Position: Union League Liberty Hill Director of Food and Beverage
Reports to: General Manager
Department: Food and Beverage
Compensation: Commensurate with experience
Position OverviewThe Union League Liberty Hill is seeking an experienced, dynamic, and highly motivated Director of Food and Beverage to lead our diverse food and beverage operations. This is a unique opportunity to join The Union League of Philadelphia and play a key leadership role at its fastest growing property.
The Director of Food and Beverage is responsible for overseeing approximately $11 million in annual food and beverage revenue, encompassing à la carte dining, banquets, private events, member functions, and beverage operations throughout the property.
Reporting directly to the General Manager, this position provides leadership and direction to a team of managers, including À La Carte Managers, the Banquet Director, Beverage Manager, and other food and beverage leaders.
The successful candidate will be a hands-on, self-motivated leader with a proven ability to develop managers, build strong teams, drive financial performance, and consistently exceed member and guest expectations. This individual must balance operational excellence with financial accountability while fostering a culture of hospitality, teamwork, and continuous improvement.
Key Responsibilities Leadership and Team Development - Lead and develop food and beverage managers, setting clear goals, service expectations, and accountability for results.
- Oversee recruitment, onboarding, training, performance coaching, and retention across the department.
- Build a collaborative, hospitality-focused culture with consistent standards and follow-through.
- Partner with Culinary, Private Events, Golf, Lodge, and other departments to deliver seamless service.
- Address employee performance issues promptly and work with HR as appropriate.
- Maintain a visible, engaged presence during peak dining periods, major events, and high-volume operations.
Banquets and Private Events - Oversee banquet and event service for weddings, corporate functions, private celebrations, and member events.
- Partner with the Banquet Director, Executive Chef, and Private Events team on planning and execution.
- Work with Banquet Director to establish staffing models, service sequences, setup procedures, and consistent banquet service standards.
- Monitor event labor, productivity, expenses, and profitability without compromising the guest experience.
- Improve communication between front-of-house, culinary, and sales teams before and during events.
- Identify opportunities to grow event revenue, improve offerings, and maximize event-space utilization.
À La Carte Dining and Member Experience - Oversee À La Carte dining operations, ensuring welcoming ambiance, consistent service, and member satisfaction.
- Coach À La Carte Managers to foster a hospitality-driven, member-centric culture focused on personalized service, consistency, and exceptional member experiences.
- Build relationships with members and respond thoughtfully and promptly to feedback or concerns.
- Partner with Culinary on menus and dining experiences that reflect member preferences.
- Work with Marketing and Member Events to promote dining, programming, and member participation.
- Use surveys, reservation data, and member feedback to improve service, seating utilization, and revenue.
Beverage Program - Guide the Beverage Manager in developing wine, beer, spirits, and cocktail offerings suited to our members.
- Oversee beverage purchasing, pricing, inventory controls, cost management, and profitability.
- Monitor beverage trends and coordinate standards and offerings with other Union League properties.
- Ensure responsible alcohol service, staff training, and compliance with applicable regulations.
Financial Management and Accountability - Own departmental budgets, forecasts, labor management, and P&L performance across $11 million in annual F&B operations.
- Review monthly financial statements and key performance indicators; explain results to department leaders.
- Hold management team accountable for labor, purchasing, inventory, productivity, and cost controls.
- Set measurable departmental goals and implement corrective action when performance falls short.
- Evaluate vendor relationships and purchasing practices to secure value while maintaining quality.
- Report financial performance to the General Manager and identify revenue and efficiency opportunities.
Administration and Club Operations - Ensure dining and event facilities are clean, safe, organized, and properly maintained with Engineering.
- Oversee required training, certifications, licensing, and food and beverage regulatory compliance.
- Use Jonas, SevenRooms, ADP, inventory systems, and other technology, such as our proprietary AI solutions, to improve decisions and efficiency.
- Participate in management meetings, club-wide planning, and long-term food and beverage initiatives.
- Lead the Food and Beverage Committee along with a member chair.
Work Schedule and Expectations This is a full-time, salaried leadership position requiring a flexible schedule, including evenings, weekends, and holidays. The Director of Food and Beverage is expected to maintain a strong
operational presence during key member events, major holidays, and peak business periods.
Compensation & Benefits - Competitive salary commensurate with experience
- Employee meals
- Energetic, multi-faceted, team-oriented work atmosphere
- Exposure to a national market
- Opportunities for promotion from within
- Employee Assistance Program
- 401(k) plan with Company Match
- Health Insurance
- Vision Insurance
- Dental Insurance
- Life and Disability Insurance
- Flexible Spending and Health Savings Accounts
- Paid Time Off (PTO)
- Paid Holidays, Bereavement, and Jury Duty
- Paid Pregnancy/Parental leave
- Tuition Reimbursement
- Professional development and growth opportunities within a premier private club environment
