Assistant General Manager - F&B Focus - Northeast

Assistant General Manager – F&B Focus – Northeast

Base pay range: $/yr - $/yr.

About the Job: The Assistant General Manager leads all daily operations of the Food and Beverage Department, supporting strong dining execution in a la carte, banquets, member events, and beverage service. The AGM supports one of the most respected private clubs in the region, upholding service standards, protecting member satisfaction, and driving consistency across outlets. The role also oversees the catering sales team to ensure accurate bookings, strong communication, and clean handoffs to operations, partnering with the Culinary, Catering, Sales, Membership, and Golf teams to support high service quality and smooth operations.

The Assistant General Manager, a key executive leader, is responsible for the day‑to‑day management of all clubhouse operations, specifically the Food & Beverage operations. The AGM maintains the club's exceptional service standards, enhances member and guest experiences, and develops and mentors a high‑performing staff. The candidate is a highly visible, approachable professional who leads by example and embodies the club's culture of excellence, overseeing restaurant, bar, banquet, sales team, and event operations.

• Direct restaurant service, private dining, banquets, and event execution.
• Maintain strong floor leadership during peak periods.
• Support guest recovery with confident communication.
• Enforce strict steps of service and presentation standards.

• Deliver refined, attentive service in every outlet.
• Build strong relationships through daily table presence.
• Anticipate needs and fix issues fast.
• Work with Membership and Catering to align service with expectations.

• Recruit, train, and schedule managers, servers, bartenders, and support staff.
• Run daily pre‑shift meetings with menu reviews and service notes.
• Enforce grooming standards and performance expectations.
• Coach staff on timing, accuracy, and service etiquette.

• Lead the catering sales team, including event planning, booking accuracy, pricing, and client communication.
• Review contracts and event details before handoff to operations.
• Protect accuracy of BEOs and event timelines.
• Ensure timely follow‑up with members and hosts from booking through completion.

• Work with the Executive Chef to protect menu quality and timing.
• Coordinate with Sales and Culinary to confirm all event details.
• Support Golf Operations with tournaments and on‑course service.

• Control labor and scheduling while protecting service levels.
• Oversee beverage controls, inventories, and product rotation.
• Maintain strict cleanliness standards and compliance with health codes.
• Support invoice processing, POS accuracy, and month‑end tasks.

• Perform duties as directed by senior leadership or corporate support.

• Bachelor’s degree in Hospitality Management, Event Management, or related field preferred.
• 7+ years of progressive leadership experience in banquet or event operations, preferably in a private club, luxury resort, or hotel.
• Experience leading multi‑unit food service operations.
• Experience in multiple service styles, including fine dining, fast casual, and quick service.
• Demonstrated ability to lead large teams in a fast‑paced, member‑service‑driven environment.
• Hands‑on engagement in executing all operations; this is not an office role.
• Strong understanding of club culture and traditions with a passion for personalized service.
• Excellent communication and interpersonal skills, with a strong presence in front of members and guests.
• Financial acumen with experience in labor management, budgeting, and cost controls.
• Flexible schedule with availability on evenings, weekends, and holidays as dictated by the Club’s calendar of events.
• Work with the corporate team to develop and execute operational strategies.

Come join our team! Please include a resume and cover letter to apply.