F&B Manager

Genesis Distribution; Destin, Northern (FL, KY); Hybrid; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health, Dental, Vision, Life

PTO

Flexible schedule

Job summary

Kelly Plantation Golf Club seeks a hands-on Food & Beverage Manager to lead the entire F&B operation, supervising front- and back-of-house teams and reporting to the General Manager. You will manage restaurant and bar operations, culinary activity, staffing, inventory, and cost controls while upholding standards for service and guest experience.

The role oversees weddings, events, tournaments, and member functions, collaborating with Golf Operations and other departments to deliver exceptional

Qualifications

• Experience overseeing front- and back-of-house operations.
• Hospitality-focused leadership and customer service.
• Food safety and responsible alcohol-service certification preferred or ability to obtain.

Responsibilities

• Provide leadership for all food and beverage operations across restaurant, bar, and events.
• Supervise the Executive Chef, ensure food quality, sanitation, staffing, and cost controls.
• Plan staffing, training, budgeting, and vendor relationships; manage weddings, events, and tournaments.

Skills

F&B management

Hospitality leadership

Staff training

Budgeting

Education

Hospitality degree

Tools

POS systems

Inventory management

Job description

307 Kelly Plantation Drive
Destin, FL 32541

Unique Club/Facility Details

Kelly Plantation Golf Club is a premier 18-hole golf facility located in Destin, Florida, combining the personal service and relationships of a private club with the pace and energy of a high-end daily-fee golf operation.

Our Food & Beverage operation includes The Grill at Kelly Plantation, a full-service bar, beverage-cart service, golf tournaments, member events, weddings, and select private functions.

We are seeking a hands-on, service-driven Food & Beverage Manager to lead our entire food and beverage operation and provide an exceptional experience for our members, guests, and daily-fee golfers.

Club is open 7 days per week, 12 months per year.

Age of Club: 28

Number of Members: 220

Average Age of Members: 65

Gross Dollar Volume: $5,500,000.00

This club uses CMAA’s General Manager/Chief Operating Officer Concept.

Golf Facilities

• 18 hole course, par 72, designed by Gene Bates/Fred Couples bunkers redesigned by Bergin Golf Design

Dining Facilities

• 3 Member’s Grill that seats 118

Date Posted

10/1/2026

Job Title

Food and Beverage Manager

Job Description

The Food & Beverage Manager is responsible for the overall leadership and day-to-day management of the club’s food and beverage operation, including both front-of-house and back-of-house operations. This position directly oversees the Executive Chef and service team and is responsible for restaurant and bar operations, culinary operations, beverage carts, staffing, training, inventory, cost controls, budgeting, and event execution.

This is a highly visible, hands‑on leadership position. The successful candidate will be comfortable leading the entire department, working alongside the team, interacting with members and guests, and maintaining high standards of service, food quality, consistency, and accountability.

The Food & Beverage Manager reports directly to the General Manager and works closely with Golf Operations, Accounting, and other department leaders.

KEY RESPONSIBILITIES

• Provide overall leadership and direction for all food and beverage operations, including front‑of‑house, culinary/back‑of‑house, restaurant, bar, and beverage‑cart operations.
• Directly supervise and work closely with the Executive Chef to maintain food quality, consistency, sanitation standards, appropriate staffing, and cost controls.
• Recruit, train, schedule, supervise, and develop food and beverage employees.
• Maintain a visible presence and ensure friendly, professional, and consistent member and guest service.
• Establish clear service and operating standards and hold the department accountable for performance, professionalism, food quality, and overall execution.
• Coordinate with Golf Operations to provide seamless food and beverage service for daily golf, tournaments, outings, and member events.
• Oversee food and beverage purchasing, inventory, receiving, storage, and appropriate controls.
• Monitor food, beverage, and labor costs while maintaining appropriate quality and service levels.
• Maintain strong POS, cash, sales, gratuity, inventory, and revenue‑control procedures.
• Assist with departmental budgeting, forecasting, payroll, inventory, and financial reporting.
• Ensure compliance with applicable food‑safety, sanitation, alcohol‑service, wage‑and‑hour, and workplace‑safety requirements.

WEDDINGS, EVENTS & TOURNAMENTS

• Oversee the planning and execution of food and beverage operations for weddings, private events, member events, golf tournaments, outings, and special functions.
• Coordinate event details with clients, members, club leadership, Golf Operations, the Executive Chef, and other departments to ensure successful execution.
• Develop appropriate staffing plans, service timelines, room and event setups, menus, beverage service, and other operational requirements for each function.
• Serve as a primary point of contact for food and beverage event operations and maintain strong communication before, during, and following events.
• Be present and actively engaged during major weddings, tournaments, member events, and special functions to ensure a high level of service and address operational needs as they arise.

THE IDEAL CANDIDATE

We are looking for a hospitality professional who enjoys being actively engaged in the entire operation. The ideal candidate can effectively lead both front‑of‑house and back‑of‑house teams, develop a strong working relationship with the Executive Chef, build relationships with members and guests, maintain appropriate financial and operational controls, and understand the important role food and beverage plays in the overall golf experience.

This opportunity is well suited for an experienced restaurant or club manager or an emerging hospitality professional ready to take the next step into a department‑head leadership role.

Candidate Qualifications

• Previous food and beverage supervisory or management experience required, including experience overseeing both front‑of‑house and culinary/back‑of‑house operations.
• Golf club, country club, resort, hotel, upscale restaurant, or similar hospitality experience preferred.
• Strong commitment to hospitality, food quality, and exceptional customer service.
• Demonstrated ability to lead, train, motivate, and hold employees accountable.
• Working knowledge of restaurant and bar operations, food and beverage cost controls, inventory management, labor management, and POS systems.
• Strong organizational, communication, and interpersonal skills.
• Food‑safety and responsible alcohol‑service certification preferred or ability to obtain.

Educational Requirements

College degree in hospitality, club management, business, or a related field preferred but not required.

CMAA involvement or interest in professional development within the club industry is a plus

Date Position Available

10/02/2026

Salary Range

$70,000.00 to $74,999.00

Other Benefits

Kelly Plantation Golf Club offers a competitive benefits package, including:

• Health, Dental, Vision, Life and PTO.

Schedule flexibility is required based on club operations, including some weekends, holidays, evenings, golf events, and special functions.