Food and Beverage Manager

Position Overview:

The Food & Beverage Manager at the Venice Golf & Country Club serves as a key leader within the clubhouse operation, reporting directly to the Clubhouse Manager and playing an integral role in shaping the overall members’ dining experience. This position is responsible for the daily oversight of all food & beverage service areas, ensuring that every touchpoint reflects the club’s standards of excellence, hospitality, and attention to detail. The manager works closely with culinary leadership and other departments to deliver seamless, high-quality experience that consistently exceeds member expectations while maintaining operational efficiency and fiscal responsibility.

Equally important, the Food & Beverage Manager is a hands-on leader who inspires, develops, and guides a team of service professionals committed to delivering exceptional hospitality. By fostering a collaborative, positive, and accountable work environment, this individual ensures that staff are engaged, well-trained, and aligned with the Club’s service culture. Through strong leadership, effective communication, and a passion for creating memorable moments, the manager drives continuous improvement in service standards and plays a vital role in enhancing the overall atmosphere and member satisfaction at Venice Golf and Country Club.

Essential Duties & Responsibilities: 

1. Works closely with Clubhouse Manager, Director of Events, Executive Chef, Sous Chef, and Front of House service team providing exceptional member experiences.  
2. Consistent visible leadership with staff and membership. Leads by example to ensure professionalism and high morale amongst employees.
3. Lead person managing the VGCC Wine Club.    
4. Transition the staff from a procedurally correct mindset to a member specific service delivery. Train and develop team to consistently provide – “5 Star – Celebrity Service”.
5. Accomplish management objectives by orienting, training, and coaching service team. Communicating job expectations; planning and monitoring.
6. Schedule staff work schedules and assignments. Conduct weekly payroll and tip distribution.   
7. Effectively manage POS systems while training staff with proper use.
8. Make sure Service/Bus Staff have completed and correctly done all opening and closing side work.
9. Check out all service staff at the end of each shift and sign off on their end-of-shifts before any staff is allowed to leave for the day.
10. Make sure all staff have set up dining areas for following shifts events.
11. Assures all server “steps of service” are delivered daily in a timely fashion.
12. Assures all members / guests are satisfied prior to leaving. 
13. Supervise dining room operations , including table service flow, staff stations, and timing of food delivery.
14. Maintain thorough knowledge of all menus, daily features, and service offerings.
15. Act as primary point of contact on the floor, engaging with members and guests, to ensure satisfaction throughout their dining experience.

Knowledge, Skills, and Abilities: 

1.   Previous private club experience preferred.

2.   Pleasant, polite and professional demeanor.

3.   Strong leadership and people management skills. 

4.   Excellent member relations and customer service skills.

5.   Ability to establish respect and a good rapport with the food and beverage staff. 

6.   Strong public speaking skills.

7.   Ability to analyze, interpret data and prepare reports.  

8.   Knowledge of creating training programs and manuals. 

9.   Must have a flexible schedule, including working weekends and holidays. 

10. Excellent computer skills are necessary to handle the workload.

11. Experience with Jonas Club Management software a plus 

12. Experience with front desk and reservations.

13. Strong sense of urgency. 

Supervisory Responsibilities: 

Manage employees in the front of the house (lead servers, servers, bar lead, bartenders, houseman, food runner, maître d’).

Qualifications: 

To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. A minimum of two (2) years of management experience in a private country club, full service, or fine dining restaurant.

Education and/or Experience: 

Four-year Hospitality Degree preferred, but not required; plus, three years related experience or equivalent combination of education and experience. Private country club or high-end dining leadership preferred. 

Compensation:

Commensurate with experience.

Benefits:

VGCC offers a highly competitive benefits package including a 401K with a generous employer match, health, dental, vision and life insurance plans, generous personal paid time off, complimentary employee meals, professional memberships, continuing education, personal discounts, limited club privileges, internal advancement / growth opportunities and a great work environment