Director of Hospitality and Dining
Location: Evansville, IN
Reports To: General Manager (GM)/Chief Operating Officer (COO)
FLSA Status: Exempt – Full Time
Position Summary
The Director of Hospitality and Dining oversees all aspects of dining, beverage, banquet, and catering operations, ensuring exceptional service, quality, and member satisfaction. This full P&L role manages day-to-day execution, supervises staff, develops menus in collaboration with the culinary team, and drives financial accountability to transform F&B into a profitable, member-loved operation.
Key Responsibilities
• Direct and manage all food and beverage operations, including dining rooms, bars, banquets, events, and catering services
• Maintain visibility with the membership and ensure excellent member and guest experiences through consistent, high-quality service
• Recruit, hire, train, schedule, and supervise F&B staff; foster a culture of teamwork, professionalism, and ownership
• Collaborate with the Executive Chef on menu planning, pricing, promotions, and seasonal redesigns
• Monitor inventory, purchasing, and cost controls to maximize efficiency and profitability
• Implement inventory/par system; target low shrinkage and optimal pour costs
• Develop and manage departmental budgets, forecasts, and monthly financial reports
• Oversee setup and service for special events, weddings, tournaments, and banquets
• Grow banquet and event revenue through proactive sales, packages, and member engagement
• Handle member concerns and feedback with professionalism and prompt resolution
• Implement and enforce service standards, steps of service, upselling, and recovery protocols
• Launch member engagement initiatives: tastings, wine dinners, themed nights, “Club Classics”
• Coordinate with golf and racquet professionals on outing food, halfway house, and grab-and-go options
• Maintain compliance with health, safety, sanitation, liquor, and allergen standards (ServSafe, TIPS)
• Cross-train banquet and dining teams for operational flexibility