Department: Food & Beverage
Reports To: Clubhouse Manager
Status: Full-Time, Management
POSITION SUMMARY
The Food & Beverage Manager is responsible for the successful day-to-day operation of all front-of-house food and beverage services at Statesville Country Club. This position provides leadership and oversight to ensure an exceptional member and guest experience through attentive service, professional staff, efficient operations, and well-maintained dining and event spaces.
The Food & Beverage Manager leads, trains, schedules, and develops the front-of-house team while maintaining appropriate labor levels, beverage costs, inventory controls, and operating standards. The position works closely with the Clubhouse Manager, Executive Chef, Events team, and other department leaders to provide a consistent and high-quality experience throughout the Club.
ESSENTIAL DUTIES & RESPONSIBILITIES
Leadership & Staffing
- Recruit, hire, train, supervise, coach, and evaluate all front-of-house food and beverage employees.
- Oversee bartenders, servers, server assistants, food runners, banquet servers, beverage cart attendants, pool café employees, summer camp food service staff, and other assigned personnel.
- Develop and maintain a comprehensive training program for all FOH employees, including service standards, POS procedures, alcohol service, Club policies, and member service expectations.
- Create and manage weekly staff schedules based on anticipated business levels, reservations, events, and budgeted labor.
- Monitor staffing levels throughout each shift and make appropriate decisions regarding cuts or additional staffing.
- Coordinate coverage for employee call-outs and fill operational roles personally when all other staffing resources have been exhausted.
- Conduct pre-shift meetings and communicate Club updates, menu information, events, service expectations, and policy changes.
- Ensure employees maintain professional appearance, proper uniforms, and appropriate conduct at all times.
Member & Guest Experience
- Maintain a visible management presence during dining service and Club events.
- Greet members and guests and assist with seating and reservation management as needed.
- Monitor dining room flow, table assignments, pacing, and overall service quality.
- Proactively identify service concerns and intervene before they negatively impact the member experience.
- Handle member and guest concerns regarding food, beverage, or service in a professional and timely manner.
- Maintain a strong understanding of member preferences and promote a culture of personalized, sincere hospitality.
- Assist with bartending, serving, running food, or other service functions when necessary while maintaining the ability to oversee the entire operation.
The Manager on Duty should primarily manage the operation rather than routinely work as a scheduled service employee. The priority is maintaining awareness of the overall member experience and stepping into individual roles only when necessary.
Dining & Club Operations
- Oversee the daily setup, appearance, cleanliness, and operation of dining rooms, bar/lounge areas, banquet spaces, private rooms, and other food and beverage areas.
- Ensure all opening, closing, side work, and cleaning responsibilities are completed according to established Club standards and checklists.
- Monitor the condition of furniture, fixtures, equipment, and service areas and promptly report maintenance needs.
- Maintain organization and cleanliness of beverage and storage areas, including liquor storage, wine storage, beer coolers, banquet storage, banquet bars, and related areas.
- Serve as a liaison between the dining room, bar, and culinary team, particularly during high-volume service periods.
- Take and manage dining reservations and review reservation levels to appropriately prepare for service.
- Serve as Manager on Duty for member dining, Club events, and member/non-member banquet functions as assigned.
- Perform opening and closing management responsibilities, including securing the facility and setting the alarm when required.
Beverage Operations & Inventory
- Oversee beverage purchasing and maintain appropriate inventory and par levels for regular dining operations, banquets, special events, pool operations, and other Club functions.
- Maintain proper controls for liquor, beer, wine, mixers, and other beverage products.
- Ensure proper FIFO procedures are followed throughout all beverage storage and bar areas.
- Monitor product dates and develop promotions or features to utilize appropriate inventory before expiration.
- Complete monthly beverage inventory accurately and on time and provide inventory reports to the General Manager.
- Monitor beverage cost of goods sold and investigate and report significant discrepancies.
- Ensure beverage ordering is appropriate for anticipated business while minimizing unnecessary inventory and waste.
Financial & Administrative Responsibilities
- Monitor all daily food and beverage POS transactions and ensure transactions are entered accurately.
- Work with Accounting to identify and correct transaction errors.
- Monitor labor costs, beverage COGS, sales, and other applicable departmental financial measures.
