Food and Beverage Manager

Racine Country Club•Racine, WI

13d•$40,000 - $75,000

About The Position

Are you a dedicated hospitality professional with a passion for great service and leadership? Racine Country Club is looking for a Food and Beverage Manager to support our food and beverage operations across the property. This hands-on role is perfect for someone who enjoys leading a team, ensuring smooth daily service, and upholding high standards in a member-focused environment. Country club experience is not required — we will provide training for the right candidate. The Food and Beverage Manager is responsible for the daily execution of service operations across our dining outlets including the main clubhouse, Billows Lodge, and Oasis Grill (summer months only). This role ensures a seamless dining experience for our members and guests by managing front-of-house staff, maintaining service standards, and supporting the Assistant Food and Beverage Director in achieving departmental goals.

Requirements

Minimum of three years of applicable supervisory or management experience in food and beverage, preferably in a fine dining setting.
Knowledge of food, beverage, and service procedures.
Strong interpersonal and leadership skills with a member-focused attitude.
Proficient in POS systems and basic office software (Excel, Word).
Must be detail-oriented, organized, and able to multitask in a fast-paced environment.
Ability to work nights, weekends, and some holidays.
Possess a passion for exceeding Member expectations and a commitment to excellence.
Must be able to lift at least 25 lbs.
Must be able to bend, squat, and stand on your feet for extended periods of time.
Food safety certification
Alcoholic beverage certification
High School Diploma or GED required

Nice To Haves

Bachelor’s Degree

Responsibilities

Supervise and coordinate daily front-of-house operations for all dining venues.
Support the Assistant Food and Beverage Director with scheduling, training, and supervising service staff.
Ensure dining areas are properly set up and maintained throughout service.
Maintain reservation systems and assist with guest seating logistics.
Conduct pre-shift meetings to share service updates, menu changes, and staffing notes.
Provide on-floor leadership during service to ensure timely and professional member and guest experience.
Address member concerns and service issues promptly and professionally.
Maintain cleanliness, organization, and safety standards in all dining areas.
Assist with inventory checks, supply orders, and equipment upkeep as needed.
Monitor point-of-sale (POS) activity and support end-of-day procedures.
Act as manager on duty in the absence of senior leadership.
Ensure compliance with all alcohol service policies and local/state regulations.
Participate in regular team meetings and training sessions.
Perform other appropriate assignments and projects as required by executive management.