Food and Beverage Manager

Location: The Grille at Cascades of Groveland – Groveland, FL

Employment Type: Full-Time, On-Site

Community Setting: Gated, Resort-Style 55 Private Community

The Grille at Cascades of Groveland is seeking a highly seasoned Food & Beverage Manager to lead the day-to-day front-of-house operations of our full-service restaurant and support our rapidly growing catering and events program. The ideal leader brings deep private club experience, exceptional service standards, and an unwavering commitment to delivering a best-in-class dining experience for our members and guests.

This role serves as a key operational driver within the community, providing hands-on leadership, staff development, and strategic oversight to ensure consistent service excellence and operational efficiency.

• Oversee daily FOH operations, ensuring seamless service execution during breakfast, lunch, dinner, and special events.
• Maintain consistent dining room standards, table touches, and service quality aligned with private club expectations.
• Implement SOPs and service standards that elevate overall guest satisfaction.
• Manage procurement, inventory, cost controls, and operational workflows to support high-quality, cost-effective service.

• Recruit, train, coach, and supervise all FOH staff, fostering a high-performance, guest-centric culture.
• Conduct ongoing performance assessments, corrective coaching, and team development initiatives.
• Partner closely with the Executive Chef and kitchen leadership to ensure synchronized back-of-house and front-of-house operations.

• Collaborate with the Lifestyle & Events teams to support private rentals, community events, and F&B-driven activations.
• Lead FOH service execution for weddings, banquets, resident events, and specialty dinners.
• Ensure event setups, staffing, and service flows align with contract requirements and community expectations.

• Assist with P&L management, budget adherence, and forecasting.
• Develop and manage labor plans, schedules, and payroll oversight in alignment with budget objectives.
• Monitor COGS, inventory levels, and vendor relations to maintain operational discipline.

• Minimum 5–7 years of Food & Beverage leadership, with at least 3 years in a private club, resort, or upscale dining environment.
• Demonstrated experience leading FOH operations in high-volume or multi-outlet settings.
• Catering, banquet service, and event operations experience strongly preferred.
• Strong financial acumen: labor management, inventory control, ordering, and P&L exposure.
• Proven ability to develop strong teams, improve service standards, and build a culture of hospitality excellence.
• Exceptional communication, conflict-resolution, and member-relations skills.
• Ability to work flexible hours, including evenings, weekends, and holidays, based on operational needs.

• A stable, year-round private club environment with a highly engaged resident community.
• A collaborative leadership structure with strong organizational support.
• Competitive compensation and benefits package.
• Professional development opportunities within a large, growing management company.

• Qualified candidates are encouraged to submit their resume and a brief cover letter outlining relevant private club and event experience.