Food and Beverage Manager

Lochmoor Club seeks an experienced, service-oriented Food and Beverage Manager to provide hands‑on leadership across the Club’s dining and beverage operations. This position supports service at the 1917 Grille, Men’s and Ladies’ Grille, Halfway House, Pool Bar, private events, and other seasonal food and beverage outlets. The Food and Beverage Manager will work day and evening shifts and be responsible for closing the clubhouse on three to four evenings each week. The successful candidate will be a visible, engaged leader who enjoys working directly with members, guests, and employees while upholding the high standards expected in a premier private‑club environment. This is a hands‑on management position. The Food and Beverage Manager will be actively involved in daily service, employee supervision, member relations, problem resolution, facility closing procedures, and coordination between the front and back of the house. Reports To Director of Food and Beverage Supervisory Responsibilities The Food and Beverage Manager provides direct supervision and daily leadership for: Servers Bartenders Bussers and food runners Hosts Halfway House employees Pool Bar employees Seasonal food and beverage employees Other assigned clubhouse employees Essential Duties and ResponsibilitiesDining Operations Oversee daily food and beverage operations across the Club’s dining rooms, bars, Halfway House, Pool Bar, and seasonal outlets. Ensure all dining venues are properly staffed, organized, stocked, clean, and ready before service. Maintain a consistent management presence during dining periods, private events, golf tournaments, and other high‑volume operating periods. Monitor service pace, food presentation, table maintenance, employee appearance, and overall member satisfaction. Coordinate closely with culinary leadership on reservations, expected covers, menu availability, allergies, special requests, timing concerns, and member feedback. Assist with opening, transition, and closing procedures across all assigned outlets. Support banquet and private‑event operations as needed. Ensure member charges are entered accurately and closed out properly through the Club’s point‑of‑sale system. Assist in resolving operational issues during service and communicate follow‑up needs to the appropriate department leader. Clubhouse Closing Responsibilities Serve as the designated closing manager three to four evenings each week. Ensure dining outlets are properly closed, cleaned, restocked, and prepared for the next day. Verify that employees have completed assigned side work and closing responsibilities before they leave. Review point‑of‑sale activity and confirm that member charges and closing documentation have been completed correctly. Inspect designated clubhouse areas and confirm that doors, liquor storage areas, offices, entrances, and other required locations are properly secured. Confirm that applicable lights, televisions, music systems, fireplaces, kitchen equipment, and other operating equipment are properly shut down. Confirm that members and guests have safely departed and that remaining employees have finished their work. Complete a manager closing report that documents staffing matters, member feedback, maintenance concerns, incidents, and required follow‑up. Communicate significant operational, employee, member, or facility‑related matters to the appropriate department leader. Member and Guest Relations Greet members and guests throughout the Club and maintain a visible, approachable management presence. Learn members' names, dining preferences, special requests, and service expectations. Respond professionally and promptly to members' questions, concerns, and complaints. Resolve service issues whenever possible during the member’s visit. Follow up with the appropriate department leaders regarding unresolved concerns or recurring service issues. Protect member privacy and maintain confidentiality of Club and member matters. Consistently represent the Club with professionalism, discretion, diplomacy, and sound judgment. Employee Leadership Maintain a thorough working knowledge of Lochmoor Club’s 10 Non‑Negotiable Service Standards and consistently model those standards in all member, guest, and employee interactions. Ensure all food and beverage employees are trained on the 10 Non‑Negotiable Service Standards during onboarding and ongoing departmental training. Reinforce the standards through pre‑shift meetings, daily coaching, service observations, and individual performance feedback sessions. Hold employees accountable for consistently meeting the standards in every service area and during every member and guest interaction. Identify service gaps and provide immediate coaching, retraining, and follow‑up when standards are not met. Recognize employees who consistently uphold the standards and help foster a culture in which exceptional service is understood, practiced, and expected. Lead