Food & Beverage Director

Property Description:

Established in 1964, Cedar Point Club is a premier private, multi-generational country club located along the Nansemond River in Suffolk, Virginia. The club features championship golf with an 18-hole course that has hosted all VSGA Major Championships, a scenic 9-hole par-3 course, and renovated practice facilities, along with tennis and pickleball, a seasonal resort-style pool with poolside dining, and a clubhouse offering casual dining with fresh, seasonal fare and panoramic riverfront views. Members enjoy a robust calendar of social events for all ages, as well as golf and tennis programming. With chef-curated menus and versatile spaces, the club provides an ideal setting for corporate gatherings and private celebrations.

Cedar Point Club is a warm and welcoming community built on relationships and shared traditions. The club is guided by a strong commitment to hospitality, teamwork, and thoughtful service, with a focus on creating a consistent and high-quality experience for members and staff.

 

Position Summary:

The Food & Beverage Director is responsible for the strategic leadership and operational oversight of all food and beverage operations at Cedar Point Club. This includes management of culinary and front-of-house teams, event operations, and specialty member programs such as the wine concierge service. This position plays a critical role in shaping the overall member experience by delivering high-quality dining, consistent service standards, and innovative programming across all outlets.

Dining and social experiences are central to the Club’s culture, with multiple outlets and year-round programming designed to enhance member engagement. The Club’s food & beverage program generates approximately $1.4 million in annual revenue, with continued focus on growth and elevated service delivery.

 

Essential Duties and Responsibilities:

Leadership & Team Development

• Directly lead and develop all food & beverage staff, including culinary, service, bar, and events teams
• Recruit, hire, train, and evaluate team members to maintain a high-performance culture
• Conduct daily pre-shift meetings and ongoing training focused on service excellence and product knowledge
• Create and maintain training materials and service standards

Operations Management

• Oversee day-to-day operations across all dining outlets to ensure consistency, efficiency, and quality
• Lead all hiring, staffing, and scheduling efforts to align labor with business levels and service expectations
• Provide ongoing coaching, performance feedback, and disciplinary action as needed to maintain accountability and standards
• Collaborate closely with the Executive Chef on menu creation, including seasonal menu development, and weekly and daily specials
• Assist in shaping dining offerings to align with member preferences and club standards
• Ensure the culinary team consistently meets all cleanliness, sanitation, and health code standards
• Ensure all front- and back-of-house areas meet cleanliness, safety, and sanitation expectations
• Maintain compliance with all federal, state, and local regulations, including alcohol service programs (TIPS/RAM)
• Manage reservations systems, dining communications, and service flow
• Pick up weekly liquor orders from VABC stores.

Financial Oversight

• Develop and execute the annual food & beverage budget and operating plan
• Monitor financial performance, including labor costs, cost of goods, and revenue targets
• Oversee purchasing, weekly supply orders, and monthly beverage inventories
• Manage vendor relationships, including coordination with VABC for alcohol procurement

Programming & Member Experience

• Collaborate with the Executive Chef on menu development and seasonal offerings
• Oversee and enhance the Club’s Member Wine Concierge Program
• Lead the execution of club events, banquets, and social programming in coordination with the Events Team
• Attend and contribute to weekly BEO (Banquet Event Order) meetings
• Ensure all menus and online dining/event platforms are current and accurate
• Perform other duties as appropriate.

 

Qualifications:

• Minimum of 5–7 years of progressive leadership experience in food & beverage operations, preferably in a private club, golf, or upscale hospitality environment
• Proven experience in budgeting, financial management, and strategic planning
• Strong leadership skills with the ability to recruit, develop, and retain high-performing teams
• Excellent communication and interpersonal skills with a member-first approach
• Ability to manage multiple priorities in a fast-paced environment
• Knowledge of wine and beverage programs preferred
• Flexible schedule including evenings, weekends, and holidays

 

Supervises:

All Food & Beverage Culinary and Front of the House staff.

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

Compensation:

• Commensurate with experience; higher compensation available based on qualifications and experience
• Offered: 401K, Medical, Vision, Dental, Vacation, Holiday, Sick

 

KemperSports Management is an Equal Opportunity Employer