Food and Beverage Manager

Join to apply for the Food and Beverage Manager role at Concert Golf Partners

This range is provided by Concert Golf Partners. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$55,000.00/yr - $65,000.00/yr

The Food and Beverage Manager will primarily be responsible for managing the Club’s dining, event business, and pool outlet. This includes supervising staff to ensure proper execution of events, ensuring members’ and guests’ satisfaction, and ensuring presentation and service standards are consistently met or exceeded. This is a hands‑on position that will be actively engaged with daily operations while assisting the rest of the management team with charting the operation forward.

This position also has excellent growth potential within our company for the right candidate.

The Food and Beverage Manager oversees all aspects of dining outlets and catering outlets, including set‑up, food & drink service, and cleanup, while focusing on quality presentation and customer service. F&B Managers are also responsible for all aspects of supervision of staff including training, coaching, disciplining, and reviewing staff.

• Greet all members, guests, and employees in a warm, friendly, service‑oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Assist Management with the hiring of qualified staff.
• Be knowledgeable of and comply, at all times with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club.
• Attend weekly meetings, and partner with the Management Team to communicate pertinent information and coordinate staffing requirements for events.
• Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO).
• Supervise the set‑up of rooms to include placement of linens, silver, China, and glassware according to event order specifications, catering function sheets, and Club standards.
• Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area.
• Hold pre‑shift lineup with staff to ensure smooth, efficient service. Distribute information to staff assigned to work and ensure proper execution according to the event order and Club standards.
• Interpret function diagrams as distributed by the Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards.
• Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed.
• Train and supervise the staff and monitor performance during events.
• Supervise clean‑up of daily operations, proper breakdown, and storage of equipment.
• Assist servers with the execution needed to ensure success.
• Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law.
• Process billing information using a POS system with accuracy and attention to detail.
• Consistently follow all food and safety‑related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards.
• Manage daily operations of the restaurant, snack bar, and pool service.
• Perform other duties as assigned by the manager.

• A high school diploma or GED is required.
• Minimum of 2 years experience in a restaurant, hotel, or related field.
• Proven track record in successfully assisting all types of banquet functions and events.
• Food safety and alcohol beverage certification.
• Must be of legal age to serve alcoholic beverages.
• Must be able to effectively hire, train, and discipline employees.
• Knowledge of kitchen and banquet equipment, health department rules…