Clubhouse Manager/ Food & Beverage Director

About Somerby Golf Club

Somerby Golf Club is a private club in Byron, Minnesota, minutes west of Rochester. It is centered on an 18-hole championship course designed by Tom Lehman and John Fought and a 35,000-square-foot clubhouse with fine dining, a grille room, locker rooms, a pool, and event spaces that host weddings, tournaments, and member functions. The club is committed to personalized service, camaraderie, and an exceptional member experience.

Our Mission

We are on a mission to create more vibrant and connected communities by serving others with relentless hospitality; in doing so, we will inspire our community to pay it forward and live a life well-lived.

Position Summary

The Clubhouse Manager / Food & Beverage Director leads all clubhouse and front-of-house food and beverage operations at Somerby Golf Club. The role reports directly to the General Manager and is accountable for the financial performance of F&B operations, front-of-house labor costs, and the overall condition of the clubhouse.

The Clubhouse Manager / F&B Director oversees the Food & Beverage Operations Manager, who runs daily dining, bar, beverage cart, pool, and event service. They also direct clubhouse housekeeping and maintenance and build all front-of-house schedules to control labor costs. They serve in an advisory role to the catering sales team, making sure every event that is sold can be executed profitably and to club standards.

The Clubhouse Manager / F&B Director works as a true partner with the Executive Chef so the kitchen and front-of-house deliver one seamless member experience, and serves as acting GM in the General Manager's absence.

Key ResponsibilitiesFood & Beverage Operations

Supervise, coach, and develop the Food & Beverage Outlet Manager, and hold them accountable for service standards, outlet performance, and staff development. Set service standards for the fine dining room, grille room, bars, beverage carts, pool, and events, and verify they are met through regular floor presence and walkthroughs. Partner with the Executive Chef on menu development, seasonal changes, pricing, service timing, and member feedback. Lead the beverage program, including the wine list, cocktail menu, and beverage promotions. Oversee procurement of all beverages, supplies, glassware, and front-of-house items within budget. Maintain an effective beverage inventory system, conduct monthly inventories, and complete periodic bar audits. Develop product and sales control systems that reduce loss, waste, and theft. Develop member events and promotional programs that increase F&B revenue and member engagement.

Scheduling & Labor Cost Control

Write and publish all front-of-house, housekeeping, and clubhouse maintenance schedules at least 2 weeks in advance. Forecast staffing needs using reservations, the tee sheet, tournament and event calendars, weather, and historical covers, and staff to that forecast. Keep labor within budget by adjusting schedules daily, managing early cuts and call-ins, and controlling overtime. Review scheduled vs. actual hours and labor cost percentage every pay period, and present variances and corrective actions to the General Manager. Plan seasonal staffing for the golf season, shoulder seasons, and the winter clubhouse and events calendar. Build schedules that comply with Minnesota wage and hour law, including: a paid rest break of at least 15 minutes within every four consecutive hours worked an unpaid meal break of at least 30 minutes for shifts of six or more consecutive hours (the employee must be fully relieved of duty) Earned Sick and Safe Time and Minnesota Paid Leave requirements Minnesota child labor hour limits for employees under 18 federal and state overtime rules. Authorize and verify all F&B, housekeeping, and clubhouse maintenance payroll.

Housekeeping & Clubhouse Maintenance

Supervise the Housekeeping Lead and Clubhouse Maintenance Lead. Set and enforce cleaning standards and schedules for dining rooms, lounges, locker rooms, restrooms, event spaces, the pool complex, and all public areas. Oversee preventive maintenance, repairs, and work orders for the clubhouse, kitchen equipment with the Executive Chef, pool complex, and beverage carts. Coordinate with outside vendors and contractors on HVAC, plumbing, pest control, and other building services. Conduct daily walkthroughs of the clubhouse to confirm it meets Somerby standards before members arrive. Plan seasonal projects such as pool opening and closing, winterization, and off-season deep cleaning and repairs.

Events

Participate in weekly BEO meetings with the F&B Outlet Manager, Executive Chef, and catering sales team to confirm counts, timing, setup, staffing, allergens, and beverage service. Review completed events for profitability, client satisfaction, and execution, and share recommendations with the sales team.

Member Experience

Make sure every member and guest receives a warm welcome and fond farewell, from the host stand to the beverage cart. Resolve member and guest complaints in a timely, professional, and courteous manner, and track trends to prevent repeat issues. Gather and act on member feedback through surveys, committee input, and daily interaction.

Financial Performance

Produce and manage the annual Food & Beverage and clubhouse operating budgets with the General Manager. Own F&B revenue, beverage cost, and front-of-house labor results, and present monthly variance reports with corrective actions. Manage housekeeping and maintenance expenses within budget. Work with the Executive Chef so that food and beverage cost support overall departmental profit targets.

Alcohol Beverage Compliance

Licensing and Premises

Keep the club's City of Byron on-sale liquor license, off-sale liquor license, and Sunday liquor license current and in good standing, and track all renewal dates. Keep the club's Minnesota Retailer's (Buyer's) Card current so the club can purchase alcohol from wholesalers. Maintain the liquor liability insurance required to hold the club's licenses, and make sure proof of coverage is on file with the City of Byron. Serve alcohol for on-premises consumption only within the licensed on-sale premises. These premises include the clubhouse, golf course, beverage carts, pool, patios, and outdoor event lawns. Make off-sales only through the Chophouse, as approved under the club's off-sale license. Get City of Byron approval before serving or selling alcohol in any area not currently licensed.

