Food & Beverage Manager (Golf Club/Fine Dining)

Food & Beverage Manager

Reports To: Director of Food & Beverage

Status: Full-Time, Salaried Management

Grasslands Club is seeking an experienced, polished, and highly engaged Food & Beverage Manager to provide hands-on leadership for the Club's dining and beverage

operations.

This is a significant management position within a large, multi-outlet private club operation. The F&B Manager will be highly visible with members and employees and

responsible for ensuring that service standards, staffing, training, communication, and operating processes are consistently executed throughout the Club.

The successful candidate will be an experienced hospitality professional who understands the expectations of a discerning private-club membership and knows how

to lead a team in a busy, high-touch environment. This individual must be equally comfortable engaging with members, coaching a manager, leading pre-shift,

evaluating service on the floor, resolving an issue, reviewing labor, and ensuring the details of the operation are being executed correctly. This is not simply a floor-management position. We are looking for a club professional and operational leader who can help develop people, strengthen processes, improve

consistency, and continue elevating the Food & Beverage experience at Grasslands.

Key Responsibilities

Leadership & Team Development

• Provide visible, hands-on leadership throughout daily Food & Beverage operations.

• Lead, coach, and develop outlet managers, supervisors, bartenders, servers, hosts, service assistants, and other Front of House employees.

• Establish clear expectations for service, professionalism, appearance, communication, teamwork, and accountability.

• Conduct effective pre-shift meetings and ensure managers and employees are prepared for each service period.

• Support recruiting, interviewing, onboarding, training, performance management, and retention.

• Develop employees for increased responsibility and identify future supervisors and managers.

• Hold managers and employees accountable while maintaining a positive, professional, team-oriented culture.• Maintain strong communication between shifts, outlets, Culinary, Events, and Club leadership.

Member Experience & Service

• Maintain a highly visible presence in dining rooms, bars, clubrooms, terraces, pools, and other F&B environments.

• Build genuine relationships with members and understand their preferences and expectations.

• Ensure members and guests are recognized, welcomed, and professionally served.

• Monitor service execution in real time and address issues before they affect the member experience.

• Handle member concerns professionally, confidently, and with appropriate urgency.

• Reinforce an environment where employees understand that personalized hospitality, attention to detail, and consistency are fundamental expectations.

• Identify recurring member concerns or operating issues and develop solutions rather than repeatedly addressing symptoms.

Daily Operations

• Manage daily Front of House operations across multiple dining and beverage outlets.

• Ensure appropriate management coverage, staffing levels, assignments, opening procedures, shift execution, and closing procedures.

• Maintain established standards for dining rooms, bars, service stations, patios, clubrooms, and other member-facing areas.

• Coordinate closely with Culinary leadership to ensure timing, communication, presentation, and overall dining execution are seamless.

• Ensure reservations, special requests, member preferences, events, and operational priorities are communicated before service.

• Support Club events, tournaments, private functions, holiday programming, and high-volume operating periods.

• Anticipate operational challenges and make timely adjustments to staffing, assignments, or service plans.

Training & Standards

• Help develop and maintain comprehensive service standards and operating procedures.

• Ensure new employees receive structured onboarding and position-specific training before working independently.

• Provide ongoing training in service standards, menu and beverage knowledge, member recognition, POS procedures, safety, Club policies, and professional

conduct.

• Regularly observe employee performance and provide immediate coaching when standards are not met.

• Ensure standards are consistently applied across outlets, shifts, and managers.

Financial & Operational Performance

• Manage labor proactively through effective scheduling, staffing, productivity, and shift management.

• Monitor daily covers, revenue, labor, productivity, and other operating indicators.

• Assist with departmental budgets, forecasts, operating plans, and financial goals.

• Maintain strong controls over member charges, comps, voids, discounts, ticket closeouts, breakage, waste, and other areas affecting financial performance.

• Support beverage inventory, purchasing, receiving, product controls, and cost management.

• Identify opportunities to improve revenue, efficiency, utilization, and profitability without compromising the member experience.

• Use operating data and member feedback to identify trends and improve performance.

Safety & Compliance

• Ensure compliance with health, sanitation, responsible alcohol service, workplace safety, and Club operating standards.

• Ensure managers and employees understand procedures for medical emergencies, severe weather, fire, evacuation, member incidents, and employee injuries.

• Maintain professional standards regarding responsible alcohol service and appropriately address member or guest behavior when necessary.

Qualifications

• Minimum 5 years of progressive Food & Beverage leadership experience in private clubs, luxury hospitality, resorts, hotels, or high-end multi-outlet operations.

• Previous private-club management experience strongly preferred.

• Demonstrated experience managing upscale dining and beverage operations.

• Experience leading supervisors, managers, and Front of House teams.

• Strong understanding of service standards, training, scheduling, labor management, beverage operations, inventory, and financial controls.

• Bachelor's degree in Hospitality Management, Business, Food & Beverage Management, or related field preferred; substantial relevant experience will be

considered.

• ServSafe Manager Certification or ability to obtain upon hire.

• Responsible alcohol-service certification as required by Tennessee law.

• Professional certifications in wine, spirits, beer, hospitality, or club management are highly valued.

Key Attributes

We are looking for someone who:

• Is a hospitality professional, not simply a restaurant manager.

• Has significant experience leading elevated dining operations in a private club, luxury resort, hotel, or comparable high-end hospitality environment.

• Understands the relationship-driven nature of private clubs and enjoys getting to know members personally.

• Is highly visible and naturally gravitates toward the operation rather than managing primarily from an office.

• Can lead managers as effectively as hourly employees.

• Sets clear expectations and is comfortable holding people accountable.

• Understands labor, scheduling, beverage cost, inventory, revenue, and basic F&B financial performance.

• Is organized, detailed, decisive, and consistent.

• Communicates clearly and professionally.

• Remains composed and exercises sound judgment during difficult member, employee, or operational situations.

• Recognizes problems early and takes ownership of solving them.

• Understands that exceptional hospitality requires both genuine relationships and disciplined operating processes.

• Wants to build a career in the private-club industry.