Food & Beverage Manager

About the Role

Meridian Hills Country Club is a family country club home to 700+ membership families located in the heart of the Midwest. The Club is widely recognized as a premiere facility in Indiana, offering exceptional social opportunities, amenities, grounds, and a year-round gathering place for families.

The Food & Beverage Manager is a member of the Food and Beverage Management Team, responsible for the daily operations in both à la carte restaurants and banquets. This role ensures the maintenance of quality standards within the Food and Beverage operation and works closely with the F&B Director, Executive Chef, and Banquet/Events Coordinator to meet or exceed member expectations and financial goals.

Responsibilities

• Oversee proper charge procedures, member chits, tip reports, ticket controls, and daily sales reports and analysis.
• Assist in managing the department’s weekly and seasonal staffing needs, including hiring, training, supervision, discipline, and termination of Food and Beverage staff.
• Conduct orientation and ongoing training for front-of-house (FOH) employees.
• Monitor employee timecard records to minimize overtime and keep labor costs within budget.
• Create, implement, and maintain standard operating procedures within the F&B department to increase efficiency and ensure consistency.
• Ensure all standard operating procedures for revenue and cost control are in place and consistently followed.
• Enforce all applicable club policies and procedures, including legal requirements such as wage/hour laws, food safety, and the sale/consumption of alcoholic beverages.
• Ensure energy management, preventive maintenance, and other standards are consistently met.
• Conduct employee performance reviews for line-level FOH staff.
• Ensure all new employees receive appropriate safety instructions and training; enforce safety policies and procedures, including OSHA regulations.
• Maintain dining room standards for setup and cleanliness before and after meal services, including table stability, settings, lighting, temperature, and overall condition.
• Monitor purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
• Consult daily with the F&B Director, Executive Chef, Banquet and Catering Coordinator, and other club administrators to ensure member satisfaction.
• Greet members and oversee service on a routine basis; address member and guest complaints and advise on corrective actions.
• Monitor appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
• Enforce employee dress codes according to policies and procedures.
• Maintain records of special events, house counts, food covers, and daily business volumes.
• Ensure an accurate reservation system is in place.
• Establish and maintain professional business relations with vendors.
• Serve as manager-on-duty on a scheduled basis.
• Complete periodic inventories of china, glass, and silverware.
• Implement and monitor sanitation and cleaning schedules.
• Complete other appropriate assignments from the F&B Director and/or Clubhouse Manager.

Qualifications

• Experience with food and beverage cost controls and operating procedures.
• Menu design experience.
• Knowledge of wine, spirits, beer, and bar operations.
• Point-of-sale (POS) systems experience.
• High attention to detail with a passion for hospitality.
• Ability to thrive in a fast-paced, member-focused environment.
• Flexible schedule, including evenings, weekends, and holidays.
• Strong interpersonal, organizational, leadership, and team development skills.
• Polished, professional appearance and presentation.
• Ability to manage stress and time effectively.
• Proven history of building, training, and maintaining a positive team culture.
• Effective communication skills across all department levels and throughout the club.
• Knowledge of and ability to perform required roles during emergency situations.

Requirements

• College or university degree in Hospitality Management or Culinary Arts preferred.
• 3+ years of hospitality management experience in a club or upscale/fine dining restaurant.
• Food Safety Certification.
• Alcoholic Beverage Certification.

Working Conditions and Physical Requirements

The physical demands described here are representative of those required to successfully perform the essential duties and responsibilities of this position:

• Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environments.