Food & Beverage Director

Create Moments that Matter at the Wascana

For over a century, Wascana Country Club has been Regina's premier destination for those who value exceptional service as much as exceptional golf. As the city's only private club, we take pride in creating experiences that "wow" our members. Whether it's a seamless dining service, a memorable event, or the perfect day on the patio. Our passionate team is empowered with the tools, creativity, and leadership support needed to deliver excellence. If you're a hospitality leader who thrives on elevating guest experiences and inspiring your team to do the same, Wascana is where you'll feel right at home.

Position Summary

The Food & Beverage (F&B) Director is accountable for the vision, strategy, financial performance, and day-to-day execution of all dining outlets, bars, banquets, and club events at Wascana Country Club. This role is responsible for delivering consistently excellent member and guest experiences while achieving budgeted revenues, margins, and service standards. The Director leads a high performing, values driven team, aligning decisions with Wascana's vision and culture.

Key Responsibilities

Strategy & Leadership

• Build and execute an annual F&B business plan aligned to the Club's strategic plan and budget.
• Translate strategy into clear outlet goals, service standards, and SOPs; review quarterly and adjust as needed.
• Model Wascana values, coaching leaders to engage members, encourage staff growth, and empower confident decision making at the point of service.

Member Experience & Service Standards

• Set measurable service benchmarks (greeting/seat times, ticket times, table touches, complaint resolution, cleanliness).
• Implement member feedback loops (post dine surveys, comment cards, direct outreach); analyze trends and action plans.
• Curate experiences for key segments (families, golfers, social diners, tournament guests) with signature offerings and seasonal activations.

Outlet Operations

• Ensure outlets operate to spec: menu execution, staffing levels, opening/closing, cash/POS controls, and daily line checks.
• Optimize floor plans, reservations, and pacing to manage wait times and maximize cover counts without sacrificing quality.
• Maintain equipment, smallware's, and ambience standards (lighting, music, décor) with a preventive maintenance mindset.

Catering, Banquets & Events

• Own the catering P&L and event execution from inquiry to invoice in partnership with the Events Manager.
• Approve BEOs, floor plans, and staffing; enforce lock dates for guarantees and pricing; ensure accurate gratuity allocation.
• Promote pre-cons, postmortems, and continuous improvement on menu design, production timelines, service choreography, and cost controls.

Financial Management

• Deliver budgeted revenue, COGS %, labour %, and EBITDA for each outlet and for catering/banquets.
• Forecast weekly; produce month end variance analyses with action plans; manage pricing, promos, and mix to hit targets.
• Establish inventory cycles and purchasing limits; manage cash handling, comps/voids/discounts, and credit practices per policy.

People & Culture

• Recruit, onboard, schedule, and develop a cohesive FOH leadership team; conduct regular 1:1s and performance reviews.
• Implement training roadmaps (service steps, wine/spirits/beer knowledge, allergy protocols, POS mastery, upselling).
• Ensure time and attendance accuracy and timely approvals for payroll; manage leaves, performance issues, and succession plans.
• Promote a safe, respectful, and inclusive workplace aligned to Club policy and Saskatchewan employment standards.

Culinary Partnership

• Collaborate with the Executive Chef on menu strategy, engineering, costing, portioning, plating standards, and seasonal changes.
• Align BOH/FOH communication (tastings, pre-shift briefs, specials, and feedback loops).
• Coordinate purchasing specifications and vendor selection to balance quality, availability, and cost.

Beverage Program Leadership

• Architect the beverage strategy (wine list, cellar management, cocktail program, beer portfolio) aligned to member preferences.
• Maintain SLGA compliance and Serve It Right Saskatchewan (SIRS) standards; ensure age verification and responsible service.
• Implement par levels, keg/cellar controls, and loss prevention practices, drive wine education and sales culture.

Procurement & Inventory

• Comply with Wascana's Procurement Policy (e.g., competitive quotes, member owned vendor consideration, contract approvals).
• Lead monthly inventories with variance analysis; set and enforce cost targets and waste reduction initiatives.
• Negotiate pricing, rebates, and added value with suppliers; evaluate product quality and delivery performance.

Health, Safety & Compliance

• Ensure compliance with Public Health regulations, OHS requirements, WHMIS, FoodSafe, Fire Code, and SLGA policies.
• Promote accurate logs: temperature, sanitation, alcohol incident reports, workplace inspections, and corrective actions.
• Lead incident response and reviews; drive proactive risk mitigation and safe service practices.

Communications & Marketing

• Partner with Communications/Marketing to plan promotions, features, menus, and storytelling that elevate the brand.
• Maintain accurate menus, hours, and event information across all platforms; monitor member communications and respond promptly.

Systems, Data & Reporting

• Ensure accurate POS setup (buttons, pricing, modifiers, taxes/gratuities), recipe costing, and menu item performance tracking.
• Utilize scheduling/payroll systems and dashboards to manage labour in real time
• Standardize BEOs, checklists, and closing packages for auditability and continuous improvement.

Key Performance Indicators (KPIs)

• Financial: Revenue growth by outlet; COGS % and Labour % to budget; Catering profit per event.
• Member Experience: Post dine satisfaction; complaint resolution time; ticket times; revisit rates.
• Operational: Inventory turns and variance %; waste and comps/voids to sales; on time BEO lock and gratuity accuracy.
• People: Staff retention; training completion (SIRS, FoodSafe, WHMIS, SOPs); safety incidents and corrective closeouts.
• Compliance: Health inspection outcomes; SLGA compliance; procurement adherence.

Qualifications & Experience

• 5–8+ years of progressive F&B leadership in private clubs, upscale hotels/resorts, or high-volume restaurants with catering.
• Exceptional leadership, coaching, communication, and conflict resolution skills; calm under pressure and service driven.
• Proven P&L accountability and success in menu engineering, pricing, labor modeling, and inventory control.
• Strong banquet/catering background and event execution expertise.
• Certifications: Serve It Right Saskatchewan (SIRS); FoodSafe (or equivalent); WHMIS; OHS knowledge.
• Wine/spirits knowledge (WSET/CMS or equivalent asset).
• Systems proficiency: modern POS (e.g., Jonas or similar), inventory tools, MS Excel/Google Sheets; scheduling/payroll platforms.

Job Type: Full-time

Benefits:

• Discounted or free food
• On-site parking
• Paid time off

Work Location: In person