PGA of America Corporate
Director, Food & Beverage
Port Saint Lucie, FL, USPosted 6 Aug 2026 PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services.Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life. PGA Golf Club, a Distinguished Golf Destination, is seeking an accomplished, hospitality-driven, visible leader to serve as its next Director of Food & Beverage. This is a rare opportunity to shape the food and beverage experience at one of the country’s premier golf destinations, owned and operated by the PGA of America.The Director of Food & Beverage provides strategic leadership and day-to-day oversight of a food and beverage operation that generates nearly $2.8 million in annual revenue across the Club’s dining outlets and a robust calendar of golf and food & beverage events. The Director leads a talented team spanning both the front and back of the house — directly supervising a front-of-house management team and the Executive Chef, who leads the culinary operation — uniting service and kitchen around a shared standard of excellence.The successful candidate will be measured above all by their ability to elevate operations and deliver a consistent, enjoyable experience that instills in every member a genuine sense of belonging. This is a role for a visible, hands-on hospitality leader who builds people, sets high standards, and takes personal pride in the member experience.About the OperationFood & Beverage is at the heart of life at PGA Golf Club. The operation spans multiple dining outlets and generates nearly $2.8 million in annual revenue, complemented by a full and varied calendar of golf tournaments, member functions, and food & beverage events throughout the year. From everyday à la carte dining to signature club events, the Director ensures that each occasion is thoughtfully planned, seamlessly executed, and memorable — creating the kind of experiences that keep members coming back and feeling at home.Position OverviewReporting to the Assistant General Manager, the Director of Food & Beverage is responsible for establishing, implementing, and overseeing all food and beverage operations, procedures, and planning. This includes service standards, staffing and training, budget planning and cost control, member and guest satisfaction, purchasing and inventory, menu development, payroll management, à la carte and event execution, and sales and marketing.Working in close partnership with the Executive Chef and the front-of-house management team, the Director aligns culture, service, and execution across every dining and event experience — ensuring seamless coordination between front- and back-of-house and representing the PGA of America in the utmost professional manner.Key ResponsibilitiesLeadership & CultureProvide effective, positive leadership to the entire Food & Beverage team, directly supervising the front-of-house management team and the Executive Chef, who leads the culinary team.Instill a hospitality mindset throughout the operation — one that enhances the member experience and cultivates a genuine sense of belonging.Build a positive work environment and department culture, as a visible, engaged leader with a team-first mindset that extends across the entire club property.Coach, mentor, and develop both leadership and line-level team members, fostering accountability, engagement, and professional growth.Serve as an enthusiastic motivator and role model; lead with fairness and consistency in upholding club policies, procedures, and standards of conduct.Hold regular staff meetings to reinforce expectations, share updates, and support effective planning and execution.Operations & Service ExcellenceElevate operations to deliver a more consistent and enjoyable experience for members across every outlet and occasion.Develop, document, and sustain clear service standards and detailed steps of service for all areas of front- and back-of-house operation.Ensure both FOH and BOH operations are appropriately staffed with high-quality team members trained to established standards.Partner with the management team to plan and sustain high-quality menus and products that are priced, prepared, and presented appropriately — remaining current, maximizing satisfaction, and controlling cost.Maintain high standards of service, presentation, cleanliness, and consistency across all food and beverage outlets.Ensure full compliance with all state and local health, food safety, sanitation, liquor, and labor regulations, and excel in health department and third-party inspections.Event Planning & PromotionEffectively manage operational and promotional schedules for the Club’s numerous golf and food & beverage events.Apply highly detailed planning to ensure events are well-coordinated, thoughtfully executed, and memorable.Demonstrate effective communication, event planning, and promotional skills, supported by a documented track record of success.Member ExperienceTake personal ownership of the member experience, ensuring the operation is consistently “member ready” in both appearance and service.Maintain a strong, visible, and approachable presence throughout dining rooms and events, demonstrating professionalism, warmth, and strong interpersonal skills.Collaborate with club leadership to ensure consistent service standards that drive high levels of member and guest satisfaction.Continually seek member feedback and use it to improve products, services, and the overall experience.Financial StewardshipWork with the Assistant General Manager to develop and manage an operating budget that supports the Club’s financial and operational goals.Achieve budgeted goals through proper forecasting, cost controls, labor management, reporting, and revenue-generating programs.Establish standard operating procedures for expense management, labor management, and