FOOD AND BEVERAGE MANAGER

Job Title: Food & Beverage Manager – Dining Room, Beverage & Service FocusJob DescriptionThe Food & Beverage Manager is responsible for leading and overseeing front-of-house dining operations, including à la carte service, bar operations, and the Club’s wine and beverage program. This role ensures an exceptional member experience through elevated service standards, hands-on floor leadership, and consistent operational execution.This position reports directly to the Executive Chef/Food & Beverage Director and serves as a key operational partner in delivering a cohesive and elevated dining experience across all outlets and events. The role collaborates closely with Culinary and other department leaders to ensure alignment in service execution, programming, and member experience.The Food & Beverage Manager maintains a highly visible presence on the floor, leads service teams, and drives continuous improvement across dining and event operations. This role requires both strong hospitality expertise and a collaborative, service-oriented leadership approach.Essential Duties and ResponsibilitiesMember Experience and Service LeadershipMaintain a consistent and highly visible presence on the dining room floor to engage members, anticipate needs, and ensure exceptional service executionProactively resolve member concerns and service issues in a timely and professional mannerBuild strong relationships with members and actively solicit feedback to enhance the overall dining experienceEstablish, communicate, and enforce service standards across all dining periodsBeverage Program and Dining OperationsLead and oversee wine, beer, spirits, and cocktail programs in partnership with the Executive Chef/Food & Beverage DirectorCurate and maintain wine lists aligned with quality, value, and member preferencesOversee beverage purchasing, inventory management, and cost controlsEnsure proper execution of dining room service, including flow, pacing, and staffing deploymentPartner directly with Culinary leadership on menu rollouts, wine pairings, and dining enhancementsEvent and Banquet OperationsLead execution of club events, banquets, tournaments, and special functionsPartner with Culinary and event teams to execute Banquet Event Orders (BEOs) accurately and efficientlyServe as the primary operational contact during events to ensure seamless execution and member satisfactionConduct event walkthroughs and evaluate performance to identify opportunities for improvementLeadership, Training, and Team DevelopmentHire, train, supervise, and schedule front-of-house service staffConduct daily pre-shift meetings focused on service execution, product knowledge, and member engagementDevelop and maintain service standards, SOPs, and training materialsProvide ongoing coaching, performance feedback, and complete performance evaluationsFoster a positive, accountable, and team-oriented cultureFinancial and Administrative OversightManage labor scheduling to balance service excellence with cost efficiencyMonitor beverage and operational costs, inventory, and purchasingEnsure accurate POS reconciliation, billing, and coordination with AccountingAudit and approve payroll in compliance with company policies and applicable lawsSupport revenue generation and cost control initiatives in partnership with the Executive Chef/Food & Beverage DirectorCompliance, Risk Management, and Operational StandardsEnsure compliance with all applicable federal, state, and local laws, including wage and hour regulations and alcohol service lawsMaintain adherence to health, safety, sanitation, and food handling standardsEnsure timely and accurate documentation of coaching, corrective actions, and performance managementPromote a respectful, inclusive, and harassment-free workplaceThe essential functions listed above are representative of the core responsibilities required for this position. The frequency and duration of these activities will vary based on operational needs and specific job assignments. This list is not intended to be exhaustive, and additional duties may be assigned based on business needs.Employees must be able to perform the essential functions of the position, with or without reasonable accommodation. Mesa Verde Country Club will engage in a timely, good-faith interactive process to identify and implement reasonable accommodations where appropriate.Required Skills and CompetenciesService Excellence and Hospitality LeadershipDeep understanding of fine dining and private club service standardsDemonstrated ability to deliver a high-touch, personalized member experienceStrong floor presence with the ability to lead service and resolve issues in real timeCommitment to hospitality, professionalism, and service consistencyBeverage Program and Operational ExpertiseAdvanced knowledge of wine, spirits, and beverage programsExperience managing inventory, purchasing, and cost controlsAbility to develop beverage offerings aligned with member preferencesStrong understanding of dining room operations and service flowCommunication and Member EngagementExcellent written and verbal communication skillsAbility to build relationships with members, guests, and team membersSkilled in handling high-pressure situations with professionalism and discretionAbility to clearly communicate expectations across diverse teamsLeadership and Team DevelopmentProven ability to lead, coach, and develop service teamsStrong performance management and accountability skillsAbility to build a positive team culture and develop future leadersExperience implementing training and onboarding programsBusiness Acumen and Operational ManagementStrong understanding of labor management, cost control, and operational performanceAbility to align service delivery with business goalsExperience with scheduling, forecasting, and operational planningAbility to analyze trends and implement process improvementsProfessional EffectivenessHigh level of integrity, professionalism, and ethical judgmentStrong organizational and time management skillsAbility to manage multiple priorities in a fast-paced environmentDetail-oriented with a commitment to quality and consistencyCore Competencies (All MVCC Roles)Demonstrates professionalism, integrity, and respect in all interactionsCommunicates effectively and appropriatelyWorks collaboratively and contributes to a positive team environmentMaintains reliability, accountability, and consistent attendanceDemonstrates adaptability and sound problem-solving skillsProduces accurate, thorough, and high-quality workShows initiative and a commitment to continuous improvementFollows all safety, security, and organizational policiesWork Environment and Physical RequirementsThe work environment and physical demands described below are representative of those that may be encountered while performing the essential functions of this position. Employees may be required to support operations across departments as needed to meet business and service requirements.Work is performed in both indoor and outdoor environments, depending on operational needsRequires regular communication with individuals and teams in person, by phone, and electronicallyMay involve interaction with members, guests, employees, and vendors, requiring professionalism and composureWork may be performed in close proximity to others and in a fast-paced environmentPhysical DemandsRequires the ability to sit, stand, walk, bend, stoop, and perform repetitive motionsRequires the ability to occasionally lift, carry, push, or pull up to 50 pounds, with or without the assistance of equipmentRequires manual dexterity to operate tools and standard office equipmentEnvironmental ConditionsMay involve exposure to varying conditions, including outdoor weather, temperature fluctuations, and noise levelsMay require occasional outdoor work during events or Club activitiesRequired Education, Experience, or CertificationsBachelor’s degree in Hospitality Management or related field preferred, or equivalent experienceMinimum of 5–6 years of progressive Food & Beverage leadership experience in a high-volume, upscale environmentCountry club experience preferredExperience with POS systems, ForeTees, and club systems preferredExperience with HRIS and payroll systems (Paycom preferred)This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify or assign additional duties as business needs evolve.Employment with Mesa Verde Country Club is at-will. This means that either the employee or the Club may terminate the employment relationship at any time, with or without cause or notice, subject to applicable laws. Nothing in this job description should be interpreted as creating a contract of employment. Only a written agreement signed by the General Manager or an authorized representative of the Club may modify the at-will nature of employment.Mesa Verde Country Club is an equal opportunity employer and is committed to creating a diverse and inclusive workplace. Employment decisions are based on business needs, job requirements, and individual qualifications, without regard to any protected status under applicable federal, state, or local laws.“I have reviewed and understand the essential functions and requirements of this position. I understand that I am expected to perform these duties and will notify management if I require a reasonable accommodation to do so.” #J-18808-Ljbffr Mesa Verde Country Club