Food and Beverage Manager

JOB SUMMARY:

The Food & Beverage Manager will work in close collaboration with the Director of Food & Beverage to oversee all aspects of the club’s extensive dining operations. This role offers a unique and exciting opportunity to join Sage Valley Golf Club—a world-class private golf destination known for its first-class service, refined culinary excellence, and unmatched member experiences.

In your experience at Sage Valley, you will have the opportunity to manage a dynamic and multifaceted operation that includes:

· 19 luxury cottages

· 9 distinct dining venues, offering a variety of culinary experiences.

· Full-service breakfast, lunch, and dinner, 7 days a week.

· A hunting lodge with a full competition skeet shooting facility, fishing and trails.

· A full-service spa.

· A 30,000 -bottle wine cellar featuring a private dining experience within.

This is a hands-on leadership role well suited for a hospitality professional who thrives in an environment that values precision, personalization, and excellence. The ideal candidate will have a strong background in high-end food and beverage management, exceptional attention to detail, and a genuine passion for creating unforgettable guest moments.

Wine is a central pillar of the Sage Valley experience. The Food & Beverage Manager will play a key role in supporting and elevating the club’s extensive wine program. Our members are highly engaged and wine-forward, and the successful candidate must demonstrate both a sincere interest in wine and a commitment to developing deeper expertise. To support this, the club will enroll the selected candidate in the Wine & Spirit Education Trust (WSET) program, covering tuition through Level 3 certification.

We are seeking a confident, service-minded leader who brings positive energy, professionalism, and the desire to go above and beyond to exceed expectations. We are also seeking a motivated, career-driven individual with strong leadership potential and aspirations to become a future CEO, COO, or General Manager within the private club or luxury hospitality industry. This role will offer exceptional exposure, mentorship, and developmental opportunities for those committed to advancing to the highest levels of club leadership. The Food & Beverage Manager is expected to lead by example, uphold Sage Valley’s service standards, and ensure that every member and guest leaves as a “raving fan.”

ESSENTIAL FUNCTIONS

1. Operational Leadership: · Assist in the day-to-day management of the food and beverage department, including dining outlets, banquets, and special events.

· Ensure smooth and efficient front-of-house operations.

· Support the team in maintaining the highest standards of service, presentation, and quality.

2. Team Development:

· Collaborate with the Food and Beverage Director to recruit, train, and lead a team of service and support staff.

· Foster a positive work environment that promotes teamwork, excellence, and growth.

· Assist in performance evaluations and coaching.

3. Guest Experience:

· Uphold the club’s commitment to delivering exceptional dining experiences.

· Engage with members and guests to gather feedback and address concerns promptly.

· Work to continually enhance the overall dining ambiance and service standards.

4. Inventory and Cost Control:

· Assist in managing food and beverage inventory, controlling costs, and maximizing revenue.

· Work to minimize waste and ensure efficient use of resources.

5. Administrative Support:

· Assist in budgeting and financial management activities.

· Help prepare reports, forecasts, and analysis as needed.

· Handle administrative tasks related to scheduling, payroll, inventory, and ordering.

6. Compliance and Safety:

· Ensure compliance with all health and safety regulations, including food safety standards.

· Maintain cleanliness and sanitation in all food and beverage areas.

**The duties and responsibilities described are not a comprehensive list; additional tasks may be assigned to the employee at the supervisor’s discretion.

The scope of the job may change as necessitated by business demands.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

· Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is preferred.

· Previous experience in a supervisory or assistant management role within a fine dining or upscale hospitality setting.

· Knowledge of food and beverage trends, menus, and service standards.

· Strong leadership, communication, and interpersonal skills.

· Ability to work collaboratively with cross-functional teams.

· Exceptional attention to detail and organizational skills.

· Proficiency in Microsoft Office and POS applications.

Job Type: Full-time

Pay: From $45,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $45,000