food/beverage cost control.Manage inventory with accuracy, consistency, and efficiency — improving cost of goods sold and reducing waste.Produce monthly departmental reporting with manager contributions, including detailed explanations for deviations, and lead regular meetings to review results and identify actionable insights.Track and analyze operational data and key performance indicators, benchmarking results and adjusting strategies as needed.Candidate QualificationsBachelor's degree in Hospitality Management (Preferred)Seven (7) years of restaurant management experience across both front of house and back of house. Six (6) years of team management experience. Senior leadership experience, within private clubs, luxury hotels, resorts or multi-unit restaurant operations (preferred)Proven success leading multiple dining venues. A demonstrated ability to instill a hospitality mindset that enhances the member experience and creates a sense of belonging. A proven, team-first leader who has built a positive work environment and department culture.A documented history of effective communication, event planning, and promotional success. Strong financial acumen, with a clear understanding of budgets, cost controls, and key performance indicators. Demonstrate wine knowledge and beverage expertise, with the ability to lead and elevate the Club's wine and beverage program—curating lists, guiding selections, and educating the team. Excellent communication skills - able to write reports and correspondence and to present information to managers, members, and the executive team. Flexible, adaptable management style with sound judgment and strong problem-solving ability. Proficiency with Google Suite and point-of-sale systems; experience with Northstar CMS preferred. Valid Florida Driver’s LicenseFlorida Food Handlers PermitState Liquor Serving PermitReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. the Frequent standing, walking, and lifting up to 25 pounds are required on a daily basis. We Offer:Flexible hours, days, nights, and weekends401k Plan offered to all staffGolf privileges and the opportunity to learn the gameDiscounts in Food & Beverage and in the Golf Shop For more information on the PGA Golf Club, please visit the PGA Golf Club’s website at www.pgavillage.com.Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. PGA does not discriminate on the basis of race, color, creed, religion, gender, age, disability, sexual orientation, national origin, citizenship, veteran status, gender identity or expression, marital or familial status, genetic information or any other characteristic protected by federal, state or local law. In addition, to ensure full equality of opportunity in all operations and activities of the organization, every staff member employed by the PGA shall be selected under fair employment procedures that provide equal employment opportunities to all people. DFWP. About the OperationPosition OverviewKey ResponsibilitiesCandidate QualificationsBachelor's degree in Hospitality Management (Preferred)Seven (7) years of restaurant management experience across both front of house and back of house. Six (6) years of team management experience. Senior leadership experience, within private clubs, luxury hotels, resorts or multi-unit restaurant operations (preferred)Proven success leading multiple dining venues. A demonstrated ability to instill a hospitality mindset that enhances the member experience and creates a sense of belonging. A proven, team-first leader who has built a positive work environment and department culture.A documented history of effective communication, event planning, and promotional success. Strong financial acumen, with a clear understanding of budgets, cost controls, and key performance indicators. Demonstrate wine knowledge and beverage expertise, with the ability to lead and elevate the Club's wine and beverage program—curating lists, guiding selections, and educating the team. Excellent communication skills - able to write reports and correspondence and to present information to managers, members, and the executive team. Flexible, adaptable management style with sound judgment and strong problem-solving ability. Proficiency with Google Suite and point-of-sale systems; experience with Northstar CMS preferred. Valid Florida Driver’s LicenseFlorida Food Handlers PermitState Liquor Serving PermitBachelor's degree in Hospitality Management (Preferred)Seven (7) years of restaurant management experience across both front of house and back of house. Six (6) years of team management experience. Senior leadership experience, within private clubs, luxury hotels, resorts or multi-unit restaurant operations (preferred)Proven success leading multiple dining venues. A demonstrated ability to instill a hospitality mindset that enhances the member experience and creates a sense of belonging. A proven, team-first leader who has built a positive work environment and department culture.A documented history of effective communication, event planning, and promotional success. Strong financial acumen, with a clear understanding of budgets, cost controls, and key performance indicators. Demonstrate wine knowledge and beverage expertise, with the ability to lead and elevate the Club's wine and beverage program—curating lists, guiding selections, and educating the team. Excellent communication skills - able to write reports and correspondence and to present information to managers, members, and the executive team. Flexible, adaptable management style with sound judgment and strong problem-solving ability. Proficiency with Google Suite and point-of-sale systems; experience with Northstar CMS preferred. Valid Florida Driver’s LicenseFlorida Food Handlers PermitState Liquor Serving Permit
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