FOOD BEVERAGE MANAGER

Canoe Brook Country Club•Summit, NJ

21d•$65,000 - $75,000

About The Position

Canoe Brook Country Club is seeking an experienced, hospitality-driven Food and Beverage Manager to lead day-to-day dining operations and deliver an exceptional member experience. This position is a highly visible, hands-on leadership role responsible for overseeing indoor and outdoor dining service, supporting club events, and developing a professional, service-focused front-of-house team. The Food and Beverage Manager works closely with the Food & Beverage Director, Executive Chef, and Events Team to ensure seamless service execution, strong financial performance, and consistent service standards in alignment with Canoe Brook’s private-club culture.

Requirements

High school diploma or GED required.
Minimum of three years of dining room supervisory or management experience, preferably in a private club or high-end hospitality environment.
Strong knowledge of front-of-house service standards and private-club culture.
Proficiency with Jonas Club Management System and POS systems.
Excellent leadership, communication, and interpersonal skills.
Ability to manage multiple priorities in a fast-paced, member-focused environment.
Professional demeanor with a strong attention to detail and service excellence.
Alcohol service certification (required or ability to obtain).
Food safety certification (required or ability to obtain).
Ability to stand and walk for extended periods.
Ability to lift, push, or pull up to 50 pounds.
Frequent bending, reaching, and repetitive motions.
Work in both indoor and outdoor environments, including seasonal weather conditions.
Flexible schedule required, including evenings, weekends, holidays, and peak seasonal periods.

Nice To Haves

Four-year degree in Hospitality or related field preferred.

Responsibilities

Lead dining room operations through active floor management and consistent member engagement.
Maintain a strong presence during service, greeting members and guests and ensuring a high level of hospitality.
Oversee indoor and outdoor dining operations, including patio and seasonal service areas.
Ensure consistent service standards across a la carte dining, outdoor dining, and club events.
Address member feedback and service recovery promptly, professionally, and discreetly.
Hire, train, schedule, supervise, and evaluate dining room service staff.
Conduct pre-meal meetings to communicate service expectations, reservations, menu features, and special member requests.
Coach staff on service standards, etiquette, and multiple service styles including fine dining, casual dining, buffet, and event service.
Support onboarding and ongoing training initiatives to build a polished, professional service team.
Design floor plans based on reservations, anticipated covers, and service flow.
Manage reservations and seating using the Jonas Club Management System.
Ensure proper appearance, cleanliness, and safety of all dining areas and service equipment.
Confirm employee timekeeping, approve payroll, and submit required labor documentation.
Maintain inventories of dining room equipment, china, glassware, flatware, linens, and service items.
Serve as Manager on Duty and opening/closing manager as scheduled.
Utilize Jonas and POS systems for member charging, labor management, forecasting, and revenue reporting.
Produce daily and meal-period revenue reports and assist with forecasting and budgeting.
Monitor labor and operating expenses to support departmental financial goals.
Assist with wine service, beverage promotions, and tracking wine sales performance.
Support execution of club events, private functions, and member programming.
Collaborate with the Executive Chef on menu updates, service logistics, and special events.
Partner with the Food & Beverage Director and Events Team on staffing plans and service execution.
Ensure compliance with all alcohol service laws and club policies.