pre‑shift meetings and communicate reservations, events, menu changes, service expectations, and special member requests. Assign employee sections, side work, opening responsibilities, and closing duties. Coach employees during service and provide timely, constructive feedback. Reinforce Club service standards, grooming requirements, uniform standards, attendance expectations, and workplace policies. Assist with interviewing, onboarding, training, scheduling, evaluating, and developing food and beverage staff. Address employee performance and conduct concerns consistently and document issues as needed. Promote teamwork and effective communication among servers, bartenders, culinary and banquet staff, and other Club departments. Help foster a professional, positive, respectful, and accountable workplace culture. Financial and Administrative Responsibilities Assist in managing labor costs by monitoring business activity and making appropriate staffing adjustments. Review employee time punches to help ensure the accuracy of departmental payroll records. Support beverage inventory, product receiving, requisitioning, transfers, and inventory control procedures. Help monitor waste, breakage, complimentary items, discounts, voids, and point‑of‑sale adjustments. Assist with weekly scheduling and ensure appropriate staffing based on reservations, events, weather, seasonal activity, and anticipated member usage. Review daily sales and operational information and communicate any unusual activity or concerns. Assist the Director of Food and Beverage with menu rollouts, employee training, service initiatives, and departmental projects. Safety, Sanitation, and Club Standards Ensure compliance with food‑safety, sanitation, liquor‑control, and responsible alcohol‑service requirements. Maintain safe, orderly dining rooms, bars, service stations, storage areas, walkways, patios, and employee workspaces. Report maintenance, housekeeping, pest control, equipment, and safety concerns promptly. Ensure employees follow established procedures for injuries, incidents, intoxicated guests, emergencies, severe weather, and building evacuation. Maintain up‑to‑date knowledge of Club rules, dress standards, guest policies, operating procedures, and member‑service expectations. Qualifications At least three years of progressive experience in food and beverage, restaurant, hotel, resort, or private club preferred. At least one year of supervisory or management experience is required. Private‑club, fine‑dining, hotel, or upscale restaurant experience is strongly preferred. Demonstrated ability to supervise dining operations and lead employees during peak service periods. Strong understanding of restaurant and beverage service, sanitation, and responsible alcohol service. Working knowledge of point‑of‑sale systems, employee scheduling, labor management, and basic financial controls. Strong communication, organizational, and problem‑solving skills. Ability to remain composed, professional, and diplomatic when handling sensitive situations involving members or employees. Alcohol‑service and food‑safety certifications are required or must be obtained within the Club’s designated timeframe. A valid driver’s license may be required. Work Schedule This is a full‑time, hourly management position averaging about 40 hours per week. Scheduled shifts will generally begin at either 10:00 a.m. or 4:00 p.m., depending on the Club's needs, seasonal activity, reservations, tournaments, private events, and other operational requirements. The Food and Beverage Manager will generally be responsible for closing the clubhouse on three to four evenings per week. The position requires availability to work: Day and evening shifts Weekends and select holidays Member events, golf tournaments, private functions, and other peak operating periods Adjusted schedules based on seasonal business levels and Club needs. The Club will make reasonable efforts to provide a consistent schedule and regular days off. Flexibility is required due to the seasonal and event‑driven nature of private‑club operations. Physical Requirements Ability to stand and walk for extended periods. Ability to move throughout multiple clubhouse and outdoor dining locations. Ability to lift and carry up to 40 pounds. Ability to work indoors and outdoors in varying seasonal conditions. Ability to bend, reach, climb stairs, and assist with the movement of dining and event equipment when necessary. Compensation Compensation will be based on the candidate’s experience, qualifications, and demonstrated ability to manage food and beverage operations independently. Position Expectations This individual must be comfortable making decisions, supervising and developing employees, resolving service concerns, interacting professionally with members and guests, coordinating with culinary and clubhouse leadership, and properly closing and securing the clubhouse three to four evenings each week. #J-18808-Ljbffr