Food and Beverage Manager - Multi-Outlet

The Food and Beverage Manager is responsible for the day-to-day leadership and operational excellence of two front-of-house dining outlets at the Vineyards Country Club. This includes casual dining and poolside service. The role focuses on delivering exceptional, personalized service to members and their guests while maintaining the highest standards of hospitality, food and beverage quality, cleanliness, and financial performance in a private club environment.

Key Responsibilities

Operational Leadership: Oversee daily front-of-house operations across F&B outlets to ensure consistent, high-quality service, food presentation, and beverage standards. Serve as a visible, hands-on leader on the floor during peak service periods; greet members by name and proactively address needs or concerns. Collaborate closely with the Executive Chef on menu execution, special requests, timing, and service coordination.

Manage reservations, seating, floor plans, and service flow to maximize member satisfaction and efficiency. Ensure outlets maintain impeccable cleanliness, appearance, and readiness standards. Staff Leadership & Development: Train, schedule, coach, and evaluate front-of-house staff (servers, bartenders, hosts, runners, supervisors, and related roles).

Conduct pre-shift meetings, ongoing training on service standards, wine/beverage knowledge, and club culture. Foster a positive, professional, and member-focused team environment while holding staff accountable to performance and appearance standards. Manage labor costs, control overtime, and maintain accurate timekeeping.

Member Experience & Service Excellence: Uphold and continuously elevate the Club’s service standards to create memorable dining and social experiences. Handle member and guest feedback or complaints promptly, professionally, and with discretion. Promote wine, beverage, and special menu offerings in a knowledgeable and consultative manner.

Support marketing and promotional efforts for dining events, and member activities in coordination with other departments.

Qualifications

High school diploma or equivalent; Associate’s or Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field preferred. Minimum 3–5 years of progressive food and beverage management or supervisory experience, ideally in a private club, fine dining, resort, or upscale hospitality setting. Proven experience leading front-of-house teams and delivering high-touch member/guest service.

Strong knowledge of wine, beer, spirits, and beverage service. Proficiency with POS systems, inventory management tools, and Microsoft Office (Excel, Word, Outlook). Excellent communication, interpersonal, organizational, and problem-solving skills. Ability to work flexible hours including nights, weekends, and holidays.

Compensation

& Benefits: Competitive salary commensurate with experience, $58,000–$66,000, plus performance bonus potential.

Benefits

package includes health insurance, retirement plan, paid time off, and meals.