Director of A la Carte Dinning

Ridglea Country Club•Fort Worth, TX

About The Position

The Director of À La Carte Dining oversees the daily operations, service standards, staffing, and financial performance of the Club’s food and beverage dining outlets. This role ensures a consistently high-quality, member-focused dining experience through strong leadership, disciplined operational practices, and exceptional hospitality standards. The Director is responsible for all front-of-house dining operations including staffing, training, service delivery, financial performance, and operational readiness across the Club’s a la carte outlets. Working closely with culinary leadership and other departments, this position ensures seamless coordination of service and maintains the Club’s standards of excellence in presentation, professionalism, and member engagement.

Requirements

Four-year college or university degree in Hospitality Management preferred
Five to eight years of progressive leadership experience in upscale dining, restaurant, or private club food and beverage a la carte operations
Strong understanding of food and beverage service standards, beverage operations, and hospitality leadership
Knowledge of point-of-sale systems (JONAS experience preferred)
Proficiency in Microsoft Word and Excel
Ability to read, write, speak, and understand English
Ability to work a flexible schedule including nights, weekends, holidays, and extended hours when required
Polished, professional, and service-oriented demeanor
Strong leadership and team development skills
Ability to manage multiple priorities in a fast-paced hospitality environment
Willingness to perform additional duties as assigned

Responsibilities

Maintain thorough working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook and Orientation Guide
Ensure compliance with all Club rules, policies, and service standards
Maintain accurate documentation, operational records, reports, and departmental files
Ensure all dining outlets execute established opening, service, and closing procedures consistently
Develop and maintain written standard operating procedures and service standards for all a la carte food & beverage operations
Provide leadership and oversight of a la carte service team members including hiring, onboarding, scheduling, training, supervision, performance management, and disciplinary action as necessary
Supervise A la Carte Food & Beverage Managers and Supervisors
Conduct regular leadership meetings and coaching sessions with management staff
Develop long-range staffing plans to ensure appropriate service coverage for all outlets
Conduct performance evaluations for direct reports
Oversee ongoing training programs focused on service standards, menu knowledge, sanitation, and communication
Ensure all front-of-house employees maintain professional appearance, grooming, and uniform standards consistent with Club expectations
Conduct daily pre-service lineups to reinforce service standards, operational priorities, and team readiness
Oversee all front-of-house operations across the Club’s a la carte outlets
Maintain visible leadership presence in dining areas to monitor service quality and member experience
Ensure exceptional presentation and readiness of dining rooms, patios, and service areas prior to service periods
Conduct regular operational walkthroughs to confirm readiness, cleanliness, and adherence to Club standards
Maintain consistent table presentation standards including linens, china, glassware, silverware, and décor
Ensure service teams deliver a polished, professional dining experience consistent with the Club’s hospitality culture
Address member concerns or service issues promptly and professionally
Collaborate closely with culinary leadership to ensure effective service flow and menu execution
Monitor reservation systems and seating procedures to optimize member access and service efficiency
Greet members and guests to create a welcoming and engaging dining environment
Maintain strong relationships with members through regular interaction and visibility in dining outlets
Respond to member feedback and communicate operational improvements when appropriate
Foster a culture of hospitality and professionalism throughout the A la carte service teams
Develop and manage operating budgets for a la carte outlets
Monitor monthly financial performance and implement corrective actions when necessary
Meet regularly with the Assistant General Manager and Controller to review financial results and operational performance
Oversee guest check analysis, ticket controls, and daily sales reporting
Review and approve departmental invoices prior to submission to accounting
Audit and approve bi-weekly payroll for a la carte operations
Track operational metrics including house counts, food covers, revenue, and business volume
Maintain structured inventory control systems for beverage products, operating supplies, china, glassware, silverware, and smallware’s
Oversee the Club’s alcohol inventory management program, including ordering, storage, monthly inventory counts, and variance analysis
Ensure accurate monthly inventory reporting prior to submission to the Controller
Monitor and manage Cost of Goods Sold (COGS) and implement operational controls to maintain budgeted cost targets
Investigate inventory discrepancies and implement corrective measures as needed
Ensure dining rooms, bars, service stations, and storage areas remain clean, organized, and operationally ready at all times
Monitor the condition and maintenance of furniture, equipment, and service items within a la carte areas
Coordinate with Maintenance regarding facility repairs and operational needs
Recommend replacement or purchase of equipment and service supplies when appropriate
Serve as an ad hoc member of appropriate Club committees as requested
Collaborate with other department leaders to support integrated Club operations and member programming
Provide operational updates and recommendations to the Assistant General Manager as needed