Food & Beverage Manager

SUMMARY

The Food & Beverage Manager oversees all restaurant, bar, banquet, catering, golf snack shack and special event operations to ensure high‑quality service, cost‑effective performance, and adherence to annual budget expectations. This exempt leadership role directs daily food and beverage activities through subordinate supervisors, maintains operational standards, and ensures compliance with organizational policies and regulatory requirements. The position requires flexible hours and a commitment to working as needed to fulfill operational demands.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Plans menus and service activities in collaboration with the executive chef, bar lead, and other department leads.
• Oversees dining room, bar, banquet and catering operations and golf snack shack to ensure quality, consistency, and guest satisfaction.
• Maintains food and beverage cost controls, including cost‑per‑plate metrics, labor standards, and inventory management.
• Ensures compliance with sanitation, safety, and food preparation standards.

• Monitors financial transactions and ensures operations remain within approved budget.
• Manages purchasing and requisitioning of dining room supplies.
• Secures General Manager approval for pricing exceptions, labor variances, employee meals, and other budget‑related deviations.
• Reviews and aligns salary, benefits, and employee reward discussions with the General Manager.

• Develops and maintains operating manuals for bar, snack bar, banquets, kitchen, and dining room operations.
• Ensures adherence to organizational policies and applicable laws.

• Investigates and resolves food quality and service complaints.
• Maintains a high standard of guest experience across all food and beverage outlets.
• Represents the Food & Beverage Department professionally at community functions, meetings, and owner‑facing events.
• Builds and maintains positive rapport with property owners, members, and guests to ensure a welcoming and service‑oriented environment.
• Manages relationships with all food, beverage, and service vendors, ensuring contract compliance, product quality, and timely service.
• Ensures supervisors maintain positive relationships with property owners, guests, and vendors, modeling professional and service‑oriented communication.
• Collaborates with the Controller and General Manager to align operational decisions with financial goals, budget expectations, and organizational priorities.

• Manages five supervisors overseeing 30 plus employees across bar, snack bar, restaurant, and kitchen operations.
• Responsible for hiring, training, scheduling, performance evaluations, discipline, and team development.
• Monitors supervisor performance against goals, objectives, and budget expectations.

QUALIFICATIONS

Education & Experience

• Bachelor’s degree or equivalent combination of education and 3 – 5 years of related experience.

Skills & Competencies

• Strong written and verbal communication skills, including the ability to present to managers, owners, and the public.
• Proficiency in accounting fundamentals, cost controls, and mathematical concepts relevant to food and beverage operations.
• Ability to analyze problems, interpret data, and manage complex operational variables.
• Demonstrated experience managing vendor contracts, service agreements, and external partnerships.
• Ability to operate food and beverage service equipment.

Physical & Work Environment Requirements

• Regular standing, walking, reaching, and handling of tools and equipment.
• Frequent sitting, climbing, balancing, tasting, and smelling.
• Occasional stooping, kneeling, or crawling.
• Ability to lift/move up to 25 lbs.
• Work near moving mechanical parts; occasional exposure to humidity, fumes, or chemicals.
• Moderate noise environment.
• Must work well under pressure, meet multiple deadlines, and maintain cooperative behavior with colleagues and supervisors.