Food and Beverage Manager

Pinehurst Country Club • Denver, CO

1d

About The Position

Pinehurst Country Club is seeking a service-driven Food and Beverage Manager to lead its à la carte dining operations. Reporting to the Clubhouse Manager, this role partners with the Catering and Events Manager, Executive Chef, Executive Sous Chef, and Sous Chef to create memorable member experiences, foster training and accountability, and support capital improvements. The position combines hands-on leadership with oversight of operations, cost controls, bar programs, staff development, and service standards.

The manager directly leads the AM Bogies Captain, Seasonal Venues Captain, and service team, including servers, bartenders, and food runners/bussers. The role coordinates dining operations, private functions, tournaments, and special events, while maintaining strong communication across Club departments. The position also represents à la carte operations in planning and implementing capital improvements, including the planned main kitchen and pool services for 2027.

Success in the role means building an engaged, knowledgeable, well-trained team; ensuring seamless interdepartmental communication and consistently exceptional à la carte experiences; strengthening member relationships; and maintaining disciplined financial and operational performance. This is a full-time position. Summer operations require broad availability across weekdays, weekends, holidays, and special events, with scheduling managed thoughtfully to support work-life balance throughout the year.

Requirements

• Progressive food and beverage leadership experience in a private club, luxury hospitality, resort, or similarly service-intensive environment is highly preferred.
• Demonstrated passion for exceptional service and the food and beverage profession.
• Exceptional interpersonal, organizational, and cross-departmental communication skills.
• Polished, professional presence and presentation.
• Ability to manage time, competing priorities, and pressure effectively.
• Ability to reach, bend, stoop, stand, and lift up to 40 pounds.
• Ability to stand for extended periods.
• Ability to work effectively in a moderate-noise environment.
• Availability across weekdays, weekends, holidays, and special events during the active summer season.

Nice To Haves

• A four-year degree in Hospitality Management, Culinary Arts, or a related field; an equivalent combination of progressive leadership experience, professional education, and industry credentials will also be considered.
• Sommelier, WSET, Cicerone, or another recognized beverage certification, achieved or actively pursued.
• Active involvement in the Club Management Association of America (CMAA) and progress toward the Certified Club Manager (CCM) designation.
• Experience onboarding, training, and leading H-2B employees or teams supported by other seasonal staffing models.

Responsibilities

• Direct all à la carte food and beverage operations and establish effective procedures, controls, and service standards.
• Support annual budgeting and forecasting; monitor revenue, labor, cost of goods, and operating results; and take corrective action when performance varies from plan.
• Partner with accounting on food and beverage reporting, controls, and financial processes.
• Manage purchasing, receiving, inventory, vendor relationships, product rotation, and loss-prevention practices.
• Partner with culinary leadership to create distinctive menus and beverage experiences that appeal to members and reflect the Club's character.
• Build relationships with members and guests, solicit feedback, resolve concerns promptly, and use recurring themes to improve programs and service.
• Support marketing and promotional initiatives for food and beverage outlets.
• Coordinate daily dining operations, private functions, tournaments, and special events with culinary leadership and other Club departments.
• Lead wine, spirits, and bar operations and maintain reliable point-of-sale systems.
• Recruit, inspire, train, coach, and develop a high-performing team; provide ongoing education in service and food and beverage knowledge.
• Set performance expectations; provide feedback, recognition, and formal evaluations; and address performance concerns consistently and constructively.
• Develop staffing plans and schedules that align service coverage with business levels, member needs, and labor budgets.
• Coordinate communication among food and beverage, culinary, catering and events, and other Club departments to support clear expectations and consistent execution.
• Ensure compliance with food safety, sanitation, responsible alcohol service, liquor-control, employment, permit, and certification requirements.
• Model, train to, and enforce Club policies, safety procedures, operating standards, and service standards.
• Maintain knowledge and readiness to perform required roles during emergency situations.
• Represent à la carte operations in capital-improvement planning and implementation, ensuring new spaces, equipment, and workflows support exceptional service and efficient execution.

Benefits

• Paid sick leave
• Complimentary meals during shifts
• Complimentary parking
• Employee merchandise discounts
• Access to employee golf privileges
• Medical insurance for full-time employees
• Paid time off for full-time employees
• 401(k) retirement plan with company matching for full-time employees
• Potential financial support for education and professional certification expenses, subject to a development plan, budget availability, and the Pinehurst Foundation’s Young Cho Scholarship Fund
• Performance bonus potential
• Comprehensive benefits package

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed