire excellence, and ensure every plate and pour reflects the club’s commitment to quality and service.

This position offers outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.

To learn more about Country Club of Asheville and McConnell Golf, please visit www.ccofasheville.com.

Responsibilities

The primary job duties required by the position include but are not limited to:

• Oversee front of house operations, including staffing, budgeting, and service standards.

• Collaborate with the Executive Chef and Director of Catering and Events, to develop seasonal menus and culinary experiences

• Hires, trains and supervises Front of House staff for all food and beverage outlets including Dining and Banquet spaces, Bars, Pool, Turn, and other such outlets as developed through the food and beverage department.

• Ensures that employees perpetuate a “Yes I Can” philosophy in an effort to always positively affect the members and guests experience.

• Creates and maintains an environment characteristic of the Club and McConnell Golf through proper uniform selection, cleanliness, proper presentation, promotional activities, etc.

• Monitors liquor/bar inventory, food service equipment and pricing decisions.

• Contributes to the bi-monthly newsletter by conferring with Executive Chef and other managers as appropriate.

• Assists in preparing budgets for each operating year, using past experience and known and anticipated future trends to estimate as accurately as is practical the likely income and expenses for the coming year’s business operations.

• Suggest, design and implement a marketing strategy for the culinary department that best compliments the 

• Meet regularly with management team to ensure the Club and McConnell Golf image, vision, and quality standards are upheld.

• Conducts F&B meetings as appropriate to communicate service information and maintain the highest quality levels in service and product, and address possible concerns.

• Increases sales and level of service by coaching on effective and suggestive sales techniques and service strategies at large.

• Conducts pre-shift meetings to discuss specials, reservations and new menu items.

• Investigates and resolves food & beverage quality and service complaints.

• Inspects food and beverage preparation directed to the front of the house to maintain quality standards and sanitation regulations.

• Reviews daily financial transactions of member dining and special events, including the billing of all outside events, and monitors budget goals to ensure efficient operation, and to ensure expenditures stay within budget guidelines.

• Meets with the general manager on a consistent basis to discuss daily operations.

• Designs, implements and maintains orientation and training emphasizing quality standards and positive member/guest experience.

• Pursues and develops the best feedback tools to assist in continuous efforts to improve food & beverage services.

• Directs and supervises bar and beverage costing, purchasing, inventory, equipment and pricing decisions

• Prepares weekly schedules, job assignments and labor/cost reports.

• Orders all alcoholic and non-alcoholic beverages, conducts alcoholic and non-alcoholic beverage inventory and provides analytical feedback.

• Prepares any and all F&B reports as required by management.

• Provides hands-on member service including but not limited to (i) regular scheduled bartending services, (ii) set-up and inspection of service mise en place for the front of the house, (iii) prepares floor plans and cross references correct reservation and seating arrangements, (iv) conducts regular shift briefings, (v) protects all physical assets of the F&B department.

Qualifications

Education and/or Experience

• A degree in Hospitality Management or Culinary Arts preferred.

• Five years or more as a food and beverage manager, including fine dining experience.

Job Knowledge, Core Competencies and Expectations

• Ability to build a team, train, and motivate employee team members.

• Food and beverage cost controls and operating procedures.

• Accounting.

• Menu design.

• Marketing and promotions.

• Wine, spirits and bar operations.

• Point-of-sales systems.

• Strong interpersonal and organizational skills.

• Polished, professional appearance and presentation.

• Effective communication through all department levels and throughout club.

Licenses and Special Requirements

• Food safety certification.

• Alcoholic beverage certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.