Food & Beverage Manager Golf Club/Fine Dining

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Food & Beverage Manager (Golf Club/Fine Dining)Full Time Gallatin, TN, US 3 days ago Requisition ID: 1062 Food & Beverage ManagerReports To: Director of Food & Beverage Grasslands Club is seeking an experienced, polished, and highly engaged Food & Beverage Manager to provide hands‑on leadership for the Club's dining and beverage operations. This is a significant management position within a large, multi‑outlet private club operation. The F&B Manager will be highly visible with members and employees and responsible for ensuring that service standards, staffing, training, communication, and operating processes are consistently executed throughout the Club. The successful candidate will be an experienced hospitality professional who understands the expectations of a discerning private‑club membership and knows how to lead a team in a busy, high‑touch environment. This individual must be equally comfortable engaging with members, coaching a manager, leading pre‑shift, evaluating service on the floor, resolving an issue, reviewing labor, and ensuring the details of the operation are being executed correctly. This is not simply a floor‑management position. We are looking for a club professional and operational leader who can help develop people, strengthen processes, improve consistency, and continue elevating the Food & Beverage experience at Grasslands. Key ResponsibilitiesLeadership & Team DevelopmentProvide visible, hands‑on leadership throughout daily Food & Beverage operations. Lead, coach, and develop outlet managers, supervisors, bartenders, servers, hosts, service assistants, and other Front of House employees. Establish clear expectations for service, professionalism, appearance, communication, teamwork, and accountability. Conduct effective pre‑shift meetings and ensure managers and employees are prepared for each service period. Support recruiting, interviewing, onboarding, training, performance management, and retention. Develop employees for increased responsibility and identify future supervisors and managers. Hold managers and employees accountable while maintaining a positive, professional, team‑oriented culture. Maintain strong communication between shifts, outlets, Culinary, Events, and Club leadership. Member Experience & ServiceMaintain a highly visible presence in dining rooms, bars, clubrooms, terraces, pools, and other F&B environments. Build genuine relationships with members and understand their preferences and expectations. Ensure members and guests are recognized, welcomed, and professionally served. Monitor service execution in real time and address issues before they affect the member experience. Handle member concerns professionally, confidently, and with appropriate urgency. Reinforce an environment where employees understand that personalized hospitality, attention to detail, and consistency are fundamental expectations. Identify recurring member concerns or operating issues and develop solutions rather than repeatedly addressing symptoms. Daily OperationsManage daily Front of House operations across multiple dining and beverage outlets. Ensure appropriate management coverage, staffing levels, assignments, opening procedures, shift execution, and closing procedures. Maintain established standards for dining rooms, bars, service stations, patios, clubrooms, and other member‑facing areas. Coordinate closely with Culinary leadership to ensure timing, communication, presentation, and overall dining execution are seamless. Ensure reservations, special requests, member preferences, events, and operational priorities are communicated before service. Support Club events, tournaments, private functions, holiday programming, and high‑volume operating periods. Anticipate operational challenges and make timely adjustments to staffing, assignments, or service plans. Training & StandardsHelp develop and maintain comprehensive service standards and operating procedures. Ensure new employees receive structured onboarding and position‑specific training before working independently. Provide ongoing training in service standards, menu and beverage knowledge, member recognition, POS procedures, safety, Club policies, and professional conduct. Regularly observe employee performance and provide immediate coaching when standards are not met. Ensure standards are consistently applied across outlets, shifts, and managers. Manage labor proactively through effective scheduling, staffing, productivity, and shift management. Monitor daily covers, revenue, labor, productivity, and other operating indicators. Assist with departmental budgets, forecasts, operating plans, and financial goals. Maintain strong controls over member charges, comps, voids, discounts, ticket closeouts, breakage, waste, and other areas affecting financial performance. Support beverage inventory, purchasing, receiving, product controls, and cost management. Identify opportunities to improve revenue, efficiency, utilization, and profitability without compromising the member experience. Use operating data and member feedback to identify trends and improve performance. Safety & ComplianceEnsure compliance with health, sanitation, responsible alcohol service, workplace safety, and Club operating standards. Ensure managers and employees un.