Food & Beverage Manager

Food & Beverage Manager

Wexford is a distinguished, one-of-a-kind harborside venue with beautiful marsh views, immediately adjacent to the Broad Creek waterway, close to the Calibogue Sound, and just three miles from the Atlantic Ocean. Wexford also features an Arnold Palmer designed championship golf course. Here at Wexford exceptional cuisine, remarkable hospitality, and passionate employees come together to create memorable dining experiences and events. Meticulous preparation and execution are central to our standards. We accept nothing less than excellence, and we seek an experienced, caring Food & Beverage Manager who will help our team consistently deliver exceptional results.

The Food & Beverage Manager is responsible for the daily operation and supervision of food and beverage service, front of house leadership, Club and private event execution, and purchasing, receiving, and inventory management. Reporting to the Clubhouse Manager, this leader is highly visible and accessible to members and employees and takes personal ownership of service quality, team performance, and operational results. This position requires a leader who leads from the front, treats people with care and respect, and sets the example through preparation, professionalism, and hands-on involvement. The Manager must be willing to step into service roles, address challenges promptly, and follow through on the work needed to achieve the desired results. High expectations must be supported by clear direction, consistent training, constructive feedback, and genuine investment in employee success. We seek a true hospitality professional who loves to develop a culture of positivity and enthusiasm for service, is eager to deepen their hospitality skills, and has aspirations for continued career growth.

Duties and responsibilities may be amended at the discretion of the Clubhouse Manager.

Education and Experience Requirements

• Bachelor's degree in Hospitality Management, Sales, or Business Management, or relevant industry experience with a verifiable record of success and growth.
• At least five years of hospitality supervisory experience, with demonstrated success in refined dining service and event execution; private club or comparable upscale hospitality experience is preferred.
• A proven ability to lead, coach, and develop employees with care while holding the team accountable for consistently excellent performance.
• Exceptional planning, organizational, interpersonal, and service training skills; polished professional presentation; and the initiative to work independently.
• Strong wine, spirits, and beverage service knowledge.
• A hands-on approach and the ability and willingness to fill service positions when needed.
• Experience with Club-essential club management and POS software is preferred.
• Participation in the Club Management Association of America (CMAA) is preferred.
• A commitment to ongoing hospitality education, skill development, and career growth.
• A genuine passion for hospitality and demonstrated ability to create a culture of positivity, enthusiasm for service, and employee development.

Job Tasks and Essential Functions

Member Hospitality and Service

• Creates a welcoming member experience, maintains professional business etiquette, and greets members by name.
• Responds to member and guest concerns with professionalism, care, and timely follow-through, in conjunction with the Clubhouse Manager.
• Replies to applicable comments generated from the Club's comment card program or other input methods.

Team Leadership and Development

• Hires, trains, coaches, supervises, and disciplines service staff; develops a culture of positivity, enthusiasm for service, care, teamwork, accountability, and pride in excellent results.
• Develops and implements clear standard operating procedures and service training that support consistent, exceptional results.
• Conducts daily pre-shift and event meetings to review menus, service details, member needs, assignments, and expectations and set a positive tone.
• Generates the weekly work schedule and assignments for the Clubhouse service staff.
• Reviews and approves front of house employee timecards for payroll.
• Models a commitment to learning and professional growth; seeks feedback, develops hospitality and leadership skills, and encourages employees to pursue their own development.

Dining Operations and Service Quality

• Serves as the club's opening and/or closing manager.
• Completes departmental administrative work while maintaining an active, visible presence on the floor during service; steps in wherever needed to support the team.
• Partners closely with the Executive Chef and kitchen team to coordinate timing, presentation, and delivery of exceptional cuisine and seamless dinner service.
• Maintains the dining room reservation system.
• Maintains appropriate linen inventory for la carte dining and special events and ensures dcor and presentation meet Wexford's standards.
• Works with the Executive Chef to update, review and print menu changes.
• Reviews dining service and events with the team, identifies opportunities for improvement, and implements changes that raise quality and consistency.

Event Planning and Execution

• Takes ownership of meticulous execution of events, banquets, breakfasts, luncheons, dinners, meetings, tournaments, weddings, and other social events.
• Plans room set-up based on anticipated guest counts and client needs.
• Ensures staff receive and understand banquet event orders (BEOs), prepares written service plans, and confirms assignments and expectations before each event.
• Inspects room arrangements, table settings, and service readiness; oversees setup, service, and breakdown and promptly corrects deficiencies.
• Maintains Club's master Food and Beverage calendar and function book.

Beverage Purchasing and Inventory

• Orders and receives alcoholic beverages, manages the Club's retail wine program, and routinely evaluates and updates wine and spirits offerings.
• Completes month-end beverage inventory and provides accurate reports to the accounting department.

Financial Management and Administration

• Handles billing for all F&B transactions and completes post-event P&L reports, cover count reports and provides other data as requested.
• Helps develop la carte and special event budgets, reviews financial reports, and takes corrective action to meet budget goals while protecting service quality.
• Composes internal advertising efforts for publication in Club's newsletter.
• Orders supplies for clubhouse offices weekly and ensures competitive pricing.
• Attends scheduled staff meetings and House & Social Committee meetings when requested.
• Exercises professional judgment and discretion regarding all confidential matters relating to members and employees.
• Performs other duties as assigned by the Clubhouse Manager.

Supervision and Confidentiality

This position is minimally supervised and is expected to exercise sound judgment and initiative. This position has supervisory responsibility. This position has access to confidential information, including property owner files, email communications, annual budgets, and reports.

Physical Demands

• Must be able to work outside and tolerate various weather conditions, including wet and/or humid conditions and extreme heat.
• Must be able to stand for a prolonged period of time.
• Must be able and willing to work long hours, weekends, and holidays.
• Must be able to lift and carry 25 pounds and push or pull weight in excess of 50 pounds.
• Must be able to stoop or kneel.
• Must be able to speak, read, and write fluent English.
• Must be able to see the computer screen, paperwork, etc.