Director Food & Beverage

Sage Hospitality Group is seeking a Director of Food & Beverage to join us at The Westerfield Club in Tuscaloosa, Alabama!

• →Provide strategic and hands-on operational leadership for all food and beverage outlets, event and catering operations, and seasonal or experiential programming across The Westerfield Club, Captain’s Club, and The Jack Hotel & Spa.
• →Lead the operational planning, opening, and stabilization of renovated and new outlets, including service design, staffing plans, operating procedures, training, equipment and supply needs, licensing, and readiness planning.
• →Recruit, develop, coach, and retain a high-performing food and beverage leadership team. Establish clear expectations, conduct performance and salary reviews, resolve concerns fairly, and address performance issues as appropriate.
• →Partner closely with culinary leadership to deliver exceptional food quality, thoughtful beverage programs, timely service, and consistent execution across varied outlet concepts and guest occasions.
• →Establish and maintain service standards that reflect a luxury hospitality environment while honoring the familiarity, connection, and high-touch expectations of a private club.
• →Develop, recommend, implement, and manage the annual food and beverage budget, forecasts, business plans, and performance objectives. Maintain accountability for revenue, labor, cost of goods, inventory, purchasing, profitability, and other key financial measures.
• →Analyze operating results and make informed recommendations to improve revenue, guest satisfaction, productivity, margins, and outlet performance.
• →Develop compelling menus, beverage programs, promotions, events, packages, displays, and experiences in partnership with culinary, sales, marketing, membership, and resort leadership.
• →Build strong vendor relationships and oversee purchasing, pricing, product mix, beverage controls, inventory management, and cost-control practices.
• →Direct staffing and scheduling across outlets based on forecasted demand, business volume, seasonality, and event activity. Maintain a highly visible, hands-on presence in outlets, at Captain’s Club, during events, and throughout key operating periods.
• →Oversee catered events, private dining, club programming, and group functions to ensure a seamless experience from planning through execution.
• →Build trusted relationships with members, guests, clients, and community partners through regular, meaningful engagement in the operation. Resolve concerns with professionalism, urgency, and care.
• →Maintain compliance with all company standards and applicable federal, state, and local requirements, including food safety, sanitation, alcohol service, labor practices, and workplace safety.
• →Oversee the maintenance, sanitation, appearance, and operational readiness of food and beverage areas and equipment to protect the asset and support exceptional service.
• →Create meaningful training and development opportunities that build technical capability, product knowledge, hospitality instincts, and leadership depth across the department.
• →Collaborate with property leadership on capital needs, operational improvements, technology, and long-term planning that support the continued evolution of the food and beverage program.

All other duties as assigned, requested or deemed necessary by management.

At Sage Hospitality, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.

This leader brings Sage’s values to life by:

• Serving with Purpose: Creating meaningful experiences through intentional leadership, exceptional hospitality, and attention to every detail.
• Always Growing: Challenging the status quo, learning from results, and developing people and programs that continue to evolve.
• Giving with Heart: Leading with genuine care for associates, members, guests, and the surrounding community.
• Earning Trust: Demonstrating sound judgment, accountability, consistency, and respect in every decision and relationship.

• Seven or more years of progressive food and beverage leadership experience in luxury hospitality, private club, resort, hotel, restaurant, or multi-outlet environments.
• Demonstrated experience leading complex, multi-outlet food and beverage operations with multiple service concepts, significant event activity, substantial operating budgets, and a visible, hands-on operating presence.
• Experience with renovation, pre-opening, outlet launches, or major operational transformations strongly preferred.

• Advanced knowledge of food and beverage operations, luxury service standards, beverage management, event execution, and financial controls.
• Proven ability to lead and develop managers and frontline teams in a fast-paced, high-touch hospitality environment.
• Strong understanding of food, beverage, labor, inventory, purchasing, pricing, forecasting, budgeting, and profit-and-loss management.
• Ability to interpret financial statements, operating reports, guest feedback, and market trends to guide sound business decisions.
• Demonstrated ability to create differentiated dining and beverage experiences that are relevant to members, resort guests, and the local market.
• Strong communication, relationship-building, negotiation, and conflict-resolution skills.
• Ability to manage multiple priorities, outlets, teams, and stakeholder groups with sound judgment and attention to detail.
• Proficiency with Microsoft Office and food and beverage point-of-sale, inventory, scheduling, and financial systems.
• Current food safety and alcohol-service certifications, or the ability to obtain required certifications upon hire.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequent standing, walking, listening, speaking, and communication.
• Ability to inspect and support outlets, Captain’s Club, event spaces, storage areas, kitchens, and recreation facilities throughout the property.
• Occasional bending, kneeling, climbing stairs, and lifting or moving items associated with food and beverage operations.
• Availability to work a flexible schedule that includes mornings, evenings, weekends, holidays, and peak event periods.

This role works primarily indoors, with regular time spent in restaurants, bars, event spaces, kitchens, outdoor recreation and pool areas, storage spaces, and walk-in coolers. The position may be exposed to varying temperatures, wet floors, cleaning products, food preparation equipment, and moderate to high noise levels.