Assistant Director Food & Beverage

pgatour; Potomac (MD); Presencial; USD 65.000 - 90.000; Jornada completa

Descripción de la vacante

TPC Potomac at Avenel Farm in Potomac, MD seeks an Assistant Director of Food & Beverage to lead daily operations across dining, banquets, member events, and on-course outlets. The candidate will work closely with the F&B Director, Executive Chef, and events team to maintain high service standards and member satisfaction.

Ideal candidates have 5+ years in hospitality management, strong budgeting and staff development skills, and a passion for luxury private club service.

Formación

• Two to three years of hospitality management experience; degree preferred.
• Experience in overseeing dining, banquet, member events, and on-course service.
• Strong knowledge of budgeting, labor, inventory controls, and service standards.

Responsabilidades

• Assist the Food & Beverage Director with recruiting, onboarding, and performance reviews of F&B staff.
• Supervise daily service across all dining, banquet, and on-course operations to ensure standards.
• Maintain a visible floor presence during service and engage with members and guests.
• Coordinate with culinary and events teams to execute menus and timelines.
• Review event orders and oversee setup, service, and breakdown.
• Develop training programs for service standards and alcohol service.

Conocimientos

Staff coaching

Guest service

Floor supervision

Budgeting & inventory

Educación

Hospitality degree preferred

Herramientas

POS systems

Scheduling software

Descripción del empleo

TPC Potomac at Avenel Farm is a private par-70, 7,107-yard championship golf course located in Potomac MD, just under 20 miles from the White House. The Club has hosted over 20 championships for the PGA TOUR, PGA TOUR Champions and the Korn Ferry Tour since opening in 1986. Following an historic renovation by PGA TOUR Design Services in 2008, TPC Potomac has earned a reputation as a formidable test for the world's best players.

Tee up your career as a part of our team with the TPC Network!

The Assistant Director of Food & Beverage supports the daily operation of TPC Potomac's dining, banquet, member event, and on-course outlets, ensuring established goals for sales, profitability, and member, guest, and employee satisfaction are achieved.

This position requires a hands‑on leader who maintains a strong presence during service, builds member relationships, develops employees, and delivers consistent hospitality throughout the club. Working closely with the Food & Beverage Director, Executive Chef, Catering Manager and Service Manager, the Assistant Director coordinates service execution, maintains operating standards, and assumes responsibility for the department in the Food & Beverage Director's absence

QUALIFICATIONS

• High school diploma or equivalent required, with two to three additional years of hospitality management education or equivalent relevant experience. A degree in hospitality management or a related field is preferred.
• Approximately five years of progressively responsible food and beverage experience, including prior supervisory experience. Private club, luxury hotel, or comparable hospitality experience is preferred.
• Strong knowledge of à la carte dining, banquet service, beverage operations, and the coordination of multiple service outlets.
• Working knowledge of budgeting, labor management, inventory controls, purchasing, and general business administration practices.
• Thorough understanding of sanitation standards, food safety practices, and applicable alcohol service requirements.
• Demonstrated ability to train, coach, motivate, and hold employees accountable while maintaining a positive, professional work environment.
• Strong communication, organization, problem-solving, and member service skills.
• Proficiency with point-of-sale systems and working knowledge of scheduling, timekeeping, reservation, inventory, and event management software.
• Knowledge of wine, spirits, and beverage service is preferred, along with a willingness to lead ongoing staff education.

RESPONSIBILITIES/DUTIES

• Assist the Food & Beverage Director with recruiting, interviewing, hiring, onboarding, training, scheduling, and performance reviews of Food & Beverage employees.
• - Supervise daily service across dining, banquet, member event, and on-course operations, ensuring consistent food, beverage, and service standards.
• - Maintain a visible presence on the floor during service, engage with members and guests, anticipate their needs, and support staff during peak business periods.
• - Conduct daily pre-shift meetings covering reservations, events, menu offerings, member preferences, service expectations, and operational priorities.
• - Manage dining room reservations and seating flow, coordinating with service and culinary teams to maintain appropriate pacing and timely service.
• - Resolve member and guest concerns promptly and professionally. Communicate service issues, relevant feedback, and follow-up actions to the Food & Beverage Director.
• - Develop and maintain employee training programs covering service standards, menu and beverage knowledge, operating procedures, and responsible alcohol service.
• - Coach employees regularly, recognize strong performance, and address performance concerns consistently and in coordination with the Food & Beverage Director.
• - Ensure employees meet established uniform, grooming, name tag, and professional conduct standards.
• - Coordinate with the Executive Chef and events team to ensure accurate communication and execution of menus, dietary requests, event timelines, and service requirements.
• - Review Banquet Event Orders and oversee event setup, service, breakdown, and resets, including tables, chairs, displays, décor, and required equipment. Assist with these activities as needed.
• - Support the development and execution of member events, wine dinners, tastings, holiday celebrations, and promotional programs that encourage participation and support department revenue goals.
• - Ensure dining rooms, banquet spaces, service stations, and on-course outlets are clean, properly stocked, organized, and ready for service.
• Monitor the condition of department equipment and furnishings, report maintenance needs, and follow through on repairs. Reinforce proper use and care of equipment and department vehicles.
• - Maintain appropriate product and supply levels in coordination with culinary and service leadership. Assist with purchasing, receiving, inventory counts, and waste reduction.
• - Troubleshoot operat