Lochmoor Club
Role Summary
The Food & Beverage Manager leads day-to-day operations of dining, bar, and banquet services to deliver a consistent, member‑first experience. This role is a visible floor leader who coaches staff, holds high standards, and safeguards financial/operational controls (labor, inventory, comps, cash/POS, vendor credits). Partners closely with Special Events & Catering and the Culinary team to execute service at an elite private‑club level.
Key Responsibilities Member Experience & Floor Leadership
Be a daily presence on the floor during peak periods; greet customers by name, manage pacing, and resolve issues in real‑time.
Enforce service standards (greeting, timing, wine/spirit knowledge, allergy protocol, uniform/grooming).
Oversee reservations, table assignments, and event changeovers to maximize member satisfaction and ensure smooth operations.
People, Training & Culture
Hire, schedule, coach, and performance‑manage FOH supervisors, servers, bartenders, runners, and hosts.
Implement mandatory onboarding and refresher training (credit‑card handling/PCI basics, ID/TIPS, POS use, steps of service, allergy & incident reporting).
Conduct pre‑shift huddles and monthly 1:1s; recognize performance and correct promptly.
Own daily cashouts, comps/voids/discount approvals, and POS audit reports; escalate exceptions same day.
Ensure accurate event close‑outs within
five business days : signed BEOs versus actual, comps with written approvals, and vendor promo agreements attached.
Manage beverage costs, inventory counts, transfers, and returns; track vendor credits with due dates until they are posted and settled.
Maintain labor within targets; approve schedules and timecards; align staffing to forecasted volume.
Monitor A/R touchpoints related to F&B charges; coordinate with Accounting on unresolved items.
Events & Coordination
Partner with Special Events & Catering to execute BEOs flawlessly; staff to plan, not to hope.
Liaise with the Executive Chef on menu changes, tasting notes, and allergy/banquet specs.
Support club programming (holidays, golf/racquets events, tastings) and bring forward fresh, member‑appropriate ideas.
Compliance, Safety & Facilities
Maintain ServSafe/TIPS compliance and ensure that alcohol service and Michigan ID laws are followed.
Uphold health code standards, sanitation logs, and incident/accident reporting.
Coordinate with Facilities/Housekeeping to keep venues inspection‑ready at all times.
Success Metrics (Scorecard)
Labor cost (FOH) as % of F&B revenue: within budget
Beverage COGS: within budget (with monthly variance commentary)
Comps/voids as % of sales: within budget with documentation
Event close‑outs completed in ≤ 5 business days: 100%
Training completion (onboarding within 7 days; quarterly refreshers):
100%
Health inspection / internal audit: no critical violations
Qualifications
4+ years progressive FOH leadership (private club, luxury hotel/resort, or fine dining required).
Strong floor leadership and member‑relations presence; polished communication and conflict resolution.
Proven command of F&B controls: POS auditing, cash handling, comps policy, inventory, vendor credits, and event reconciliation.
Experience supervising 25–60+ FOH staff across multiple outlets.
Comfortable with club/POS systems (e.g., Northstar, Jonas, ClubEssential) and MS Office/Google Workspace.
Certifications: ServSafe Manager (or within 60 days), TIPS/TEAM alcohol certification (or within 30 days).
Availability nights, weekends, holidays, and peak club seasons.
Work Schedule & Physical Requirements
Variable schedule aligned to business demand; typical late‑afternoon/evening coverage in season.
Ability to stand/walk for extended periods; lift/carry up to 35 lbs.; bend/kneel; set rooms/bars as needed.
Member‑centric judgment
Accountability & follow‑through
Calm under pressure
Discretion & integrity
Competitive salary commensurate with experience
Medical/dental/vision, PTO, 401(k), and club‑specific benefits per policy.
Benefits
401(k)
Health insurance
Paid time off
Vision insurance
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Golf Courses and Country Clubs
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Key Responsibilities Member Experience & Floor Leadership
Be a daily presence on the floor during peak periods; greet customers by name, manage pacing, and resolve issues in real‑time.
Enforce service standards (greeting, timing, wine/spirit knowledge, allergy protocol, uniform/grooming).
Oversee reservations, table assignments, and event changeovers to maximize member satisfaction and ensure smooth operations.
People, Training & Culture
Hire, schedule, coach, and performance‑manage FOH supervisors, servers, bartenders, runners, and hosts.
Implement mandatory onboarding and refresher training (credit‑card handling/PCI basics, ID/TIPS, POS use, steps of service, allergy & incident reporting).
Conduct pre‑shift huddles and monthly 1:1s; recognize performance and correct promptly.
Own daily cashouts, comps/voids/discount approvals, and POS audit reports; escalate exceptions same day.
Ensure accurate event close‑outs within
five business days : signed BEOs versus actual, comps with written approvals, and vendor promo agreements attached.
Manage beverage costs, inventory counts, transfers, and returns; track vendor credits with due dates until they are posted and settled.
Maintain labor within targets; approve schedules and timecards; align staffing to forecasted volume.
Monitor A/R touchpoints related to F&B charges; coordinate with Accounting on unresolved items.
Events & Coordination
Partner with Special Events & Catering to execute BEOs flawlessly; staff to plan, not to hope.
Liaise with the Executive Chef on menu changes, tasting notes, and allergy/banquet specs.
Support club programming (holidays, golf/racquets events, tastings) and bring forward fresh, member‑appropriate ideas.
Compliance, Safety & Facilities
Maintain ServSafe/TIPS compliance and ensure that alcohol service and Michigan ID laws are followed.
Uphold health code standards, sanitation logs, and incident/accident reporting.
Coordinate with Facilities/Housekeeping to keep venues inspection‑ready at all times.
Success Metrics (Scorecard)
Labor cost (FOH) as % of F&B revenue: within budget
Beverage COGS: within budget (with monthly variance commentary)
Comps/voids as % of sales: within budget with documentation
Event close‑outs completed in ≤ 5 business days: 100%
Training completion (onboarding within 7 days; quarterly refreshers):
100%
Health inspection / internal audit: no critical violations
Qualifications
4+ years progressive FOH leadership (private club, luxury hotel/resort, or fine dining required).
Strong floor leadership and member‑relations presence; polished communication and conflict resolution.
Proven command of F&B controls: POS auditing, cash handling, comps policy, inventory, vendor credits, and event reconciliation.
Experience supervising 25–60+ FOH staff across multiple outlets.
Comfortable with club/POS systems (e.g., Northstar, Jonas, ClubEssential) and MS Office/Google Workspace.
Certifications: ServSafe Manager (or within 60 days), TIPS/TEAM alcohol certification (or within 30 days).
Availability nights, weekends, holidays, and peak club seasons.
Work Schedule & Physical Requirements
Variable schedule aligned to business demand; typical late‑afternoon/evening coverage in season.
Ability to stand/walk for extended periods; lift/carry up to 35 lbs.; bend/kneel; set rooms/bars as needed.
Member‑centric judgment
Accountability & follow‑through
Calm under pressure
Discretion & integrity
Competitive salary commensurate with experience
Medical/dental/vision, PTO, 401(k), and club‑specific benefits per policy.
Benefits
401(k)
Health insurance
Paid time off
Vision insurance
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Golf Courses and Country Clubs
#J-18808-Ljbffr