Urbana Country Club
Food & Beverage Manager
The Food & Beverage (F&B) Manager is responsible for supporting and leading all aspects of food and beverage service operations in collaboration with the F&B management team. This hands-on role oversees various outlets including
la carte dining, banquets, catering, and club events, with a particular emphasis on beverage operations. The F&B Manager is expected to lead by example, ensuring exceptional member and guest satisfaction while upholding the Club's goals, policies, and standards. Essential Duties and Responsibilities
Oversee daily operations of all F&B outlets including
la carte dining, banquets, catered events, and club functions. Lead, train, and supervise F&B staff, supporting hiring and onboarding processes. Establish and communicate clear expectations for service excellence across all venues. Maintain a strong, visible presence on the floor during key service hours to assist members, guests, and staff. Collaborate with other F&B leaders to manage banquet/catering setup and execution, ensuring high-quality experiences. Conduct orientation and ongoing training for all service team members. Coordinate and facilitate pre-shift line-up meetings, sharing key updates such as reservations, menu changes, and special requests. Deliver consistent departmental training and staff development. Manage scheduling to meet operational needs and labor budget targets. Handle member and guest concerns professionally, escalating to senior management as needed. Support the execution of service improvements in alignment with club-wide F&B goals. Act as Manager on Duty (MOD) as scheduled or in the absence of the Senior F&B Manager. Maintain strong working relationships with the Executive Chef, Sous Chef, Events Coordinator, and other departments. Ensure cleanliness and maintenance of all F&B facilities and equipment. Stay current on trends and developments through professional development and continued education. Foster a positive, respectful work environment by modeling integrity, professionalism, and service excellence. Continually enhance beverage knowledge and assist in educating staff on wine, spirits, and service techniques. Perform additional duties as assigned by the Assistant General Manager (AGM).
The Food & Beverage (F&B) Manager is responsible for supporting and leading all aspects of food and beverage service operations in collaboration with the F&B management team. This hands-on role oversees various outlets including
la carte dining, banquets, catering, and club events, with a particular emphasis on beverage operations. The F&B Manager is expected to lead by example, ensuring exceptional member and guest satisfaction while upholding the Club's goals, policies, and standards. Essential Duties and Responsibilities
Oversee daily operations of all F&B outlets including
la carte dining, banquets, catered events, and club functions. Lead, train, and supervise F&B staff, supporting hiring and onboarding processes. Establish and communicate clear expectations for service excellence across all venues. Maintain a strong, visible presence on the floor during key service hours to assist members, guests, and staff. Collaborate with other F&B leaders to manage banquet/catering setup and execution, ensuring high-quality experiences. Conduct orientation and ongoing training for all service team members. Coordinate and facilitate pre-shift line-up meetings, sharing key updates such as reservations, menu changes, and special requests. Deliver consistent departmental training and staff development. Manage scheduling to meet operational needs and labor budget targets. Handle member and guest concerns professionally, escalating to senior management as needed. Support the execution of service improvements in alignment with club-wide F&B goals. Act as Manager on Duty (MOD) as scheduled or in the absence of the Senior F&B Manager. Maintain strong working relationships with the Executive Chef, Sous Chef, Events Coordinator, and other departments. Ensure cleanliness and maintenance of all F&B facilities and equipment. Stay current on trends and developments through professional development and continued education. Foster a positive, respectful work environment by modeling integrity, professionalism, and service excellence. Continually enhance beverage knowledge and assist in educating staff on wine, spirits, and service techniques. Perform additional duties as assigned by the Assistant General Manager (AGM).