FOOD & BEVERAGE DIRECTOR

Location: Thousand Oaks, CA

Company: Caruso

Employment Type: Full-Time, On-Site

Reports To: General Manager

Functional Oversight: Culinary, beverage, outlet, events, and property-level F&B teams

Miramar Lake Club (“MLC”) is a private golf and social club set within the Sherwood community of Thousand Oaks, California. Newly reimagined under Caruso and opening this fall, the Club brings together world-class golf, thoughtful design, inspired programming and bespoke wellness, creating an exceptional experience for those who value privacy, community and the pleasures of a life well-lived. Dining sits at the heart of Club life, and every detail is guided by the warm, gracious hospitality for which Caruso properties are known.

Position Overview

The Food & Beverage Director is responsible for the strategy, leadership, and day-to-day performance of all food and beverage operations across MLC. This leader will oversee the signature full-service restaurant, counter-service restaurant, poolside food and beverage program, golf-grounds service, and private and club-sponsored events.

The successful candidate will be a visible, hands-on and systems-minded hospitality leader with high emotional intelligence. Working with Caruso leadership, MLC leadership, FOH management, culinary and beverage leaders, this role will create distinct experiences for each venue while maintaining consistent standards for service, quality, financial discipline, team development, and member satisfaction.

Operations in Scope

• Signature full-service restaurant and bar
• Counter-service restaurant
• Poolside food and beverage program
• On-course and golf-grounds food and beverage service
• Private events, member events, tournaments, celebrations, and special programming

Key Responsibilities

Leadership and Member Experience

• Set and uphold a consistent standard of warm, attentive, and personalized hospitality across every food and beverage venue.
• Maintain a highly visible presence throughout the MLC, engaging with members and guests and responding thoughtfully to feedback.
• Build a culture of professionalism, accountability, collaboration, and continuous improvement.
• Lead and model empathetic, solutions-oriented communication at every level of the operation.
• Develop succession plans and growth paths that strengthen retention and leadership continuity.
• Partner with MLC leadership to ensure that food and beverage programming supports the MLC ‘s identity and the overall member experience.
• Lead calmly and decisively during high-volume periods, special events, and service recovery situations.

Multi-Outlet Operations

• Direct the daily operation of all restaurants, bars, poolside service, golf-grounds service, and event functions.
• Develop and maintain operating procedures, service sequences, opening and closing standards, and quality-control systems for each venue.
• Equip the F&B team with tools and systems that support performance and appropriate autonomy.
• Conduct routine operating and service audits and translate member feedback into timely action.
• Align staffing, menus, operating hours, and service models with member demand, seasonality, and business levels.
• Ensure consistency in food quality, presentation, beverage execution, cleanliness, ambiance, and service.
• Coordinate service across the property so each outlet has a distinct purpose while remaining part of one cohesive MLC experience.
• Oversee purchasing, receiving, storage, inventory, cash handling, point-of-sale procedures, and vendor performance.

Pre-Opening and Launch Leadership

• Lead operational readiness through recruitment, onboarding, systems development, vendor partnerships, training, and testing.
• Serve as the food and beverage liaison among ownership, MLC leadership, construction, design, facilities, and operating teams.
• Create and manage opening timelines, checklists, training programs, and readiness standards for each outlet and service channel.

Culinary and Beverage Programming

• Collaborate closely with culinary leadership on menu development, pricing, seasonality, product quality, and operational execution.
• Oversee the beverage program, including wine, spirits, cocktails, beer, nonalcoholic offerings, purchasing, storage, and inventory controls.
• Ensure that menus and service styles are appropriate for each outlet, from elevated full-service dining to casual poolside and on-course service.
• Develop seasonal offerings, tastings, special dining experiences, and other programming that strengthens member engagement.
• Monitor member preferences and relevant hospitality trends while maintaining a clear and consistent culinary identity.

