About the Role
This prestigious private club is renowned for its exceptional hospitality and commitment to providing an outstanding experience to its members and guests. With a wide array of dining venues including the Grill Room, Ashbridge Room, Bar, Patios, Banquet Room, and the Pool Area, the club offers a luxurious setting for both casual and formal dining occasions. Known for its attentive service and elegant atmosphere, the club serves as a prominent social hub where members can savor exquisite meals and enjoy various events throughout the year. Dedicated to maintaining the highest standards in both culinary offerings and member satisfaction, the club emphasizes a collaborative atmosphere among its team members and leadership, ensuring a seamless and memorable experience for all who visit.
The role of Food and Beverage Manager is crucial in upholding the club's commitment to excellence. Responsible for overseeing the entire Food and Beverage services across all club venues, this full-time position requires a seasoned professional with at least two years of supervisory experience in a club, hotel, or full-service restaurant setting. Reporting directly to the General Manager, the Food and Beverage Manager will lead a diverse team including captains, wait staff, bartenders, bus staff, hosts, food runners, and maintenance personnel. The successful candidate will be the face of the food and beverage operations, implementing a hands-on management approach to ensure that the wants and needs of members and guests are consistently exceeded. This involves being fully engaged on the floor alongside staff and maintaining direct interaction with members to foster a welcoming and personalized service environment.
In addition to operational oversight, the Food and Beverage Manager collaborates closely with the Banquet and Services Manager, Executive Chef, and Club Manager to coordinate service efforts and event execution. Scheduling, staff training, and service quality control fall under the purview of this role, along with ensuring that menus are current and correctly entered in the Point of Sale (POS) system. The manager is also responsible for managing reservations, seating arrangements, banquet setups, and event-specific requirements, such as buffet and function room diagrams about table arrangements and guest accommodations. The club remains open six days a week, with lunch service available daily and dinner service offered from Wednesday to Saturday nights, requiring the manager to plan staffing and service activities accordingly.
This role requires a proactive leader who can handle member complaints professionally, oversee timely payment collection for events, and step into managerial duty shifts when bartenders or captains are unavailable. The manager is expected to participate in weekly Banquet Event Order (BEO) meetings to stay updated on upcoming functions and service specifications. Compensation ranges from $46,000 to $50,000 annually, reflecting the importance of this position within the club’s operational hierarchy. Benefits include health insurance, paid time off, and employee discounts, emphasizing the club’s commitment to supporting its staff. The Food and Beverage Manager position demands a well-rounded hospitality professional dedicated to delivering superior service, fostering teamwork, and enhancing the overall club experience for all members and guests.
High school diploma or equivalent
at least two years supervisory experience in a club hotel or full-service restaurant
strong leadership and team management skills
excellent communication and interpersonal skills
customer service oriented with a focus on member satisfaction
knowledge of POS systems and reservation management
ability to plan and coordinate large events and banquets
familiarity with staff scheduling tools such as Homebase app
ability to handle complaints and resolve issues professionally
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