Food & Beverage Manager

Food & Beverage Manager

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.