About the Role
The hiring company is a prestigious private club that offers its members an exceptional experience through high-quality food and beverage services. This club is known for its sophisticated atmosphere and impeccable hospitality, serving a diverse membership base that expects excellence in every aspect of their visit. The establishment prides itself on maintaining rigorous standards of safety, sanitation, and service consistency throughout its food and beverage venues. These venues range from fine dining and casual dining restaurants to banquet and special event facilities. The club is committed to continuous improvement, staying current with industry trends in food, wine, and fine dining to ensure members receive the best possible experience.
The role available is a Food and Beverage Manager position responsible for overseeing the daily operations of all food and beverage areas within the club. This role requires a leader who can manage multiple venues efficiently while adhering to the club's high standards. The Food and Beverage Manager will conduct daily inspections of facilities to ensure comprehensive compliance with safety, sanitation, and energy management policies. They will also liaise closely with the facilities department to address any deficiencies promptly.
Communication is a key aspect of the role, as the manager must ensure staff are well-informed about daily events and activities to provide seamless service. Managing the clubhouse reservation system, including opening and closing reservation thresholds and handling special requests, is an essential responsibility. The manager will oversee daily floor plans to maintain appropriate service levels during peak hours. Reporting is another critical function; the manager will compile and distribute the daily manager's report following club standards and escalate important issues to the appropriate departments.
Labor management is integral to this position, requiring strict adherence to labor budget guidelines. The Food and Beverage Manager will lead daily pre-service line-ups that engage staff and set the tone for the day. Collaboration with Culinary Managers is essential to ensure effective communication and coordination between kitchen and service teams, guaranteeing superior service quality.
Staff development is a significant responsibility, involving orientation, training, mentoring, and professional growth for all levels of staff members. The manager will actively schedule, train, supervise, discipline, and review employees, maintaining accountability to the club's standards and policies. Exceptional service standards are established and enforced to deliver exemplary member and guest interactions. The role demands the manager maintain a strong presence on the floor during peak service to inspire staff and monitor service quality.
The manager will handle member and guest feedback through a daily dining survey process, ensuring concerns and requests are addressed professionally and timely. All alcohol service must comply with state and federal laws, with the manager ensuring certification requirements like ServSafe Food Handler and Responsible Beverage Service (RBS) are met. Operational responsibilities include auditing the POS system for accuracy, coordinating menu rollouts, participating in beverage inventories, and managing daily payroll edits.
Safety is paramount; the manager acts as a safety liaison, ensuring the work environment adheres to Codes of Safe Practices, timely injury reporting, and general safety protocol adherence. The Food and Beverage Manager must exemplify professionalism, punctuality, and respectful behavior toward members, guests, coworkers, and supervisors, contributing positively to the club's culture.
This position demands extensive experience in food and beverage management within high-volume clubs, hotels, or resorts, with proficiency managing fine dining, casual dining, and banquet events. A high school diploma is required, with a bachelor’s degree in hospitality management preferred. Knowledge of Northstar club management software is an asset. Certifications including Food Handler's Certificate, RBS certification, and preferably Level One Sommelier, are important for compliance and professionalism in the role.
Three years food and beverage management experience in high-volume club, hotel, or resort and proficiency in managing fine dining, casual dining, and/or banquet events
High school diploma required, bachelor’s degree in hospitality management preferred
Knowledge of Northstar system preferred
Must provide valid document(s) to work in the US
Valid driver license with acceptable motor vehicle record required
Possess Food Handler Certificate or can obtain within 30 days of start date
Possess RBS certification required or must obtain within 30 days of start date
Level One Sommelier preferred
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