Food & Beverage Manager - Opus
About The Position
Frenchman’s Creek Country Club is seeking a highly organized, service-driven, and hands-on Food & Beverage Manager to take ownership of the daily operation and member experience at Opus, the Club’s upscale dining venue, and Alchemy, the Club’s mixology lounge. The Food & Beverage Manager will be responsible for translating the vision for Opus and Alchemy into consistent daily execution through floor leadership, service standards, training, beverage and menu knowledge, staffing coordination, financial accountability, and team development. The position works closely with the Assistant General Manager, Culinary team, Events, Membership, Finance, HR, and other Food & Beverage leaders to ensure Opus consistently delivers the level of hospitality expected by Frenchman’s Creek members. The Manager must maintain a strong floor presence, build meaningful relationships with members, proactively address service opportunities, and ensure the venue operates with professionalism, organization, and attention to detail.
Requirements
- Minimum 4 years of management experience in a country club or high-end resort.
- Must be a certified Sommelier
- Current ServeSafe certification required and must remain current.
- Proven ability to manage the complete operation of an upscale dining venue.
- Proficient in financial reports with demonstrated knowledge of labor management, inventory control, cost control, and operating reports.
- Proficient in POS and reservation systems; strong organizational and data analysis skills.
- Proven leadership abilities with a hands-on, motivational management style.
- Excellent communication, organizational, interpersonal, and critical-thinking skills.
- High emotional intelligence (EQ) with effective conflict-resolution and coaching skills.
- Professional appearance and demeanor with a commitment to high personal presentation standards.
- Willingness to work evenings, weekends, holidays, and high-volume service periods.
- Ability to work both indoors and outdoors in hot, humid conditions.
Responsibilities
- Provide day-to-day leadership and operational oversight for Opus and Alchemy, ensuring consistent service, hospitality, food and beverage quality, cleanliness, and presentation across both venues.
- Maintain a strong floor presence during service in Opus and Alchemy to ensure attentiveness, pacing, polished hospitality, and adherence to Club service standards.
- Create and execute daily operating standards for Opus and Alchemy, including opening, service, closing, side work, communication, and overall presentation.
- Build strong relationships with members through table touches, personalized interactions, recognition of preferences, and proactive service recovery.
- Lead, coach, train, and develop the Opus front-of-house team, establishing clear expectations for service, menu knowledge, beverage education, member engagement, and professionalism.
- Conduct pre-shift meetings and ongoing training focused on steps of service, menu knowledge, beverage offerings, service recovery, and member experience.
- Coordinate staffing needs and work with the Scheduling Manager to ensure appropriate coverage based on reservations, anticipated business levels, events, and member activity.
- Monitor labor usage, productivity, overtime, and staffing levels to support budgeted labor targets.
- Monitor daily sales, food and beverage costs, comps, voids, discounts, and other operating metrics; identify trends and opportunities for improvement.
- Work closely with the Culinary team to ensure food quality, presentation, ticket times, menu execution, and effective communication between the kitchen and front-of-house teams.
- Partner with Events team on special events hosted in Opus, ensuring proper planning, staffing, communication, and polished execution.
- Oversee POS and reservation systems for Opus, ensuring menu accuracy, pricing updates, reporting integrity, and staff proficiency.
- Analyze sales mix and operating reports to support menu engineering, staffing decisions, and operational planning.
- Produce and review variance information related to comps, voids, discounts, and service recovery, taking corrective action when appropriate.
- Monitor and enforce grooming, hygiene, appearance, and Club standards for all front-of-house staff.
- Participate in recruiting, interviewing, onboarding, performance evaluations, coaching, recognition, and disciplinary processes as appropriate.
- Ensure accurate documentation of performance and disciplinary issues and coordinate with HR as appropriate.
- Communicate significant operational, staffing, performance, financial, and member-related issues to the Assistant General Manager in a timely manner.
- Support Club-wide Food & Beverage operations and other dining venues during the off-season or as operational needs require.
- Uphold all Club and Department safety standards and ensure staff compliance.
- Perform additional duties assigned by the Assistant General Manager as needed to support Club operations.
- Must be a certified Sommelier.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
