Asst Food & Beverage Manager

Isleworth Golf & Country Club; Isleworth; On-site; GBP 32,000 - 46,000; Full time

Job summary

Isleworth Golf & Country Club seeks an experienced Assistant Food & Beverage Manager to oversee dining and beverage operations and deliver exceptional member experiences. The role combines hands-on leadership with daily operational management in a private club setting.

Ideal candidates have strong organizational skills, a passion for hospitality, and experience in upscale dining or private clubs. The position requires flexibility for evenings and events and focuses on staff development and

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Minimum of 3 years supervisory/management experience in private club or fine dining.

Responsibilities

• Oversee dining room and banquet staff to ensure proper service and teamwork.
• Supervise side work completion and equipment cleaning per schedule.
• Lead pre-meal meetings and relay information to staff.
• Perform table checks and assess food and service quality with Members.
• Read BEOs daily and address Member inquiries on locations and start times.
• Resolve complaints about food, beverage, and service; escalate to upper management as needed.
• Act as liaison between service staff and kitchen; ensure smooth coordination.
• Provide ongoing training for service staff and new beverage products.
• Maintain beverage pars and wine storage inventory; manage beer/wine/spirits knowledge.

Skills

Leadership

Communication

Interpersonal skills

Inventory management

Training

Beverage knowledge

Distributor relations

Staff supervision

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Business Administration

Tools

POS systems

Inventory software

Microsoft Office

Job description

Isleworth Golf & Country, Orlando's premier golf community is seeking an experienced, service-driven Assistant Food & Beverage Manager to oversee our dining and beverage operations. This leadership role is responsible for delivering exceptional member experiences while assisting in managing daily operations. The ideal candidate is a hands‑on leader with a passion for hospitality, strong organizational skills, and experience in upscale dining or private club environments.

• Communicates daily with other F&B managers to ensure everyone is informed & consistent on issues related to policies, employees, functions, set‑ups, etc.
• Carefully supervises dining room & banquet staff to help assure proper service; jumping in when necessary.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre‑meal meetings with dining room personnel, relays information and changes
• Performs table checks in a la carte dining – talking to Members, inquiring about the quality of food, service & overall diningexperience.
• Reads BEO’s daily and is prepared to answer Member inquiries such as room locations, start times, etc.
• Receives and resolves complaints concerning food, beverages andservice. Makes upper management aware of these complaints.
• Serves as liaison between the service staff and kitchen staff.
• Provides on‑going training for all service staff on a regular basis.
• Trains staff on all new beverage products
• Maintains proper pars where alcohol & bar items are concerned
• Maintains & keeps updated inventory of member wine lockers
• Manages beverage inventory, ordering, receiving, storage, and product rotation.
• Builds strong relationships with distributors, suppliers, and brand representatives.
• Conducts regular inventory counts and maintain accurate beverage‑related records.
• Stays current on beverage trends, new products, mixology techniques, and industry developments
• Develops and continually updates a training manual. Maps out a specific & thorough training program for new hires complete with tests that need to be passed before being able to go on the floor

Requirements

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3 years of supervisory/management experience, preferably in a private club, country club, or fine dining environment.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety, sanitation, and alcohol service regulations.
• Experience with point‑of‑sale systems, inventory management software, and Microsoft Office.
• Ability to work evenings, weekends, holidays, and special events as required.
• Strong knowledge of beer, wine and spirits