Food & Beverage Operations Manager
Pay: From $62,000/year
Position Summary
The Food & Beverage Operations Manager is responsible for the day-to-day leadership and execution of à la carte dining operations at Cedarbrook Country Club, with additional responsibility for supporting banquet, private event, and Club event operations as needed.
Serving as a key on-floor leader and Manager on Duty (MOD), this is a highly visible, hands-on management position with a strong emphasis on member service, staff leadership, operational consistency, and real-time service oversight.
The primary focus of this position is the successful execution of Cedarbrook's daily member dining experience. However, as part of the Food & Beverage leadership team, the Operations Manager must be flexible and prepared to assist with banquets, Club functions, and special events based on the needs of the operation.
The ideal candidate is a hospitality professional who enjoys being on the floor, leading from the front, developing employees, building relationships with members, and working collaboratively with both front- and back-of-house teams.
Primary Responsibilities À La Carte & Member Dining Operations
- Lead and oversee daily à la carte dining operations, ensuring a seamless, efficient, and elevated member and guest experience.
- Serve as a primary Manager on Duty (MOD), maintaining a consistent and visible presence throughout assigned meal periods.
- Actively manage the dining floor, anticipating operational needs and addressing service issues in real time.
- Manage the flow of service, including reservations, seating, pacing, table management, and communication with the culinary team.
- Monitor service timing, food and beverage quality, dining room presentation, and overall member satisfaction.
- Build strong relationships with members and guests through regular interaction and a highly visible presence.
- Address member concerns and service recovery opportunities promptly, professionally, and proactively.
- Ensure dining rooms, bars, service stations, and other assigned F&B areas are properly prepared, maintained, and closed according to established standards.
Team Leadership & Development
- Supervise, coach, and support front-of-house employees, fostering a culture of accountability, teamwork, professionalism, and hospitality.
- Lead daily pre-service meetings to communicate reservations, specials, menu changes, Club events, member information, and operational priorities.
- Train and develop employees on Cedarbrook's Steps of Service, menu and beverage knowledge, POS procedures, Club standards, and member service expectations.
- Provide ongoing coaching and performance feedback while recognizing strong performance and addressing concerns when necessary.
- Assist with recruiting, onboarding, scheduling, and development of front-of-house employees.
- Help ensure appropriate staffing levels while effectively managing labor based on business levels and operational needs.
- Promote effective communication and teamwork between servers, bartenders, hosts, support staff, managers, and the culinary team.
Banquet & Club Event Operations
- Provide management support for banquets, private events, member functions, and major Club events as needed.
- Review and understand Banquet Event Orders (BEOs) when assigned to an event, ensuring service teams are prepared for event requirements and expectations.
- Assist with event setup, pre-service meetings, staff assignments, service execution, and breakdown as needed.
- Serve as an on-floor manager during assigned events, ensuring service standards, timing, presentation, and member or guest expectations are met.
- Coordinate with culinary, banquet, and event teams to ensure effective communication and smooth event execution.
- Remain flexible in supporting banquet operations during high-volume periods, major Club functions, and other special events.
Operational & Administrative Responsibilities
- Partner closely with the Director of Food & Beverage, Executive Chef, and F&B leadership team to ensure effective communication and coordination between the front and back of house.
- Maintain and enforce departmental Standard Operating Procedures (SOPs), service standards, cleanliness expectations, and Club policies.
- Oversee accurate POS execution, cash handling procedures, member charge accuracy, and employee compliance with operational policies.
- Assist with staff scheduling, payroll review, labor management, and tip distribution.
- Support inventory management, beverage controls, cost-control initiatives, and other departmental financial objectives.
- Monitor operating supplies and equipment and communicate repair, replacement, or purchasing needs.
- Ensure compliance with all health, sanitation, safety, and responsible alcohol service requirements.
- Communicate regularly with the Director of Food & Beverage regarding staffing, member feedback, service challenges, operational performance, and opportunities for improvement.
- Assist with additional Food & Beverage initiatives and operational responsibilities as needed.
Qualifications & Skills
- Strong, hands-on leadership style with a professional and highly visible floor presence.
- Demonstrated ability to lead high-volume à la carte dining operations while maintaining exceptional service standards.
- Understanding of banquet and special-event operations, with the ability to transition between daily dining and event service when needed.
- Excellent communication, interpersonal, and relationship-building skills.
- Thorough understanding of dining room operations, Steps of Service, reservation management, seating, pacing, and guest flow.
- Strong ability to lead, motivate, coach, and hold employees accountable.
- Ability to make sound decisions, solve problems quickly, and remain composed during high-volume service periods.
- Proven experience recruiting, training, coaching, and developing hospitality professionals.
- Working knowledge of POS systems, reservation platforms, scheduling systems, and Microsoft Office applications.
- Highly organized with strong time-management skills and attention to detail.
- Ability to work collaboratively across multiple Food & Beverage departments.
- Flexible schedule with availability to work evenings, weekends, holidays, major Club events, and other periods based on operational needs.
Education & Experience
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
- Minimum of 3–5 years of progressive food and beverage management experience, with significant responsibility for à la carte or dining room operations.
- Previous experience supporting banquets, weddings, private events, or high-volume special events preferred.
- Previous experience in a private club, upscale restaurant, resort, hotel, or luxury hospitality environment strongly preferred.
- RAMP Certification, or ability to obtain certification within 30 days of hire.
Position Expectations
This position is intended for a manager who thrives in an active, floor-based leadership role. The Food & Beverage Operations Manager is expected to spend the majority of service periods actively engaged with members, employees, and the operation rather than managing primarily from an office.
Success in this role requires flexibility, strong hospitality instincts, attention to detail, and a willingness to support both daily à la carte dining and occasional banquet and Club event operations as the needs of Cedarbrook Country Club evolve.
**Please email cover letter and resume to [email protected]**
Pay: From $62,000.00 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
