Food & Beverage Manager

Position Summary Indian Hills Country Club is seeking a hands-on, member-focused Food & Beverage Manager to oversee all front-of-house dining and service operations. This role is responsible for delivering a consistent, high-quality member experience across a la carte dining, bar service, member events, and private functions. While leading all front-of-house operations, this position works in close conjunction with the Executive Chef and culinary team to ensure seamless coordination between service and kitchen execution. The Food & Beverage Manager will also oversee private events and catering functions in alignment with club standards. This is a highly visible, member-facing role requiring strong leadership, organization, and a commitment to hospitality excellence. Essential Duties & Responsibilities Front-of-House Operations & Member Experience • Oversee all front-of-house operations including dining service, bar operations, and club events. • Ensure service standards are consistently executed in a professional and polished manner. • Actively engage with members to build relationships, recognize preferences, and ensure satisfaction. • Supervise, train, and lead all service staff including servers, bartenders, and support team members. • Lead daily pre-service meetings and communicate menus, features, and service expectations. • Monitor service flow and dining room operations to ensure efficiency and attention to detail. • Address member feedback and service opportunities promptly and professionally. Coordination with Culinary (Back-of-House) • Work in close partnership with the Executive Chef to ensure alignment between front-of-house service and kitchen operations. • Communicate service timing, reservations, and event details clearly to the culinary team. • Ensure smooth execution between kitchen and service staff during a la carte dining and events. • Collaborate on menu planning, event execution, and service procedures. • Promote a cohesive working relationship between front and back of house. Operations & Team Leadership • Recruit, train, schedule, and supervise front-of-house staff. • Maintain proper staffing levels based on reservations, events, and seasonal demand. • Establish and uphold service standards consistent with Indian Hills Country Club. • Foster a professional, team-oriented environment focused on accountability and hospitality. • Ensure cleanliness, organization, and readiness of all front-of-house areas. Financial & Administrative Responsibilities • Assist in managing labor through effective scheduling and staffing controls. • Ensure accurate billing and execution of member charges and private events. • Support overall food and beverage financial performance and operational efficiency. Qualifications & Experience • Food & beverage management experience. • Strong front-of-house leadership background with experience coordinating with culinary teams. • Experience in private clubs, country clubs, or hospitality-driven environments preferred. • Proven ability to manage both a la carte dining and private events. • Strong communication, leadership, and organizational skills. • Knowledge of POS systems and beverage operations. Schedule & Work Environment • Seasonal, high-volume environment with peak operations during golf season and club events. • Club is open March through December. • Position is expected to work six (6) days per week during peak season. • Schedule adjusts during shoulder and off-season periods, with reduced days and hours. • Availability required for nights, weekends, holidays, and events. Professional Expectations • Maintain a polished and professional presence at all times. • Demonstrate a strong commitment to hospitality and member satisfaction. • Lead by example with a positive attitude, attention to detail, and accountability. • Promote a unified team environment between front-of-house and back-of-house. • Uphold the standards and culture of Indian Hills Country Club. Pay: $66,000.00 - $70,000.00 per year Benefits: • 401(k) • 401(k) matching • Health insurance • Paid time off Experience: • Hospitality Management: 2 years (Required) Work Location: In person