Food & Beverage Manager (Dining Operations)

Food & Beverage Manager (Dining Operations) 3.5 3.5 out of 5 stars 180 Penllyn Blue Bell Pike, Blue Bell, PA 19002 From $60,000 a year - Full-time Cedarbrook Country Club 17 reviews From $60,000 a year - Full-time Summary of Responsibilities The Food & Beverage Manager is responsible for the day-to-day management of all dining room operations at Cedarbrook, a private club dedicated to delivering an exceptional member and guest experience. Serving as the primary on-floor leader and Manager on Duty (MOD), this role is highly service-driven and hands-on, with a strong focus on active floor management, team leadership, and real-time service oversight. While supporting broader food and beverage initiatives, this position is primarily accountable for the execution, consistency, and overall success of dining operations, ensuring service standards reflect the expectations of a premier private club environment. Primary Responsibilities Lead and manage all daily dining room operations, ensuring a seamless and elevated member experience. Act as Manager on Duty (MOD), maintaining a consistent and visible presence on the floor during service periods. Directly supervise and support all front-of-house service staff, ensuring accountability, efficiency, and adherence to service standards. Proactively manage the flow of service, including reservations, seating, pacing, and table turns. Engage with members and guests regularly, building relationships and addressing feedback in real time. Resolve service issues promptly and professionally, taking full ownership of the dining experience. Train, coach, and develop FOH team members with a strong emphasis on hospitality, service execution, and professionalism. Lead daily pre-shift meetings and ongoing service training to reinforce standards and communicate priorities. Partner closely with culinary leadership to ensure strong communication and alignment between front and back of house. Maintain and enforce all service standards, SOPs, and cleanliness protocols within dining areas. Oversee POS execution, accuracy, and team adherence to procedures. Assist with staff scheduling, payroll, and tip distribution for dining staff. Support banquet and event operations as needed, ensuring consistency with overall service standards. Ensure compliance with all health, safety, and alcohol service regulations. Communicate regularly with the Director of Food & Beverage regarding service performance, staffing needs, and operational opportunities. Assist with broader departmental initiatives including cost control, inventory, and process improvements as needed. Qualifications & Skills Strong, hands-on leadership style with a consistent and professional floor presence. Proven ability to manage high-volume dining service while maintaining elevated service standards. Excellent communication and interpersonal skills, with a natural ability to connect with members and lead teams. Deep understanding of dining room operations, service sequencing, and guest flow management. Ability to think quickly, problem-solve in real time, and remain composed under pressure. Experience training and developing service teams in a hospitality-driven environment. Working knowledge of POS and reservation systems. Flexibility to work evenings, weekends, and holidays based on operational needs. Education & Experience Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Minimum of 3-5 years of progressive food and beverage management experience, with a strong focus on dining room leadership. RAMP Certification (or ability to obtain within 30 days).

EMAIL RESUMES TO LEMMONS

@CEDARBROOKCC.

COM Pay:

From $60,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Work Location:

In person