Food and Beverage Manager

Bellerive Country Club•Creve Coeur, MO

11d

About The Position

The Food and Beverage Manager is jointly responsible for the management of all member dining activities at Bellerive Country Club (“Bellerive”), including À la Carte, Field House, Halfway House, Men's Grill, pool service, and golf-related food and beverage activities. Implement budgets, recruit, train, and supervise service-related personnel to ensure that Member and guest wants and needs are consistently exceeded. Research and propose new ideas, processes, and procedures to enhance the member and staff experience. Core Four Competencies: Foster a Culture of Excellence – Champion a service-first mindset that emphasizes attention to detail and inspires a high-performing team focused on creating memorable “wow” moments for Members and guests. Enhance Member Experience & Achieve Financial Objectives – Continuously elevate the Member experience while meeting or exceeding financial targets and aligning performance with budgeted goals. Lead All Front-of-House Operations – Oversee every aspect of FOH operations, including service delivery, product quality, inventory, equipment, cleanliness, and sanitation to ensure consistent excellence. Build a Culture of Team Accountability – Implement robust training programs and establish clear performance standards to drive accountability, consistency, and operational excellence at all levels.

Requirements

Must have the ability to build effective relationships with all Members, guests, and staff; seek feedback and ideas for improvement.
Must have the ability to foster a feeling of “belonging” within the Team.
Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
Must have the ability to work overtime as necessary, as well as nights, weekends, and holidays when needed to ensure the appropriate demands of the department are met.
The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport forty (40) pounds.
Two (2) years of progressive responsibility and/or supervisory experience in the private club food and beverage industry required.
Exceptional interpersonal and communication skills, with the ability to build strong relationships with Members, guests, and Team Members at all levels required.

Nice To Haves

A Bachelor’s Degree in Hospitality Management, business administration, culinary arts, or a related field is highly preferred.
Level 1 Sommelier certification preferred.

Responsibilities

Serves as a visible leader of Food & Beverage, always leading by example in hands-on, service-focused manner.
Lead and mentor the Food & Beverage Team, including supervisors and hourly staff, through consistent coaching, development, and performance feedback.
Collaborate cross-functionally with peer department heads to ensure a seamless, high-quality Member experience across Bellerive.
In collaboration with the Director of Food & Beverage, oversees staffing and scheduling strategies, aligning with seasonal business needs and long-term departmental goals.
Ensure structured onboarding, service training, and continuous professional development for all FOH Team Members to uphold service excellence.
Conduct regular inspections to ensure compliance with all sanitation, safety, preventive maintenance, and energy conservation standards.
In collaboration with the Director of Food and Beverage, co-manages the long-range staffing needs of the department. Conducts interviews, selects candidates, and oversees the onboarding process to ensure new Team Members are properly trained and seamlessly integrated into the Food and Beverage Department.
Collaborate effectively with Food and Beverage Supervisors to ensure an outstanding Member experience.
Reviews and gives feedback on menus proposed by the Executive Chef for all services.
Maintain and organize wine lockers, ensure inventory is updated, and communicate with members regarding their lockers as needed.
Plan, organize, and oversee successful Bocce seasons, ensuring smooth operations and effective leadership.
Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state, and/or local laws on alcoholic beverages.
Develop and implement standardized policies and procedures for all member dining services.
Greets and oversees service, leading the team on the floor daily.
Orders and oversees linen, floral, uniform, and other service-related components as requested.
Ensures proper handling procedures to minimize china and glassware breakage as well as reduce food waste.
Collaborates with Finance to ensure Member expenses are correctly applied and in a timely manner.
Addresses member and guest complaints and advises the Clubhouse Manager, Executive Chef, Director of Food and Beverage Operations, and/or General Manager about appropriate corrective actions taken.
Maintains appearance, upkeep, and cleanliness of all Food and Beverage equipment and facilities.
Monitors Team Member uniform and Member dress codes according to policies and procedures.
Responsible for the daily closing and reconciliation of the Point of Sale system as well as generating buttons for special events (Christmas, Easter, etc.).
Assists in maintaining records of special events, house counts, food covers, and daily business volumes.
Ensures that an accurate reservation system is in place.
Complete periodic china, glass, and silverware inventories.
Audits and approves timecards bi-weekly.
Creates, for approval, the staffing and scheduling procedures and job descriptions/specifications for all department staff.
Completes other duties as assigned by the Director of Food and Beverage or other members of Bellerive’s leadership team.