Events

• Lead food and beverage planning and execution for private events, member events, golf tournaments, holiday programming, celebrations, and special occasions.
• Coordinate with events, membership, golf, culinary, and property teams on menus, staffing, service plans, setup requirements, and timelines.
• Ensure that event details and service expectations are clearly documented, communicated, and executed.
• Maintain strong operating standards before, during, and after every event.
• Evaluate event profitability and member satisfaction and use those insights to improve future programming.

Financial and Administrative Management

• Prepare and manage annual operating budgets, forecasts, labor plans, and capital recommendations for all food and beverage operations.
• Monitor revenue, labor, cost of goods, inventory, waste, productivity, and profitability by outlet.
• Review operating results regularly and implement timely corrective action when performance differs from plan.
• Establish effective controls for purchasing, receiving, storage, portioning, cash handling, and inventory.
• Negotiate with vendors and maintain productive relationships with suppliers, distributors, and service partners.
• Produce accurate reports and clearly communicate performance, challenges, and opportunities to MLC leadership.
• Identify responsible opportunities to grow participation and revenue through programming, events, beverage sales, and enhanced member engagement.

Meetings and Reporting

• Lead a weekly food and beverage leadership meeting with the F&B team.
• Provide concise weekly reporting to MLC leadership covering financial and operational performance, people matters, facility issues, and corrective actions.
• Provide a monthly performance summary identifying results, trends, risks, opportunities, and agreed next steps.

Team Development

• Recruit, select, onboard, train, schedule, coach, and retain a talented food and beverage team.
• Develop managers and supervisors who can lead confidently and uphold MLC standards.
• Set clear performance expectations and provide consistent feedback, recognition, and accountability.
• Conduct effective pre-shift meetings, training sessions, leadership meetings, and performance reviews.
• Maintain a professional, respectful, inclusive, and collaborative workplace while managing labor responsibly.

Safety, Compliance, and Asset Care

• Ensure compliance with all applicable health, sanitation, food-safety, alcohol-service, employment, and workplace-safety requirements.
• Maintain all licenses, certifications, records, and operating procedures required for the food and beverage operation.
• Ensure that kitchens, bars, storage areas, service stations, vehicles, and equipment are clean, secure, and properly maintained.
• Partner with property and facilities teams on preventive maintenance, repairs, and capital needs.

Qualifications and Skills

• Five or more years of progressive food and beverage management experience within luxury hospitality, including private club, resort, or acclaimed restaurant environments, with at least three years in a senior leadership role.
• Experience overseeing multiple outlets or service environments within a private club, luxury hotel, resort, upscale restaurant group, or similarly service-driven organization.
• Demonstrated success leading full-service dining, casual or counter service, beverage operations, events, and high-volume service periods.
• Strong financial acumen, including budgeting, forecasting, labor management, inventory control, cost management, and profit-and-loss performance.
• Proven ability to recruit, train, inspire, and retain high-performing hospitality teams.
• Exceptional service instincts and the ability to build trusted relationships with members, guests, employees, and MLC leadership.
• Excellent organizational, communication, problem-solving, and decision-making skills.
• Working knowledge of point-of-sale, scheduling, inventory, reservation, event-management, and reporting systems.
• Bachelor’s degree in hospitality, business, culinary arts, or a related field is preferred; equivalent professional experience will be considered.
• Ability to obtain and maintain all food-safety and responsible beverage-service certifications required for the position.

Working Requirements

• This is a full-time, on-site leadership position in Thousand Oaks, California.
• Schedule flexibility is required, including evenings, weekends, holidays, tournaments, and special events.
• The role requires regular movement throughout the property and a visible presence during active service periods; reasonable accommodations will be provided in accordance with applicable law.

Compensation and Benefits

The annual salary for this position is $100,000 plus annual discretionary bonus. MLC also offers a full medical benefits package. Eligibility and plan terms apply.

Teaching, teamwork, and gracious hospitality are at the core of what we do. We look forward to meeting you.

Miramar Lake Club provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type based on any characteristic protected by federal, state, or local law.

More detail about New School Hospitality, please visit https://culinaryagents.com/entities/1096705-New-School-Hospitality

Source ⇲
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