Assistant Food and Beverage Manager

Reports To: Dining Room Manager

The Assistant Food and Beverage Manager ensures the dining room operates at the highest standards of hospitality, appearance, and service. This role oversees staff recruitment, training, and development, maintains a spotless and organized dining environment, and supports the execution of Clubhouse events to create exceptional experiences for Members and their guests.

• Recruit, interview, hire, train, coach, and schedule dining room staff.
• Establish and maintain high service standards and ensure staff consistently deliver exceptional experiences.
• Lead pre-shift meetings, training sessions, and ongoing staff development programs.
• Inspect uniforms, professional appearance, and service readiness.
• Conduct staff evaluations and provide feedback to maintain a high-performing team.

• Maintain a clean, organized, and visually appealing dining room at all times.
• Monitor reservations, greet and seat members and guests, and manage service flow.
• Support service directly when needed with an “all-hands” mentality.
• Address and resolve member feedback or complaints; elevate to Dining Room Manager as appropriate.

• Assist in planning, setting up, and supervising banquets and events.
• Co-manage event orders and coordinate with the Member & Events Concierge to meet all requirements.
• Execute service in accordance with event specifications, maintaining high standards for member satisfaction.

• Manage daily schedules to optimize staffing and labor costs.
• Resolve POS issues and oversee operational systems as required.
• Complete inventories, reports, and other administrative duties.
• Assume closing manager responsibilities when assigned.
• Engage in ongoing hospitality, wine, spirits, and industry trend training.

• Develop and maintain memorable relationships with Members.
• Build and lead a strong dining room team capable of delivering gracious hospitality at all times.
• Create, implement, and follow training guides for seasonal operations such as the Pool/Kyle House.
• Conduct staff training on service standards, menu knowledge, and beverage education (wine, spirits, beer).
• Oversee beverage programming, including stock control, inventory, and menu development.
• Ensure operational and service excellence across all member-facing areas.

• Learn operations, build relationships, and demonstrate value.
• Implement systems for Pool/Kyle House operations (hiring, staffing, training).
• Identify and correct process issues; implement quick wins and gather feedback.
• Train staff on proper service, table and seat protocol, and beverage/menu knowledge.
• Improve FOH opening and closing processes.

• Lead team development and operational excellence.
• Enhance operational systems and beverage programming.
• Draft employee performance reviews for designated areas.
• Schedule and manage ALC and banquet service while maintaining par standards.

• 2+ years management experience in a similar role or equivalent relevant experience.
• 5–7 years progressive experience in Food & Beverage or related hospitality fields.
• Strong POS and basic math skills.
• Hospitality degree or certification preferred but not required.
• Exceptional customer service, communication, organizational, and time management skills.
• Availability to work evenings, weekends, and holidays as required.

• Requires extensive standing, walking, bending, lifting, and stretching.
• Must be able to stand up to 10 hours at a time.
• Ability to lift and carry up to 35 lbs.

• Salary Range: $55,000–$65,000, based on experience and qualifications.
• Medical, dental, and vision insurance.
• Employer-paid life insurance.
• 401(k) with employer match.
• FSA, Dependent Care, and HRA accounts.
• Complimentary employee meals during scheduled shifts.
• Golf and club privileges, where applicable.
• Exclusive employee discounts on select Pro Shop merchandise.
• Paid Time Off (PTO) including vacation and sick time.