Food & Beverage Manager
The Reserve Club at Woodside
Reports To: Assistant General Manager (AGM)
FLSA Status: Exempt
Position Summary
The Food & Beverage Manager is responsible for assisting in the leadership, administration, and daily operation of all food and beverage services at The Reserve Club. This position works closely with the Assistant General Manager to ensure exceptional member and guest experiences while maintaining the highest standards of service, hospitality, financial performance, and operational excellence consistent with CMAA best practices and private club standards.
The Food & Beverage Manager provides visible leadership throughout all Club dining facilities and event venues and is expected to maintain a strong presence across the Club property, supporting the needs of members, guests, employees, and Club operations.
Areas of Responsibility
Responsibilities include, but are not limited to:
-
Main Dining Room
-
Sports Bar
-
Pool Café
-
Patio Dining
-
Private Dining Room
-
Beverage Cart Operations
-
Banquets and Special Events
-
Outside Catering Events
-
Club-Sponsored Functions
-
Future Food & Beverage Venues and Operations
The employee may be assigned responsibilities in any food and beverage outlet, event space, or operational area located on Club property or utilized by the Club for catering or member-related functions.
Essential Duties and Responsibilities
Leadership & Supervision
-
Assist the AGM in overseeing all food and beverage operations.
-
Provide daily leadership and direction to service staff, bartenders, banquet staff, beverage cart attendants, and outlet supervisors.
-
Promote a culture of hospitality, accountability, teamwork, and continuous improvement.
-
Ensure all staff deliver service consistent with The Reserve Club's standards and expectations.
-
Participate in employee training, coaching, discipline, performance management, and development.
Operations Management
-
Ensure smooth and efficient daily operations of all food and beverage outlets.
-
Monitor service quality, cleanliness, organization, and member satisfaction.
-
Resolve member concerns professionally and promptly.
-
Enforce Club policies, service standards, and operational procedures.
-
Assist with opening and closing procedures throughout the Club.
Banquet & Event Management
-
Coordinate and execute Club events, tournaments, member functions, weddings, banquets, and private events.
-
Serve as the operational point person for assigned events.
-
Ensure proper staffing, setup, service execution, and event breakdown.
-
Collaborate with the Events Team, Culinary Team, and department heads to ensure successful event execution.
Scheduling & Labor Management
-
Develop and manage employee schedules as directed by the AGM.
-
Monitor staffing levels to align with business volumes and budget expectations.
-
Review labor costs and make recommendations for operational efficiencies.
-
Ensure compliance with wage and hour laws and Club policies.
Financial Management
-
Assist in achieving budgeted revenue and expense goals.
-
Monitor payroll and labor expenses.
-
Support inventory controls and purchasing procedures.
-
Review daily sales, cost controls, and department performance metrics.
-
Assist in preparing reports and operational analysis as requested.
Inventory & Purchasing
-
Maintain proper inventory levels for food, beverage, supplies, and operating equipment.
-
Assist with ordering, receiving, storage, and inventory controls.
-
Conduct regular inventories and reconciliation processes.
-
Minimize waste, loss, and product shrinkage.
Food & Beverage Program Development
-
Collaborate with the AGM, Executive Chef, and leadership team regarding:
- Menu development
-
Beverage programs
-
Wine and cocktail offerings
-
Seasonal promotions
-
Member dining experiences
-
Special events and themed programming
Member Engagement
-
Build strong relationships with members and guests.
-
Maintain a visible presence during peak operating periods.
-
Solicit and respond to member feedback.
-
Support the Club's culture of hospitality and membership engagement.
Additional Duties
The Food & Beverage Manager shall perform any additional duties assigned by the Assistant General Manager, General Manager/COO, or Club Leadership Team including, but not limited to:
-
Scheduling and labor management
-
Floor supervision
-
Banquet and event management
-
Food and beverage inventory management
-
Menu planning and development
-
Staff training
-
Service standards implementation
-
Purchasing and receiving
-
POS system oversight
-
Operational reporting
-
Safety and sanitation compliance
-
Special projects and Club initiatives
Availability Expectations
This position requires a flexible work schedule based on business demands and member usage patterns.
The Food & Beverage Manager must be available to work:
-
Days, evenings, weekends, and holidays
-
Club events and tournaments
-
Banquets and special functions
-
Outside catering events
-
Any operational area of the Club property as needed
The employee is expected to maintain visibility and availability across all Club facilities, grounds, dining venues, event locations, and operational areas to ensure service excellence and support departmental needs.
Qualifications
-
Minimum 3-5 years of food and beverage management experience.
-
Private club, resort, hospitality, or upscale restaurant experience preferred.
-
Knowledge of CMAA service standards and private club operations preferred.
-
Strong leadership, communication, and organizational skills.
-
Experience managing multiple outlets and event operations simultaneously.
-
Knowledge of budgeting, labor management, scheduling, and inventory controls.
-
Proficiency with POS systems and Microsoft Office applications.
-
Ability to lead teams in a fast-paced hospitality environment.
Physical Requirements
-
Ability to stand and walk for extended periods.
-
Ability to lift and carry up to 40 pounds.
-
Ability to work both indoors and outdoors in varying weather conditions.
-
Ability to maneuver throughout Club facilities, event venues, and grounds.
Acknowledgment
This position description is intended to describe the general requirements and responsibilities of the position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. The Reserve Club reserves the right to modify duties and responsibilities as operational needs evolve.
