Food & Beverage Operations Manager

Food & Beverage Operations Manager

Position Summary

The Food & Beverage Operations Manager is responsible for the overall leadership, management, and profitability of the 19th Hole restaurant and bar while delivering an exceptional experience for members, guests, and tournament participants. This position oversees all aspects of food and beverage operations, including front-of-house service, bar operations, kitchen collaboration, staffing, inventory management, purchasing, budgeting, special events, and daily operations.

The Food & Beverage Operations Manager provides leadership for both the front- and back-of-house teams, working closely with the kitchen to ensure exceptional food quality, efficient operations, and a seamless dining experience. This position promotes a culture of teamwork, accountability, and continuous improvement throughout the Food & Beverage department.

Essential ResponsibilitiesLeadership & Operations

• Direct and oversee all daily restaurant, bar, and food service operations.
• Provide leadership and supervision for both front-of-house and kitchen personnel.
• Work collaboratively with the kitchen to ensure food quality, consistency, presentation, and timely service.
• Recruit, hire, train, schedule, coach, and evaluate department team members.
• Foster a positive, professional, and service-focused culture throughout the department.
• Ensure consistent execution of Winter Creek's hospitality standards.

Kitchen Collaboration

• Partner with the kitchen to develop seasonal menus, daily specials, and banquet offerings.
• Coordinate staffing and daily operations between the dining room and kitchen.
• Monitor ticket times and service flow to ensure an exceptional guest experience.
• Assist in establishing food cost targets, portion controls, and inventory management.
• Support kitchen leadership in maintaining cleanliness, food safety, and operational efficiency.
• Promote strong communication between front-of-house and back-of-house teams.

Financial Management

• Manage departmental budgets and operating expenses.
• Monitor daily sales and financial performance.
• Control labor costs through effective scheduling across both front- and back-of-house operations.
• Monitor food and beverage costs and implement strategies to improve profitability.
• Identify opportunities to increase revenue and enhance the overall dining experience.

Events & Club Functions

• Oversee all food and beverage service for golf tournaments, member events, banquets, weddings, and private functions.
• Coordinate closely with golf operations and the kitchen to ensure successful execution of all events.
• Assist in planning and promoting events designed to increase member participation and club revenue.

Qualifications

• Minimum of 3–5 years of progressive food and beverage management experience, preferably within a private club, resort, or golf course environment.
• Proven ability to lead both front-of-house and back-of-house teams in a fast-paced, service-driven setting.
• ServSafe Food Manager Certification required (or obtained within 30–60 days of hire).
• Valid alcohol server/seller certification (e.g., TIPS or state-required equivalent) required.
• Working knowledge of POS systems, inventory/ordering platforms, and staff scheduling software.
• Strong understanding of food and beverage cost controls, labor management, and P&L accountability.
• Experience planning and executing banquets, tournaments, or large-scale private events preferred.
• Excellent communication, organizational, and conflict-resolution skills.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on club and tournament needs.

Physical Requirements & Work Conditions

• Ability to stand and walk for extended periods, up to a full shift.
• Ability to lift and carry up to 25–50 lbs (kegs, cases, supplies, equipment).
• Ability to work in varying environmental conditions, including kitchen heat, walk-in coolers/freezers, and outdoor beverage cart service in seasonal weather.
• Ability to bend, reach, and perform repetitive motions related to food and beverage service.
• Regular schedule includes nights, weekends, and holidays; hours may fluctuate seasonally based on club operations and golf season.
• Must be able to respond quickly to operational needs across multiple areas of the club (dining room, bar, banquet space, golf course) during events.

FLSA Classification

Exempt (Salaried)

Reports To

General Manager

Supervises

• Restaurant Supervisors
• Kitchen Manager / Executive Chef (if applicable)
• Line Cooks
• Prep Cooks
• Bartenders
• Servers
• Hosts/Hostesses
• Food Runners
• Beverage Cart Staff
• Front-of-House Support Staff

Work Location: In person