The Food & Beverage (F&B) Manager is responsible for supporting and leading all aspects of food and beverage service operations in collaboration with the F&B management team. This hands-on role oversees various outlets including a la carte dining, banquets, catering, and club events, with a particular emphasis on beverage operations. The F&B Manager is expected to lead by example, ensuring exceptional member and guest satisfaction while upholding the Clubs goals, policies, and standards.
Essential Duties and Responsibilities
+ Oversee daily operations of all F&B outlets including a la carte dining, banquets, catered events, and club functions.
+ Lead, train, and supervise F&B staff, supporting hiring and onboarding processes.
+ Establish and communicate clear expectations for service excellence across all venues.
+ Maintain a strong, visible presence on the floor during key service hours to assist members, guests, and staff.
+ Collaborate with other F&B leaders to manage banquet/catering setup and execution, ensuring high-quality experiences.
+ Conduct orientation and ongoing training for all service team members.
+ Coordinate and facilitate pre-shift line-up meetings, sharing key updates such as reservations, menu changes, and special requests.
+ Deliver consistent departmental training and staff development.
+ Manage scheduling to meet operational needs and labor budget targets.
+ Handle member and guest concerns professionally, escalating to senior management as needed.
+ Support the execution of service improvements in alignment with club-wide F&B goals.
+ Act as Manager on Duty (MOD) as scheduled or in the absence of the Senior F&B Manager.
+ Maintain strong working relationships with the Executive Chef, Sous Chef, Events Coordinator, and other departments.
+ Ensure cleanliness and maintenance of all F&B facilities and equipment.
+ Stay current on trends and developments through professional development and continued education.
+ Foster a positive, respectful work environment by modeling integrity, professionalism, and service excellence.
+ Continually enhance beverage knowledge and assist in educating staff on wine, spirits, and service techniques.
+ Perform additional duties as assigned by the Assistant General Manager (AGM).
Requirements
+ Strong leadership presence with the ability to manage independently and with discretion.
+ Sense of urgency and accountability in all aspects of service delivery.
+ Excellent communication, interpersonal, and conflict-resolution skills.
+ Proven ability to manage multiple priorities while meeting deadlines.
+ Proficient in POS systems; able to train staff in system use and troubleshooting.
+ Thorough knowledge of safety, emergency, and fire protocols.
+ Strong member service mindset with a high level of professionalism and attention to detail.
+ High school diploma or equivalent required; college degree in Hospitality or related field preferred.
+ Minimum of two years of restaurant or hospitality-based customer service experience required.
+ Valid drivers license required.
Benefits
Pay:
$55k annually - year round position
+ -Medical/Dental/Vision Insurance
+ Life Insurance
+ 401(K)
+ Flexible Spending Account (HSA)
+ Tuition Reimbursement
+ Paid Vacation
Essential Duties and Responsibilities
+ Oversee daily operations of all F&B outlets including a la carte dining, banquets, catered events, and club functions.
+ Lead, train, and supervise F&B staff, supporting hiring and onboarding processes.
+ Establish and communicate clear expectations for service excellence across all venues.
+ Maintain a strong, visible presence on the floor during key service hours to assist members, guests, and staff.
+ Collaborate with other F&B leaders to manage banquet/catering setup and execution, ensuring high-quality experiences.
+ Conduct orientation and ongoing training for all service team members.
+ Coordinate and facilitate pre-shift line-up meetings, sharing key updates such as reservations, menu changes, and special requests.
+ Deliver consistent departmental training and staff development.
+ Manage scheduling to meet operational needs and labor budget targets.
+ Handle member and guest concerns professionally, escalating to senior management as needed.
+ Support the execution of service improvements in alignment with club-wide F&B goals.
+ Act as Manager on Duty (MOD) as scheduled or in the absence of the Senior F&B Manager.
+ Maintain strong working relationships with the Executive Chef, Sous Chef, Events Coordinator, and other departments.
+ Ensure cleanliness and maintenance of all F&B facilities and equipment.
+ Stay current on trends and developments through professional development and continued education.
+ Foster a positive, respectful work environment by modeling integrity, professionalism, and service excellence.
+ Continually enhance beverage knowledge and assist in educating staff on wine, spirits, and service techniques.
+ Perform additional duties as assigned by the Assistant General Manager (AGM).
Requirements
+ Strong leadership presence with the ability to manage independently and with discretion.
+ Sense of urgency and accountability in all aspects of service delivery.
+ Excellent communication, interpersonal, and conflict-resolution skills.
+ Proven ability to manage multiple priorities while meeting deadlines.
+ Proficient in POS systems; able to train staff in system use and troubleshooting.
+ Thorough knowledge of safety, emergency, and fire protocols.
+ Strong member service mindset with a high level of professionalism and attention to detail.
+ High school diploma or equivalent required; college degree in Hospitality or related field preferred.
+ Minimum of two years of restaurant or hospitality-based customer service experience required.
+ Valid drivers license required.
Benefits
Pay:
$55k annually - year round position
+ -Medical/Dental/Vision Insurance
+ Life Insurance
+ 401(K)
+ Flexible Spending Account (HSA)
+ Tuition Reimbursement
+ Paid Vacation
Job ID: 483761508
Originally Posted on: 7/2/2025
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