Food & Beverage Manager

Job Description Job Description Position Summary The Food & Beverage Manager is responsible for supporting and overseeing front-of-house food and beverage operations at Wycliffe Golf & Country Club, ensuring an exceptional member and guest experience through polished service, engaged leadership, operational consistency, and strong execution of club standards. This position provides hands-on leadership to dining room, bar, banquet, and service staff; supports daily restaurant operations, events, and member dining experiences; and partners closely with Culinary, Banquets, Membership, and Club Operations to ensure seamless service delivery. The Food & Beverage Manager is accountable for maintaining high standards of hospitality, appearance, cleanliness, safety, training, labor control, communication, and team performance. The ideal candidate is a visible, service-minded leader who thrives in a fast-paced private club environment, demonstrates professionalism under pressure, builds strong team culture, and consistently models Wycliffe’s commitment to excellence, warmth, and member-focused hospitality. Essential Duties and Responsibilities:Member and Guest Experience Ensures a consistently high standard of hospitality, professionalism, appearance, and service in all assigned food and beverage areas. Greets and engages members and guests in a warm, polished, and professional manner. Monitors dining room, bar, banquet, and event service to ensure prompt, attentive, and accurate execution. Responds to member and guest feedback, concerns, and complaints in a timely, professional, and service-oriented manner. Anticipates member preferences, special requests, service opportunities, and operational needs. Maintains strong visibility on the floor during meal periods, events, and peak service times. Ensures all service areas reflect Wycliffe standards for cleanliness, organization, ambiance, presentation, and readiness. Partners with the Culinary team to ensure service staff are knowledgeable about menu items, ingredients, preparation methods, allergens, specials, wine pairings, and presentation standards. Leadership and Staff Supervision Provides hands-on leadership, direction, coaching, and support to front-of-house food and beverage team members. Supervises servers, bartenders, hosts, food runners, bussers, banquet service staff, and other assigned team members. Communicates expectations clearly and ensures team members understand service standards, sequence of service, daily priorities, and member preferences. Conducts pre-shift and pre-meal meetings to review reservations, menus, specials, events, member notes, service expectations, staffing assignments, and operational updates. Monitors team performance throughout service and provides timely feedback, recognition, redirection, and coaching. Supports interviewing, selection, onboarding, training, scheduling, performance management, and corrective action processes for assigned staff. Assists with performance evaluations and provides input regarding team member development, accountability, and advancement. Promotes a positive, respectful, professional, and team-oriented work environment. Ensures employees maintain proper grooming, uniform, hygiene, and appearance standards at all times. Training and Service Standards Supports the development, implementation, and reinforcement of food and beverage service standards, policies, procedures, and training materials. Trains new and existing team members on service expectations, POS systems, menu knowledge, wine and beverage standards, sanitation practices, member service, and club procedures. Ensures staff are properly trained on opening, closing, side-work, table maintenance, food delivery, beverage service, and banquet/event execution. Reinforces standards for table maintenance, order accuracy, timing of service, cleanliness, communication, and member engagement. Identifies service gaps and recommends improvements to enhance quality, consistency, efficiency, and the overall member experience. Partners with leadership to support ongoing staff development, cross-training, and department-level training initiatives. Dining Room, Bar, and Event Operations Oversees assigned daily food and beverage operations, including dining rooms, casual dining, bar areas, banquets, events, and member functions. Designs and reviews floor plans according to reservations, anticipated member counts, event requirements, and staffing levels. Works with hosts and service leaders to ensure reservations, seating flow, table assignments, and dining room setup are properly managed. Ensures all dining areas are properly set, stocked, cleaned, maintained, and reset before, during, and after service. Coordinates communication between front-of-house and back-of-house teams to ensure efficient timing, quality control, and service execution. Assures all side-work, cleaning assignments, opening duties, closing duties, and storage procedures are completed according to schedule. Completes opening and/or closing manager responsibilities as assigned. May serve as Manager on Duty for club operations, events, or assigned shifts. Ensures the dining room, bar, storage areas, equipment, and other assigned club areas are secure at the end of business. Financial, Labor, and Administrative Responsibilities Manages assigned operations within budgetary guidelines and supports department financial goals. Monitors labor, scheduling, overtime, supplies, inventory, and