Assistant Food & Beverage Director — Club Dining & Events

Arcis Golf; Austin (TX); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

Life Insurance

Paid time off

401(k) plan and match

Holiday pay

Food & Beverage discounts

Job summary

Arcis Golf is seeking an experienced Assistant Food and Beverage Director at River Place Country Club in Austin, TX. The role collaborates with the F&B Director to optimize dining services, lead both front-of-house and back-of-house teams, and drive culinary excellence for members and guests.

The candidate will implement SOPs, monitor service quality, and contribute to menu development while ensuring compliance with health and safety standards. A customer-focused approach is essential.

Qualifications

• Experience supervising or managing in F&B.
• Strong organizational and communication abilities.
• Knowledge of F&B trends, regulations, and best practices.
• Excellent leadership and guest service skills.

Responsibilities

• Collaborate with the Food and Beverage Director to oversee day-to-day dining facility operations and guest satisfaction.
• Help develop and implement standard operating procedures for the department.
• Supervise and train front-of-house and back-of-house staff.
• Coordinate with HR for recruitment, training, and performance evaluations.
• Work with culinary team on menu development and quality offerings.
• Monitor food presentation, portions, and overall dining experience.
• Foster a customer-focused culture and address guest feedback promptly.
• Assist in planning events, banquets, and private functions.
• Assist in budgeting and cost-control measures while ensuring service quality.
• Ensure compliance with health, safety, and licensing regulations.

Skills

Staff supervision

Customer service

Leadership

Communication

Operational management

Job description

Arcis Golf is seeking an experienced Assistant Food and Beverage Director at River Place Country Club in Austin, TX. The role collaborates with the F&B Director to optimize dining services, lead both front-of-house and back-of-house teams, and drive culinary excellence for members and guests.

The candidate will implement SOPs, monitor service quality, and contribute to menu development while ensuring compliance with health and safety standards. A customer-focused approach is essential.