Food and Beverage Manager

The F&B Manager oversees all dining, bar, banquet, and on-course refreshment operations.  Must be able to balance an active Golf Membership, transient public golfers, local tournament groups, and community event banquets.  This role is fully responsible for maximizing revenue, managing food and labor costs, maintaining high quality service, and ensuring a fast-paced, seamless experience that aligns with golf operations.  

Key Responsibilities

🏌️‍♂️ Daily Operations & Guest Experience

• Manage all food and drink outlets across the facility, including the clubhouse restaurant, bar, snack shack/concession stands, and mobile beverage carts.

• Maintain a visible presence on the floor, routinely greeting guests, handling complaints, and monitoring overall service standards.

📈 Financial Management & Administration

• Meet departmental financial targets, labor cost caps, and food/beverage cost percentages.
• Execute monthly inventory checks for food, liquor, beer, wine, and tableware.
• Reconcile daily point-of-sale (POS) revenues and review labor/payroll metrics against the budget.

👥 Staff Leadership & Training

• Recruit, hire, schedule, and train all F&B personnel, including bartenders, servers, and beverage cart attendants.
• Enforce ongoing professional development and explicit safety programs for all service staff.
• Build a collaborative, energetic team culture that promotes retention and high customer satisfaction.

📅 Events & Tournament Coordination

• Collaborate with the Head Golf Professional and Tournament Coordinator to market, plan, and execute public golf outings, corporate events, and non-golf private banquets.
• Design event-specific catering menus and coordinate logistical staffing to seamlessly accommodate varying group sizes.

🛡️ Compliance & Maintenance

• Maintain health and sanitation standards across all physical kitchen and dining spaces.
• Strictly enforce all federal, state, and local laws regarding alcoholic beverage service, including checking IDs and preventing over-intoxication.
• Ensure all POS hardware, draft systems, and kitchen equipment are properly
• maintained.

Qualifications & Requirements

• Experience: 2–4 years of experience in restaurant or hospitality management, ideally with direct exposure to golf course, resort, or high-volume banquet environments.
• Knowledge: Deep understanding of food cost controls, menu creation, inventory management, and POS platforms.
• Licensing: Valid local Food Handler’s certification and a state-approved Alcohol Server Training certificate are required.
• Physical/Schedule Availability: Flexibility to work variable schedules, including early mornings, late evenings, weekends, and holidays. Must have the ability to stand for long periods and lift up to 50 lbs.