Food and Beverage Manager

Food and Beverage Manager

Reports to the Director of Clubhouse Operations

Position Overview

Related Titles: None

Reports to: Director of Clubhouse Operations / Assistant Director of Clubhouse Operations

Supervises: Floor Staff, Servers, Bartenders, Bussers, and Hosts

Classification: Exempt

Education and/or Experience

• Four-year college degree, preferably in Hospitality Management, with coursework in Education and Communications; equivalent combination of education and experience considered.
• Minimum of three to five years of food and beverage management experience in an upscale private club, resort, or fine-dining operation.
• Demonstrated wine and beverage knowledge; sommelier coursework or certification (CMS, WSET) preferred.
• Experience with club or restaurant POS, inventory, and scheduling systems (e.g., Jonas, Northstar, Clubessential).

Job Knowledge, Core Competencies and Expectations

• Public speaking and training program planning, delivery, and evaluation experience.
• Excellent verbal and written communication, interpersonal, and managerial skills.
• Strong understanding of private club culture, member service standards, and confidentiality.
• Working knowledge of food and beverage cost controls, budgeting, and P&L management.
• Ability to lead by example, remain composed under pressure, and make sound decisions during high-volume service.
• Flexibility to work nights, weekends, holidays, and club events as business requires.
• Knowledge of and ability to perform required role in emergency situations.

Job Summary (Essential Functions)

The Food and Beverage Manager leads the day-to-day operation of the club’s dining rooms, bar, and beverage program, delivering a consistently exceptional experience for members and their guests. Working closely with the Director of Clubhouse Operations and the culinary team, this position trains and develops food and beverage personnel, manages service flow and the wine and beverage program, and controls costs with the objective of maximizing member satisfaction and the sales and profitability of the club’s entire culinary and dining operations.

Job Tasks/Duties

Training & Development

• Responsible for training and developing food and beverage staff, including managers.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Helps plan and approve the organizational chart, staffing, and job descriptions/specifications for all department staff.
• Motivates management, FOH, and BOH staff to be consistent in performing their jobs and to constantly do their best.
• Creates and implements training for all new hires and updates training for all staff; supervises constantly with on-the-job training to achieve maximum efficiency and member satisfaction.
• Conducts pre-shift meetings to communicate menu features, member notes, events, and service priorities.
• Enhances member service by interacting daily with members and employees.

Service & Beverage Program

• Manage flow of service for lunch and dinner.
• Manage weekly food and wine pairings in Z’s.
• Manage monthly winemaker dinners.
• Manage restaurant wine list(s), including selection, pricing, and staff wine education.
• Manage main bar operation, including recipes, presentation, and pour standards.
• Manage beer, wine, liquor, and N.A. ordering and receiving.
• Manage monthly inventory and system intake.
• Build relationships with vendors and distributors to secure allocations, pricing, and member programming.

Member Relations

• Know members by name and preference; ensure member notes, allergies, and special requests are communicated to staff.
• Address member and guest feedback and resolve concerns promptly and professionally.
• Partner with the events and membership teams to promote dining programs and club-wide events.
• Uphold member privacy and the club’s standards of discretion at all times.

General Management Duties

• Oversee daily food and beverage operations to ensure consistent, high-quality service.
• Schedule staff to appropriate levels for daily service, private events, and peak periods.
• Monitor labor, food, and beverage costs, and recommend controls to improve profitability.
• Assist in developing and managing department budgets.
• Enforce club policies, procedures, and service standards.
• Ensure compliance with health, safety, and alcohol service regulations.
• Maintain cleanliness, organization, and appearance of all food and beverage areas.
• Conduct performance evaluations and provide ongoing coaching to staff.
• Participate in hiring, onboarding, scheduling, and corrective action for department staff.
• Coordinate with culinary team on menu execution, pricing, and special events.
• Approve purchases and oversee inventory controls.
• Support club-wide events utilizing food and beverage facilities.
• Perform other duties as assigned.

Licenses and Special Requirements

• Training certification from a hospitality association.
• Food safety certification (e.g., ServSafe Manager).
• Alcoholic beverage certification (Arizona Title 4 Basic and Management training).
• CPR/First Aid certification preferred.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid, and noisy environment.
• Work a variable schedule, including early mornings, evenings, weekends, and holidays.

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Night Shift (Required)

Work Location: In person