Director of Member Dining & Beverage Services

Shenandoah Country Club

Reports To: Assistant General Manager (AGM)

Position Summary

The Director of Member Dining & Beverage Services is responsible for the overall leadership and day-to-day operation of the Member Dining Room and all club bar outlets. Reporting directly to the Assistant General Manager, this position ensures exceptional service standards, operational excellence, and a culture of hospitality consistent with Shenandoah Country Club’s values. Responsibilities include staff leadership and development, financial oversight, beverage and dining program management, and delivering a consistently high-quality member experience.

Primary Responsibilities

Leadership & Staff Management

• Oversee all front-of-house staff in the Member Dining Room and bar operations, including servers, bartenders, hosts, food runners, and support staff.
  
• Recruit, hire, train, coach, discipline, and, when necessary, terminate employees in alignment with HR policies and AGM approval.
  
• Maintain frequent, transparent communication with the AGM on staffing levels, performance issues, service challenges, and operational needs.
  
• Foster a positive, collaborative, and high-performance culture rooted in accountability, professionalism, and hospitality.
  
• Conduct performance evaluations, lead performance improvement plans, and support ongoing professional development.
  
• Create, manage, and adjust staffing schedules to meet business demands while maintaining labor budget targets.
  
• Approve time and attendance records for all department staff.
  
• Ensure all checks are properly closed, balanced, and submitted to Accounting with accuracy.
  
Confirm that servers are closing shifts correctly, including reporting tips through Paycom.

Operational Oversight

• Ensure daily dining room and bar operations function efficiently from opening through closing.
  
• Monitor service pace, cleanliness, table maintenance, bar readiness, and overall member satisfaction.
  
• Address member concerns promptly and professionally; escalate significant issues to the AGM as appropriate.
  
• Oversee beverage inventory, ordering, and cost control in coordination with the AGM and Controller.
  
Ensure all dining room and bar equipment is properly maintained; coordinate repairs with Engineering as needed.

Member Experience & Guest Relations

• Maintain a visible leadership presence on the floor during peak service periods.
  
• Engage with members to build relationships and support staff during service.
  
• Ensure members receive polished, attentive, and personalized service that reflects SCC standards.
  
• Track member preferences and proactively address recurring needs or opportunities to enhance service.
  
• Continuously refine and enforce “Steps of Service,” including greetings, table approach, and service flow.
  
Collaborate closely with the Chef to develop and execute marketing initiatives that drive participation in the dining room.

Training & Development

• Lead onboarding and continuous training programs for all FOH dining and bar staff.
  
• Conduct pre-shift meetings, tastings, menu education, and service refreshers.
  
• Develop and maintain training tools, manuals, SOPs, and operational checklists aligned with AGM expectations.
  
Create and administer assessments for new hires and ongoing staff development.

Beverage & Dining Program Management

• Oversee all beverage programs, including cocktails, wine, beer, and seasonal offerings.
  
• Partner with the AGM, GM, and Chef on menu rollouts, pairings, special events, and themed dining features.
  
Maintain strong vendor relationships and evaluate products to support a premium beverage program.

Financial Accountability

• Manage labor costs, beverage cost percentages, waste, and inventory variance under AGM oversight.
  
• Participate in budgeting, forecasting, and P&L reviews with the AGM, GM, and Controller.
  
Implement systems and SOPs that promote financial accuracy, accountability, and operational consistency.

Administrative Responsibilities

• Maintain and regularly update SOPs for dining and bar operations.
  
• Coordinate POS setup, menu builds, pricing, and updates in collaboration with the Controller and AGM.
  
Manage scheduling, time-off requests, payroll review, staff certifications, and departmental compliance.

Club Standards & Compliance

• Enforce all club policies, safety procedures, liquor laws, grooming standards, and professionalism expectations.
  
• Ensure consistent compliance with SCC policies regarding the responsible service of alcoholic beverages.
  
Maintain adherence to all local, state, and internal regulatory requirements.

Professional Development Expectations

• Encouraged to maintain an active membership in the Club Management Association of America (CMAA).
  
• Work toward industry-recognized certifications, including Certified Club Manager (CCM) or similar credentials.
  
• Pursue continuing education, including wine education or sommelier coursework.
  
Attend conferences, workshops, and training sessions that support leadership growth and service excellence.

Key Expectations

• Direct Reporting: Maintain open communication and collaborate closely with the AGM on operational decisions.
  
• Hospitality Leadership: Set and uphold the tone for professionalism, warmth, and elevated service.
  
• Operational Excellence: Deliver consistent, high-quality performance across all dining and bar outlets.
  
• Staff Development: Build an engaged, accountable, and well-trained team aligned with SCC’s service philosophy.
  
• Financial Stewardship: Manage departmental resources responsibly while preserving premium service standards.
  
• Additional Duties: Perform related duties as requested by the GM or AGM.
  

Physical Demands & Work Environment

• Ability to work varied schedules, including evenings, weekends, and holidays, as required by club operations.
  
• Requires prolonged standing, walking, stair climbing, bending, reaching, and lifting.
  
• Ability to push, pull, or lift up to 50 pounds.
  
Involves repetitive motions and exposure to hot, humid, and occasionally noisy environments.

This job description does not imply or state that these are the only duties to be performed by the employee in this role. Employees will be required to perform any other job-related duties assigned to them by their manager/supervisor.