Food & Beverage Manager

Job Title: Food & Beverage Manager

Reports To: Director of Culinary

Direct Reports: Assistant Food & Beverage Managers, Team Leads

FLSA Status: Salary, Exempt

Salary: DOE + holiday bonus

The Food & Beverage Manager is responsible for maintaining a high standard of appearance, hospitality, and service in personnel and cleanliness throughout the Club. The Food & Beverage Manager will supervise and train team members and develop and implement programs to increase business, as well as improve and maintain service levels to ensure outstanding Member and Guest experience.

• Implements and enforces general policies established by the Board of Governors and General Manager/COO; directs the administration and effective execution.

• Attends Team Member, Board, and Committee meetings as assigned and requested.

• Selects, administers, and develops all team members under their supervision consistent with club philosophy and standards.

• Develops and builds the team and leads them to achieve significant, positive Member and Guest satisfaction outcomes.

• Consistently ensures that the club is operated in accordance with all applicable local, state, and federal laws.

• Responsible for upholding the mission, policies, and procedures of the Saddle & Cycle Club including the Constitutional and Operational By-Laws and Team Member Handbook.

• Always acts in the best interests of the club.

• Assists in coordinating the development of annual operating and capital budgets for multiple departments.

• Manages approved budgets throughout the fiscal year; completes monthly variance analysis and sales reports in conjunction with department heads.

• Assists in completion of, and reviews, monthly inventory to ensure cost is in line with goals, and reviewing income and costs relative to goals; takes corrective action as necessary.

• Clearly understands the financial metrics for successful attainment of goals and objectives and consistently reviews these expectations with their direct reports.

• Purchases or supervises the purchasing, receiving, safekeeping, and disbursement of applicable department supplies on the Club’s behalf.

• Assists in the development of the Club’s long-range capital plan.

• Demonstrates care for the proper maintenance of the Club’s physical assets and facilities.

• Oversees the recruiting, hiring and development of all related personnel in conjunction with appropriate department heads; ensuring Assistant Managers are actively participating in the processes.

• Oversees and implements a comprehensive and ongoing training program for applicable departments.

• Provides training and future development of all subordinate managers and team members.

• Instills the concept of being “team players” among all team members.

• Continues to coach, counsel, and evaluate departmental team members in conjunction with Assistant Managers.

• Displays hands‑on approach and leads the team by example.

• Plans and approves schedules and timecards cross‑functionally/departmentally, monitoring to minimize overtime and follow labor budget goals.

• Has a sharp eye for detail in the overall management of the operation. Maintains a clean, neat, and organized appearance of the club.

• Develops and implements standard operating procedures for all areas of the club and adheres to them consistently.

• Contributes to the club’s newsletter and writes articles as requested for the club.

• Completes the labor schedule and approves payroll in conjunction with department heads and managers.

• Disseminates information and coordinates activities between departments on a timely basis.

• Keeps the General Manager/COO informed of all potential problems and activities related to the club.

• Acts as a Manager on Duty for the club and oversees this schedule.

• Must be approachable to team members, members, and guests.

• Conduct or participate in daily line‑ups of service team members, assuring consistency in appearance and hygiene and disseminating appropriate information.

• Assure that all standard operating procedures for revenue and cost control are in place and consistently followed.

• Plan dining room set‑up based on anticipated…