Director of Food And Beverage
5 days ago
Lexington
About Idle Hour — Founded in 1946, Idle Hour Country Club is a private, member-owned club defined by tradition, hospitality, and multi-generational community. Dining is one of the most visible and meaningful ways our members experience the Club. As we enter a transformative period—including a major clubhouse and kitchen renovation—we are investing in leadership, systems, and standards that elevate consistency, experience, and long-term sustainability. Our goal is clear: to position Idle Hour as a true dining destination while maintaining the warmth, familiarity, and trust that define private club hospitality. Position Overview — The Director of Food & Beverage is Idle Hour’s senior hospitality and operational leader, responsible for the full architecture, performance, and consistency of all dining, beverage, and event operations. This is an executive-level leadership role focused on building systems, developing leaders, and ensuring that exceptional member experiences are delivered consistently—across all outlets, all shifts, and all seasons. This is not a role that relies on daily heroics. It is a role that builds clarity, accountability, and operational discipline into the system itself. The Director of Food & Beverage partners closely with Culinary, Service, Events, and Club leadership to ensure that hospitality is not dependent on individuals—but embedded into how the Club operates. Core Responsibilities — F&B Systems Leadership • Serve as the Club’s senior food & beverage authority and operational architect, • Design, implement, and evolve systems that drive consistency across all dining outlets and events, • Establish and uphold service, beverage, and execution standards across the operation, • Build and maintain SOPs, training frameworks, and accountability structures, • Ensure alignment between FOH and BOH to deliver seamless member experiences Leadership Development & Team Architecture • Lead, mentor, and develop the Service Director, F&B Manager, Events leadership, and outlet managers, • Build a culture of accountability, coaching, and continuous improvement, • Establish clear organizational structure, staffing models, and succession planning, • Oversee hiring, onboarding, training, and performance management systems, • Serve as the leadership multiplier for the entire F&B department Member Experience & Service Excellence • Ensure consistent execution of Idle Hour’s hospitality standards across all touchpoints, • Monitor Dining Experience Survey feedback and implement structured improvement plans, • Establish and reinforce service recovery systems (H.E.A.T. model), • Maintain a visible presence in dining spaces to stay connected to the member experience, • Partner with Membership and leadership to elevate engagement and satisfaction Financial & Operational Stewardship • Own departmental P&L performance including revenue, labor, and cost controls, • Develop and manage annual operating and capital budgets, • Monitor financial performance and implement corrective actions as needed, • Oversee purchasing, inventory, and vendor relationships, • Ensure strong cash controls, reporting accuracy, and operational discipline Beverage & Program Development • Oversee wine, bar, and beverage programming across all outlets, • Partner with leadership on menu strategy, pricing, and product development, • Support innovation while maintaining consistency and profitability, • Ensure proper training and execution of beverage standards Events & Revenue Optimization • Oversee catering and banquet operations in partnership with Events leadership, • Ensure consistency of experience across a la carte dining and private events, • Align staffing, service models, and execution standards across all event formats, • Support strategic growth of F&B revenue through programming and experience design Renovation & Strategic Transition Leadership • Lead F&B operational strategy during clubhouse and kitchen renovation, • Design interim service models, staffing plans, and communication strategies, • Partner cross-functionally to protect the member experience during disruption, • Help architect the future-state F&B operation post-renovation Cross-Departmental Leadership • Collaborate with Culinary, Golf, Racquets, and Membership teams to ensure alignment, • Support Board and committee communication related to F&B operations, • Contribute to long-range planning and Club-wide strategic initiatives, • Serve as Manager-on-Duty as part of the leadership team Success Profile — The ideal candidate is: • A systems-driven leader who builds structure, not dependency, • A hospitality-first operator who understands how service makes people feel, • A leadership multiplier who develops strong teams and future leaders, • Calm, organized, and decisive in high-expectation environments, • Financially disciplined with a strong understanding of P&L management, • Energized by building something lasting, not just maintaining status quo Qualifications — • 10+ years of progressive food & beverage leadership experience, • 5+ years in a senior leadership role within private clubs, luxury hospitality, or fine dining, • Proven success leading multi-outlet F&B operations and large teams, • Strong financial acumen including budgeting, cost control, and forecasting, • Experience with Jonas or similar POS/accounting systems preferred, • Bachelor’s degree in Hospitality, Business, or related field preferred, • Food safety and alcohol service certifications required Compensation & Benefits — • Competitive salary commensurate with experience, • Annual performance bonus tied to KPIs, • Full benefits package (health, dental, vision, 401(k)), • Relocation assistance negotiable, • Continuing education and professional development support To Apply — Interested candidates should submit a résumé and brief cover letter to: Chris Kennedy, CCM General Manager / COO