F&B Manager

Date Posted 5/13/2026 Job Title F&B Manager Job Description The Food & Beverage Manager is responsible for the leadership and day-to-day management of all front-of-house dining and beverage operations at The Bedens Brook Club. This role ensures exceptional service standards, efficient operations, and high-quality member experiences across all dining outlets, bars, and club events. The Food & Beverage Manager works collaboratively with General Manager/COO, Clubhouse Operations Manager, Dining Room Manager(s), Executive Chef and culinary team but does not oversee kitchen operations. Instead, the focus of this role is service execution, beverage programming, staff leadership, and delivering an elevated private club dining experience.

Job Responsibilities:

Operational Leadership Manage daily front-of-house operations for all dining outlets, bars, and club events. Maintain a strong floor presence during peak service periods to ensure service standards are met. Coordinate closely with the culinary team to ensure seamless communication between kitchen and service staff. Oversee dining room setup, cleanliness, and readiness for daily service and special events. Ensure proper execution of banquet functions, club events, and member dining experiences. Monitor service flow and adjust staffing and resources to maintain efficiency and guest satisfaction. Service Excellence & Member Relations Uphold the highest level of hospitality and service consistent with private club standards. Develop strong relationships with members and guests by maintaining visibility in dining areas. Anticipate member needs and proactively resolve service issues in a professional and timely manner. Ensure consistency in service delivery across all dining outlets and events. Collaborate with leadership to continually improve the club's dining experience. Beverage Program Management Oversee all beverage operations including bars, wine programs, cocktails, and non-alcoholic offerings. Develop and manage seasonal beverage menus, wine lists, and cocktail programs aligned with member preferences. Manage beverage inventory, ordering, and vendor relationships. Monitor beverage cost controls, inventory levels, and product usage to minimize waste. Train staff on beverage service standards, wine knowledge, cocktail preparation, and responsible alcohol service. Ensure accurate monthly beverage inventory and cost reporting. Manages wine program Staff Leadership & Development Recruit, hire, train, and schedule front-of-house and beverage staff. Provide ongoing coaching and mentorship to service team members. Establish and maintain clear service standards and expectations. Conduct performance evaluations and support professional development of staff. Promote a positive team culture that emphasizes professionalism, accountability, and hospitality. Financial & Administrative Management Manage POS system accuracy including menu items, pricing, and reporting. Monitor labor costs and scheduling to maintain operational efficiency. Assist with budgeting, forecasting, and financial performance of the F&B department. Support the development and implementation of service Standard Operating Procedures (SOPs). Maintain accurate reporting for beverage sales, inventory, and cost control. Events & Member Programming Coordinate with club leadership to execute club events, holiday dining, and special member experiences. Assist with planning and service execution for banquets, golf outings, racquets events, and social functions. Ensure proper staffing and service standards are maintained during high-volume events. Compliance & Safety Ensure compliance with all health, safety, and sanitation regulations. Enforce responsible alcohol service and all state liquor regulations. Maintain required certifications and ensure staff compliance with training requirements. Coordinates ServeSafe information and requirements Candidate Qualifications 3-5+ years of progressive Food & Beverage management experience, preferably in a private club, resort, or upscale hospitality environment. Strong knowledge of dining room service standards and beverage programs. Experience managing staff, scheduling, and service training. Knowledge of POS systems and inventory management. Strong leadership, communication, and member-service skills. Ability to work evenings, weekends, and holidays as required by club operations. Educational Requirements Date Position Available Immediately Other Benefits Please send resumes to: Buddy Seamon, CCM General Manager/COO 240 Rolling Hill Rd Skillman, NJ 08558 aseamon@bedensbrookclub.com