Director of Food & Beverage

Director of Food & Beverage

University Club of Memphis | Private Member Club

Position Overview

The University Club of Memphis is seeking a Director of Food & Beverage to lead a reset of its dining and bar operations.

This role is responsible for establishing structure, restoring operational discipline, and building a consistent, financially responsible food and beverage program aligned with the expectations of a private member club.

This is a hands-on leadership role in an evolving environment. The successful candidate will be comfortable simplifying operations, holding teams accountable, and executing at a high level during peak service periods.

This position is best suited for an operator who takes ownership of results and is motivated by building and improving a department—not maintaining the status quo.

Key Responsibilities

Operational Leadership

• Oversee all daily food and beverage operations, including dining outlets, bar service, and member events
• Establish and enforce clear service standards to ensure consistency and efficiency
• Maintain a visible, active presence during service; lead from the floor
• Simplify and standardize operations to improve execution and accountability
• Ensure compliance with all health, safety, and sanitation standards
• Partner with the Executive Chef to maintain a focused, executable menu

Financial Management & Accountability

• Own departmental financial performance, including labor, cost of goods, and overall results
• Develop and manage budgets, forecasts, and monthly performance reviews
• Implement and enforce cost controls across purchasing, inventory, and waste
• Align staffing with business levels to maintain efficient labor models
• Evaluate events and programming based on contribution—not just revenue

Member Experience

• Build relationships with members and respond directly to feedback
• Deliver a consistent, high-quality dining experience reflective of a private club
• Support member events that are operationally sound and financially responsible
• Communicate clearly and professionally with members regarding dining operations

Team Leadership

• Recruit, train, and develop a disciplined service team
• Set expectations and hold staff accountable for performance and professionalism
• Create structure in scheduling, service execution, and daily responsibilities
• Address performance issues directly and in a timely manner

Systems & Execution

• Oversee scheduling, payroll, and adherence to Club policies
• Utilize POS and Clubessential systems for reporting and operational management
• Ensure ordering, inventory, and vendor relationships are consistent and controlled
• Provide accurate and timely reporting to senior leadership

Qualifications

• 5–7+ years of leadership experience in food & beverage operations
• Experience in private clubs, upscale casual, or high-volume hospitality environments preferred
• Demonstrated ability to manage labor and cost of goods effectively
• Strong operational presence—this is not a purely administrative role
• Proven ability to build structure and improve underperforming operations
• Willingness to work evenings, weekends, and peak business periods

Benefits

• Health, dental, and retirement benefits
• Paid time off
• Professional development opportunities