Food and Beverage Shift Manager

Stanton Ridge Country Club is a private club dedicated to delivering exceptional dining and hospitality experiences for our members and their guests. We pride ourselves on service excellence, teamwork, and creating a welcoming club atmosphere. Position Summary Stanton Ridge Country Club is seeking a hands‑on Food & Beverage Shift Manager to lead evening a la carte dinner service and oversee front‑of‑house operations. This role is ideal for a hospitality professional who thrives in a fast‑paced environment, enjoys leading teams, and is passionate about delivering exceptional member service. The Shift Manager is the primary leader on duty during evening operations and is responsible for team coordination, service execution, and closing the facility. Key Responsibilities Service & Member Experience Lead and coordinate front‑of‑house operations during dinner service. Deliver exceptional, personalized service to members and guests. Maintain a visible floor presence and proactively resolve service issues. Ensure club service standards and hospitality expectations are consistently met. Supervise and support a team of approximately 5–10 front‑of‑house employees. Assign positions, manage shift flow, and ensure proper staffing coverage. Provide coaching, direction, and real‑time feedback during service. Foster a positive, team‑oriented work environment. Operations & Administration Execute and oversee Point of Sale (POS) system functions and end‑of‑day procedures. Manage reservation system administration and seating coordination. Assist with bar service as needed; bartending experience is required. Monitor cleanliness, organization, and readiness of dining and bar areas. Ensure adherence to all health, safety, and alcohol service standards. Closing Responsibilities Perform nightly closing procedures for the clubhouse and dining areas. Complete shift reports and ensure accurate financial reconciliation. Secure the facility at the end of service. Qualifications Previous restaurant, private club, or hospitality leadership experience preferred. Strong front‑of‑house service background. Bartending experience required. Experience using POS and reservation systems. Proven ability to lead and motivate a team. Excellent communication and problem‑solving skills. Ability to remain calm and organized in a fast‑paced environment. Availability to work evenings, weekends, and holidays as needed.