controllable expenses. Prepares staffing schedules based on reservations, business volume, events, seasonality, and operational needs. Tracks attendance, punctuality, schedule adherence, and staffing levels. Produces and reviews POS reports, revenue analysis, end-of-shift reports, labor reports, and other operational data as assigned. Utilizes club technology systems to process charges, review sales activity, support forecasting, maintain reservations, and communicate operational information. Maintains accurate inventories of dining room and service items, including china, glassware, flatware, linens, silverware, coffee service items, water pitchers, condiments, and related supplies. Ensures service supplies are maintained at appropriate par levels, properly stored, and used responsibly. Assists with ordering supplies and controlling waste. Supports revenue growth through service excellence, repeat member engagement, special promotions, beverage initiatives, and enhanced dining experiences. Beverage, Alcohol Service, and Compliance Supports wine, beverage, cocktail, and promotional initiatives in partnership with the Food & Beverage leadership team. Assists in tracking wine, bar, and beverage sales as assigned. Ensures team members follow all local, state, and club policies regarding alcohol service. Maintains knowledge of applicable food safety, sanitation, alcohol awareness, and responsible service standards. Ensures compliance with health, safety, sanitation, fire, emergency, and workplace safety requirements. Reports maintenance, safety, equipment, or facility concerns promptly. Ensures all areas are maintained in a safe, clean, organized, and hazard-free condition. Communication and Collaboration Serves as a liaison between dining room staff, culinary staff, banquet teams, and food and beverage leadership. Communicates operational updates, service opportunities, member feedback, staffing concerns, and maintenance needs to the appropriate leader. Attends scheduled department, staff, and management meetings. Partners with the Executive Chef and Culinary team regarding menu updates, specials, service timing, presentation, and member feedback. Maintains professional communication with employees, managers, members, guests, and vendors. Demonstrates flexibility, professionalism, resourcefulness, and composure in a high-volume, service-driven environment. Performs other appropriate duties, assignments, and projects as assigned by the Director of Food & Beverage or other club leadership. Required Qualifications Minimum of three years of progressive food and beverage supervisory or management experience, preferably in a private club, luxury hospitality, resort, hotel, restaurant, or high-volume service environment. Demonstrated ability to lead, train, motivate, and hold service teams accountable. Strong knowledge of dining room operations, banquet service, bar operations, service standards, sanitation, and responsible alcohol service. Excellent interpersonal, verbal, and written communication skills. Strong organizational, problem-solving, and follow-through skills. Ability to manage multiple priorities in a fast-paced, member-focused environment. Professional appearance, polished demeanor, and commitment to hospitality excellence. Ability to work flexible hours, including nights, weekends, holidays, and special events as required. Proficiency with POS systems, reservation systems, Microsoft Office, and related club or hospitality technology. Knowledge of NorthStar or similar club management software preferred. Preferred Qualifications Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or related field preferred; equivalent experience will be considered. Prior private club experience strongly preferred. Experience managing formal dining, casual dining, bar service, banquets, catering events, and high-end member functions. Knowledge of wine, spirits, beverage programming, menu presentation, and food pairing preferred. Experience supporting training programs, service manuals, standard operating procedures, and team development initiatives. Licenses and Certifications Food Manager Certification required or must be obtained within the required timeframe. Responsible alcohol service certification required or must be obtained within the required timeframe. CPR/AED certification preferred. Additional hospitality, club management, wine, beverage, or leadership certifications are a plus. Core Competencies Member-Focused Hospitality Leadership and Team Development Service Excellence Communication and Emotional Intelligence Professionalism and Executive Presence Accountability and Follow-Through Operational Excellence Financial and Labor Awareness Problem Solving and Sound Judgment Collaboration Across Departments Adaptability in a Seasonal Club Environment Physical Demands and Work Environment The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must be able to stand and walk for extended periods of time. Must be able to bend, stoop, kneel, crouch, stretch, twist, reach, climb stairs, and balance as needed. Must be able to lift, push, pull, and move up to 50 pounds. Must be able to perform continuous and repetitive motions. Must be able to work in a fast-paced environment with frequent interruptions and changing priorities. Must be able to work in hot, humid, cold, noisy, indoor, and outdoor environments as business needs require. Must be able to work nights, weekends, holidays, and special events.