Job Title: Director of Food & Beverage Reports to: General Manager FLSA Category: Salary/Exempt Position Compensation: $120,000 - $140,000 Base Salary, plus Incentive Relocation: Relocation Assistance Available Work/life balance: Summer season is 4-5 days a week / Winter season is 5-6 days a week and mornings off as the club opens at noon Location: Quarry Beach Club 8975 Kayak Drive Naples, Florida, 34120

About the Club: The Quarry Beach Club is a private member-owned Club and provides its members and guests a lifestyle experience like no other. The Quarry, with its private lakefront beach, provides a peaceful, tropical, and casual atmosphere where members and guests enjoy the beach, resort pool, lap pool, fitness & wellness center, movement studio, tennis, pickleball, and bocce courts, along with recreational water activities and upscale and casual dining at its finest. Learn more about this award-winning Distinguished Club by visiting their website

Position Summary: The Director of Food and Beverage will be responsible for all the Club’s food and beverage services for both a la carte and banquet dining. Responsibilities of the Director will include: overseeing, training, mentoring, coaching, retaining, and assisting the food & beverage service team in delivering exceptional service. Elevating the Club’s wine program Developing and managing the food and beverage budget and financial performance. Leverage, utilize, and train staff on the Club’s Point-of-Sales system, Jonas. Essential Responsibilities:

Operational Leadership: Lead the daily operations of a la carte and banquet dining venues, bars, and catering services, delivering 200+ meals a day in season, ensuring consistency, quality, and timeliness. Continuously improve service by implementing training programs and setting clear, measurable performance goals to exceed member expectations. Collaborate with the culinary team to develop action stations for events, ensuring interactive and memorable dining experiences. Drive operational efficiency, providing direction and support to ensure smooth coordination between culinary, catering, and front-of-house teams.

Menu & Beverage Program Development: Partner with the executive chef to create seasonal menus that strike a balance between innovation and member preferences, focusing on health-conscious and visually appealing dishes. Oversee the development of an outstanding wine club , curating premium selections and organizing tastings and exclusive events for club members. Develop and refine a sophisticated beverage program, including a creative cocktail menu and an expansive wine list that complements the dining experience.

Financial and Point-of-Sales System: Leverage the Club’s Point-of-Sales system, Jonas, to manage budgets, track key performance indicators, and generate detailed financial reports, utilizing data visualization and graphs to communicate trends. Monitor and control labor, food, and beverage costs, as well as inventory levels, to maximize profitability while maintaining high service standards. Use financial insights and member, leadership, and team feedback to guide strategic decision-making and operational improvements.

Team Leadership & Development: Hire, lead, manage, oversee, train, mentor, coach, retain, and assist the service team in performing exceptional a la carte and banquet services. Drive a culture of hospitality and teamwork, ensuring that each team member is equipped to deliver elevated service . Provide ongoing professional development opportunities for team members, including training in service excellence, food safety, and beverage knowledge.

Member and Guest Experience: Build professional and lasting relationships with club members, ensuring personalized service and a welcoming atmosphere. Utilize tools like snap surveys and feedback systems to gather member input, continuously refining the dining and beverage experience. Focus on enhancing the wine program and experience, organizing exclusive tastings, wine dinners, and educational events to engage members.

Event Management & Culinary Action Stations: Ensure flawless service and execution of high-end events, collaborating with other departments to integrate food and beverage services seamlessly. Assist the catering and culinary teams in planning and leading the food and beverage service for events, from intimate dinners to large-scale club functions, with an emphasis on culinary action stations that create interactive, engaging experiences for members.

Compliance & Safety: Ensure adherence to all food safety, health, and liquor laws, and maintain the necessary certifications and training for staff. Promote a culture of cleanliness, organization, and safety across the food and beverage operations. Qualifications:

Proven leadership experience in food and beverage service, with a focus on private clubs, luxury resorts, or upscale dining, doing 200 + covers a night. Bachelor’s degree in hospitality management, Culinary Arts, or related discipline, or equivalent experience. Comprehensive Point-of-Sales system experience, preferably with Jonas Club software , including generating financial reports and creating graphical data visualizations. Controlling labor costs. Strong financial acumen in budgeting, forecasting, and cost and labor control. Exceptional leadership and communication abilities, with a focus on team development. Experience managing a wine club and developing engaging culinary action stations for events. Knowledge of current food and beverage trends, with a commitment to ongoing professional growth and innovation. Club Benefits:

Great team in place that celebrates the unique Quarry Beach Club spirit. Team events, fun holiday celebrations, and club-provided meals. Clothing allowance and competitive dining allowance after the first year. Group health insurance benefits. 401 (k) retirement plan. Paid Time Off – 3 weeks. Paid CMAA association membership, conference attendance, and educational assistance as budgeted after the first year.