Food and Beverage Manager

The Food & Beverage Manager is a hands-on working leader responsible for supporting daily food and beverage operations at Mountain Brook Club, including a la carte dining, banquets, club events, bars, and the seasonal pool operation. This position reports directly to the Director of Club Operations and works as part of the F&B management team to deliver consistent, polished, member-focused service across all outlets. The role requires visible floor presence, active service participation, strong communication, team leadership, and a willingness to work wherever the operation needs support.

Primary Responsibilities

Operations & Service Execution

Provide hands-on leadership in the dining room, banquets, bars, and club events

Serve as a working manager during service, including greeting members, assisting with table service, running food, supporting bar service, clearing tables, resetting spaces, and helping the team complete side work.

Maintain a strong floor presence during peak service periods to ensure smooth execution, timely service, and a polished member experience.

Lead pre-shift meetings and lineups to communicate daily expectations, reservations, event details, specials, service standards, and side work assignments.

Partner with the culinary team to coordinate timing, presentation, menu execution, and product availability.

Ensure all dining, banquet, bar, service, and storage areas are clean, organized, properly stocked, and ready for service.

Use Jonas/POS systems accurately for check management, event billing support, closing procedures, and operational follow-up.

A La Carte Dining

Assist with the daily operation of the dining room, and related member dining spaces.

Monitor reservations, seating flow, table touches, service timing, and member satisfaction.

Coach service staff on steps of service, table maintenance, menu knowledge, member recognition, and hospitality standards.

Address member feedback promptly and professionally, escalating concerns to the Director of Club Operations when appropriate.

Banquets & Club Events

Support the setup, execution, and breakdown of banquets, private events, and club functions.

Schedule staff according to the functions that are booked

Work with the Events Director and culinary team to understand BEO details, staffing needs, service style, timing, room setup, and special member requests.

Conduct pre-function meetings, assign stations and side work, monitor service flow, and assist with event closing procedures.

Ensure banquet service equipment, linens, china, glassware, silver, bars, and service areas are prepared and maintained to club standards.

Participate in post-event evaluation to improve service quality, efficiency, setup accuracy, and team performance.

Staff Leadership, Training & Accountability

Train, supervise, coach, and hold accountable servers, bartenders, food runners, stewards, banquet staff, seasonal employees, and part-time staff.

Assist with hiring, onboarding, scheduling, and retention efforts for the Food & Beverage team.

Provide clear expectations, immediate feedback, and consistent follow-up to ensure service standards are understood and executed.

Promote teamwork between dining, banquets, pool, culinary, housekeeping, maintenance, and other club departments.

Model professionalism, hospitality, urgency, attention to detail, and a positive attitude at all times.

Financial, Administrative & Compliance

Support labor management through thoughtful scheduling, appropriate staffing levels, and productive use of team members during each shift.

Assist with inventory awareness, ordering needs, product rotation, waste control, breakage reduction, and beverage cost initiatives.

Ensure compliance with club policies, health and sanitation standards, alcohol service regulations, wage and hour expectations, and safety procedures.

Complete assigned administrative duties, checklists, closing reports, incident follow-up, and special projects as directed.

Serve as Manager on Duty and closing manager 

Candidate Qualifications

Prior food and beverage, restaurant, banquet, hotel, club, or hospitality leadership experience preferred.

Ability to lead by example in a hands-on service environment.

Strong communication, organization, follow-through, and problem-solving skills.

Comfortable working nights, weekends, holidays, and high-volume events

Knowledge of POS systems, scheduling, service standards, alcohol service, and basic labor/cost controls preferred.

Professional appearance and the ability to build positive relationships with members, guests, employees, and leadership.

Physical Requirements

Ability to stand and walk for extended periods during service and events.

Ability to lift, carry, push, and pull service items, tables, chairs, trays, boxes, and supplies as needed.

Ability to work indoors and outdoors, including seasonal pool operations and special events.

Success in This Position Looks Like

Members experience warm, consistent, polished service in every outlet.

The manager is visible, hands-on, and actively supporting the team during service.

Dining and banquets are clean, organized, properly staffed, and prepared before service begins.

Staff understand expectations, receive coaching, and are held accountable in a professional manner.

The Food & Beverage management team works together across areas