- Work with the Clubhouse Manager, Executive Chef, Events team, and General Manager in developing annual food and beverage operating budgets.
- Manage operations within approved budgets and identify areas requiring corrective action.
- Review sales and participation trends and assist in developing strategies to increase utilization and member participation.
Events & Programming
- Work closely with the Events Coordinator, Banquet Manager, Executive Chef, and Clubhouse Manager to ensure banquet and special event functions are properly planned, staffed, set, and executed.
- Review upcoming banquet and Club event requirements and ensure appropriate staffing, beverage inventory, equipment, and service supplies are available.
- Serve as Manager on Duty for assigned banquet and special events.
- Develop, coordinate, and execute food and beverage programming designed to increase member engagement and utilization, including wine dinners, beer events, tastings, themed dining events, and other member experiences.
- Evaluate participation and member feedback to continually improve food and beverage programming.
Management & Communication
- Attend Food & Beverage, management, and Department Head meetings as required.
- Communicate relevant information, policies, procedures, and operational changes to the FOH team.
- Work directly with the Clubhouse Manager on the daily operation of the Club and execution of established service standards.
- Maintain strong communication and working relationships with Culinary, Events, Golf, Aquatics, Accounting, Maintenance, and other Club departments.
- Perform other duties and responsibilities as assigned based on the operational needs of the Club.
QUALIFICATIONS & EXPERIENCE
- Previous food and beverage management or supervisory experience required; private club, upscale restaurant, resort, or hospitality experience strongly preferred.
- Previous bartending and full-service dining experience preferred.
- Demonstrated ability to lead, train, motivate, and hold employees accountable.
- Strong knowledge of front-of-house food and beverage operations.
- Working knowledge of applicable North Carolina alcohol regulations, labor laws, sanitation requirements, and responsible alcohol service practices.
- Strong computer and POS system skills.
- Experience with scheduling, inventory management, purchasing, and cost controls preferred.
REQUIRED SKILLS & ABILITIES
The successful candidate must demonstrate:
- Exceptional hospitality and a genuine commitment to member service.
- Strong leadership and employee-development skills.
- Excellent verbal and written communication.
- Strong planning, organizational, and time-management skills.
- Ability to remain composed and make sound decisions in a fast-paced environment.
- Ability to anticipate operational needs and solve problems proactively.
- Strong attention to detail.
- Financial awareness related to labor, sales, inventory, and beverage costs.
- Ability to effectively manage multiple dining outlets and events simultaneously.
- Willingness and ability to perform any front-of-house position when operationally necessary.
- Professional appearance, demeanor, and communication at all times.
- Positive and team-oriented leadership style.
PHYSICAL & SCHEDULING REQUIREMENTS
- Ability to lift and carry up to 50 pounds.
- Ability to bend, squat, reach, stand, and walk for extended periods.
- Ability to work in a fast-paced hospitality environment.
- Must be available to work evenings, weekends, holidays, Club events, and other peak business periods.
- Workweeks may exceed 40 hours based on Club operations, events, and seasonal business demands.
PERFORMANCE EXPECTATIONS
Success in this position will be measured by:
- Member and guest satisfaction.
- Consistency and quality of service.
- Staff professionalism, training, retention, and accountability.
- Appropriate FOH labor management.
- Beverage cost and inventory control.
- Cleanliness, organization, and presentation of food and beverage areas.
- Accuracy of POS transactions and inventory reporting.
- Successful execution of Club dining, banquets, and member events.
- Effective communication and collaboration with Culinary and other Club departments.
- Growth in member participation and utilization of food and beverage services.
The Food & Beverage Manager is expected to lead by example and create a culture in which exceptional service, teamwork, accountability, and sincere hospitality are the standard at Statesville Country Club.
Compensation for this position includes a base salary, commission, and gratuity package, providing significant opportunity for increased earnings based on performance. The ideal candidate will be motivated by this structure and understand that their leadership, service standards, member engagement, event programming, and ability to drive Food & Beverage participation and sales will directly influence their overall earning potential.
Job Type: Full-time
Pay: $50,000.00 - $62,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
License/Certification:
- Driver's License (Required)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Statesville, NC 28625 (Required)
Ability to Relocate:
- Statesville, NC 28625: Relocate before starting work (Required)
Work Location: In person
