Club Manager

Company Description Waterlefe Golf & River Club, managed by the Waterlefe Master Property Owners’ Association (MPOA), is a premier golf and boating community located on the scenic Manatee River in Bradenton, FL. Membership within the community includes access to an exclusive fitness center, swimming pool, kayak launch, and recreational amenities at The Pointe. Residents also enjoy dining, events, and gaming at the River Club. The MPOA staff oversees all aspects of community and hospitality management, ensuring a high standard of service and operations for residents and guests. Role Description The River Club Manager provides strategic leadership and hands-on management of all Food & Beverage operations and member-driven events at The River Club. This role oversees dining venues, bars, banquets, catering, and a comprehensive calendar of member events, ensuring consistently high levels of service, creativity, and engagement. The position is responsible for driving member satisfaction through thoughtful event planning, innovative dining experiences, and a well-balanced mix of à la carte dining, wine dinners, social events, and private functions. Working collaboratively with the Executive Chef, internal leadership, and member committees, the Food & Beverage Manager leads the creative development, coordination, promotion, scheduling, and post-event evaluation of all F&B-related events. This role also ensures financial performance by managing budgets, controlling costs, maximizing revenue opportunities, and aligning all operations and events with the Club’s strategic objectives and annual budget, while consistently enhancing the overall member experience. This position reports directly to the General Manager / COO. Key Responsibilities Food & Beverage Operations · Oversee all Food & Beverage operations, including the Main Dining Room, Bistro Bar, Tiki Bar, Wine Locker Program, and daily service . · Develop and manage the annual F&B departmental budget, revenue forecasts, and cost controls (food, beverage, and labor) in collaboration with the GM and Comptroller. · Partner with the Executive Chef, who leads menu creation, while providing managerial oversight of menu development, pricing strategies, seasonal offerings, wine list direction, and promotional programs to drive revenue and profitability. · Monitor and analyze sales trends, member preferences, food covers, and operational performance; implement strategies to optimize revenue and maintain target margins on food, beer, liquor, and wine. · Ensure consistent high standards of service quality, presentation, sanitation, cleanliness, and preventive maintenance for all F&B facilities and equipment. Banquet & Event Operations · Lead the planning, coordination, and execution of all banquets, private catering events , member events, holiday events, and private member parties from initial concept through post-event follow-up. · Meet with members and guests to plan events, prepare Banquet Event Orders (BEOs), distribute specifications, and ensure all contractual obligations are fulfilled. · Partner with the Executive Chef, who leads banquet and event menu creation, while providing managerial oversight of event menu offerings, pricing structures, beverage selections, and promotional strategies to maximize event revenue and profitability. · Conduct weekly food & beverage and events planning meetings along with ongoing staff meetings; promptly communicate all updates, changes, and cancellations to appropriate teams. · Manage event budgets, pricing, and profitability; evaluate success through attendance, member feedback, and financial results. · Oversee floor plans, seating assignments, timelines, entertainment booking, décor, linens, security, and all event logistics. Staff Leadership & Development · Directly supervise the Executive Chef and all Front-of-House (FOH) staff, including the Lead Server and service team. · Recruit, hire, train, schedule, supervise, and evaluate all F&B and events personnel. · Develop appropriate staffing models and long-range labor plans to meet operational demands while controlling overtime and keeping labor costs within budget. · Foster a positive culture of professionalism, teamwork, accountability, and outstanding member service. · Ensure all staff receive proper orientation, ongoing training, food safety certification, alcoholic beverage service certification, and safety training (including OSHA requirements). Coordination & Compliance · Coordinate closely with the Accounting Office on all financial matters, including daily sales reporting, cash/charge procedures, tip reporting, inven