Food & Beverage/Dining Room Manager

Established in 1958, Fairmount Country Club is a premier, family-oriented private country club located in Chatham, New Jersey. Set on a picturesque 128-acre property, Fairmount offers an 18-hole championship golf course, two clubhouses, a state-of-the-art pool and racquet facility, and a vibrant year-round membership experience. Following the completion of a transformational Main Clubhouse renovation in 2026, Fairmount is entering an exciting new chapter and expanding its front‑of‑house leadership team. About the Role Fairmount Country Club is seeking a hospitality-oriented Food & Beverage Manager/Dining Room Manager with a strong food and beverage background, polished service instincts, and a hands‑on leadership style. This role is responsible for supporting and executing the Club’s food and beverage operation across dining outlets, with a primary focus on the Main Clubhouse. This is a highly visible, floor‑based leadership position. The role is expected to be present, engaged, and actively leading on the floor during all meal periods. The ability to read the room, anticipate member needs, identify service gaps, touch tables, support staff, and hold the service team accountable in real time is central to the success of this position. The position reports directly to the Assistant General Manager while working collaboratively with the Executive Chef, Director of Events, and Service staff. Key Responsibilities Maintain an active and highly visible floor presence during all meal periods, including lunch, dinner, weekends, and peak service periods. Read the room throughout service to identify member needs, service gaps, pacing issues, staffing pressure points, and opportunities to enhance the dining experience. Ensure the dining rooms, bar areas, patios, and related food and beverage service areas are properly set, organized, clean, and prepared for service. Serve as a liaison between front‑of‑house and back‑of‑house teams to support a seamless member dining experience, while supporting pace and flow of service. Staff Management Lead, train, coach, and support front‑of‑house service staff under direction of the AGM. Participate in recruiting, interviewing, hiring, onboarding, and training front‑of‑house employees. Create weekly front‑of‑house schedules in coordination with business levels, event activity, member demand, and budgetary expectations; submit schedules to the Assistant General Manager for review and final approval. Conduct and support pre‑shift meetings focused on menu knowledge, service expectations, member preferences, event details, daily priorities, and operational updates. Beverage Oversight Provide day‑to‑day oversight of the Club’s beverage program, including ordering, inventory management. Provide direct day‑to‑day oversight of bartenders, including service standards, preparedness, accountability, cleanliness, appearance, and execution during meal periods, events, and bar service. Work with the Assistant General Manager to curate wine and cocktail menus. Ensure all bar areas, equipment, glassware, storage areas, and beverage service locations are clean, organized, properly stocked, and prepared for service. Dining & Event Support Provide operational support for a la carte dining, private events, golf outings, and Club functions as needed, ensuring service standards remain consistent across all member and guest experiences. Assist in clearing, set up and layouts for each event. Track daily covers, dining activity, beverage sales, and relevant food and beverage performance data and provide daily service reports. Serve as Manager on Duty for food and beverage areas when assigned, with responsibility for service execution, staff deployment, member and guest interactions, and real‑time issue resolution. Maintain oversight of dining rooms, bar areas, patios, halfway house/grill areas, and other food and beverage service locations as applicable. Ensure opening and closing procedures, cleanliness, setup, service standards, and communication expectations are followed during assigned shifts. Communicate relevant service issues, member feedback, staffing concerns, and operational follow‑up items to the Assistant General Manager. The ideal candidate will possess: Prior private club, upscale hospitality, hotel, resort, or high‑volume restaurant experience preferred. Strong comfort level working in a fast‑paced, high‑touch member‑service environment. The ability to read the room, anticipate needs, and remain calm, visible, and composed during service periods. A hands‑on leadership style with the ability to coach, train, motivate, and hold service staff accountable. Working knowledge of wine, beer, spirits, cocktails, beverage service, and responsible alcohol service. Experience with scheduling, training, POS systems, menu updates, reporting, and basic food and beverage controls. Excellent communication, organization, follow‑through, and attention to detail. Availability to work nights, weekends, holidays, and peak Club service periods as required. Desired Qualifications: Have a minimum of 6+ years in food and beverage settings. Private club or country club experience strongly preferred. Possess strong instincts and passion for member service. Schedule flexibility and presence around Key Club events, including evenings, weekends and holidays. Fairmount Country Club offers a comprehensive benefits package, including professional development support. Targeted Salary Range (72,000-92,000) Compensation is competitive and commensurate with qualifications and experience. Benefits include competitive base salary with bonus‑earning potential. 401(k) with employer match. Health, Dental and Vision insurance. Paid time off. Application Instructions Interested candidates should apply via LinkedIn OR submit a cover letter and resume addressed to. All applications will be held to the strictest of confidence. #J-18808-Ljbffr