Food and Beverage Manager

Job Description

Posted Monday, January 12, 2026 at 11:00 AM

As the Food & Beverage Manager at The Plateau Club, you will be responsible for all F&B areas, ensuring the guest experience meets or exceeds the Universal Product and Service Standards. This includes selecting, training, and developing individuals who are passionate about guest service and collectively provide an overall experience that keeps our guests returning time and time again. In addition, you will be responsible for generating revenue by keeping abreast of F&B trends and making recommendations to increase revenue as well as expense management including labor management.

• Offered base rate of pay range: $34.00 - $38.00
  per hour (appx. $70,000 - $80,000 per year)
• Eligible for overtime
• Eligible for annual bonus equal to 10% of salary (appx. $7,000 - $8,000)
• Total possible annual compensation (before overtime): appx.$77,000 - $88,000

* Annual bonus eligibility based on meeting company financial goals.

• Deliver a business that is driven by quality, value, and excellence as measured by consistent survey scores of 4.0 and higher.
• Ensure delivery of the guest experience through consistent execution of the service sequence of all team members
• Routine checks of the facility for cleanliness, timely & efficient execution
• Respond quickly to guest feedback, including Open Table, Yelp, and other social media avenues.
• Oversee and ensure all aspects of event coordination including sales, and execution of all related catering activities to the highest level of service.
• Make recommendations for improvements within the department to ensure keeping abreast of recent trends to enhance the guest experience.
• Develop a culture based on mutual respect and clear expectations with the ability to grow and develop as measured by turnover rates.
• Develop a high‑performing team that delivers an outstanding guest experience by hiring team members who demonstrate a passion for service and serving others, who can work well as part of a team, and who do whatever it takes to provide great service.
• Develop and execute a formalized training and development program within the department, which includes cross‑training as well as opportunities for advancement.
• Informally evaluate the performance and encourage improvement of the food and beverage staff as well as conduct annual performance reviews.
• Hold all team members accountable for their areas of responsibility using Oki Golf position descriptions and clearly articulated expectations.
• Develop a positive culture where team members feel valued, respected, and feel they know what is going on and can make contributions to the team.
• Ensure a safe work environment to include compliance with OSHA/WISHA and Oki Golf guidelines and standard operating procedures.
• Proactive management of company assets, driving continual profit contributions to the bottom line as measured by monthly financial statements.
• Ensure revenues are maximized by reviewing and ensuring all controls are in place and being followed, including purchasing, inventory management, and the POS system is used correctly and team members utilize effective upselling strategies to increase the guest check average.
• Daily review of waste, breakage, and voids/edits/discounts to ensure minimizing loss
• Review payroll to ensure labor is managed according to business levels and scheduling is effective and efficient and tips are reported accurately and timely.
• Program planning recommendations in all outlets to enhance the guest experience and drive profit.
• Other tasks as assigned.

• Positive and proactive supervisory, leadership, management, and coaching skills.
• Ability to communicate on various levels including team members, the senior leadership team, guests, vendors, and contractors, always showing tact and diplomacy as a senior representative of Oki Golf.
• Thorough knowledge of ordering/purchasing, inventory control, budget management, and P&L accountability.
• Ability to multi‑task while remaining focused on the critical objectives of the position.
• Visibly touch base consistently with tables that dine…