Director of Food And Beverage
5 days ago
San Francisco
DIRECTOR OF FOOD & BEVERAGE The University Club of San Francisco Full-Time | San Francisco, California ABOUT THE CLUB Founded in 1890 and perched atop Nob Hill with panoramic views of the San Francisco skyline, The University Club of San Francisco is a private social club and gathering place for members who share an appreciation for fine food, wine, music, and engaging conversation. Our members are a welcoming, curious, and accomplished community, and the Club reflects that spirit—eight event spaces with full-service catering, 22 guest rooms, squash and fitness facilities, and both casual grill and fine dining options, alongside a vibrant calendar of cultural programming and member events. Joining our team means becoming part of a close-knit, hospitality-driven environment where exceptional service and genuine connection define everything we do. POSITION OVERVIEW The Director of Food & Beverage provides strategic leadership and hands-on, day-to-day oversight of all front-of-house food and beverage operations. Reporting to the General Manager and working in close partnership with the Executive Chef, the Director leads the front-of-house management and service teams and plays a central role in aligning service, culture, and execution across every dining and event experience. This is a visible, on-the-floor role. An understanding that genuine member and staff engagement is essential to success in this position is critical. Strong collaboration with the executive leadership team ensures seamless integration of front- and back-of-house operations, while regular interaction with the Club's committees keeps programming and service standards aligned with members' expectations and preferences. Above all, the Director delivers outstanding dining and beverage experiences for members and their guests. LEADERSHIP • Build and sustain respectful, collaborative working relationships with the F&B team, fellow department heads, and the Executive Chef so that front- and back-of-house operate as one., • Serve as an energetic, positive role model and motivator for the entire service team., • Lead as a hands-on presence when the floor calls for it, while maintaining a strategic view of the bigger picture., • Set clear, achievable performance expectations and provide the training, tools, and resources the team needs to meet them., • Hire, train, and develop all front-of-house personnel, including effective onboarding for new staff and ongoing professional-development programs for service and bar teams; monitor adherence to dress code and departmental standards., • Hold regular meetings with direct reports to align on expectations, share updates, and plan the successful execution of Club events. OPERATIONS • Direct all food and beverage operations, including member dining and grill, member events, banquets/catering, and member-sponsored social functions., • Establish, document, and continually refine standard operating procedures and service sequences across every dining and event space, coordinating banquet work smoothly alongside daily service., • Uphold consistently high standards of service, presentation, sanitation, and cleanliness throughout all outlets, and oversee the upkeep and preventative maintenance of food and beverage equipment and Clubhouse facilities., • Advance the Club's beverage program (wine, cocktails, beer, and thoughtful non-alcoholic offerings) through staff education and engagement; develop wine lists and by-the-glass and bottle promotions in partnership with the Club Wine Committee., • Maintain accurate reservation and point-of-sale systems, and ensure proper accounting and reconciliation of POS and member revenue., • Ensure full compliance with all health, safety, sanitation, and liquor-service requirements, including applicable wage-and-hour and federal, state, and local alcoholic-beverage laws, while staying current with industry trends and best practices. MEMBERSHIP EXPERIENCE • Take personal ownership of the member experience, keeping the operation "member ready" in both appearance and service at all times., • Maintain a welcoming, visible floor presence: greeting members and guests, monitoring the pace and consistency of service, and anticipating needs., • Partner with Club leadership to uphold service standards that consistently drive member and guest satisfaction., • Address member and guest feedback promptly and professionally, advising the General Manager as appropriate., • Support the planning and execution of special Club events and banquet functions so they are thoughtful, well-coordinated, and memorable, and assist with their marketing across on-site, print, online, and eblast promotions., • Serve as an ad-hoc member of relevant Club committees. FINANCIAL STEWARDSHIP • Collaborate with the General Manager and Controller to build and execute the front-of-house F&B budget; manage operations to meet or exceed budget targets., • Track and forecast F&B revenue, cost of goods sold, and labor, communicating key financial metrics and results to the leadership team to ensure shared awareness and accountability., • Create weekly staffing schedules that meet departmental needs while maximizing the value of scheduled labor; source and manage temporary staff and plan for long-range staffing needs., • Review and approve departmental time-clock punches and payroll within required deadlines, monitoring labor deployment and scheduling against forecasts and service standards., • Oversee purchasing, receiving, and inventory for food, wine, spirits, beer, and supplies to ensure quality, consistency, appropriate par levels, and cost control; approve invoices on a timely basis and conduct regular physical inventories., • Analyze operational data (covers, average check, menu mix, P&L performance, and member-satisfaction metrics) to guide decisions and drive continuous improvement. INITIAL PRIORITIES • Set Excellence as the Standard: establish clear expectations for service, hospitality, and professionalism across the team., • Deliver Consistency Through Strong Fundamentals: reinforce dependable systems, training, and service standards., • Learn the Members and Their Preferences: quickly come to know member habits, traditions, and expectations., • Develop and Inspire the Team: lead as a visible, hands-on mentor who invests in staff growth., • Maintain Visibility and Leadership Presence: be a steady, approachable presence throughout the dining rooms and event spaces. CANDIDATE QUALIFICATIONS • Five or more years of food and beverage management experience in a private club or high-end resort/hotel, including at least two years of dining room management., • Bachelor's degree in hospitality management or a related field preferred., • Advanced wine education or sommelier certification a strong plus; candidates with deep beverage knowledge are highly valued., • A team-focused, hands-on leader who leads by example and has a genuine passion for training and developing staff., • Proven ability to operate within budgeted targets and goals., • Dynamic and creative, with the drive to elevate the member experience., • High-level interpersonal skills and emotional intelligence, with excellent communication and leadership abilities., • Very strong organizational skills, comfortable juggling multiple activities and managing competing priorities., • Working knowledge of Microsoft Office, POS systems, and Jonas Club software or similar. COMPENSATION & BENEFITS • Full-time position., • Salary $120K-$140K (commensurate with experience) plus bonus opportunities., • Medical, dental, and vision coverage (100% for Employee)., • Paid time off: vacation, holiday, and sick leave., • Professional dues and continuing-education opportunities., • Pre-tax commuter benefits and preferred parking rates. EMPLOYMENT ELIGIBILITY VERIFICATION In compliance with federal law, all persons selected for hire must verify their identity and eligibility to work in the United States and complete the required employment-eligibility verification form upon hire. HOW TO APPLY Qualified candidates are invited to submit a resume to Elizabeth Sturton, General Manager, at elizabeth@uclubsf.org. Applications will be reviewed on a rolling basis until the position is filled.