Food & Beverage Manager

Restaurant Manager – The Oak House

Location: Del Webb Oak Creek

Reports To: Community Manager

FLSA Status: Exempt

Job Summary

The Restaurant Manager oversees daily operations of the poolside bar, walk-up service window, and coordinates catering services in collaboration with the Lifestyle Director. This role requires strong expertise in both back-of-house (inventory, prep, compliance) and front-of-house (guest service, staff supervision) functions, ensuring fast, efficient, and friendly service to guests while supporting successful event catering and execution.

Key Responsibilities

Back-of-House (BOH) Management:

• Manage inventory, ordering, receiving, and storage of food, beverage, and supplies for poolside bar, walk-up window, and catering operations
• Oversee preparation areas to ensure food and beverage items meet quality and safety standards
• Ensure compliance with all health, sanitation, and liquor licensing regulations
• Train BOH staff on food safety, beverage preparation, and proper handling
• Control costs through waste reduction and efficient inventory use
  
  

Front-of-House (FOH) Management

• Supervise bartenders, servers, and walk-up window attendants, ensuring prompt, courteous service
• Manage staffing schedules for The Oak House and catering events to optimize coverage during peak hours and special functions
• Monitor guest satisfaction and resolve service-related issues promptly and professionally
• Ensure all team members follow responsible alcohol service policies and maintain a safe environment
• Maintain cleanliness and presentation standards .
  
  

Catering Coordination

• Collaborate closely with the Lifestyle Director to plan, prepare, and execute catering for poolside events, private functions, and community activities
• Assist in menu planning, staffing, and logistics for catering orders related to poolside and clubhouse events
• Oversee catering setup, service, and breakdown to ensure smooth operation and high guest satisfaction
• Manage inventory and supplies specific to catering needs and track catering revenues and costs
• Provide feedback and reporting to the Lifestyle Director and General Manager regarding catering performance and opportunities
  
  

Operational & Administrative Duties

• Generate daily/weekly sales, labor, and inventory reports; analyze performance and implement improvements
• Assist in recruiting, hiring, onboarding, and training staff for poolside bar, walk-up window, and catering teams
• Collaborate with General Manager and Lifestyle Director on promotions, seasonal events, and marketing efforts targeting poolside, walk-up, and catering customers
• Enforce company policies, operational procedures, and safety protocols
• Conduct regular team meetings and training refreshers
  
  

Qualifications

• Minimum 3 years of experience managing food and beverage operations, including bar service, quick service/window operations, and catering
• Strong knowledge of beverage services, food safety, inventory management, and catering logistics
• Proven leadership skills with ability to motivate and manage a diverse team
• Excellent customer service and communication skills
• Understanding of health, safety, and liquor licensing regulations
• Ability to multitask in a fast-paced outdoor environment
• Flexible availability including nights, weekends, and holidays
  
  

Proficient with POS, scheduling, and inventory management systems