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Career Opportunity:  Food & Beverage Director

Wascana Country Club is seeking an experienced and strategic Food & Beverage Director to lead all aspects of our dining, catering, and event service operations. This senior leadership role oversees a high-performing team, ensuring exceptional service, operational excellence, and financial performance across all outlets.

If you’re passionate about hospitality, team development, and delivering a premier member experience — or if you know someone who is — we’d love to hear from you. Please e-mail your resume and cover letter to General Manager, Craig Prentice, at [email protected].

JOB TITLE: Food and Beverage Director
DEPARTMENT: Food & Beverage
REPORTS TO: General Manager
SUPERVISES: All Food & Beverage Outlets (Clubhouse Dining, Banquets, 5&9, Spike Lounge, Beverage Cart, Events)
 
OVERVIEW
The Food and Beverage (F&B) Director is responsible and accountable for the overall leadership, administration, and strategic direction of the club’s food and beverage operations. This includes all dining areas, catering services, bar operations, and events. The Director ensures exceptional member and guest service, operational excellence, and financial performance by fostering a culture of hospitality, efficiency, and continuous improvement.
This position plays a key leadership role on the senior management team and is responsible for aligning departmental goals with the club’s strategic vision, values, and high service standards.

KEY RESPONSIBILITIES
Key responsibilities include, but are not limited to:

  • Oversee all aspects of food and beverage operations to ensure smooth, consistent service delivery and a premier club experience.

  • Collaborate with the Executive Chef to maintain high standards in menu offerings, food quality, presentation, and cost control.

  • Lead and develop department managers and supervisors (FOH, BOH, Events, Beverage) to ensure seamless coordination and accountability.

  • Maintain strong financial oversight, including budgeting, forecasting, labour cost control, and inventory management.

  • Analyze financial reports and KPIs; recommend and implement improvements to optimize profitability and member satisfaction.

  • Ensure compliance with health and safety standards, liquor regulations, WHMIS, and internal policies.

  • Drive service excellence and innovation through training, coaching, and performance management.

  • Oversee event planning, setup, execution, and member communication in collaboration with the Banquet & Events Manager and Banquet team.

  • Develop and implement departmental SOPs and service protocols to improve efficiency and consistency.

  • Foster a welcoming, professional, and team-oriented workplace culture.

  • Resolve member concerns or service issues with discretion and urgency.

  • Represent the Food & Beverage department in management and board meetings as required.

  • Perform other duties as assigned by the General Manager.


KEY QUALIFICATIONS

  • Minimum 5 years of progressive experience in a senior food and beverage leadership role, preferably in a private club, resort, or high-end hospitality setting.

  • Diploma or degree in Hospitality Management or a related field is preferred.

  • Advanced knowledge of POS and inventory management systems.

  • Smart Serve and Food Safety certifications required; WHMIS an asset.

  • Strong financial acumen with experience in budgeting, forecasting, and variance analysis.

  • Proven success in team leadership, coaching, and employee development.


CORE COMPETENCIES

  • Results-oriented with a commitment to service excellence.

  • Strategic thinker with strong business and operational insight.

  • Effective communicator and motivator with strong interpersonal skills.

  • Professional, adaptable, and composed under pressure.

  • Collaborative, inclusive, and solutions-focused leadership style.

  • Exceptional time management, organization, and attention to detail.


WORKING CONDITIONS

  • Full-time, salaried position with flexible hours, including evenings, weekends, holidays, and event days.

  • Combination of office, indoor dining room, banquet halls, kitchen, and outdoor service areas.

  • Must have a valid driver’s license and reliable transportation.

  • Background check required.