Food and Beverage Manager

FOOD & BEVERAGE MANAGER

Friar’s Head is an exclusive private golf club located on Long Island’s scenic North Fork, offering close proximity to premier vineyards, craft breweries, ocean beaches, the Hamptons, and New York City. The club is situated in a spectacular setting, with ¾ mile of frontage on the Long Island Sound and easy access to the Great Peconic Bay.

At Friar’s Head, we value our employees and their role in delivering exceptional experiences for our members and guests. Each team member adds unique value, and we are committed to fostering a positive and rewarding work environment. If you share this commitment, we invite you to explore an exciting opportunity as our Food & Beverage Manager.

We are seeking an energetic and talented individual to oversee front-of-house (FOH) operations, including staff supervision and development, daily restaurant operations, and management of additional outlets such as halfway houses and cottages.

Essential Duties and Responsibilities

• Oversee the recruitment, training, and ongoing professional development of FOH employees.
• Supervise and manage daily à la carte dining services, ensuring the highest standards of food and beverage quality and service.
• Provide hands-on support during service, including assisting with order-taking, POS entries and other server and busser duties when necessary.
• Assist in planning and approving weekly staffing schedules for FOH employees.
• Coordinate food and beverage setup and execution for special events at the club.
• Collaborate with the Executive Chef and FOH management to deliver exceptional member and guest experiences.
• Troubleshoot operational issues to ensure service and quality standards are consistently met.
• Serve as the Manager-on-Duty on a scheduled basis, including overseeing opening and closing procedures.
• Address member and guest concerns promptly, documenting and communicating corrective actions to the Director of Operations.
• Collaborative management style that facilitates open communication with the Beverage Director, Assistant General Manager, and Director of Operations to ensure consistency in FOH policies and operations.
• Maintain open and effective communication with all other departments to ensure policy consistency and the club’s operational objectives are met.

Experience and Qualifications

• Minimum of five years of experience in a restaurant management role, preferably in a fine dining environment.
• A degree in Hospitality or Restaurant Management is preferred.
• Strong knowledge of point-of-sale systems.
• Proven leadership skills with the ability to motivate and lead by example while maintaining integrity and discretion.
• A reliable and driven individual with a positive attitude and a passion for providing excellent hospitality.
• Flexibility to work evenings, weekends, and holidays during the golf season.
• A neat, professional appearance (clean-shaven required) and strong communication skills.
• Ability to meet the physical demands of the position, including standing for extended periods and working in a fast-paced environment.
• Tips trained prior to start date (we will assist in facilitation of training).
• References required.

Note: This listing is not an exhaustive description of the role. Employees may be required to perform other job-related duties as assigned.

Compensation and Benefits

• Schedule: Full-time, including weekends during the peak season (April–October), and part-time during the off-season (November–March).
• Salaried Position: Competitive, commensurate with experience, and paid year-round.
• Additional Benefits:
• 401(k) contribution with company matching after one year.
• Medical, dental, and vision coverage after 90 days.
• Annual employee appreciation bonus.
• Complimentary meals during shifts.
• Direct deposit for wages.