Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 72, designed by Bill Bergin

Racquet Facilities

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Fitness Center

Dining Facilities

• 1 Men's Grill that seats 60
• 2 Casual Dining Room that seats 115
• 1 Formal Dining Room that seats 98
• 1 Ballroom that seats 150

The Opportunity

Reporting to the Clubhouse Manager, the Food & Beverage Manager provides leadership for all front-of-house Food & Beverage operations. The position oversees all dining outlets, beverage operations, banquet execution, beverage vehicle operations, front-of-house staffing and service standards while partnering closely with the Executive Chef and Events Director.

Primary Responsibilities

• Responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and member satisfaction
• Direct banquet execution for weddings, tournaments, holiday events, member functions, and private events.
• Supervise Dining Managers, banquet supervisor, beverage vehicle team, hosts, bartenders, servers, and service assistants
• Develop budgets, forecasts, labor plans, purchasing, inventory, and cost controls.
• Plan, manage, and monitor workforce through hiring, effective communication, scheduling, coaching staff, and building relationships
• Recommend discipline and/or termination when appropriate for team members
• Partner with the Executive Chef, Events Director, and other department heads to ensure seamless member experiences.
• Oversee the development and execution of new promotions, events, etc.
• Monitor inventory levels, bar equipment, and other supplies as needed
• Implement cost controls as needed to achieve positive financial results and fiscal responsibility
• Maintain a visible presence throughout the Club and build strong member relationships.
• Responds quickly and positively to members’ questions, requests, problems, and complaints and resolves them effectively and consistently
• Always displays the highest standards of service, greeting and welcoming members in a polite, gracious, and enthusiastic manner
• Follow and enforce health, welfare, and safety policies and procedures to ensure a safe environment for all guests and fellow team members
• Perform other related duties as assigned

Banquet & Event Relationship

The Events Director is responsible for event sales, planning, client communication, and Banquet Event Orders (BEOs). The Food & Beverage Manager is responsible for banquet staffing, service execution, room presentation, beverage service, banquet standards, and supervision of the Banquet Supervisor to ensure flawless event execution.

Educational Requirements

Bachelor's degree in hospitality management or related field (preferred) or three (3) years equivalent training/experience in a high-quality, high-volume hospitality establishment

Salary Range