Position Summary
The Bar & kitchen is responsible for overseeing all food and beverage operations, special events, and daily hospitality services at the club. This role ensures exceptional member and guest experiences through effective leadership of bar and kitchen staff, successful event execution, high service standards, and efficient operational management.
The ideal candidate is a hands-on leader who can balance hospitality, team development, event coordination, inventory management, and financial performance while maintaining a welcoming atmosphere that reflects the values of the club.
Key Responsibilities
Food & Beverage Operations
- Manage daily operations of the bar, kitchen, and dining areas.
- Ensure consistent quality of food, beverage, and customer service.
- Monitor cleanliness, organization, and compliance with health and safety regulations.
- Develop and maintain operating procedures and service standards.
- Handle member and guest concerns promptly and professionally.
Kitchen Management
- Oversee menu planning, food preparation, and presentation.
- Monitor food quality, portion control, and kitchen efficiency.
- Manage food purchasing and vendor relationships.
- Control food costs, waste, and inventory levels.
- Ensure compliance with all food safety and sanitation standards.
Bar Management
- Manage beverage programs, pricing, and promotions.
- Maintain appropriate inventory levels of beer, wine, spirits, and non-alcoholic beverages.
- Monitor liquor costs and shrinkage.
- Ensure responsible alcohol service and compliance with applicable regulations.
- Train staff on beverage knowledge and service standards.
Qualifications
- Minimum 3-5 years of hospitality, restaurant, country club, or food and beverage management experience.
- Previous event planning or banquet management experience preferred.
- Strong leadership, communication, and organizational skills.
- Knowledge of food safety, liquor regulations, and hospitality best practices.
- Experience with budgeting, inventory control, and staff scheduling.
- Ability to work evenings, weekends, holidays, and special events as required.
- Food Handler Certification and Smart Serve/TIPS Certification preferred.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to work in both kitchen and event environments.
Success Measures
- Member and guest satisfaction.
- Food and beverage profitability.
- Successful event execution.
- Staff retention and development.
- Compliance with health, safety, and service standards.
Reports To:
General Manager / Club Board
Employment Type:
Full-Time
Compensation:
Competitive salary based on experience, with potential performance incentives and club benefits.
Pay: $45,022.88 - $54,221.10 per year
Work Location: In person
