Food and Beverage Service Manager

Job Description

Job Description

Position Summary

The Food & Beverage Service Manager is responsible for the day-to-day leadership of all front-of-house operations, ensuring exceptional member experience and consistent execution of the Club's hospitality standards. This position leads daily dining operations, supervises service staff, supports special events, maintains presentation standards throughout the clubhouse, and works closely and report to the Food & Beverage Director, Executive Chef, and Events and Catering Manager to deliver outstanding service while continuously improving operational efficiency.

Mission Statement

Kings Creek Country Club is dedicated to providing superior country club amenities of exceptional value, including golf, racquet sports, fitness, and swimming facilities and programs, a first-class dining experience and consistent service excellence, in a warm, relaxed atmosphere for the enjoyment of our members and their guests.

Primary Responsibilities

Daily Operations & Service Leadership

• Serve as the primary floor manager during meal periods, overseeing all front-of-house operations.
• Ensure every member and guest receives professional, personalized service consistent with Club standards.
• Anticipate service needs and proactively resolve member concerns before they become issues.
• Monitor dining room flow, staffing levels, and table management to maximize efficiency.
• Maintain a visible leadership presence during peak service periods.

Clubhouse & Dining Room Standards

• Ensure the clubhouse, dining rooms, patios, and event spaces are fully prepared prior to service.
• Conduct daily opening inspections to verify cleanliness, organization, lighting, music, décor, and overall presentation.
• Maintain exceptional standards for table settings, linens, centerpieces, menus, and seasonal displays.
• Continuously enhance the dining room ambiance to elevate the overall member experience.

Team Leadership

• Supervise hosts, servers, bartenders, food runners, and support staff during daily operations.
• Coach employees in real time to improve service execution and member engagement.
• Reinforce appearance, uniform, grooming, and professional conduct standards.
• Assist with interviewing, onboarding, scheduling, training, and performance development of front-of-house staff.
• Foster a positive, accountable, and team-oriented work environment.

Training & Staff Development

• Partner with the Food & Beverage Director and Events and Catering Manager to develop and implement training programs.
• Conduct regular service training focused on hospitality, wine service, food knowledge, POS procedures, and service standards.
• Mentor staff to continuously improve professionalism and service consistency.
• Assist with orientation and ongoing education for new employees.

Operational Administration

• Program daily and weekly specials in the Jonas POS system.
• Verify menu accuracy, pricing, and mobile ordering functionality.
• Monitor dining room supplies and coordinate replenishment with support staff.
• Ensure server stations remain stocked, organized, and service-ready throughout each shift.

Wine & Beverage Program

• Assist in managing the Club's wine program.
• Coordinate wine tastings, staff education, and member wine events.
• Support wine list updates, inventory organization, and menu integration.
• Promote wine sales through staff education and member engagement.

Member Experience

• Build strong relationships with members through frequent interaction and attentive service.
• Address member feedback promptly and professionally.
• Follow-up on service recovery opportunities to ensure complete member satisfaction.
• Promote a hospitality culture that consistently exceeds expectations.

Standards & Compliance

• Ensure compliance with health department regulations, alcohol service laws, and Club policies.
• Monitor cleanliness, sanitation, and safety throughout all front-of-house areas.
• Maintain proper opening and closing procedures.
• Support inventory control and minimize waste while protecting Club assets.

Qualifications

• Minimum 3-5 years of progressive Food & Beverage management experience, preferably in a private club, luxury hotel, or upscale restaurant.
• Strong leadership and team development skills.
• Excellent communication and member service abilities.
• Experience managing high-end dining and banquet operations.
• Knowledge of wine service and fine dining etiquette preferred.
• Experience with Jonas POS or similar hospitality systems preferred.
• Ability to work evenings, weekends, and holidays as required.
• Professional appearance with exceptional attention to detail.
• Must be able to occasionally lift and carry items weighing up to 50 pounds.