F&B Manager

About the role

The F&B Manager supports daily food and beverage operations across multiple outlets, ensuring high-quality service, smooth execution, and consistent operational standards.

Responsibilities

• Support the delivery of exceptional service and product quality across all F&B areas, including restaurant(s), bar/lounge, snack bar, beverage carts, catering, and banquet facilities.
• Aid in monitoring F&B performance, including sales trends, cost awareness, waste reduction, and overall operational effectiveness.
• Onboard, train, support, and guide team members; reinforce performance standards and assist in corrective coaching when needed.
• Promote safe work practices in compliance with company policies, health codes, and proper equipment handling.
• Collaborate with the Executive Chef and F&B leadership team on menu execution, guest feedback, and opportunities for operational improvement.
• Foster a positive team environment by addressing challenges constructively, encouraging diverse viewpoints, and promoting healthy collaboration across departments.
• Uphold service, sanitation, and productivity standards to ensure consistent guest satisfaction and smooth daily operations.

Qualifications

• Minimum 3–5 years of experience in food & beverage, hospitality, or service industry roles (lead or supervisory experience preferred).
• Experience in golf hospitality or multi-outlet operations is a plus.
• ServeSafe certification or ability to obtain within 90 days of hire.
• Basic proficiency in Microsoft applications (Word, Excel, PowerPoint).
• Strong organizational skills and the ability to manage time and priorities in a fast-paced environment.
• Demonstrated ability to support and motivate a diverse team.
• High school diploma or GED required.