Assistant Director of Food & Beverage, The Country Club of Virginia

The Opportunity Located in Richmond, Virginia, The Country Club of Virginia (“CCV”) is a large and vibrant private club where tradition, camaraderie, and exceptional hospitality come together. With two campuses and more than 7,600 members, CCV is widely recognized as one of the premier clubs in the nation, offering an outstanding blend of recreation, dining, social engagement, and family experiences.At the heart of the CCV experience is its robust food and beverage program, featuring a variety of dining venues, catering services, and special events designed to serve members across all generations. From elegant formal dining to relaxed, family-friendly settings, CCV’s culinary program is built upon a legacy of platinum-level service, innovative menus, and warm hospitality. The Club’s banquet and event facilities host hundreds of private events, weddings, and longstanding Club traditions each year, creating memorable experiences for members and their guests. Most recently, a $9 million renovation of the James River Clubhouse introduced Tally, an exciting new restaurant concept that further expanded the Club’s dining offerings. Beyond dining, CCV is known for its championship golf, premier racquet and aquatics facilities, wellness amenities, and vibrant social calendar across both the Westhampton and James River campuses. Whether members are gathering for a celebratory event, enjoying a casual meal with family, or building lifelong friendships through Club activities, CCV provides an unparalleled private club experience rooted in excellence and tradition. The Country Club of Virginia remains committed to delivering exceptional service and meaningful member experiences, ensuring the Club continues to be a place where memories are made and traditions are celebrated for generations to come. Gross revenues total $54M with Food & Beverage accounting for $11M, of which 42% is generated from private events. There are 4,456 memberships. The Position The Assistant Director of Food & Beverage (F&B) is responsible for leading and elevating all Front-of-House Food & Beverage operations with direct responsibility for the Westhampton campus outlets and heavy support to the Club-wide banquets and special events operation of the Club This role drives operational excellence, service consistency, and innovation across all dining outlets and events while delivering exceptional member experiences and achieving departmental financial goals. Serving as a visible hospitality leader to staff and members alike, the Assistant Director of F&B develops and mentors high-performing teams that embody CCV standards and culture.This position ensures operational efficiency, financial discipline, and consistently high levels of member satisfaction through the execution of platinum service standards. In coordination with the Executive Director of F&B, this role aligns all Food & Beverage operations with CCV’s mission, values, and long-term strategic objectives. This position reports to the Executive Director of Food & Beverage and oversees the following direct reports: Outlet Managers, Assistant Outlet Managers, Dining Room Captains, Service Team members (Servers, Bussers, Runners, Bartenders, and Hosts), Managers-in-Training, Food & Beverage Interns, and Seasonal Outlet Leadership (including venues such as the Poolside Café). The candidate The ideal candidate should possess 7–10 years of progressive leadership experience in food and beverage operations, preferably within a private club, resort, or fine dining environment. The ideal candidate will have proven success managing multiple outlets, banquet and event operations, and large teams while delivering exceptional member experiences. Strong knowledge of hospitality, food, wine, and beverage programming is essential, including the ability to train and mentor staff on wine and spirits as well as manage the wine and beverage programming and inventories.The successful candidate will demonstrate exceptional leadership, interpersonal, and communication skills, with a natural ability to connect with members and staff. They should have a strong track record of improving service standards, staffing levels, and team culture, while maintaining solid financial and operational oversight. The ability to remain organized, detail-oriented, and effective in managing multiple priorities is critical. This individual should be an energetic and diplomatic leader with strong emotional intelligence, sound judgment, and excellent problem-solving abilities. Proficiency in Microsoft Office and POS systems such as Northstar or similar platforms is preferred. A bachelor’s degree in Hospitality Management or a related field is preferred, along with ServSafe and TIPS certifications, or equivalent credentials. The Salary This position pays a competitive salary and standard benefits package. The salary is negotiable based on the candidate’s qualifications and experience. The Hiring Process If you would like to propose a candidate for consideration, please contact tCC partner Kirk Reese or Director of Recruitment Alison Savona. Interested candidates may submit their information via our Applicant Portal. Please address your cover letter to Ms. Mary Schaffer, Executive Director of Food and Beverage. The deadline to submit your application is June 15th. Should you have any additional questions regarding this opportunity, please contact us at opportunities@theclubcouncil.com.