Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 71, designed by Robert Muir Graves

Racquet Facilities

• 4 outdoor lighted Hard courts
• 2 indoor lighted Hard courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Wide array of cardiovascular and strength training equipment Access to the Club’s full-time personal trainer Group fitness classes including: Yoga, Pilates and Boot Camp

Dining Facilities

• 4 Casual Dining Room that seats 160
• 2 Banquet Room that seats 200
• 2 Outdoor Dining that seats 200
• 1 Golf Simulator Dining that seats 40

We are looking for an experienced and motivated Food & Beverage Manager to lead and coordinate all front-of-house operations across our dining outlets, events, and club facilities. This hands-on leadership position is responsible for ensuring exceptional member experiences through outstanding service, in a la carte and event execution, and producing a well-trained and efficient service team.

Working closely with the Assistant General Manager, you will help develop and manage operating budgets, implement service standards, and maintain a high level of operational excellence across all areas. You’ll oversee staff scheduling, conduct performance reviews, ensure the cleanliness and readiness of all service areas, supervise the Event Manager and serve as manager-on-duty as needed. This role also involves coordinating banquet event orders (BEOs) when needed, assisting with payroll, managing beverage inventories and orders, and supporting hiring and training initiatives. It’s a great opportunity for a service-driven professional with leadership experience in a private club or hospitality environment.

Supervises:

Event Manager, Dining Managers, Beverage Manager, other support staff

Job Duties:

• Manage daily operations of all food and beverage outlets, including dining rooms, patio, pool, beverage carts, and events.
• Support the Events Manager with private functions and the planning and execution of member events
• Develop and implement service standards and standard operating procedures (SOPs).
• Assist in creating and managing departmental budgets; monitor performance and adjust to meet financial goals.
• Supervise front-of-house staff, conduct performance reviews, and lead daily pre-meal meetings.
• Create and manage staff schedules to balance service needs and labor budgets.
• Serve as manager-on-duty and provide leadership coverage in the absence of other managers.
• Ensure cleanliness, setup, and professional appearance of all service areas.
• Oversee payroll processing and assist with coding and submitting invoices.
• Manage beverage inventory and place orders for liquor, wine, beer, and soft drinks.
• Coordinate BEO meetings in the absence of senior managers to ensure event readiness.
• Order operating supplies (china, silverware, uniforms, etc.) and coordinate equipment repairs.
• Open and close the clubhouse, including use of the security system and end-of-day lock-up.
• Support recruitment, hiring, and training of front-of-house staff.
• Collaborate with the Executive Chef and other leaders to ensure outstanding member experiences.
• Perform other duties as assigned by club leadership.

Educational Requirements