General Purpose

The Assistant Food & Beverage Manager is responsible for the leadership and daily management of all front-of-house food and beverage operations at the Club. This includes dining services, banquet and event execution, beverage cart and snack bar operations, and overall guest service. The manager will oversee staff training and development, ensure compliance with health and alcohol service standards, maintain financial accountability, and deliver an exceptional experience for members and guests.

Essential Duties & Responsibilities

Provide daily oversight of all Front of House F&B operations, including dining room, snack bar, beverage carts, banquets, and events. Regularly walk the floor during service to engage with members and guests, ensuring satisfaction, service quality, and adherence to standards. Train, supervise, and develop all Front of House staff (bartenders, servers, beverage cart drivers, hosts/hostesses, snack bar attendants, bussers, food runners). Conduct training and refresher sessions on service procedures, alcohol awareness, safety, and sanitation standards. Assist in banquet and event sales; inspect and oversee banquet/event setup, service, and breakdown. Maintain client communication before, during, and after events to ensure satisfaction and address requests or issues. Develop and implement F&B sales, marketing, and promotional programs to increase revenue. Forecast business levels and adjust staffing, productivity, and expenses accordingly. Maintain cost controls, ordering, purchasing, and monthly inventory management. Ensure safe and compliant alcohol service; maintain all health, safety, and sanitation standards. Perform daily inspections of facilities and equipment, ensuring cleanliness, readiness, and compliance with health regulations. Coordinate operations with other departments to ensure seamless guest experiences. Manage Front of House accounting procedures, cash handling, and closing duties. Develop and implement creative strategies to improve member/guest satisfaction and increase revenues. Regular, reliable attendance and visible leadership presence on the floor. Other duties as assigned by the Director of Food & Beverage or General Manager.

Qualifications, Knowledge & Skills

High school diploma or GED required; college degree in Hospitality Management or related field preferred. Minimum of 1–3 years of F&B management or supervisory experience in dining, banquets, and beverage operations. Knowledge of food service operations, banquet service, liquor laws, and health/sanitation regulations. Strong leadership and people management skills; proven ability to train, mentor, and build high-performing teams. Excellent communication and interpersonal skills; professional and courteous demeanor. Strong business acumen with ability to forecast, budget, and control costs. High level of organization, efficiency, and attention to detail. Ability to multitask in a fast-paced environment while maintaining excellent service standards. Computer proficiency with Microsoft Word, Excel, Outlook, and PowerPoint; experience with POS and inventory management systems preferred. Must meet state requirements for handling and serving alcoholic beverages.

Physical Demands

Frequently stands, walks, talks, or hears. Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds; works indoors and occasionally outdoors in varying weather. Moderate noise level in work environment.

Certificates/Licenses

Food Safety and Sanitation Training (required) Alcohol Awareness Training (required)