Assistant Director Food & Beverage

PGA TOUR, Inc; Potomac (MD); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Health Insurance

Wellness Program

Life Insurance

Disability Insurance

401(k) with employer match

Pet Insurance

Employee Assistance Program

Paid Time Off

Complimentary meals

Playing privileges

Tuition Assistance

Employee discounts

Job summary

PGA TOUR, Inc. in Potomac, MD, seeks an Assistant Director of Food & Beverage to lead dining, banquets, member events, and on-course outlets. You will supervise service, train staff, and ensure top-tier hospitality while maintaining budgets and inventory controls.

You will work closely with the Food & Beverage Director, Executive Chef, catering and events teams to ensure flawless service and member experience across all outlets.

Qualifications

• High school diploma or equivalent; 2–3 extra years in hospitality management or related education.
• Approximately five years of progressive food & beverage experience, with supervisory roles.
• Strong knowledge of à la carte dining, banquet service, and beverage operations.
• Budgeting, labor management, inventory controls, purchasing, and admin practices.
• Sanitation, food safety, and responsible alcohol service understanding.
• Proven ability to train, coach, and motivate staff in a private club setting.
• Excellent communication, organization, and member service skills.
• Experience with POS and scheduling/timekeeping software such as Workday/Tripleseat/Get Orderly.
• Wine/beverage knowledge and willingness to lead ongoing staff education.

Responsibilities

• Assist the F&B Director with recruiting, onboarding, training, scheduling, and reviews.
• Supervise daily service across dining, banquet, events, and on-course operations.
• Maintain a visible floor presence during service; engage with members and guests.
• Conduct daily pre-shift meetings covering reservations, events, menu offerings, and priorities.
• Manage dining reservations and seating flow; coordinate with culinary teams.
• Resolve member and guest concerns promptly; communicate feedback to the Director.
• Develop training programs on service standards and beverage knowledge.
• Coordinate with Executive Chef and events team for menus and dietary requests.
• Review Banquet Event Orders; oversee setup, service, and post-event resets.
• Support member events, wine dinners, tastings, and promotional programs.
• Ensure dining rooms and outlets are clean, stocked, and ready for service.
• Monitor equipment; enforce proper use and report maintenance needs.
• Assist with purchasing, receiving, inventory, and waste reduction.
• Prepare staff schedules and adjust for forecasted levels.
• Monitor payroll timekeeping and overtime; ensure accuracy.
• Develop and manage annual operating budget; monitor profitability.
• Ensure compliance with safety, sanitation, and alcohol service standards.

Skills

Guest relations

Staff supervision

Budgeting

Food & beverage operations

POS systems

Inventory management

Event coordination

Menu knowledge

Education

High school diploma

Hospitality management degree preferred

Tools

Workday

Tripleseat

Get Orderly

POS systems

Job description

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 operational issues involving staff, menus, equipment, reservations, and point‑of‑sale systems.
• Demonstrate a thorough understanding of point‑of‑sale software and a working knowledge of Workday, Tripleseat, Get Orderly, or other department systems, as applicable.
• Prepare employee schedules according to forecasted business levels, reservations, event requirements, and approved staffing guidelines. Review upcoming schedules daily and adjust coverage as needed.
• Monitor timekeeping records, verify punch accuracy, and support timely and accurate payroll processing. Review approaching overtime daily and adjust staffing while maintaining service standards.
• Assist the Food & Beverage Director with developing and managing the annual operating budget, monitoring sales, labor, expenses, and profitability against established goals.
• Assist in implementing and monitoring internal controls, including purchasing, inventory, cash handling, employee checkouts, and account posting procedures.
• Verify the accuracy of prices, applicable taxes, service charges, gratuities, and other charges. Ensure member numbers, account information, and payment authorizations are properly recorded.
• Review daily sales and checkout records, investigate missing checks or posting discrepancies, and communicate cash overages, shortages, and unresolved issues to the Food & Beverage Director.
• Ensure service staff follow approved cash handling and tip reporting procedures.
• Open and close facilities in accordance with established operating, control, and security procedures.
• Communicate professionally with members, guests, vendors, and employees in person, by telephone, and through written correspondence.
• Enforce responsible alcohol service standards. Ensure visibly intoxicated members and guests are not served additional alcohol and promptly notify the Food & Beverage Director and/or General Manager when intervention is required.
• Maintain compliance with applicable federal, state, and local requirements concerning food safety, sanitation, alcohol, and tobacco service, as well as approved responsible service training programs.
• Operate within the guidelines, policies, and standards established by PGA TOUR Golf Course Properties, Inc., and assist with implementing mandatory Food & Beverage operating standards.
• Assume responsibility for the department in the Food & Beverage Director’s absence, ensuring continuity of leadership, communication, and service.
• Complete special projects and other duties as assigned.

Pay Range: $85,000–$90,000 Annually

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

This position operates throughout dining rooms, banquet spaces, service areas, offices, and outdoor food and beverage outlets and routinely uses standard office and hospitality equipment. While performing the duties of this position, the employee is regularly required to stand, walk, sit, kneel, reach, use hands to handle or feel, and communicate with employees, members, and guests. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required include close vision, depth perception, color vision, distance and peripheral vision, and the ability to adjust focus. The position may involve exposure to varying outdoor weather conditions and requires the ability to perform essential duties with or without reasonable accommodation. The employee must comply with applicable federal, state, and local safety and health requirements. This job description outlines the position’s essential functions and may be modified as needed. It is not intended to be an all‑inclusive list of duties, responsibilities, skills, or abilities, and does not restrict other tasks that may be assigned.

Travel

Travel is not expected for this position.

Work Schedule Expectations

This full‑time position requires a flexible schedule, including mornings, evenings, weekends, and holidays, based on business levels and club events.

Supervisory Responsibility

This position supervises Food & Beverage employees and assists the Food & Beverage Director with hiring, training, scheduling, performance management, and employee development.

Owned, operated, and licensed by the PGA TOUR, the TPC Network is comprised of 30 premier private, resort and daily fee golf properties designed by some of golf’s most elite architects. Each TPC has hosted or has been designed to host TOUR‑sponsored golf tournaments. Since TPC Sawgrass first opened its world‑renowned PLAYERS Stadium Course in the fall of 1980, TPCs have provided the PGA TOUR with rent‑free venues for tournaments, helping to boost championship golf purses and increasing charitable donations to grassroots non‑profit organizations. At the same time, TPCs have provided recreational golfers with the unique opportunity to test their skills on the same layouts where the world’s best golfers compete. TPCs are known for their outstanding conditioning and amenities, as well as a commitment to environmental excellence. The TPC Network is also distinguished by its unwavering commitment to further the PGA TOUR’s giving back mission through support of charitable and community‑based programs. For more information, please visit www.tpc.com.

Our benefits may include:

Medical/Dental/Vision Health Savings Account with employer contribution Wellness Reward Program Life and Disability Insurance 401(k) plus employer match and employer contribution Pet Insurance Employee Assistance Program Paid Time Off and Holidays Complimentary employee meals Access to PGA TOUR golf tournaments Tuition Assistance Playing privileges and employee discounts