Food and Beverage Manager

Dye's Walk Country Club · Greenwood, IN

full time$45,000 - $65,000Posted 38 days ago

External listing

About the Role

Food & Beverage Manager Dye’s Walk Country Club Greenwood, Indiana About Dye’s Walk Country Club At Dye’s Walk Country Club, we believe the clubhouse experience should feel just as memorable as the golf itself — and just as welcoming as coming home. As a member-owned private club, we take pride in creating an environment where members feel a true sense of belonging the moment they arrive on property. The course delivers an exceptional golf experience, and the clubhouse extends that experience through genuine hospitality, elevated dining, and meaningful connection. We are intentionally investing in the continued evolution of our culinary and food and beverage program. Our standards are built upon quality-driven ingredients, refined preparation, attentive service, and consistent execution. Every meal, every event, and every interaction is an opportunity to reinforce the trust our members place in us. At Dye’s Walk, hospitality is personal. Standards are high. And our goal is simple: to welcome our members home — every time. Position Overview The Food & Beverage Manager is a full-time, salaried leadership position reporting directly to the General Manager. This role is responsible for all dining services and food and beverage production throughout the club, including the clubhouse restaurant, bar, banquet operations, and additional service venues. This position provides both strategic leadership and hands-on operational oversight. The Food & Beverage Manager will ensure financial accountability, service excellence, regulatory compliance, and a culture that reflects the professionalism and warmth our members expect. Core Leadership Focus <ul> <li>Deliver an exceptional and consistent member experience</li> <li>Lead, mentor, and develop high-performing teams</li> <li>Drive financial performance through disciplined cost controls</li> <li>Elevate culinary and beverage standards across all outlets</li> <li>Support marketing initiatives and revenue growth</li> <li>Contribute to long-range planning aligned with club goals</li> </ul> Essential Responsibilities Operational & Service Leadership <ul> <li>Oversee daily operations of the restaurant, bar, and banquet functions</li> <li>Supervise service execution to ensure seamless and memorable experiences</li> <li>Serve as Manager-on-Duty on a scheduled basis</li> <li>Maintain a visible presence in dining areas to engage members and monitor service quality</li> <li>Ensure an accurate and efficient reservation system is maintained</li> </ul> Financial Management & Controls <ul> <li>Oversee and manage operating budgets for all food and beverage outlets</li> <li>Monitor sales, labor, and cost goals; implement corrective actions as needed</li> <li>Maintain proper charging procedures, guest check analysis, and POS reconciliation</li> <li>Oversee purchasing procedures to ensure quality and cost efficiency</li> <li>Create effective staff scheduling practices and approve weekly payroll</li> <li>Conduct monthly inventories of beverage, china, glassware, and service items</li> <li>Maintain accurate reporting of daily business volumes, special events, and revenue performance</li> </ul> Culinary & Beverage Oversight <ul> <li>Approve menu items, pricing, and menu design for all outlets and events</li> <li>Collaborate on wine lists and beverage promotions</li> <li>Establish and maintain quantity and quality standards across all positions</li> <li>Evaluate preparation techniques and presentation standards to maximize satisfaction and control costs</li> <li>Research and evaluate new products and vendor relationships</li> </ul> Staffing & Team Development <ul> <li>Plan and manage long-range staffing needs and scheduling strategies</li> <li>Recruit, hire, train, and develop team members</li> <li>Ensure effective onboarding and continued professional development</li> <li>Monitor labor costs and overtime to remain within budget</li> <li>Enforce professional appearance standards and club policies</li> <li>Foster a culture of accountability, teamwork, and hospitality</li> </ul> Marketing, Member Engagement & Events <ul> <li>Support approved marketing and promotional initiatives</li> <li>Oversee the culinary experience for banquet and special event execution, including pre-event meetings and post-event follow-up</li> <li>Ensure timely and professional communication with catering and event clients regarding their culinary needs</li> <li>Address member concerns promptly and advise the General Manager of corrective actions taken</li> </ul> Compliance, Safety & Standards <ul> <li>Ensure compliance with all federal, state, and local regulations related to food safety and alcohol service</li> <li>Maintain sanitation logs and enforce cleaning schedules</li> <li>Uphold OSHA and workplace safety standards</li> <li>Monitor preventive maintenance and overall facility appearance</li> <li>Establish and maintain written operating procedures</li> </ul> Strategic Leadership <ul> <li>Participate in long-range departmental planning</li> <li>Collaborate with the Controller/Finance team to develop reporting and operational insights</li> <li>Recommend operating hours and service enhancements</li> <li>Serve as an active contributor to club committees when appropriate</li> </ul> Experience & Education <ul> <li>Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred</li> <li>5–10+ years of progressive food and beverage management experience</li> <li>Senior leadership experience in a private club, fine dining, resort, or comparable upscale environment strongly preferred</li> <li>Equivalent combination of education and directly related leadership experience may be considered</li> </ul> Knowledge & Core Competencies <ul> <li>Food and beverage cost control and financial management</li> <li>Menu design and pricing strategy</li> <li>Wine, spirits, and bar operations</li> <li>Marketing and promotions</li> <li>Point-of-sale systems</li> <li>Strong interpersonal and organizational skills</li> <li>Professional presence and polished presentation</li> <li>Ability to perform effectively under pressure</li> </ul> Licenses & Certifications <ul> <li>Food Safety Certification required</li> <li>Alcohol Beverage Certification (TIPS, TAM, or equivalent) required</li> <li>All certifications must be maintained throughout employment</li> </ul> Physical & Work Environment <ul> <li>Stand and walk for extended periods</li> <li>Bend, stoop, kneel, crouch, reach, and perform repetitive motions</li> <li>Lift up to 50 pounds</li> <li>Work indoors and outdoors, including hot and humid environments</li> </ul> The Ideal Candidate The ideal candidate is a visible, hospitality-driven leader who thrives on the floor and leads by example. This individual combines financial discipline with creativity and understands that consistency, professionalism, and warmth are the foundation of an exceptional private club experience. Most importantly, this leader recognizes that at Dye’s Walk, we are not simply serving meals — we are welcoming our members home. This job description is not intended to be an exhaustive list of duties and responsibilities. Responsibilities may change or be assigned at any time, with or without advance notice.