Restaurant Manager Position Summary The Food and Beverage Manager is responsible for leading the daily food and beverage service operation while delivering an exceptional private club dining experience for our members and guests. This position oversees all front-of-house operations, ensuring the highest standards of hospitality, service, cleanliness, and professionalism while maintaining financial objectives and supporting a positive team culture. The Food and Beverage Manager works closely with the Food & Beverage Director, Executive Chef, and Bar Manger to create an outstanding dining experience through exceptional leadership, attention to detail, and a commitment to member satisfaction. Key Responsibilities Leadership & Member Experience Lead all front-of-house operations, including à la carte dining. Assists with club events, banquets, and special functions. Maintain a visible presence in the dining room and actively engage with members and guests throughout service. Deliver exceptional hospitality while ensuring a member-first service philosophy. Resolve member concerns promptly and professionally. Foster a positive, energetic, and team-oriented work environment. Staff Leadership & Training Recruit, train, coach, and supervise dining room staff. Conduct pre-service meetings to communicate daily specials, menu changes, VIP members, private events, and service expectations. Monitor employee performance and provide ongoing coaching and development. Ensure all team members maintain proper appearance, uniforms, and professional standards. Assist with service during peak periods and when staffing requires. Dining Room Operations Coordinate dining room reservations and create efficient floor plans. Serve as the liaison between the dining room and kitchen to ensure smooth communication and timely food delivery. Ensure all opening, side work, and closing duties are completed accurately. Conduct post-shift walkthroughs to verify cleanliness, organization, and operational readiness. Review server checkouts and POS reports for accuracy before closing each shift. Maintain the appearance, cleanliness, and safety of all dining areas and equipment. Report maintenance concerns promptly. Financial & Administrative Responsibilities Monitor labor costs and schedule staff to achieve budgeted labor goals. Adjust staffing levels during slower periods while maintaining excellent service. Generate revenue reports, forecasts, and other operational reports using the POS system. Assist with monthly inventories of food, beverage, china, glassware, silverware, linens, and operating supplies. Help control inventory and operating costs while identifying opportunities to increase revenue. Develop promotions and initiatives designed to increase member usage and average guest check. Food & Beverage Programs Maintain accurate and current menus. Assist in developing wine lists and beverage promotions. Collaborate with the Executive Chef regarding menu updates and printing. Ensure compliance with all Club policies regarding food and beverage service. Assist with monthly food and beverage inventories. Ensure all federal, state, and local alcohol service laws are consistently followed. Operational Excellence Maintain and continually improve service standards, policies, and training manuals. Stay current on hospitality and private club industry trends. Attend departmental meetings and training sessions. Complete additional duties and special projects as assigned by the Food & Beverage Director. Qualifications Preferred Experience 2-4 years of previous restaurant or food & beverage management experience, preferably in a private club, country club, resort, or fine dining environment. Experience leading and developing service teams. Strong understanding of hospitality and member service standards. Technical Skills Experience with Northstar or comparable point-of-sale systems. Proficiency in Microsoft Office (Word, Excel, Outlook). Basic knowledge of liquor, beer, wine, and classic cocktail preparation. Professional Skills Outstanding leadership and communication abilities. Excellent organizational and time management skills. Strong problem-solving and decision-making abilities. Ability to prioritize multiple responsibilities in a fast-paced environment. High attention to detail. Professional appearance and demeanor. Positive attitude with a strong sense of urgency. Physical Requirements Ability to stand and walk for extended periods. Frequently bend, kneel, stoop, reach, push, pull, and climb stairs. Ability to regularly lift and carry up to 50 pounds. Ability to work evenings, weekends, holidays, and special events as required. Schedule Food & Beverage Department is closed on Mondays. Lunch service is offered on Saturdays. Occasional breakfast, brunch, luncheon, and catered events. Dinner service is generally from 4:00 PM to 10:00 PM (Tuesday-Sunday), with additional hours required for special events and Club functions. This position is expected to do administative work from 1:00 PM - 3:00 PM, and to be on the floor with their team from 3:00 PM until the end of the night. Benefits Medical, dental, and vision insurance eligibility after 90 days of employment. 401(k) retirement plan with Club matching after one year of eligible service. Opportunity to work in one of the region's premier private clubs with a strong culture of hospitality and member service.

Job Type:

Full-time Pay:

From $50,000.00 per year

Benefits:

401(k) matching Dental insurance Health insurance Vision insurance Application Question(s): Are you available to work days, evenings, weekends, and holidays (Tuesday-Sunday)? What are your salary requirements?

Experience:

Restaurant management: 2 years (Required)

Private Club or Upscale Restaurant:

2 years (Required)

Work Location:

In person