FOOD AND BEVERAGE MANAGER

MESA VERDE COUNTRY CLUB•Costa Mesa, CA

3d•$37 - $46•Onsite

About The Position

The Food & Beverage Manager is responsible for leading and overseeing front-of-house dining operations, including à la carte service, bar operations, and the Club’s wine and beverage program. This role ensures an exceptional member experience through elevated service standards, hands-on floor leadership, and consistent operational execution. This position reports directly to the Executive Chef/Food & Beverage Director and serves as a key operational partner in delivering a cohesive and elevated dining experience across all outlets and events. The role collaborates closely with Culinary and other department leaders to ensure alignment in service execution, programming, and member experience. The Food & Beverage Manager maintains a highly visible presence on the floor, leads service teams, and drives continuous improvement across dining and event operations. This role requires both strong hospitality expertise and a collaborative, service-oriented leadership approach.

Requirements

Service Excellence and Hospitality Leadership
Deep understanding of fine dining and private club service standards
Demonstrated ability to deliver a high-touch, personalized member experience
Strong floor presence with the ability to lead service and resolve issues in real time
Commitment to hospitality, professionalism, and service consistency
Beverage Program and Operational Expertise
Advanced knowledge of wine, spirits, and beverage programs
Experience managing inventory, purchasing, and cost controls
Ability to develop beverage offerings aligned with member preferences
Strong understanding of dining room operations and service flow
Communication and Member Engagement
Excellent written and verbal communication skills
Ability to build relationships with members, guests, and team members
Skilled in handling high-pressure situations with professionalism and discretion
Ability to clearly communicate expectations across diverse teams
Leadership and Team Development
Proven ability to lead, coach, and develop service teams
Strong performance management and accountability skills
Ability to build a positive team culture and develop future leaders
Experience implementing training and onboarding programs
Business Acumen and Operational Management
Strong understanding of labor management, cost control, and operational performance
Ability to align service delivery with business goals
Experience with scheduling, forecasting, and operational planning
Ability to analyze trends and implement process improvements
Professional Effectiveness
High level of integrity, professionalism, and ethical judgment
Strong organizational and time management skills
Ability to manage multiple priorities in a fast-paced environment
Detail-oriented with a commitment to quality and consistency
Core Competencies (All MVCC Roles)
Demonstrates professionalism, integrity, and respect in all interactions
Communicates effectively and appropriately
Works collaboratively and contributes to a positive team environment
Maintains reliability, accountability, and consistent attendance
Demonstrates adaptability and sound problem-solving skills
Produces accurate, thorough, and high-quality work
Shows initiative and a commitment to continuous improvement
Follows all safety, security, and organizational policies
Bachelor’s degree in Hospitality Management or related field preferred, or equivalent experience
Minimum of 5–6 years of progressive Food & Beverage leadership experience in a high-volume, upscale environment
Experience with POS systems, ForeTees, and club systems preferred
Experience with HRIS and payroll systems (Paycom preferred)

Nice To Haves

Country club experience preferred

Responsibilities

Maintain a consistent and highly visible presence on the dining room floor to engage members, anticipate needs, and ensure exceptional service execution
Proactively resolve member concerns and service issues in a timely and professional manner
Build strong relationships with members and actively solicit feedback to enhance the overall dining experience
Establish, communicate, and enforce service standards across all dining periods
Lead and oversee wine, beer, spirits, and cocktail programs in partnership with the Executive Chef/Food & Beverage Director
Curate and maintain wine lists aligned with quality, value, and member preferences
Oversee beverage purchasing, inventory management, and cost controls
Ensure proper execution of dining room service, including flow, pacing, and staffing deployment
Partner directly with Culinary leadership on menu rollouts, wine pairings, and dining enhancements
Lead execution of club events, banquets, tournaments, and special functions
Partner with Culinary and event teams to execute Banquet Event Orders (BEOs) accurately and efficiently
Serve as the primary operational contact during events to ensure seamless execution and member satisfaction
Conduct event walkthroughs and evaluate performance to identify opportunities for improvement
Hire, train, supervise, and schedule front-of-house service staff
Conduct daily pre-shift meetings focused on service execution, product knowledge, and member engagement
Develop and maintain service standards, SOPs, and training materials
Provide ongoing coaching, performance feedback, and complete performance evaluations
Foster a positive, accountable, and team-oriented culture
Manage labor scheduling to balance service excellence with cost efficiency
Monitor beverage and operational costs, inventory, and purchasing
Ensure accurate POS reconciliation, billing, and coordination with Accounting
Audit and approve payroll in compliance with company policies and applicable laws
Support revenue generation and cost control initiatives in partnership with the Executive Chef/Food & Beverage Director
Ensure compliance with all applicable federal, state, and local laws, including wage and hour regulations and alcohol service laws
Maintain adherence to health, safety, sanitation, and food handling standards
Ensure timely and accurate documentation of coaching, corrective actions, and performance management
Promote a respectful, inclusive, and harassment-free workplace