Assistant Food & Beverage Director

JobsCloseBy Editorial Insights

Heartfelt Hospitality Group is hiring an Assistant Food & Beverage Director for the Glen Kernan Club in Jacksonville, FL, a hands-on leadership role guiding beverage operations, inventory control, and front‑of‑house service across all dining venues while supporting the F&B Director and shaping a polished member experience as the club transforms into the New Glen Kernan Club. The role emphasizes beverage program oversight, cost controls, staff development, and strong member engagement, with a salary range of 65,000 to 75,000 plus comprehensive benefits and a culture that values work life balance. To apply, tailor your resume to prove beverage cost management and team leadership, share concrete guest‑facing successes, and highlight flexibility to work evenings, weekends, and holidays. Strong communication and private club experience are a plus.

Glen Kernan Club is excited to announce an exceptional career opportunity for an Assistant Food & Beverage Director!

Located within one of Jacksonville’s most prestigious private club communities, Glen Kernan Club has been a premier destination for over two decades. As the Club embarks on an exciting transformation into the “New” Glen Kernan Club, we are honoring a rich legacy while redefining the future of ultra-private club hospitality through innovation, elevated service, and thoughtful design.

In 2025, Glen Kernan unveiled a reimagined clubhouse, a redesigned championship golf course, and a revitalized resort-style athletic park—creating an unparalleled private club experience in Jacksonville.

This role offers a unique opportunity for a hands-on hospitality leader to support and elevate daily food and beverage operations while working closely with the Food & Beverage Director and leadership team. The Assistant Food & Beverage Director will play a key role in service execution, beverage program oversight, staff development, and member engagement, contributing directly to a polished and consistent member experience across all dining venues.

This is more than a job—it’s an opportunity to grow your leadership career, make a meaningful impact, and be part of a team shaping the future of one of Jacksonville’s most distinguished clubs.

Salary: $65,000–$75,000 annually, depending on experience
Benefits: Comprehensive medical, dental, vision, 401(k) with company match, and paid time off

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job purpose

The Assistant Food & Beverage Director is responsible for the consistent execution of daily food and beverage service standards within the private club. Working under the direction of the Food & Beverage Director, this role maintains oversight of assigned operational areas, particularly the beverage program, inventory controls, and front-of-house service while providing hands-on leadership, staff training, and member-facing support to ensure a polished and reliable dining experience.

Duties and responsibilities

Beverage Program Oversight

• Execute and oversee daily operations of the club’s beer, wine, and spirits programs across all dining outlets and cottages under the direction of the Food & Beverage Director.
• Monitor beverage cost of goods (COGS) for all beverage categories and report trends and variances to the Food & Beverage Director.
• Ensure beverage menus, wine lists, and cocktail offerings to ensure alignment with club standards, member preferences, and seasonal direction set by leadership.
• Maintain consistent quality, presentation, and availability of beverage offerings through daily oversight and follow-up.

Inventory & Cost Control

• Conduct accurate monthly inventories of beer, wine, liquor, and cigars across all assigned storage locations.
• Order beer, wine, liquor, and cigars on a weekly basis in accordance with approved guidelines and inventory levels.
• Maintain established par levels, ordering schedules, and receiving procedures, including weekly ordering of beer, wine, liquor and cigars as directed.
• Investigate inventory discrepancies and report findings to the Food & Beverage Director.
• Ensure beverage menus, wine lists, and cocktail offerings are executed in accordance with standards and direction set by leadership.

Floor Leadership & Membership 

• Maintain a visible, professional presence on the dining room floor during service periods.
• Perform regular table touches and member engagement to ensure satisfaction and identify service opportunities.
• Provide hands-on support to service staff during peak periods to maintain service flow and elevated hospitality standards.
• Monitor and support a la carte dining, banquet functions, locker room service areas, and Air Strike periods to ensure service flow, cleanliness, and adherence to established service standards
• Provide hands-on support to service staff during peak periods and Air Strikes to maintain service efficiency and elevated hospitality standards.
• Address member concerns promptly and professionally, escalating matters to the Food & Beverage Director as appropriate.

Training & Team Development

• Assist with recruiting, onboarding, and training of front-of-house team members, including servers, server assistants, and host staff.
• Support and deliver ongoing training in service standards, beverage knowledge, etiquette, and club culture.
• Coach team members through observation and feedback to reinforce professionalism, consistency, and accountability.
• Support enforcement of appearance, conduct, and service expectations.

Leadership & Operational Support

• Support the Food & Beverage Director in daily operations and service execution across all dining venues.
• Assist with scheduling, shift coverage, and labor efficiency in support of established labor plans.
• Uphold and reinforce all club policies, service standards, and operating procedures.
• Collaborate with culinary, events, and clubhouse leadership to ensure smooth service execution.
• Serve as Manager on Duty when assigned and assume operational leadership responsibilities in the absence of the Food & Beverage Director.

Qualifications & Experience

• Minimum of 3–5 years of progressive food and beverage management experience; private club or luxury hospitality experience preferred.
• Strong working knowledge of beer, wine, spirits, including beverage cost controls and inventory management.
• Demonstrated experience with inventory management, ordering, and financial accountability.
• Excellent leadership, communication, and training skills.
• Member-focused mindset with a passion for hospitality and relationship-driven service.
• Exceptional interpersonal, communication, and presentation skills.
• Proficiency with POS systems and inventory management tools.
• Ability to work a flexible schedule including evenings, weekends, and holidays.

Working conditions

Work is both indoors and outdoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or solvents if proper safety procedures are not followed.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic – medium level mathematical skills, write and read member & corporate communication and be the lead of membership recruitment on behalf of the Club.

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load adaptive and other sports equipment that may weigh 40 or more pounds, and sustain aerobic activity for 20 consecutive minutes.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

None