Food and Beverage Manager

Pinehurst Country Club•Denver, CO

11d•$60,000 - $80,000

About The Position

Pinehurst Country Club is seeking a service-driven Food and Beverage Manager to lead the Club’s à la carte dining operations. Reporting to the Clubhouse Manager, this position works closely with the Catering and Events Manager, Executive Chef, Executive Sous Chef, and Sous Chef to deliver memorable member experiences, develop staff, maintain operational and financial discipline, and support capital improvements. The manager directly leads the AM Bogies Captain, Seasonal Venues Captain, and service team, including servers, bartenders, and food runners/bussers. The role oversees food and beverage operations, cost controls, bar programs, purchasing and inventory, staffing, training, member relations, and service standards. It also represents à la carte operations in planning and implementing improvements to new spaces, including the main kitchen and pool services planned for 2027. This is a full-time position. Summer requires broad availability across weekdays, weekends, holidays, and special events. Scheduling is managed with consideration for important life events and sustainable work-life balance throughout the year. Compensation is $60,000–$80,000 annually, based on experience and qualifications, with potential for a performance bonus and a comprehensive benefits package.

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.
A Sommelier, WSET, Cicerone, or other 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 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 results vary 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 develop distinctive menus and beverage experiences that reflect the Club.
Build relationships with members and guests, solicit feedback, promptly resolve concerns, and use recurring feedback to improve service and programs.
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, train, coach, inspire, and develop the service team through ongoing education.
Set performance expectations; provide timely feedback, recognition, and evaluations; and address performance concerns consistently and constructively.
Develop staffing plans and schedules aligned with business levels, member needs, service coverage, and labor budgets.
Coordinate communication among food and beverage, culinary, catering and events, and other Club departments.
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 readiness to perform required roles during emergencies.
Represent à la carte operations in capital-improvement planning and implementation, including new spaces, equipment, and workflows.

Benefits

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