Food & Beverage Manager

Wycliffe Golf and Country Club Homeowners Association Inc•Wellington, FL

About The Position

The Food & Beverage Manager supports and oversees front-of-house food and beverage operations at Wycliffe Golf & Country Club, ensuring an exceptional member and guest experience through polished service, engaged leadership, operational consistency, and strong execution of club standards. The position provides hands-on leadership to dining room, bar, banquet, and service staff; supports daily restaurant operations, events, and member dining experiences; and partners with Culinary, Banquets, Membership, and Club Operations to ensure seamless service delivery. The manager is accountable for hospitality, appearance, cleanliness, safety, training, labor control, communication, and team performance. This visible, service-minded leader works in a fast-paced private club environment, builds a strong team culture, demonstrates professionalism under pressure, and models the club’s commitment to excellence, warmth, and member-focused hospitality. Duties include overseeing service and staff, reinforcing standards and training, coordinating dining and event operations, monitoring budgets and labor, supporting beverage initiatives and compliance, and communicating across departments. The position may serve as Manager on Duty and performs other appropriate duties as assigned by the Director of Food & Beverage or other club leadership.

Requirements

Minimum of three years of progressive food and beverage supervisory or management experience; private club, luxury hospitality, resort, hotel, restaurant, or high-volume service experience is preferred.
Demonstrated ability to lead, train, motivate, and hold service teams accountable.
Strong knowledge of dining room operations, banquet service, bar operations, service standards, sanitation, and responsible alcohol service.
Excellent interpersonal, verbal, and written communication skills.
Strong organizational, problem-solving, and follow-through skills.
Ability to manage multiple priorities in a fast-paced, member-focused environment.
Professional appearance, polished demeanor, and commitment to hospitality excellence.
Ability to work flexible hours, including nights, weekends, holidays, and special events as required.
Proficiency with POS systems, reservation systems, Microsoft Office, and related club or hospitality technology.
Food Manager Certification required or must be obtained within the required timeframe.
Responsible alcohol service certification required or must be obtained within the required timeframe.
Able to stand and walk for extended periods; bend, stoop, kneel, crouch, stretch, twist, reach, climb stairs, and balance as needed.
Able to lift, push, pull, and move up to 50 pounds and perform continuous and repetitive motions.
Able to work in a fast-paced environment with frequent interruptions and changing priorities, and in hot, humid, cold, noisy, indoor, and outdoor environments as business needs require.

Nice To Haves

Knowledge of NorthStar or similar club management software.
Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or a related field; equivalent experience will be considered.
Prior private club experience.
Experience managing formal dining, casual dining, bar service, banquets, catering events, and high-end member functions.
Knowledge of wine, spirits, beverage programming, menu presentation, and food pairing.
Experience supporting training programs, service manuals, standard operating procedures, and team development initiatives.
CPR/AED certification.
Additional hospitality, club management, wine, beverage, or leadership certifications.

Responsibilities

Ensure a consistently high standard of hospitality, professionalism, appearance, and service in assigned food and beverage areas; engage members and guests and respond to feedback or complaints professionally.
Monitor dining room, bar, banquet, and event service, maintain floor visibility during busy periods, anticipate member needs, and ensure service areas are clean, organized, and ready.
Partner with Culinary to ensure service staff understand menu items, ingredients, preparation, allergens, specials, wine pairings, and presentation standards.
Lead, supervise, coach, and support front-of-house team members, including servers, bartenders, hosts, food runners, bussers, and banquet service staff.
Communicate service expectations, daily priorities, member preferences, and operational updates; conduct pre-shift and pre-meal meetings.
Monitor team performance and provide feedback, recognition, coaching, and redirection; support hiring, onboarding, training, scheduling, performance management, corrective action, evaluations, and staff development.
Promote a positive, respectful, professional, team-oriented workplace and enforce grooming, uniform, hygiene, and appearance standards.
Support the development and reinforcement of service standards, policies, procedures, and training materials; train staff on POS systems, menus, beverages, sanitation, club procedures, and service duties.
Identify service gaps and recommend improvements; support staff development, cross-training, and department training initiatives.
Oversee assigned dining room, casual dining, bar, banquet, event, and member-function operations; design and review floor plans based on reservations, attendance, event needs, and staffing.
Coordinate reservations, seating flow, table assignments, dining room setup, and communication between front- and back-of-house teams.
Ensure dining areas are set, stocked, cleaned, maintained, and reset; ensure side-work, opening, closing, cleaning, and storage duties are completed; complete manager opening or closing duties as assigned.
May serve as Manager on Duty for club operations, events, or assigned shifts; secure dining rooms, bars, storage, equipment, and other assigned areas at close of business.
Manage assigned operations within budget guidelines; monitor labor, scheduling, overtime, supplies, inventory, and controllable expenses; prepare staffing schedules and track attendance and schedule adherence.
Produce and review POS, revenue, end-of-shift, labor, and other operational reports; use club technology to process charges, review sales, support forecasting, manage reservations, and communicate information.
Maintain accurate inventories and par levels of service items; assist with ordering supplies and controlling waste.
Support revenue growth through service excellence, repeat member engagement, promotions, beverage initiatives, and enhanced dining experiences.
Support wine, beverage, cocktail, and promotional initiatives; assist with tracking wine, bar, and beverage sales.
Ensure compliance with local, state, and club alcohol-service policies, food safety and sanitation practices, responsible service standards, and health, safety, fire, emergency, and workplace requirements.
Report maintenance, safety, equipment, or facility concerns promptly and maintain assigned areas in a safe, clean, organized, hazard-free condition.
Act as liaison among dining room staff, culinary staff, banquet teams, and food and beverage leadership; communicate operational updates, member feedback, staffing concerns, service opportunities, and maintenance needs.
Attend scheduled department, staff, and management meetings; collaborate with the Executive Chef and Culinary team on menus, specials, service timing, presentation, and member feedback.
Maintain professional communication with employees, managers, members, guests, and vendors; demonstrate flexibility, resourcefulness, and composure in a high-volume service environment.
Perform other appropriate duties, assignments, and projects as assigned by the Director of Food & Beverage or other club leadership.