Food and Beverage Manager

Southern Hills Plantation Club, part of Heritage Golf Group, is seeking a service-focused Front of House Food & Beverage Manager to join our hospitality leadership team. This position plays a key role in delivering exceptional dining and event experiences for members and guests while overseeing the daily operations of the club’s front-of-house food and beverage service.

This role is responsible for managing multiple food and beverage outlets, including the Main Clubhouse dining operations and Sunnies Pool Bar, ensuring consistent service standards and a high-quality member experience across all venues. Salary: $60,000 – $70,000 + 10% Bonus Potential.

The ideal candidate is an energetic hospitality professional with strong leadership skills, a passion for member service, and the ability to manage a high-performing service team in a private club environment.

Responsibilities

• Oversee daily front-of-house operations across multiple food and beverage outlets, including the Main Clubhouse and Sunnies Pool Bar
• Lead, train, and supervise service staff including servers, bartenders, and support team members
• Ensure a high level of member and guest satisfaction through attentive and professional service
• Manage dining room floor operations during peak service periods
• Coordinate with the culinary team to ensure smooth and efficient food and beverage service
• Assist with planning and execution of member events, tournaments, and private functions
• Maintain service standards and ensure staff adherence to club policies and procedures
• Manage staff scheduling and labor efficiency across outlets
• Address member and guest feedback in a professional and timely manner
• Support inventory management and beverage control procedures
• Ensure cleanliness, organization, and proper presentation of all front-of-house service areas

Qualifications

• 3+ years of food and beverage management or supervisory experience
• Experience in private club, resort, or upscale hospitality environments preferred
• Strong leadership and team development skills
• Excellent communication and member service abilities
• Ability to work evenings, weekends, and holidays as required in hospitality operations
• Strong organizational and problem-solving skills