Purchasing, Inventory, and Tax

Buy all liquor, wine, and beer only from licensed Minnesota wholesalers, manufacturers, or brewers. Never buy from retail stores for resale. Schedule wholesaler orders so that no alcohol deliveries are made or accepted on Sunday. Track on-sale and off-sale inventory and sales separately in the POS, complete a monthly beverage inventory, and keep all purchase invoices and sales records organized and available for inspection. Work with club accounting to collect and remit Minnesota sales tax and liquor gross receipts tax on both on-sale and off-sale transactions accurately and on time.

Staff Age and Training

Make sure every employee who serves or sells alcohol, on-sale or off-sale, is at least 18. As a club standard, train all alcohol-serving and alcohol-selling staff before their first alcohol shift, and refresh this training at least annually. Training covers ID checks, recognizing obvious intoxication, refusing service, off-sale procedures, and incident documentation. Keep a training log for all alcohol-serving and alcohol-selling staff.

Responsible Service

Enforce a club ID policy requiring identification for anyone who appears under 40, for both on-sale and off-sale purchases, with no sales or service to anyone under 21. Enforce a zero-tolerance policy on serving or selling to obviously intoxicated members or guests, including at hosted-bar events, on the course, and at off-sale purchase. Maintain a refusal-of-service and incident log, review it weekly, and report serious incidents to the General Manager the same day. Require all alcohol at private events to be served by club staff, with no outside bartenders or outside alcohol unless allowed by law and approved by the General Manager. Cooperate fully with City of Byron officials, the Minnesota Alcohol and Gambling Enforcement Division, and law enforcement during inspections and compliance checks.

Food Safety & General Compliance

Support the Executive Chef in meeting Minnesota Food Code (Chapter 4626) requirements in all front-of-house areas, including sanitation of bars, glassware, ice machines, beverage carts, and service stations. Make sure the club employs a Minnesota Certified Food Protection Manager as required, and that a trained person in charge is present whenever food is being prepared. Maintain safety procedures for the clubhouse and pool complex, including incident reporting and emergency protocols.

Team Leadership

Recruit, hire, train, and develop all front-of-house, housekeeping, and clubhouse maintenance staff with the F&B Outlet Manager and department leads. Make sure all staff training follows Somerby standards and club values. Provide annual performance reviews for all direct reports and make sure department leads do the same for their teams. Build a culture of respect, teamwork, and accountability across the clubhouse.

Acting General Manager

Serve as the club's General Manager in the GM's absence, complete all assigned work, and take full responsibility for club operations during that time.

Living Our Values

Relentless Hospitality. The Clubhouse Manager / F&B Director sets the standard for how every member and guest is greeted, served, and sent off. They obsess over the details that make Somerby feel like home, from a spotless locker room to a perfectly timed wedding toast.

Be a Caddie. They bartend, bus tables, reset a banquet room, or help housekeeping when the team needs it. They partner with the Executive Chef and catering sales team as equals and celebrate the wins of the F&B Outlet Manager and staff.

Play Ready Golf. They anticipate busy weekends, tournaments, weather changes, and seasonal shifts before they arrive. They adjust staffing, setups, and service quickly so members feel seen and valued.

Spend Time on the Range. They review member feedback, labor reports, event results, and financials regularly and use them to improve service, scheduling, and training.

Play It as It Lies. They keep honest inventory, payroll, and financial records, enforce alcohol and labor laws without exception, and follow through on commitments. The way the clubhouse handles one member is the way it handles every member.

Own the Outcome. They treat the clubhouse, its budget, and its people as entrusted to their care. They measure themselves by the results the team creates together, from labor cost to member satisfaction.

Qualifications Required

[3–5] years of progressively responsible food and beverage management experience, including banquet or event operations. Proven experience writing schedules and managing labor cost to a budget. Experience supervising housekeeping or facilities maintenance teams. Thorough knowledge of food and beverage service, beverage programs, and front-of-house operating procedures. Working knowledge of Minnesota on-sale and off-sale liquor laws, responsible alcohol service, and Minnesota wage and hour requirements, including meal and rest breaks and Earned Sick and Safe Time. Strong financial skills, including budgeting, cost of goods, labor analysis, and variance reporting. Proven ability to lead multiple teams and hold supervisors accountable. Excellent communication, organizational, and time-management skills. Demonstrated alignment with our values: hospitality, humility, initiative, growth, integrity, and stewardship.

Preferred

Degree in Hospitality Management or equivalent experience. Private club, golf club, or resort experience. Minnesota Certified Food Protection Manager (CFPM) credential. Completion of a responsible alcohol service program. Experience with club management, POS, scheduling, reservation, and event management software.

Physical Requirements & Work Environment

Lift up to 50 lbs occasionally and up to 20 lbs frequently. Squat, bend, kneel, carry, and stand or walk for extended periods. Work safely around sharp utensils, hot equipment, and cleaning chemicals, following all safety precautions. Work primarily on the floor in dining rooms, bars, lounges, banquet rooms, kitchen, and pool areas, with some office work. Available to work evenings, weekends, holidays, and event days based on club needs, with schedule changes during peak golf season.

Employment Information

Somerby Golf Club is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity, marital status, familial status, disability, age, status with regard to public assistance, local human rights commission activity, veteran status, or any other status protected by federal or Minnesota law.

This job description is a general outline of duties and is not a complete list. Somerby Golf Club may modify responsibilities based on business needs.

Pay: $70,000.00 - $85,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off

Work Location: In person