Food & Beverage Manager

Essential Job Functions:

• Oversee daily operations of both à la carte dining and banquet/event service, ensuring smooth execution, member satisfaction, and adherence to club standards and budgeted goals.
• Maintain exceptional levels of internal and external customer service, consistently delivering a polished, member-focused experience.
• Anticipate and respond promptly and professionally to member and guest needs, concerns, or feedback across all food and beverage areas.
• Recruit, train, schedule, and mentor a high-performing front-of-house team, fostering accountability, engagement, and professional growth.
• Create and manage efficient staffing schedules for à la carte and banquet teams, balancing labor optimization with quality service delivery.
• Promote a collaborative and team-oriented culture among service staff, encouraging open communication, ownership, and pride in performance.
• Ensure full compliance with health, safety, sanitation, and alcohol service regulations; maintain active certifications (e.g., ServSafe, TIPS preferred).
• Monitor sales performance and labor costs; analyze and implement operational improvements and cost control strategies across both dining and events.
• Complete and submit weekly F&B sales and gratuity reports in a timely and accurate manner.
• Collaborate closely with the Catering & Sales team to coordinate all event logistics, staffing, and service execution with the Banquet Team.
• Conduct site tours with prospective clients and actively participate in the sales process for private events.
• Lead menu appointments and tastings with clients, ensuring expectations are aligned with kitchen and service capabilities.
• Attend and lead final client meetings to confirm event details and ensure flawless execution on the day of the event.

Job Requirements:

• Proven leadership experience in food & beverage management, with a strong background in both à la carte dining and banquet/event operations.
• Experience in a private club, fine dining establishment, or upscale hospitality setting is highly preferred.
• Proficiency with restaurant management software, POS systems, and Microsoft Office Suite.
• Excellent problem-solving and decision-making abilities in a fast-paced, guest-facing environment.
• Strong communication and interpersonal skills, with the ability to inspire and lead diverse teams.
• In-depth understanding of current F&B trends, service standards, and best practices.
• Financial acumen, with experience in budgeting, labor management, cost control, and driving profitability.
• Service-driven, guest-oriented mindset with a sharp attention to detail.
• Willingness and availability to work evenings, weekends, and holidays as needed to meet business demands.

Physical Requirements of the Server Position:

• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to exert well-paced mobility in limited space.
• Must have the ability to bend, squat and lift up to 50 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.
• Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment.

Education Requirements:

• 3–5+ years of progressive experience in food & beverage management, with direct experience in both a la carte and banquet settings.
• Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts, or related field preferred (but not required with strong experience).
• Strong working knowledge of food, beverage, wine, and upscale service standards.

Salary Range:

• $28.00 – $30.00 per hour