Century Golf Partners Management
Food and Beverage Director - Wood Ranch Golf Club
Century Golf Partners Management, Simi Valley, California, United States, 93097
Director of Food & Beverage
Position Type:
Full-Time Reports to:
General Manager Location:
Wood Ranch Golf Club, Simi Valley, CA
Position Summary
The Director of Food & Beverage is a strategic leadership position responsible for all culinary and service operations across the club's dining venues, private events, and on-course hospitality. This individual ensures the highest levels of service, quality, and consistency while delivering memorable member and guest experiences. The ideal candidate is a forward-thinking hospitality professional with strong leadership skills and a passion for innovation, team development, and premium service delivery.
Key Responsibilities
Operational Leadership Oversee daily food & beverage operations across the clubhouse, banquets, golf events, and on-course services. Partner with the Executive Chef to maintain creative, seasonal, and club-appropriate menus. Ensure consistency in food quality, presentation, and service standards throughout all outlets. Implement and maintain health and safety protocols in accordance with regulatory standards. Private Events & Member Functions
Plan and execute high-touch member events, private dinners, weddings, and tournaments. Collaborate with the Events Manager and culinary team on custom menus and event experiences. Manage food service logistics for both intimate and large-scale functions. Team Management & Culture
Hire, train, and lead a team of front- and back-of-house professionals. Create a positive, team-oriented culture that emphasizes member satisfaction, accountability, and professional growth. Lead service training programs to elevate member engagement and service consistency. Financial Management
Develop and manage budgets, labor costs, inventory systems, and vendor relationships. Analyze monthly financial statements to identify opportunities for revenue growth and cost efficiency. Monitor ordering and inventory controls to minimize waste and manage food cost targets. Culinary Partnerships & Innovation
Collaborate with local purveyors and support seasonal, farm-to-table principles where possible. Incorporate sustainable practices and promote "estate-to-plate" philosophies when relevant. Lead the creation of unique offerings such as wine pairings, chef's table experiences, and featured tasting menus. Qualifications
5+ years of senior-level food & beverage leadership experience in a club, luxury hotel, or high-end restaurant setting. Proven ability to lead both front-of-house and kitchen teams with a hands-on, service-driven approach. Experience in private club operations strongly preferred. Knowledge of banquet and event execution logistics. Strong understanding of inventory, cost control, and labor management systems. Excellent organizational, communication, and leadership skills. ServSafe or Food Handler certification required; ServSafe Manager preferred. Compensation & Benefits
Competitive salary based on experience Performance-based annual bonus Medical, dental, and vision insurance Paid vacation and holidays Dining and golf privileges Opportunity to shape and elevate a signature food & beverage program in a prestigious golf club environment
How to Apply
Please send your resume and a brief cover letter to Bglesmann@woodranchgc.com Applications will be reviewed on a rolling basis.
Position Type:
Full-Time Reports to:
General Manager Location:
Wood Ranch Golf Club, Simi Valley, CA
Position Summary
The Director of Food & Beverage is a strategic leadership position responsible for all culinary and service operations across the club's dining venues, private events, and on-course hospitality. This individual ensures the highest levels of service, quality, and consistency while delivering memorable member and guest experiences. The ideal candidate is a forward-thinking hospitality professional with strong leadership skills and a passion for innovation, team development, and premium service delivery.
Key Responsibilities
Operational Leadership Oversee daily food & beverage operations across the clubhouse, banquets, golf events, and on-course services. Partner with the Executive Chef to maintain creative, seasonal, and club-appropriate menus. Ensure consistency in food quality, presentation, and service standards throughout all outlets. Implement and maintain health and safety protocols in accordance with regulatory standards. Private Events & Member Functions
Plan and execute high-touch member events, private dinners, weddings, and tournaments. Collaborate with the Events Manager and culinary team on custom menus and event experiences. Manage food service logistics for both intimate and large-scale functions. Team Management & Culture
Hire, train, and lead a team of front- and back-of-house professionals. Create a positive, team-oriented culture that emphasizes member satisfaction, accountability, and professional growth. Lead service training programs to elevate member engagement and service consistency. Financial Management
Develop and manage budgets, labor costs, inventory systems, and vendor relationships. Analyze monthly financial statements to identify opportunities for revenue growth and cost efficiency. Monitor ordering and inventory controls to minimize waste and manage food cost targets. Culinary Partnerships & Innovation
Collaborate with local purveyors and support seasonal, farm-to-table principles where possible. Incorporate sustainable practices and promote "estate-to-plate" philosophies when relevant. Lead the creation of unique offerings such as wine pairings, chef's table experiences, and featured tasting menus. Qualifications
5+ years of senior-level food & beverage leadership experience in a club, luxury hotel, or high-end restaurant setting. Proven ability to lead both front-of-house and kitchen teams with a hands-on, service-driven approach. Experience in private club operations strongly preferred. Knowledge of banquet and event execution logistics. Strong understanding of inventory, cost control, and labor management systems. Excellent organizational, communication, and leadership skills. ServSafe or Food Handler certification required; ServSafe Manager preferred. Compensation & Benefits
Competitive salary based on experience Performance-based annual bonus Medical, dental, and vision insurance Paid vacation and holidays Dining and golf privileges Opportunity to shape and elevate a signature food & beverage program in a prestigious golf club environment
How to Apply
Please send your resume and a brief cover letter to Bglesmann@woodranchgc.com Applications will be reviewed on a rolling basis.