Director of Food & Beverage

About the role

Director of Food & Beverage to own everything poured and plated across every club venue and event. This is not a role done from an office. You will be on the floor at service, in the cellar, at the pass, and in the room with members — setting the standard by showing it. You will build the beverage programme yourself, with your name on it. You will sit across the table from winemakers rather than order from a portfolio: walking vineyards, tasting from barrel, securing allocations that other venues in this city will not get. You will work directly with importers, distillers, roasters and producers who want their product in this building because of who drinks here.

Key responsibilities

• Own the full food and beverage offering across every club venue and event — standards, service style, pace and detail

• Build a world-class wine list and cellar from the ground up: sourcing, allocations, buying, rotation, valuation and by-the-glass strategy

• Develop and maintain direct producer relationships — winemakers, importers, distillers, roasters — including exclusive allocations, negotiated terms and collaborations

• Develop beverage programming beyond wine: cocktails, spirits, aperitivo, coffee and a serious non-alcoholic offering

• Manage a calendar of member wine dinners, tastings, masterclasses, producer visits and winemaker takeovers

• Hold P&L accountability: revenue, COGS, wage cost, stock integrity and departmental margin

• Lead, train and develop succession of the front-of-house and beverage teams

• Work in genuine creative partnership with the Executive Chef on menu development and matching

• Ensure compliance: RSA, licensing, food safety, WHS and heritage-building operating requirements

About you

Essential

• Formal wine accreditation — WSET Level 3 or above, Court of Master Sommeliers (Certified or higher), or an equivalent recognised sommelier qualification

• Senior F&B leadership experience in luxury hotels, private members' clubs, or premium standalone restaurants

• A record of holding a high-end operation at consistent quality

• Real hands-on service credibility and ability to work the floor

• Commercial literacy: budgets, forecasts, cost control, stocktake discipline

• The presence to hold a conversation with anyone in the room, and the judgement to know when to step forward and when to disappear

• Current RSA and the right to work in Australia

Highly regarded

• WSET Diploma, Advanced Sommelier, or study in progress toward either

• Venue opening or repositioning experience

• Deep cellar building and fine wine buying

• Private club experience — understanding that the guest is an owner, not a customer