Food & Beverage Operations Manager

Position Overview The Food & Beverage Operations Manager is responsible for the daily execution and oversight of all front‑of‑house food and beverage operations throughout Kalamazoo Country Club. This role serves as the operational leader for dining outlets, bars, banquets, club events, and seasonal food and beverage venues, ensuring exceptional member experiences and consistent service standards. This manager partners closely with the Director of Food & Beverage, Executive Chef, Event Sales & Services team, Golf Operations, Racquets, Aquatics, Membership, and other club departments to ensure seamless execution of all food and beverage offerings. The position is the primary owner of scheduling, beverage management, service training, event detailing, POS administration, and operational systems. The ideal candidate is a highly organized, hands‑on leader with strong hospitality experience, exceptional attention to detail, and a passion for creating memorable member experiences. Key Responsibilities Leadership & Team Development - Lead, coach, and develop all front‑of‑house food and beverage team members. Foster a positive culture built on accountability, teamwork, hospitality, and continuous improvement. Conduct regular training focused on service standards, beverage knowledge, member engagement, operational procedures. Lead daily pre‑shift meetings & communications. Assist with recruiting, interviewing, onboarding, and performance management. Serve as primary leader in the absence of the Director of Food & Beverage. Food & Beverage Operations - Oversee daily front‑of‑house operations for all dining venues, bars, banquets, private events, and seasonal outlets. Maintain visible floor presence during peak periods. Monitor service flow, staffing levels, cleanliness, member satisfaction. Collaborate with culinary leadership to ensure seamless execution between kitchen and service teams. Support banquet and club event execution. Scheduling & Labor Management - Develop and manage department schedules based on business demands and labor budgets. Monitor staffing levels, adjust schedules to maximize efficiency and service. Manage payroll review, time‑off requests, and labor reporting. Partner with the Director of Food & Beverage to achieve labor cost goals while maintaining service standards. Beverage Program Management - Oversee beverage inventory management, purchasing, receiving, storage, distribution. Maintain accurate costing and inventory controls. Manage beverage ordering and vendor relationships. Collaborate on menu development, pricing, promotions, seasonal offerings. Monitor cost performance & identify improvement opportunities. Event Detailing & Execution - Serve as primary food and beverage liaison for club events, member functions, tournaments, weddings, and private events. Review event details and operational requirements. Coordinate staffing, service plans, beverage needs, and logistics. Participate in planning meetings and post‑event reviews. Systems & Technology Management - Administer the club’s POS system (Northstar). Maintain menus, pricing, modifiers, inventory items, reporting structures. Ensure staff training on POS procedures. Collaborate with Accounting, Membership, and Administration for integrations and reporting. Identify tech & process enhancements. Service Excellence & Member Experience - Establish, maintain, & enforce world‑class service standards. Engage with members and guests to build relationships and ensure satisfaction. Address service concerns, special requests, member feedback promptly. Conduct operational audits & evaluations. Champion hospitality culture. Financial & Operational Management - Monitor departmental performance: beverage cost, labor cost, operational expenses. Assist with forecasting, budgeting, financial reporting. Identify revenue & efficiency opportunities. Ensure controls for inventory, cash handling, operating procedures. Cross‑Department Collaboration - Build relationships with Golf Operations, Racquets, Aquatics, Membership, Events, Grounds, Facilities, & Administration. Coordinate food and beverage support for club programming, tournaments, member events, initiatives. Promote communication & collaboration. Essential Job Results Delivers exceptional member and guest experiences through consistent execution of service standards. Maintains efficient front‑of‑house operations while achieving labor and beverage cost objectives. Develops high‑performing teams through coaching, training, accountability. Ensures accurate Northstar POS management & reporting. Successfully executes club events, tournaments, weddings, member functions. Maintains strong inventory controls and beverage program performance. Builds productive partnerships across club departments. Supports overall food & beverage revenue, profitability, and satisfaction goals. Qualifications 3‑5+ years of food and beverage management experience in a private club, upscale restaurant, resort, hotel, or hospitality environment. Strong knowledge of dining operations, bar operations, banquet service, member‑focused hospitality. Experience with scheduling, inventory management, beverage costing, and labor management. Experience with POS systems; Northstar experience preferred. Strong leadership, organizational, communication skills. Proven ability to manage multiple priorities in a fast‑paced environment. Strong financial acumen and understanding of operational reporting. Ability to build relationships across departments and work collaboratively with club leadership. ServSafe Manager and TIPS certifications preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 40 pounds. Ability to work evenings, weekends, holidays, and special events as required. Ability to safely operate within food and beverage service environments. What Success Looks Like Consistent delivery of exceptional member experiences, strong service culture, accurate schedules, controlled beverage costs, flawless event execution, optimized Northstar operations, strong cross‑department collaboration, and a visible, hands‑on leadership presence. #J-18808-Ljbffr