SummaryWe are seeking an accomplished, visionary, and member-focused Director of Food & Beverage to lead all dining and F&B hospitality operations at our private club. This is a senior leadership role for a seasoned hospitality professional who understands that food and beverage at a private club is not simply a department - it is a cornerstone of the member experience.
As Director of Food & Beverage, you will set the tone for culinary excellence, service standards, and team culture across all dining venues, bars, and private events. You will collaborate closely with the Culinary Director, Director of Restaurants, Restaurant General Managers, Events Director, Beverage Manager, and other department heads to deliver programming that delights and retains members while operating with financial discipline and strategic vision.
The club currently operates multiple seasonal restaurants, including the Clubhouse Grill (summer only), Moonlight Tavern, 3 Forks Restaurant & Bar, Carpe Diem Café (summer only food truck), and a robust banquet and member events program. There are multiple comfort stations on the golf course and complimentary snack offerings throughout the club that roll up under the F&B department.
This is an exceptional opportunity for a proven leader who combines a passion for hospitality with sharp business acumen and the personal presence to build lasting relationships with a discerning membership. This is not a remote position, it will demand consistent presence on the floor in service, engaging with members and guests, and supporting the operating team.
Essential Duties & Responsibilities- Provide strategic leadership and day-to-day oversight of all food and beverage operations, including dining rooms, bars, lounges, banquets, and private events across multiple outlets.
- Develop, implement, and continuously refine service standards, operating procedures, and member experience initiatives across all F&B outlets.
- Recruit, hire, train, schedule, and evaluate all front-of-house F&B staff; foster a culture of accountability, professionalism, and genuine hospitality.
- Partner with the Culinary Director to develop seasonal menus, pricing strategies, and culinary programming that align with member preferences and club brand.
- Manage the F&B budget with full P&L accountability; monitor food and beverage costs, labor, and operating expenses to meet financial targets.
- Analyze financial reports, member usage data, and dining trends to identify opportunities for revenue growth and cost efficiency.
- Develop annual F&B operating budgets and Capex requests in collaboration with the Culinary Director.
- Oversee the planning and flawless execution of private events, member functions, golf tournaments, holiday programming, and club-wide special events.
- Maintain and grow the club's wine, spirits, and beverage program in collaboration with the sommelier or beverage team.
- Ensure all F&B operations comply with local, state, and federal health, safety, and liquor licensing regulations.
- Solicit and act on member feedback; resolve member concerns promptly and professionally with an emphasis on service recovery and relationship preservation.
- Conduct regular staff meetings, pre-shift lineups, and ongoing training to maintain service consistency and team engagement.
- Routinely present on the floor during service throughout the various meal periods, across multiple outlets, engaging with the membership and team. The F&B Director is the face of Food and Beverage at Moonlight Basin and physical presence during service is paramount.
- Make seasonal and annual adjustments to the F&B offering so programming and offerings do not become stale over time. Flexibility and a willingness to adapt and adjust to evolving member feedback will be a key to success.
- Collaborate cross-departmentally with golf, outfitters, membership, events, and facilities teams to deliver integrated member programming.
- Oversee inventory management, vendor relationships, and purchasing in alignment with club standards and budget parameters.
- Ensure proper maintenance and cleanliness of all F&B spaces, equipment, and service areas.
- Represent the F&B department in leadership meetings and contribute to club-wide strategic planning initiatives.
- Assist in the design and programming of future F&B across the property.
- Perform other duties as assigned.
Competencies- Proficient in English reading, writing, and comprehension; additional language skills are a plus.
- Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendors, and members/guests.
- Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets.
- Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.).
- In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends.
- Inspires and develops a high-performing team while setting a clear direction for service excellence and F&B culture.
- Deeply understands the expectations of a private club membership and consistently exceeds them.
- Experienced in hiring seasonal teams, including J1 and H2B visa workers.
- Commands the room with professionalism and warmth - equally at ease with members and with the team.
- Creative and detail-oriented, with the ability to develop theme menus and visual support materials.
- Comfortably adapts to variable volume demands across winter and summer seasons, with strong planning and execution skills.
Qualifications- Minimum ten years of progressive food and beverage management experience, with at least 2 years in a director-level role at a private club, luxury hotel, or fine dining establishment.
- Demonstrated experience managing full P&L responsibility for a multi-outlet F&B operation.
- Strong knowledge of wine, spirits, and beverage programs; sommelier certification (CSS, CMS, or equivalent) a plus.
- Proven track record of recruiting, developing, and retaining a high-performing front-of-house team.
- Experience with club management software (Jonas, Clubessential, TEI, or similar) and point-of-sale systems preferred.
- Solid understanding of food safety, sanitation regulations, and liquor licensing compliance (ServSafe and TIPS certification preferred).
- Exceptional interpersonal and communication skills with the ability to build authentic relationships with members, staff, and leadership.
- High degree of personal integrity, discretion, and professionalism consistent with a private club environment.
- Ability to work a flexible schedule including evenings, weekends, holidays, and extended hours during peak season and special events.
- Bachelor's degree in Hospitality Management, Business, or a related field preferred; equivalent experience considered.
Supervisory Responsibilities- Director of Restaurants
- Director of Events
- Beverage Manager / Club Sommelier
Benefits of Employment- Competitive salary
- Annual discretionary bonus
- Health, dental, vision insurance
- Matching 401(k) with match and no vesting schedule
- Short- & Long-Term Disability and Life Insurance paid for by the company
- Complimentary meal per shift
- Tuition reimbursement
- Wellness program that can be used for a Big Sky season ski pass or a gym membership
- End-of-season discounts on our retail store items
- Employee housing options available for managers, based on availability
Working ConditionsThe environment is characterized by a typical restaurant environment, with moderate temperatures and variable noise levels depending on whether the employee is located front-of-house or back-of-house. Work hours will vary depending on restaurant hours, which vary by season, generally falling between 8:00 AM and 10:00 PM. Working nights, weekends, and holidays is required.
Physical Requirements- Must be able to stand and walk for extended periods (up to 10 hours per shift).
- Ability to bend, stoop, reach, lift, and carry up to 50 pounds independently.
- Ability to safely navigate slippery or uneven kitchen floors and tight workspaces.
- Capable of hearing, speaking, and seeing well enough to communicate effectively in a noisy restaurant setting.
- Must be able to taste and smell food products to ensure quality and consistency.
- Ability to communicate clearly in person, by phone, and in writing throughout the duration of a shift.
- Comfortable working long shifts, weekends, holidays, and variable hours based on seasonal business demands.
DisclaimerThe preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification. It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to do this job.
