Food and Beverage Manager

About This Role

The Food and Beverage Manager leads and manages the club's entire food and beverage operation, encompassing both front-of-house and back-of-house functions. This hands-on leadership position involves overseeing culinary operations, bar service, beverage carts, staffing, training, inventory, cost controls, budgeting, and event execution, ensuring an exceptional experience for members, guests, and golfers.

Responsibilities

• Provide overall leadership and direction for all food and beverage operations, including front-of-house, culinary/back-of-house, restaurant, bar, and beverage-cart operations
• Directly supervise and work closely with the Executive Chef to maintain food quality, consistency, sanitation standards, appropriate staffing, and cost controls
• Recruit, train, schedule, supervise, and develop food and beverage employees
• Maintain a visible presence and ensure friendly, professional, and consistent member and guest service
• Establish clear service and operating standards and hold the department accountable for performance, professionalism, food quality, and overall execution
• Coordinate with Golf Operations to provide seamless food and beverage service for daily golf, tournaments, outings, and member events
• Oversee food and beverage purchasing, inventory, receiving, storage, and appropriate controls
• Monitor food, beverage, and labor costs while maintaining appropriate quality and service levels
• Maintain strong POS, cash, sales, gratuity, inventory, and revenue-control procedures
• Assist with departmental budgeting, forecasting, payroll, inventory, and financial reporting
• Ensure compliance with applicable food-safety, sanitation, alcohol-service, wage-and-hour, and workplace-safety requirements
• Oversee the planning and execution of food and beverage operations for weddings, private events, member events, golf tournaments, outings, and special functions
• Coordinate event details with clients, members, club leadership, Golf Operations, the Executive Chef, and other departments to ensure successful execution
• Develop appropriate staffing plans, service timelines, room and event setups, menus, beverage service, and other operational requirements for each function
• Serve as a primary point of contact for food and beverage event operations and maintain strong communication before, during, and following events
• Be present and actively engaged during major weddings, tournaments, member events, and special functions to ensure a high level of service and address operational needs as they arise

Requirements

• Previous food and beverage supervisory or management experience, including experience overseeing both front-of-house and culinary/back-of-house operations