Food and Beverage Manager

Are you a dynamic leader with a passion for hospitality, events, and exceptional service? Del Paso Country Club is seeking a Food & Beverage Manager to oversee our dining operations, elevate member experiences, and lead a top-tier team. From elegant wine dinners and lively holiday celebrations to golf tournaments and exclusive member events, you’ll play a key role in curating unforgettable experiences. If you thrive in a fast-paced, high-end environment and are ready to bring creativity and excellence to our club, we want to hear from you!

Job Summary: The Food and Beverage Manager is responsible for overseeing the daily operations of the Club’s dining areas, banquet services, and beverage program. This role ensures an exceptional Member and guest experience while managing service staff, executing events, and maintaining budgetary staffing goals. The Food and Beverage Manager will report directly to the Director of Food and Beverage and will work closely with the Director of Banquets, Executive Chef, and other department heads to enhance service quality and operational efficiency.

General Responsibilities:

• Coordinate and supervise catered events based on client specifications and Banquet Event Orders (BEOs).
• Ensure seamless communication between kitchen, banquet, and service teams.
• Supervise, schedule, train, and evaluate Grill room and banquet service staff.
• Ensure proper table settings, guest seating arrangements, and dining room cleanliness.
• Maintain and enforce Club rules, regulations, and policies.
• Assist in developing short- and long-term goals for the department.
• Participate in pre-shift meetings and oversee event breakdowns, including post-event reports.
• Maintain inventory control for dining and banquet service ware, equipment, and supplies.
• Monitor compliance with state and local laws regarding alcohol service.

Training & Development:

• Host monthly training meetings to support servers and bartenders in skill development.
• Develop and implement a comprehensive training program integrating service excellence.
• Train all front-of-house staff on proper steps of service.
• Conduct mentorship programs for Grill, and banquet service staff.
• Organize training for all new employees.
• Develop and administer menu quizzes and tests to ensure staff competency.
• Attend pre-shift meetings to discuss program updates and gather feedback.

Dining Operations:

• Oversee daily dining service, ensuring high-quality food, beverage, and member satisfaction.
• Plan Grill room setup based on anticipated guest counts and reservations.
• Take reservations, maintain the reservations log, and monitor seating flow.
• Develop and supervise revenue control systems, including POS oversight.
• Conduct pre-shift meetings to communicate daily specials and member preferences.
• Oversee compliance with Club dress code and service standards.
• Assist with tableside service and special dining events as needed.

Banquet & Event Management:

• Supervise banquet staff and ensure smooth execution of private events.
• Develop banquet service guidelines and enforce event-specific policies.
• Inspect banquet linens, tableware, and setups for quality and consistency.
• Engage with event hosts to ensure all needs are met.
• Review event billing and ensure proper charges are forwarded to accounting.
• Work with catering teams to develop beverage offerings and pricing strategies.
• Oversee event breakdown and cleanup procedures.

Beverage Program & Bar Operations:

• Develop and manage the Club’s beverage program, including wine, spirits, and specialty cocktails.
• Maintain proper inventory levels and ensure quality control of all beverages.
• Oversee bartender training and ensure adherence to responsible alcohol service guidelines.
• Manage relationships with vendors for competitive pricing and new product introductions.
• Track wine sales and assist in developing beverage promotions.

Financial & Administrative Responsibilities:

• Monitor labor and supply budgets, making adjustments as needed.
• Maintain accurate reports on employee schedules, payroll, and operational expenses.
• Ensure adherence to payroll guidelines.
• Support marketing efforts for dining and club events to drive revenue growth.

Qualifications

• Bachelor’s degree in Hospitality Management or equivalent work experience.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of food, beverage, and banquet service standards.
• Ability to manage multiple priorities in a fast-paced environment.
• Experience with POS systems and revenue tracking.
• Familiarity with state and local alcohol service regulations.
• Certification in food safety and alcohol service required.
• Level One or above Sommelier preferred

Physical Requirements

• Ability to stand for long periods and work flexible hours, including nights, weekends, and holidays.
• Ability to lift and carry up to 25 lbs.
• Must be able to communicate clearly and interact professionally with members and staff.

Pay Range: $70,000 - $85,000 per year

To Apply: Send your resume and cover letter to our Director of HR at hr@delpasocc.org